Abstract:-The influence of cryogenic cooling of cheese curd on the yield and the quality of semihard cheese (Trappist type) was studied. During three successive cheese manufacturing processes, the curd at moulding was separated into two aliquots: the first being directly pressed (control cheese) and the second being quickly cooled previously at 20°C in a cryogenic cabinet (trial cheese). The cryogenic cooling of the curd slightly delayed the acidification and significantly reduced the syneresis. The increase in the che… Show more
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