Titlebook: Dairy Foods Processing; Adriano Gomes da Cruz,Tatiana Colombo Pimentel,Sil Book 2025 The Editor(s) (if applicable) and The Author(s), unde

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gulum into small cubes, heating and agitating the cubes, removing the whey, cheddaring, milling, dry-salting, molding, pressing, packaging, and ripening. This chapter is a practical guidance for Cheddar cheese manufacture.

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of each of these products is extremely important to obtain dairy products of high nutritional and sensorial quality that satisfy the consumer. In this chapter, we will present about the protocols of obtaining cream and butter.

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Cheddar Cheese,gulum into small cubes, heating and agitating the cubes, removing the whey, cheddaring, milling, dry-salting, molding, pressing, packaging, and ripening. This chapter is a practical guidance for Cheddar cheese manufacture.

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Cream and Butter, of each of these products is extremely important to obtain dairy products of high nutritional and sensorial quality that satisfy the consumer. In this chapter, we will present about the protocols of obtaining cream and butter.

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xpensive, and easily applicable to different cheesemaking conditions appears crucial. This chapter summarizes the raw ingredients and technological operations and tools for quality control during production and storage of the mozzarella cheese.

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et, stirred, and liquid. Each method is thoroughly described, covering the necessary materials and specific procedures for implementation. This chapter will serve as a practical and reproducible guide for researchers and food industry professionals interested in yogurt production.

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itional composition and the possibility of reducing the environmental pollution generated by its inappropriate disposal. Various non-fermented drinks can be made to popularize access to nutritious and environmentally appropriate food. This chapter discusses the main methods of making non-fermented drinks.

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