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Cheese (Production (Cut and drained, Scalding, Curds and whey, Cheddaring,…
Cheese
Production
Cut and drained
Scalding
Curds and whey
Cheddaring
Rennet added
Curd chips
Starter culture added
Salt added
Pasteurised
Pressed and ripened
Packaged and labelled.
Nutritive value
Fats
Vitamins
Carbohydrates
Minerals
Protein
Water
Buying and storing
Use-by date
Small amounts
Hygienic shop
Sealed completely
Store in fridge
Packaged
Classification
Hard cheese
Processed
Semi-hard cheese
Soft
Effects of cooking
Turns brown
Overcooking causes indigestible
Protein comes together
Fat melts
Culinary uses
Sauces
Desserts
Savoury dishes
Salads
Dietetic value