Summary
Following rennet-induced gelation, the coagulum is subjected to a series of treatments (e.g., cutting, cooking, stirring, acidification, whey drainage), the principal objective of which is to encourage syneresis (removal of whey from the gel) and effectively to concentrate the casein and fat to the degree characteristic of the variety. The principal treatments, which are characteristic of the variety of cheese, are described in this chapter. The cheddaring and pasta filata steps, together with moulding, pressing and packaging cheese, are also discussed.
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Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Post-Coagulation Treatment of the Renneted-Milk Gel. In: Fundamentals of Cheese Science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7681-9_8
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DOI: https://doi.org/10.1007/978-1-4899-7681-9_8
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