List of tables

Table 1.1 Some properties of cheese categorized according to type of coagulation and procedures used for pH and moisture control.

Table 1.2 Typical composition (% by weight) of some cheese varieties.

Table 4.1 Typical gross composition (kg/100kg) of cow, dairy sheep and goat milk (Wong et al. 1988).

Table 4.2 The principal caseins and some properties of importance to cheese making

Table 4.3 The principal whey proteins and some properties of importance to cheese making

Table 4.4 Typical fat and protein contents (kg/100 kg) for the milk of several breeds of dairy cows (from various sources).

Table 6.1. Some cheese varieties with some characteristics, composition and suggested ratio of protein/fat in standardized milk. Fat and moisture levels for most varieties correspond to definitions given in the Canada Agricultural Products Act and Regulations, Section 28.

Table 7.1 Some lactic acid bacteria commonly used in cheese making.

Table 9.1 Record of Manufacture

Table 9.2 Record of Quality Control

Table 11.1a Pasteurized Milk Cheddar Cheese (also for Heat Treatment Milk) - Record of Manufacture

Table 11.1b Raw Milk Cheddar Cheese - Record of Manufacture

Table 11.1c High Moisture Cheddar - Record of Manufacture

Table 12.1. Distribution of milk components during cheese making (% by weight) and percent transfer from milk to cheese.

Table 13.2 Cheddar Cheese Judging Score Card - Agriculture Canada Grading System

Table 20.1 Process cheese composition control: Example

Table 20.2 Process cheese composition control

Table 22.1 Ultra filtration of whole milk. Typical composition of concentrate and permeate System: polysulfone membrane in tubular configuration, small pilot plant, batch operation at 50C (Glover, 1985)