BT735 MIDTERM SOLVED PAPERS
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Advances in Fermentation Technology:
Cutting the coagulum increases the surface area of the curd and increases synergy. On slicing, the curd particles immediately begin to push out the whey and shrink and the TA that had leavening in the cheese, the milk immediately sinks in the whey, because the whey has a lower apparent acidity due to lower protein, citrate, and phosphate content.
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BT735 MIDTERM PAST PAPERS:
TA whey will gradually increase as lactic acid forms in the curd and is released with the whey during synergy. Treatment: Freshly cut cheese is fragile and breaks easily, so let the cheese “cure” for 5-10 minutes before mixing and cooking. The curing period is especially important with goat cheddar cheeses are made because the curd is naturally softer than the curd obtained from cow milk.
BT735 MIDTERM PAST PAPERS BY MOAAZ :
Like skin companies, the curd becomes more resistant to fragmentation and loss of yield. Cooking: The cooking process is essentially a controlled increase in the temperature of the curd – whey. Heating allows the individual cubes of curd to shrink, release the whey, and harden. Cooking also increases the reaction rate, specifically bacterial growth and metabolism, and enzyme activity.
BT735 MIDTERM SOLVED PAPERS:
The vat drain will open and the curd and whey are allowed to flow onto the finishing table. Or in small plants, the cheese vat can serve as a finishing table. A screen is installed in front of it drain hole of the finishing table to prevent loss of curd when draining the whey. Whey is common are collected in a separate tank.
