5. Salting cheeses

Some cheese dairies pre-cool their cheeses in an ice-water bath to bring the temperature down from 50°C to at least below 20°C. This prevents the brine from heating up, while blocking the development of thermophilic lactic flora as quickly as possible. This prevents the brine from heating up, while blocking the development of thermophilic lactic flora as quickly as possible. This practice leads to deformation of the cheese loaves deposited on the conveyor belt of the firming...