| 配方類型： |
BEVERAGES AND FOODS |
| 配方說明： |
Cheese Preservation with Potassium Sorbate |
| 配方組成： |
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% |
|
