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.
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