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By: Mohammed Sabah

Chapter 7 : Production of cheese and processed cheese classification, processing, defects, quality. By: Mohammed Sabah. No one knows who first made, but the most popular story is that an Arab put milk into a bag made from a sheep’s stomach to take with him on a trip. .

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By: Mohammed Sabah

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  1. Chapter 7:Production of cheese and processed cheese classification, processing, defects, quality. • By: Mohammed Sabah

  2. No one knows who first made, but the most popular story is that an Arab put milk into a bag made from a sheep’s stomach to take with him on a trip.

  3. Carbon dioxide (CO2) Addition of CO2 is one method of improving the quality of cheese milk. Adding CO2 by artificial means lowers the pH of the milk. This will then result in shorter coagulation time.

  4. Rennet

  5. Coagulation casein by rennet

  6. Cutting the coagulum

  7. Round-eyed cheese

  8. Mechanised cheddaring machine

  9. Continuous system for cheddar cheese

  10. Continuous system for Mazzararells cheese

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