Abstract

Cheesemaking is a form of food preservation in which milk protein (casein) and fat are concentrated approximately ten-fold, and the milk sugar (lactose) is fermented into lactic acid by lactic acid bacteria (LAB). The preservative property arises from the combined effects of acidification, dehydration and salt addition. The conversion of milk into cheese involves several interrelated operations, namely coagulation, acidification, water removal (syneresis, curd draining, pressing), salt addition and cheese ripening. Cheese represents a significant part of the world’s food, approximately 14000000 tonnes are produced annually, of which 40% is produced in the European Union (Anon, 1994a).

Keywords

Sludge Citrate Proline Pyruvate Hull 

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© Thomson Science 1998

Authors and Affiliations

  • G. Stanley

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