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EFFECT OF NONUNIFORM COOLING ON MOISTURE, SALT AND PH DISTRIBUTION IN 290 KILOGRAM BLOCKS OF STIRRED CURD CHEDDAR CHEESE.

Author(s) : REINBOLD R. S., ERNSTROM C. A.

Type of article: Article

Summary

SAMPLES REPRESENTING 6 POSITIONS IN EACH OF TWELVE 290 KILOGRAMS STIRRED CURD CHEDDAR CHEESE BLOCKS IN STAINLESS STEEL HOOPS WERE ANALYZED FOR SALT, PH AND MOISTURE AFTER THE BLOCKS HAD BEEN HELD AT 279 OR 295 K (6 OR 22 DEG C) FOR 7 D AFTER PRESSING. TEMPERATURE DURING COOLING HAD A SIGNIFICANT EFFECT ON PH, SALT, AND MOISTURE DISTRIBUTION WITHIN THE CHEESE. MEAN DIFFERENCES BETWEEN THE CENTERS AND SIDES AT 278 K (5 DEG C) WERE 0.1% SALT, 0.12 PH UNITS AND 5.73% MOISTURE. AFTER FILLING THE HOOPS, MOISTURE TRANSFERRED FROM HIGH TEMPERATURE TO LOW TEMPERATURE AREAS IN THE CHEESE. MOISTURE DIFFERENCES IN LARGE CHEESE BLOCKS WERE MINIMIZED WHEN TEMPERATURE DIFFERENCES WERE REDUCED.

Details

  • Original title: EFFECT OF NONUNIFORM COOLING ON MOISTURE, SALT AND PH DISTRIBUTION IN 290 KILOGRAM BLOCKS OF STIRRED CURD CHEDDAR CHEESE.
  • Record ID : 1989-0636
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 71 - n. 6
  • Publication date: 1988/06
  • Document available for consultation in the library of the IIR headquarters only.

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