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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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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ly used in home cooking, restaurant meals, and ready-to-eat frozen or chilled foods. Traditionally, this category of products is prepared with cheese, dairy fat, common salt, emulsifying salts, and sometimes spices. Processed cheeses are versatile and innovative, made with fiber, prebiotics, probiot

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?BC and its appearance was accidental during the conservation of milk in ruminant stomachs. Over the years, studies have revealed the process of acidification and fermentation of milk, resulting in the formation of curds, the basis for the production of more than 2200 types of cheese, including fres

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his mixture is placed in a copper vat at 32–35?°C to form the curd, which is finely cut. Afterward, it is heated to 50?°C while being stirred until it forms a paste. The paste is then placed in cheesecloth for draining. Subsequently, the cheese is shaped in a mold; and a marking band is applied. It

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or goat milk with the help of . mold. This type of cheese is mostly used in salads or as a taste and has a special taste. According to experts, this cheese is served with pistachios. Depending on the type of cheese, bacteria can be added during rinding or after the cheese has hardened. This cheese

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tended periods without substantial loss of quality. It also finds broad application in the food industry as an ingredient in producing other dairy products, baked goods, and infant formulas. Heat application is an essential part of the powdered milk processing technology, which includes thermal trea