The intensity and method of cooling is highly influenced by the type of processed cheese. Cooling of processed cheese spreads should be as fast as possible, while processed cheese blocks are cooled slowly, some time after production (rapid cooling softens the product). Cooling stops the creaming action by processed cheese spread, thus retaining creamy consistency and short structure. However, slow cooling can intensify Maillard reactions and promote the growth of spore-forming bacteria (29,30).

Sleeping Sanctuary

Sleeping Sanctuary

Salvation For The Sleep Deprived The Ultimate Guide To Sleeping, Napping, Resting And  Restoring Your Energy. Of the many things that we do just instinctively and do not give much  of a thought to, sleep is probably the most prominent one. Most of us sleep only because we have to. We sleep because we cannot stay awake all 24 hours in the day.

Get My Free Ebook

Post a comment