Details

Autor(en) / Beteiligte

• Amaresan, Natarajan
• Dharumadurai, Dhanasekaran
• Babalola, Olubukola Oluranti

Titel

Production Cost Analysis and Marketing of Fermented Food: Cheese

Ist Teil von

• Food Microbiology Based Entrepreneurship, 2023, p.189-213

Ort / Verlag

Singapore: Springer

Erscheinungsjahr

2023

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Cheese has been produced from both raw and pasteurised milk for almost 7000 years in our world’s history. It is currently being introduced as a vital part of specific diet regimens like the ketogenic diet, as it is classified as a leading supplier of proteins and good fats. Curdling, coagulation with proteins like casein and whey, fermentation, ripening, and other processes are all required in the manufacture of cheese. Different types of cheeses, such as Mozzarella, Gouda, Feta, Blue cheese, Cheddar cheese, and others, are created as a result of these processes. Cheese markets are most commonly found in hypermarkets and supermarkets, where cheese is a popular sales item. There is enough demand for cheese all across the world to support new businesses.