EurekaMag
+ Translate
+ Most Popular
Advantages and disadvantages of bordeaux mixture and of lime-sulphur used on apples in the growing season
Observations on the Umaria marine bed
10 years of hearing conservation in the Royal Air Force
Chocolate crumb - dairy ingredient for milk chocolate
Effect of daily gelatin ingestion on human scalp hair
Comparison of rice bran and maize bran as feeds for growing and fattening pigs
The composition of pampas-grass (Cortaderia argentea.)
The Accraian Series:
The mechanism of the Liebermann-Burchard reaction of sterols and triterpenes and their esters
Cerebrovascular Doppler ultrasound studies (cv-Doppler)
Toria: PT-303 - first national variety
Hair growth promoting activity of tridax procumbens
Productivity of Pekin x Khaki Campbell ducks
A stable cytosolic expression of VH antibody fragment directed against PVY NIa protein in transgenic potato plant confers partial protection against the virus
Solar treatment of wheat loose smut
Swimmers itch in the Lake of Garda
Bactofugation and the Bactotherm process
The effects of prefrontal lobotomy on aggressive behavior in dogs
Visual rating scales for screening whorl-stage corn for resistance to fall armyworm
Breakdown of seamounts at the trench axis, viewed from gravity anomaly
Kooken; pennsylvania's toughest cave
Recovery of new dinosaur and other fossils from the Early Cretaceous Arundel Clay facies (Potomac Group) of central Maryland, U.S.A
Zubor horny (Bison bonasus) v prirodnych podmienkach Slovensku
The extended Widal test in the diagnosis of fevers due to Salmonella infection
Hair of the american mastodon indicates an adaptation to a semi aquatic habitat

Process automation in a French soft-cheese factory


Process automation in a French soft-cheese factory



Deutsche Milchwirtschaft 29(10): 306-310



An illustrated account is given of cheesemaking installation in the Milleret cheese factory, including the coagulator with a capacity of about 10 000 l. milk/h. The coagulator is approx. 23 m long and 1.5 m wide and its moveable component (band) 'floats' on water to reduce friction. The total curd processing time is 80 min of which about 30 min is syneresis, its duration being adjustable.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000469201

Download citation: RISBibTeXText

Related references

Process automation in soft-cheese factory. Deutsche Milchwirtschaft 27(45): 1608-1611, 1614, 1976

Process automation in the pharmaceutical industrya case study of process automation at the caps holdings drug factory. Information Technology for Development 4(2): 253-258, 1989

Automation of cheese factory in MG Erding. Deutsche Milchwirtschaft 26(42): 1526, 1529-1530, 1975

Automation at work in an Australian cheese factory. Dairy Inds 36(8): 448-452, 1971

Automation in the Alpenhain Camembert cheese factory. Nordeuropaeisk Mejeri Tidsskrift 39(8): 218-228, 1973

Can automation in the cheese factory solve bacteriological problems?. Deutsche Molkerei-Zeitung 109(18): 544-546, 1988

The Meylan cheese factory at Payerne. The Swiss approach to soft cheese manufacture. Process Rennes ( 1052): 46-47, 1990

New soft-cheese production line in the Mang cheese factory in Unterkammlach, Allgau. Deutsche Molkerei-Zeitung 94(46): 1877-1879; 1882, 1973

New soft cheese production line in the Mang cheese factory, Unterkammlach/Allgau. Molkereitechnik 29: 63-73, 1974

The large cheese factory in Workum, Netherlands on the way to full automation. Nordeuropaeisk Mejeri Tidsskrift 39(11/12): 312-315, 1973

Cheese whey and cheese factory wastewater treatment with a biological anaerobic-aerobic process. Water Science and Technology 32(12): 59-72, 1995

The perfect mechanization of the cheese-making process in the cheese factory. Nordeuropaeisk Mejeri Tidsskrift 45(10): 254-258, 260, 1979

Process for making cheese of the type known as soft cheese and filtering apparatus for performing this process. French Patent Application: (2 187 209), 1974

Automation of soft cheese manufacture. Zbornik referatov II konferencie o novej technologii a technike vyroby syrov Syrotech ' 77: 106-114, 1977

Automation of soft cheese processing. Deutsche Milchwirtschaft: 27 (45) 1608-1611, 1976