Cheese and Fermented Milk Foods

acid fermentation acid whey acidophilus added bifidobacteria blended blocks Blue cheese brine bulgaricus bulk starter calcium Camembert cheese casein cells Cheddar cheese cheese curd cheese flavor cheese makers cheese manufacture cheese milk cheese yield cheese-making chymosin coagulation color commercial concentration consumers containing cooking cooling Cottage cheese cow's milk Cream cheese cremoris Dairy Sci delbrueckii subsp Emmental cheese emulsifying enzymes fat cheese Figure fresh frozen goat's milk grams growth heat Italian cheese Kefir kilograms Kosikowski lactic acid lactis subsp Lactobacillus lactococci lactose low fat mechanical microbial milk cheese milk products mold Mozzarella cheese natural cheese Neufchatel optimum packaging percent fat percent moisture phage Process cheese protein Queso Blanco rennet ripened cheese salt skim milk sodium sour cream spoilage spores standards of identity starter cultures surface Swiss cheese Table temperature texture titratable acidity ultrafiltration usually whey powder whole milk yeast yogurt