List of figures

Figure 1.1 Flowchart of Cheese Making Process.

Figure 3.1. Culture Activity Test

Figure 4.1 Seasonal variation of fat, protein, lactose and protein:fat ratio in Ontario producer milk

Figure 5.1 Membrane concentration/fractionation

Figure 5.2 Microfiltration Flowchart

Figure 7.1 Natural Fermentation of Raw Milk

Figure 8.1 Structural elements of milk. After Walstra and Jenness, 1984. Dairy Chemistry and Physics, Wiley & Sons, N.Y.

Figure 10.1 Cheddar cheese composition curing. (A) New Zealand standards for Premium and First Grade Cheddar cheese. (B) Typical ranges for high quality Canadian Cheddar. Note: pH measured between 3 and 14 days after manufacture.

Figure 24.1 Whey processing & utilization