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Moulds and yeasts (Cheese (Milk is pasteurised heated to 72C for 15 secs…
Moulds and yeasts
Cheese
- Milk is pasteurised heated to 72C for 15 secs then cooled to 30C
- Bacteria culture is added, bacteria turns lactose sugar to lactic acid
- Rennet is added to coagulate protein
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- Whey is drained off and collected to make ricotta and an addative
- Curd is dyed once stacked into slabs
- Curd is milled as slabs are heated through a mill and cut into small pieces
- Salt is added and cheese is put into moulds to be pressed
- For mature cheeses they are put on shelves in a special humidity for a few weeks
Mould
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Produce toxins, spoiling appearance, smell, texture and flavour
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Yoghurt
Adding bacteria culture
Heated to 42C while bacteria ferments so they lactic acid denatures and coagulates and it becomes a semi-solid (also adds flavour)
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Yeast
Grow and ferment food to produce CO2, gas and alcohol
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