Food processing. Cheese production [videorecording].

Published: University Park, Pa. : Penn State Audio-Visual Services, [1992]
Copyright Date: ©1992
Physical Description: 1 videocassette (21 min.) : sound, color ; 1/2 in.
Additional Creators: Pennsylvania State University. Audio-Visual Services

Availability

Finding items...

Summary

Milk is processed into cheese. Reviews pasteurization (high temperature, short-time), standardization of milk with full-fat milk blended with skim milk, the starter culture, setting with the enzyme rennet, curd formation cutting and draining of the whey, packaging and knitting, cheddaring, adding salt and pressing, and aging the cheese before it is available for sale.

Subject(s)

Cheese factories
Cheese industry
Cheese

Related Titles

Cheese production

Technical Details

VHS format.

View MARC record | catkey: 1740861