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BT102 MIDTERM SOLVED PAPERS
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Pressing gives the cheese its final shape, reduces the holes between the curd particles, supports its fusion, and releases more free whey. Cheddar cheese is pressed overnight in small factories using the batch method. A pressure of approximately 1.4 atm is applied to the molds for a period of 8 – 12 h at room temperature.
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BT102 MIDTERM PAST PAPERS:
After one to two hours of pressing, the cheeses can be turned out in the molds and lined with a thin fabric that provides an attractive surface pattern. Large plants have a continuous “block” system. The curd is fed into the tower under a partial vacuum, the whey is sucked off and mechanical pressure is applied to the base for a short time tower before packing.
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Analysis of Cheddar cheese by gas-liquid chromatography (GLC) showed that they exist up to 200 different compounds that can contribute to cheese flavor. However, taste chemists believe that only 20 volatile compounds are relevant for the determination.
BT102 MIDTERM SOLVED PAPERS:
Monterey/Jack are prone to the same defects as Cheddar. But because of higher humidity content, lower acid, and salt content, and higher microbial and enzymatic activity, some sensory defects can reach greater intensity and frequency in Colby and Monterey/Jack cheeses than in Cheddar, especially with extended aging.