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Ecology, Biodiversity & Evolution-II:
Ground curds from cheddar and related hard cheeses are salted dry rather than in brine. Cheese is salted because: Encourages further synergy, It inhibits further growth and metabolism of most microorganisms (thus stopping lactic acid production), and provides flavor.
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BT201 MIDTERM PAST PAPERS:
Approximately 2.5 kg of salt is used for every 100 kg of cottage cheese. Salt is added in three same applications and mixed for 5 minutes between applications. Adding salt too quickly will cause a “rind” to form on the curd, preventing salt absorption and syneresis. For large plants, the amount of ground cheese is determined continuously according to the weight before entering the salting process machine.
BT201 MIDTERM PAST PAPERS BY MOAAZ :
Cheddar cheese can be taken off the shelves due to defects in taste, body, or appearance. The most common taste defects are high acidity bitter, unclean, and fermented/fruity. Frequent body defects are a weak or crumbly body, flatulence holes, surface discoloration, and the appearance of crystals on surfaces.
BT201 MIDTERM SOLVED PAPERS:
The starter bacteria lyse (burst) and release proteolytic enzymes into the matrix. Residual plasmin and coagulant also contribute to proteolysis during aging. Caseins break down to peptides and amino acids that provide flavor and modify the body/texture of the cheese.