Mechanical Process for Draining and Hooping Blue Cheese Curd
Open Access
- 1 March 1964
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 47 (3) , 326-330
- https://doi.org/10.3168/jds.s0022-0302(64)88656-2
Abstract
Mechanization of the blue cheese manufacturing procedure involves the mechanical draining, mold spore addition, mixing and hooping of the curd. The uniform distribution of the mold within the hooped curd is achieved. Partial salting of the curd is also possible. The average composition upon completion of curing was 42.54% moisture, 30.4% fat and 3.16% salt. The quality characteristics of the mechanically hooped cheese was equal to and better than manually hooped cheese.This publication has 6 references indexed in Scilit:
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