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504. Studies on a washed curd variety of cheese: I. The influence of different types of starter

Published online by Cambridge University Press:  01 June 2009

Joan Whitmore
Joan Whitmore
Affiliation:
Dairy Department, The University, Reading
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Extract

Large-scale manufacture of washed curd cheese has not yet been attempted in Britain. There seems to be no obvious obstacle, and the production of a good washed curd cheese would satisfy several present-day requirements. It is popular with consumers and would be an alternative to the usual standard varieties; it has certain economic advantages in manufacture and excellent properties for retail sale. In addition, low acid whey is in considerable demand as an important ingredient of certain proprietary brands of infant foods; such whey is not readily obtainable by normal cheese-making, but is produced during the manufacture of this cheese.

Type
Original Articles
Information
Journal of Dairy Research , Volume 20 , Issue 1 , February 1953 , pp. 108 - 114
Copyright
Copyright © Proprietors of Journal of Dairy Research 1953

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References

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