Aralin 1Brine salting vs dry salting: concentrations, times, at salt uptake considerationsInihahalintulad ng seksyong ito ang brine at dry salting para sa semi-hard cheeses. Tinutukan nito ang brine strength, temperature, at time, surface application rates, salt uptake, rind formation, at kung paano nakakaapekto ang salting sa flavor, texture, at safety.
Brine concentration, pH, at temperatureBrining time, cheese size, at uptakeDry salting rates at application methodsSalt gradients at rind developmentSalt effects sa flavor at safetyAralin 2Rennet selection at coagulation conditions: clotting temperatures, times, at acidity targetsInilalahad ng seksyong ito ang rennet selection at coagulation conditions. Inihahalintulad nito ang animal, microbial, at fermentation-produced rennets, at ipinaliliwanag ang clotting temperature, time, pH, at calcium effects sa gel strength at curd yield.
Types ng rennet at proteolytic profilesSetting temperature at clotting timepH at calcium effects sa gel firmnessCoagulant dosage at milk compositionPagsusukat ng gel strength at cut readinessAralin 3Packaging at maturation logistics: vacuum, modified atmosphere, at block wrapping upang pahabain ang shelf lifeSinusuri ng seksyong ito ang packaging at maturation logistics para sa semi-hard cheeses. Inihahalintulad nito ang vacuum, modified atmosphere, at block wrapping, at ipinaliliwanag kung paano nakakaapekto ang pack design, storage temperature, at handling sa ripening at shelf life.
Vacuum packaging materials at sealingModified atmosphere gas mixes at useBlock wrapping films at barrier needsCold storage temperature at stackingDistribution, rotation, at traceabilityAralin 4Microbial safety at starter adjuncts para sa flavor development sa semi-hard cheesesNakatuon ang seksyong ito sa microbial safety at starter adjuncts sa semi-hard cheeses. Tinutukan nito ang starter selection, adjunct cultures para sa flavor, pathogen control, hygiene, at kung paano sumusuporta ang process parameters sa ligtas at consistent na fermentation.
Mesophilic at thermophilic starter choicesAdjunct cultures para sa flavor at texturePathogen risks at control strategiesGood hygiene at sanitation practicesMonitoring ng acidification at culture healthAralin 5Cheddaring, curd milling, at pressing: equipment choices, pressures, at timing para sa semi-hard textureIpinaliliwanag ng seksyong ito ang cheddaring, milling, at pressing steps na nagbibigay-hugis sa semi-hard cheese texture. Tinutukan nito ang equipment selection, curd alignment, pressure profiles, at timing upang kontrolin ang moisture, openness, at mechanical strength.
Cheddaring objectives at curd transformationEquipment para sa cheddaring tables at beltsCurd milling patterns at particle sizePress design, pressure curves, at durationMoisture, texture, at eye formation controlAralin 6Waste whey management options na angkop sa medium dairy plants (animal feed, processing, membrane concentration)Sinusuri ng seksyong ito ang waste whey management options para sa medium plants. Tinutukan nito ang liquid whey handling, animal feed use, concentration sa pamamagitan ng evaporation o membranes, lactose at protein recovery, at environmental compliance.
Whey collection, imbakan, at kalidadLiquid whey at permeate bilang animal feedEvaporation at membrane concentrationWhey protein at lactose recoveryEffluent treatment at regulationsAralin 7Semi-hard cheese process flow: coagulation, cutting, whey drainage, cheddaring/cheese-body formation, milling/pressing, salting, at ripeningIpinakikita ng seksyong ito ang buong semi-hard cheese process flow, mula sa milk standardization hanggang final ripening. Nag-uugnay ito ng coagulation, cutting, whey drainage, curd formation, pressing, salting, at maturation sa product quality at process efficiency.
Milk preparation at standardization stepsEnzyme coagulation at gel firmness targetsCutting patterns at curd particle sizeWhey drainage at curd mat formationPressing, salting, at ripening sequenceAralin 8Ripening fundamentals: temperature at humidity control, time ranges, at basic surface managementTinutukan ng seksyong ito ang ripening conditions para sa semi-hard cheeses, na nakatuon sa temperature, humidity, at time. Ipinaliliwanag nito ang rind at smear development, turning schedules, at basic surface cleaning upang balansehin ang flavor, texture, at safety.
Ripening room temperature profilesRelative humidity targets at controlRipening time ranges ayon sa cheese styleRind, smear, at mold development basicsTurning, brushing, at surface cleaningAralin 9Curd handling: cutting size, cooking temperatures, stirring times, at whey separation techniquesIpinaliliwanag ng seksyong ito ang curd handling pagkatapos ng cutting, kabilang ang cube size, cooking temperatures, stirring regimes, at whey separation. Nag-uugnay ito ng mga variable na ito sa moisture, curd firmness, at fat losses sa semi-hard cheese manufacture.
Cut size at fines generation controlCooking temperature ramps at holdingStirring intensity at duration effectsDraining methods at whey clarityCurd shrinkage at moisture targets
