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Article: Cultures improve low-fat cheese: buttermilk process is more controlled, more cost-effective.
- Article from:
- Food Processing
- Article date:
- September 1, 1992
- Author:
CopyrightCOPYRIGHT 1992 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Buttermilk process is more controlled, more cost-effective
Recent advances in the development of cultures are making consistent quality, as well as product and process improvements, easier for producers of cheeses and buttermilk. Good flavor and texture in the manufacture of low-fat cheese has been the result of one select group of new cultures. Full-bodied buttermilk in a shorter time span has been achieved with the second.
Until recently, low-fat cheese made with traditional cultures did not measure up to customers' expectations of a good quality cheese. Removing fat from cheese made flavor defects more evident. Acid or bitter flavors were more easily ...