| 配方类型： |
BEVERAGES AND FOODS |
| 配方说明： |
Cheese Preservation with Potassium Sorbate |
| 配方组成： |
Siciliano/20-40%/0.1-0.3%/Preservative treatment should follow a 24-h
cheeses before wrapping to avoid poor heat seals.
hold period after brine dip.Treated cheese should be cured 4-7 days
before wax dipping or film packaging.
Preservative Solids Deposition*/Directions
Mozzarella/20-40%/0.1-0.2%/Processing varies so widely no specific
treatment method can be recommended.
Muenster, Edam, Gouda/20%/0.05-0.1%/Because of bland flavor, 0.1%
Swiss, Gruyere, Emmentaler/20-40%/0.1-0.3%/May not be dipped because of
"eye-flooding." Important to spray eyes.
Pasteurized, "Filled," Blended, etc./Direct Addition Only/0.1-0.2% (as
Sorbic Acid)/Add calculated amount to ingredients is in melter-mixer.
Trial batch to observe effect on physical properties.
Cold Pack, Spreads, Cheese Food, Comminuted/Direct Addition
Only/0.1-0.2% (as Sorbic Acid)/Allow sufficient mixing or grinding time
to ensure even distribution throughout batch.
Cottage Cheese/Dir |
|
