MGT 3320 Chapter : Denisi HR 1e PPTs Ch03
Document Summary
Flow diversion valves direct flow of milk below legal temp (161 f) back into raw supply: add citric acid or riman (enzyme) to milk to form lactose & make curd; lactic acid lowers. Ph; curd culture is bacteria that helps ferment milk: fermented dairy products. Once curd is cut w/ knives, curd is cooked & rake out to drain whey (cooked at. Last, its placed in bags to package & cut w/ thin wire: types of cheese: Swiss: eyes; microorganisms create holes (co2); placed in cooler to ripe. Blue cheese: more ripened; rely on blue mold; veins made by needles. Brie: white mold (spray); 5 days to establish; cottony texture on outside; if you leave to long it will get gooey because enzymes have been chopped too much. Curd determines if ripened, unripe, eat fresh, etc: concentrated & dried dairy products. Vacuum evaporation: concentrates total solids; lowers boiling point; removes water.
