Heating Milk for Cheese Making - Little Green Cheese
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Humidity control for cheese curing
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SOLVED: The most important way to control the growth of microorganisms in cheddar cheese is: Controlling the redox potential of this food. Storing the packaged, finished product at less than 4°C. Ensuring employees wash their hands when on the production floor. Decreasing the amount of nutrients available to the pathogen.
SOLVED: The most important way to control the growth of microorgani…
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