Cheese production
Publication details: New York: Insight Media, 1992Description: DVDSubject(s): Cheese | CheesemakingLOC classification: SF271Summary: This program examines cheese processing methods. It covers pasteurization, standardization of milk with full-fat milk blended with skim milk, the starter culture, setting with the enzyme rennet, curd formation, cutting and draining of whey, packaging, knitting, cheddaring, adding salt, pressing, and aging the cheese.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | SF271 CHE (Browse shelf(Opens below)) | 1 | Available | 190496 |
This program examines cheese processing methods. It covers pasteurization, standardization of milk with full-fat milk blended with skim milk, the starter culture, setting with the enzyme rennet, curd formation, cutting and draining of whey, packaging, knitting, cheddaring, adding salt, pressing, and aging the cheese.
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