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Author Question: Ripening is best described as the stage in cheese manufacturing when (Read 77 times)

madam-professor

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on: Aug 1, 2020
Ripening is best described as the stage in cheese manufacturing when
◦ the curd is formed with lactic acid producing bacteria.
◦ the cheese is aged until desired characteristics are developed.
◦ the curd is heated to promote the removal of whey.
◦ the cheese is packaged for sale.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by madam-professor on Aug 1, 2020

trampas

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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madam-professor

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Reply 2 on: Aug 1, 2020
Great answer, keep it coming :)

Kedrick2014

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Reply 3 on: Yesterday
Gracias!

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