Cheese and Fermented Milk Foods |
Contents
Origins and Potentials | 1 |
The Fermentation of Milk | 8 |
Starters | 16 |
Copyright | |
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active added addition agitation amount appearance applied attained bacteria bacteriophage blocks body bulk butter buttermilk cent Cheddar cheese clean cold color concentration consumer containers continuous cooking cool cottage cheese cream culture curd curing Dairy desired drain extract fermented milk Figure flavor forms fresh give growth heat important increases incubation introduced Italy kettle lactic acid lactic acid fermentation leads manufacture mechanical metal method moisture mold natural normal organisms packaging pasteurized period pounds prevent Procedure proper protein pump remove rennet rennin resulting ripened ripened cheese salt separation skim milk solution sour cream standard starter steam stir stored surface Table temperature titratable acidity turn United usually warm washing weight whey yoghurt