Cheese Processing Factory

They knew about the tendency to break into 10,000 cottage cheese and whey. Due to the fact that milk is sour, cottage cheese, lumps phosphoprotein and whey break down, an aqueous gray liquid containing traces of lactose, minerals, vitamins and fat. Most cheese processing factory accelerate the wrapping process with plant extracts such as rennet, lactic acid or plant yeast from wild artichokes, fig leaves, safflower or melon. In addition to milk and kefir cheeses, the cheeses may contain a … Readmore»

Mozzarella Cheese Bread Machine Recipe

Any cheese added to a bread recipe should be at room temperature when added. Cheese is usually added to the bread pan after the liquid and before flour and yeast. This may vary depending on some recipes, but if in doubt, add cheese before flour. Some cheeses, especially very soft and creamy species, may also add some liquid to the recipe. If your dough appears to be inclined or too messy, add a tablespoon of flour at a time, until … Readmore»

Blue Cheese Processing

The types of cheese called veined cheese or “blue” cheese were cheeses filled with bluish or greenish veins. These cheeses were created in areas where rye grows: blue mold is an ingredient of rye. These cheeses, along with their characteristic organoleptic qualities, require ripening a few weeks (or even a few months) before consumption. Cheeses should be consumed considering waiting times. The green or blue veins formed in it are the result of waiting and ripening of cheese. Blue cheese … Readmore»