The Cooling of Milk for Cheesemaking
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Author Description
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Menrva's Summary
THE THESIS
This book investigates the critical role of milk cooling in the cheesemaking process. It details the scientific principles behind temperature control and its impact on milk quality and subsequent cheese production. The work draws upon established dairy science research and practical applications within the industry.
THE SCOPE MAP
- The impact of cooling rates on microbial activity in raw milk.
- Optimal temperature ranges for short-term and long-term milk storage before cheesemaking.
- Effects of cooling on milk fat and protein structures.
- Methods for preventing undesirable changes during milk cooling.
- The relationship between cooling and the development of desirable microflora for cheese.
THE AUTHORITY PERSPECTIVE
This text is likely a technical reference for dairy scientists, cheesemakers, and students in food technology programs. Its focus on specific scientific principles and practical applications suggests a detailed, research-oriented approach. The subject matter points to a dense, specialist text aimed at professionals seeking to optimize their cheesemaking processes through precise control of milk temperature.
Page Count:
11
Publication Date:
1997-01-01
ISBN-10:
0665841310
Science
Non-Fiction
Agriculture
Cheesemaking
Dairy
Food Science
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