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RESEARCH PRODUCT

The Production of Industrial Cow’s Milk Curds

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By the historical viewpoint, cheeses are the final product of a complex work starting from milk. This liquid substance has to be coagulated: as a result, a heterogeneous matter—curd—is precipitated from the original milk. The rough composition of this intermediate influences the chemical composition of the final cheese. For these reasons, the production of industrial curds should be studied with attention. Different systems are available at present, but the mail process concerns always the coagulation of the original milk and the production of readily available curds for immediate or subsequent use (near the same cheesemaker or in different locations).This chapter discusses the normal production of prepackaged and ready-to-use cow’s milk curds with several technological modifications for industrial purposes.