1. Pressed cheese production processes
Depending on the temperature at which they are heated during the manufacturing process, cheeses can be classified as pressed, uncooked, semi-cooked or cooked. Italian-style cheeses with a high total dry extract content belong to the hard cheese category, because, in addition to a very high cooking temperature, the technology and equipment used are special. Production quantities of the various pressed cheeses are given in tables C and D in .
1.1 Regulations and hygiene
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Pressed cheese production processes
Whey cheese manufacturing processes
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