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These “Guidelines” are intended for high-quality processed cheese, processed cheese preparations and similar products and describe a practical way of obtaining safe products in accordance with the latest state of knowledge.
18 maj 2011 · Cooking temperature: Higher cooking temperature (44°C vs. 38-41°C) produced cheese with lower moisture and decreased proteolysis during 50 days storage at 4°C. The firmness of melted cheese was greater when employing higher cooking temperatures.
In the production of farmhouse and artisan cheese and other dairy products, the management of these good practices is essential to control risk posed by the relevant hazards, providing a foundation for the effective implementation of the HACCP-based plans.
29 lis 2023 · The use of Hazard Analysis and Critical Control Point (HACCP) has become a standard practice in the food industry to ensure the safety of mozzarella cheese. This involves identifying potential hazards and establishing critical control points to prevent or eliminate them.
Two measurements help us determine if a cheese can be safely held outside of temperature control: water activity and pH. Water activity (aw) is the measurement of free or unbound water available in a food for microbial growth. It utilizes a scale of 0 to 1.0 where pure water equals 1.0.
29 lis 2023 · The use of Hazard Analysis and Critical Control Point (HACCP) has become a standard practice in the food industry to ensure the safety of mozzarella cheese.
Mozzarella and Cheddar by around 6 months compared to typical storage temperatures (when low temperature storage is combined with alterations in the cheesemaking recipe). Low temperature storage technique also works well for shredded or sliced cheeses.
