Studies on the manufacture of skim milk Cheddar cheese. II. Effect of the temperature of cooking curd upon the water content and quality of semi-skim milk Cheddar cheese

Yamamoto, T.; Chikuma, G.; Yoshino, M.

Bull. nat. Inst. agric. Sci, Japan 29(3): 89-94

1954


Accession: 013845031

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Abstract
When whey was drawn at low acidity, a scalding temperature of 3O degrees C gave maximum water retention but a crumbly, acid cheese.