semihard cheese

Influence of curd particles drying temperature on the composition of curd made of milk in which coaggregates were formed

Department of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2,3)


The influence of different drying temperatures of curd particles in order to obtain curd particles with chemical composition characteristic for Dutch-type semi-hard cheeses was investigated. The experiments were performed with heat-treated milk at 87ºC for 10 minutes to induce chemical interaction between casein and serum proteins and to form the co-called co aggregates. The curd particles were dried at 42ºC and 45ºC for 60 minutes and two types of curd, named curd A and curd B were formed afterwards.

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