Olson, Norman F. Department of Food Science, University of Wisconsin, Madison, Wisconsin.
Kosikowski, Frank V. Department of Food Science, Cornell University, Ithaca, New York.
- Cheese Microbiology
- Starter cultures
- Flora of cheese
- Defects of cheese
- Cheese blending
- Cheese Manufacture
- Major classes of cheeses
- Fresh cheeses
- Ripened cheese
- Processed cheese
- Production developments
- Links to Primary Literature
- Additional Readings
A food product selectively concentrated from major milk components. It is generally rich in flavor and contains high-quality nutrients. There are many varieties of cheese, all produced in the following general manner: Raw or pasteurized milk is clotted by acid, rennet, or both. The curd is cut and shaped into the special form of the cheese with or without pressing. Salt is added, or the cheese is brined after pressing.
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