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These factors are a consequence of denatured whey proteins, particularly b-lactoglobulin, binding caseins, especially k-casein. It actually leads the complex between b-lactoglobulin and k-casein to modify the conformation of the k-casein chain at the site of chymosin cleavage, adversely affecting coagulation properties module 95: The cheese-making process In large automated plants, cheese production usually follows a well-timed schedule.

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Culture, CaCl2, and dye are usually added after the cheese milk enters the cheese bath pasteurization and cooling. Chymosin is normally added after the vat is completely filled with pasteurized milk. In pilot or small-scale operations, there are culture, CaCl2, and color it is normally added when the whole container of curd reaches the target temperature.

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Chymosin is added after a maturation period of 15 – 30 min. Addition of calcium chloride. If CaCl2 is to be
added to cheese milk, typically 0.2% by weight of cheese milk is sufficient for improving coagulation properties.

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Adding color: Annatto can be added to cheese milk in an amount of approximately 66 ml per 1000 kg milk adjusted to the desired color of the product. Annatto binds with protein to form a straw to orange color in the final cheese at the concentration that occurs when the whey is expelled (syneresis).

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