Cooking heat effects during

It is not within the scope of this work to give even a cursory description of the various methods of cheese manufacture. It will be sufficient to indicate the principle in its most general aspects. Milk, skimmed or not skimmed, is first of all coagulated under conditions determined by the nature of the products desired. The curd is then more or less completely separated from the whey, either by a simple mechanical division (soft cheeses), or by a stirring effected during a moderate heating (cooked cheeses), and is then collected and put in the mould. Draining ensues and, if it is necessary, the excess whey is expelled by means of a... 

Fig. 21. Concentration of effective alkali in chips during digestion, where A represents the impregnation vessel B, heating 2one C, cooking 2one and D,...

Combined or single effects of heating and acid production by the starter bacteria increase whey syneresis and establish moisture levels for a given variety of cheese. Almost 96% of the moisture lost in Cheddar cheese during cooking occurs in the first 30 min (Lawrence 1959). A comprehensive review of syneresis has been written by Walstra et al. (1985). 

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