Abstract
The UK Cheese Regulations (1970) describe compositional standards for some 29 cheese varieties which are listed in a Schedule. These standards are expressed as minimum fat in the dry matter (FDM), and maximum moisture content in the cheese. All cheeses other than those in the Schedule, are categorised in the Regulations as either ‘soft’ or ‘hard’, depending on whether or not they are ‘readily deformed by moderate pressure’ (sic). Soft cheese must bear one of the descriptions given in Table I, depending on the fat and moisture content. Soft cheese may also be described as ‘cream cheese’ if it contains not less than 45% milk fat, or ‘double cream cheese’ if it contains not less than 65% milk fat.
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Further Reading
Davis, J. G. (1966). Cheese, Vol. III: Manufacturing Methods, Churchill Livingstone, Edinburgh, UK.
Eck, A. (1987). Cheese making Science & Technology. (Lavoisier, Paris, France).
Fox, P. F. (1987). Cheese: Chemistry, Physics and Microbiology (Vol 2) Major Cheese Groups. Elsevier Applied Science Publishers, London, UK.
Guerault, A. M. (1966). La Fromagerie devant les Techniques Nouvelles, Editions Sep., Paris, France.
Kosikowski, F. (1977). Cheese and Fermented Milk Foods (2nd edn). Edwards Brothers Inc., Ann Arbor, MI, USA.
Scott, R. (1981). Cheesemaking Practice, Elsevier Applied Science Publishers, London, UK.
UK Cheese Regulations, S.I. 1970 No. 94 as amended by S.I. 1974 No. 1122, S.I. 1975 No. 1486, S.I. 1976 No. 2086 and S.I. 1984 No. 649, HMSO, London, UK.
Van Slyke, L. L. and Price, W. V. (1979). Cheese. Ridgeview Publishing Co., Reseda, CA, USA.
References
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© 1993 Chapman & Hall
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Shaw, M.B. (1993). Modern Cheesemaking: Soft Cheeses. In: Robinson, R.K. (eds) Modern Dairy Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-8172-3_3
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DOI: https://doi.org/10.1007/978-1-4684-8172-3_3
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