Acid- and acid/rennet-curd cheeses part C: Acid-heat coagulated cheeses

摘要: Publisher Summary This chapter discusses the acid-heat coagulated cheeses that are generally fresh, soft, unripened varieties manufactured from whole milk (e.g., Queso Blanco, Paneer), cream Marscapone), or whey blends Ricotta, Ricottone). After acidification, curds allowed to settle and then trenched in vat facilitate drainage. Information on microbiological quality of Blanco made United States Canada by methods described this is limited, even though poor keeping qualities such different have been reported. Traditionally, starting material used for manufacture Ricotta cheese whey, resulting Mozzarella production. has a relatively short shelflife about three weeks if properly packaged stored at 4°C lower, although Kosikowski reported 70 days milk.