Review: Technology, Chemistry and Microbiology of Whey Cheeses
In whey cheese manufacture, whey, plain or added with milk, is heated by direct fire, bubbling steam or alternatively in jacketed vats. In some cases, salt s or organic acids are previously added. At 80-85 OC, the first particles of curd form; at 85-95 'C, the curd may be cooked for a few minut...
| Main Author: | |
|---|---|
| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2011
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.14/6879 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6879 |