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String cheese is essentially Mozzarella that has been pulled into strands, braided and put in plastic. The milk is first cultured, left to rest a while, rennetted, and lastly left to sit. After the cheese has sat in water that is heated to 180 degrees, it is left to dry and then individually wrapped in air-tight packaging. In large factories such as Krafts, all these steps are done by machines that are highly efficient and require little to no human interaction.
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"Production of String cheese"Please download to view full document