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High pasteurization temperature of cheese milk in rennet cheese making



High pasteurization temperature of cheese milk in rennet cheese making



XXI International Dairy Congress Vol 1, Book 1: 436



Milk was pasteurized in the 72-85 deg C range to improve protein utilization and reduce bacterial contamination, with or without subsequent ripening with starter at 8-10 deg C, and effects on the cheese were studied. It is recommended that milk be pasteurized at up to 82 deg C in semi-hard cheese manufacture and up to 85 deg C in low-fat cheese manufacture, the heating being followed by storage with added starter.

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