Production
Although granular cheese can be created using any method that achieves the designated standard for physical and chemical properties, there is one method that is generally used. First, the milk or cream may be warmed and treated with hydrogen peroxide and catalase, producing water and oxygen gas. Then, a lactic acid-producing bacterial culture is added, and the product is treated with clotting enzymes to form a semisolid mass. This mass is cut, stirred, and heated to separate the curd and the whey. Increasing the amount of time between cutting and heating will increase both the final moisture content and the milkfat content of the cheese, thereby increasing the yield. There follows an alternating cycle of draining of the whey and stirring. After most of the whey has been drained, the curd is salted, drained, and pressed into the desired form. The remaining product may be cured if the original dairy products were not pasteurized. A common method of curing is to dry the cheese on racks for about a week, then to wax it and place it in coolers until the time of consumption.
Read more about this topic: Granular Cheese
Famous quotes containing the word production:
“The society based on production is only productive, not creative.”
—Albert Camus (1913–1960)
“... if the production of any commodity necessitates the sacrifice of human life, society should do without that commodity, but it can not do without that life.”
—Emma Goldman (1869–1940)
“It is part of the educator’s responsibility to see equally to two things: First, that the problem grows out of the conditions of the experience being had in the present, and that it is within the range of the capacity of students; and, secondly, that it is such that it arouses in the learner an active quest for information and for production of new ideas. The new facts and new ideas thus obtained become the ground for further experiences in which new problems are presented.”
—John Dewey (1859–1952)