TY - CHAP
T1 - Post-Coagulation Treatment of the Renneted-Milk Gel
AU - Fox, Patrick F.
AU - Guinee, Timothy P.
AU - Cogan, Timothy M.
AU - McSweeney, Paul L. H.
PY - 2017
Y1 - 2017
N2 - Following rennet-induced gelation, the coagulum is subjected to a series of treatments (e.g., cutting, cooking, stirring, acidification, whey drainage), the principal objective of which is to encourage syneresis (removal of whey from the gel) and effectively to concentrate the casein and fat to the degree characteristic of the variety. The principal treatments, which are characteristic of the variety of cheese, are described in this chapter. The cheddaring and pasta filata steps, together with moulding, pressing and packaging cheese, are also discussed.
AB - Following rennet-induced gelation, the coagulum is subjected to a series of treatments (e.g., cutting, cooking, stirring, acidification, whey drainage), the principal objective of which is to encourage syneresis (removal of whey from the gel) and effectively to concentrate the casein and fat to the degree characteristic of the variety. The principal treatments, which are characteristic of the variety of cheese, are described in this chapter. The cheddaring and pasta filata steps, together with moulding, pressing and packaging cheese, are also discussed.
UR - https://www.mendeley.com/catalogue/a72cae45-d063-3d66-9802-30f82096325e/
U2 - 10.1007/978-1-4899-7681-9_8
DO - 10.1007/978-1-4899-7681-9_8
M3 - Chapter
T3 - Fundamentals of Cheese Science
SP - 231
EP - 249
BT - Fundamentals of Cheese Science
ER -