cheddaring

A Dictionary of Food and Nutrition | 2005 | 323 words | Copyright

cheddaring In the manufacture of cheese, after coagulation of the milk, heating of the curd, and draining, the curds are piled along the floor of the vat, where they consolidate to a rubbery sheet of curd. This is the cheddaring process; for cheeses with a more crumbly texture the curd is not allowed to settle so densely.

Cite this article
Pick a style below, and copy the text for your bibliography.

MLA
Chicago
APA

DAVID A. BENDER. "cheddaring." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "cheddaring." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-cheddaring.html

DAVID A. BENDER. "cheddaring." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-cheddaring.html

Learn more about citation styles