Titlebook: Dairy Foods Processing; Adriano Gomes da Cruz,Tatiana Colombo Pimentel,Sil Book 2025 The Editor(s) (if applicable) and The Author(s), unde

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Dairy Foods Processing978-1-0716-4144-6Series ISSN 2662-950X Series E-ISSN 2662-9518

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es semi-cooking the curd with partial removal of the whey and subsequent incorporation of hot water, pre-pressing, forming, pressing, salting, and the ripening period. The cheese-making process is presented in detail in this chapter.

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Adriano Gomes da Cruz,Tatiana Colombo Pimentel,SilContains key notes and implementation advice from the experts.Includes cutting-edge methods and protocols.Provides step-by-step detail essential for reproducible results

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Consequence

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rapid cooling. Ultrahigh-temperature (UHT) processing, on the other hand, entails heating milk to ultrahigh temperatures (135?°C) for a short duration (2–5?s) and then rapidly cooling it. This intense thermal treatment destroys both pathogenic and spoilage microorganisms and spores, resulting in a

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products. The heterogeneity condition is further enriched by the variability inherent in traditional approaches (e.g., natural whey starter or manual stretching and brine management) that often characterize specific processes. Therefore, the ready availability of control methods that are simple, ine