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Cheese manufacture


United States Patent: (US 4 321 861)
Cheese manufacture
Equipment and method for the manufacture of Cottage cheese and similar types of fresh cheese, provide for the stirring of the curd/whey mixture, heating, whey extraction, and washing and curd cooling in one continuous operation.


Accession: 001053548

DOI: 10.3168/jds.S0022-0302(56)91208-5



Related references

Some technological microbiological and biochemical studies on the manufacture of menfis cheese part 1 a preliminary report on the manufacture of the cheese. Indian Journal of Dairy Science: 153-156, 1971

Some technological, microbiological and biochemical studies on the manufacture of 'Mentis' cheese. I. A preliminary report on the manufacture of the cheese. Indian J. Dairy Sci, 24: 4, 153-156, 1971

Some technological, microbiological and biochemical studies on the manufacture of Menfis cheese. I. A preliminary report on the manufacture of the cheese. Indian journal of dairy science: 24 (4) 153-156, 1971

Use of refrigerated milk from bulk tanks for cheese manufacture.II.Manufacture of Gruyere cheese. Revue lait.fr. 'Industrie lait, 243, 289-93; 296-98, 1967

Application of the 'Bactotherm' process (self-desludging bactofuge, type MRPX 314 SGV, in combination with bactofugate sterilizer) in the manufacture of Gouda cheese. Technological effects on cheese manufacture and methods of controlling butyric acid fermentation. NIZO Rapporten (R112): 40, 1980

Process for manufacture of lactic acid curd with high solids-not-fat content, and use of this curd in the manufacture of cheese and cheese specialities. French Patent Application (FR 2 634 978 A1): 19 pp., 1990

Manufacture of semisoft cheese (Camembert type) by microbial rennet. II. Manufacture and ripening of semisoft cheese. Journal of the Chinese Agricultural Chemical Society 11(1/2): 15-20, 1973

Typical Italian cheeses. 1. Technology of the manufacture of Provolone cheese. 2. Montasio cheese. 3. Parmesan-reggian cheese.. Latte, 33: 7, 493-94, 1959

Bacteriological conditions of cheese milk, cheese during pressing and of whey during the manufacture of full-fat Glarner alpine cheese.. Schweiz. Milchztg. 80: 163-66, 1954

Copper migration from the cheese vat studied from milk to cheese factory butter during Emmental cheese manufacture. Schweizerische Milchzeitung 106(55; 56): 371-372; 377-378, 1980