Journal of Food Technology and Preservation

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us 44-7452-259145

Short Article - Journal of Food Technology and Preservation (2017) Volume 1, Issue 1

Opinion version of cheese making technology

This is regards my opinion report on cheese making technologies, Cheese is also pronounced as Cheddar. Cheese is a sustenance got from drain that is delivered in an extensive variety of flavours, surfaces, and structures by coagulation of the drain protein casein. It involves proteins and fat from drain, for the most part the drain of dairy animals, wild ox, goats, or sheep. Amid generation, the drain is typically fermented, and including the protein rennet causes coagulation. The solids are isolated and squeezed into last form. Some cheeses have shape on the skin or all through. Most cheeses liquefy at cooking temperature. Many sorts of cheese from different nations are created

Author(s): vincent john

Abstract Full Text PDF

Get the App