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Temperature, pH, and moisture profiles during cooling of 290-kilogram stirred-curd Cheddar cheese blocks.

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

Type of article: Article

Summary

The temperature, percentage of moisture and pH were determined at 28 different positions in cheese blocks after 0, 1, 2, 6 and 10 days of cooling at 2.2 deg C and at 15 different positions in cheese blocks after 0, 0.5, 1 and 2 days of cooling at 2.2 deg C. It took 12 days for the center of blocks to reach 2.2 deg C. Milk fat appeared to affect cooling rate. After 1 day, pH and moisture gradients were reversed and were lower in interior regions.

Details

  • Original title: Temperature, pH, and moisture profiles during cooling of 290-kilogram stirred-curd Cheddar cheese blocks.
  • Record ID : 1993-2099
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 75 - n. 8
  • Publication date: 1992/08
  • Document available for consultation in the library of the IIR headquarters only.

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