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Cheese manufacture

, : Cheese manufacture. United States Patent: (US 4 321 861)

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.

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Accession: 001053548

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

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Related references

Dawoud M., 1971: 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

Rakshy, S.E.S.E.; Dawoud, M., 1971: Some technological, microbiological and biochemical studies on the manufacture of 'Mentis' cheese. I. A preliminary report on the manufacture of the cheese. Menfis cheese is a little-known variety, resembling Dutch cheeses, that was developed in Alexandria in 1925. Changes in total and soluble protein and in numbers of microorganisms were followed during the manufacture of Menfis cheese from a 40 kg b...

Rakshy, S.; Dawoud, M., 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

Mourgues, R.; Accolas, J.-P.; Auclair, J., 1967: Use of refrigerated milk from bulk tanks for cheese manufacture.II.Manufacture of Gruyere cheese. In 1 series of tests, Gruyere cheeses made in the traditional manner from milk cooled within 6 h to 5 degrees C and held for 48 h at 3.5 degrees C before use showed marked organoleptic defects and a high content of free nonvolatile fatty acids in...

Berg, G. van den; Hup, G.; Stadhouders, J.; Vries, E. de, 1980: 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. Results are reported of a 2-yr investigation involving the use of a bactofuge in Gouda cheese manufacture. The bactofuge removed >98% of the spores of lactate-fermenting clostridia, but appeared possibly less effective in reducing total bacteri...

Michelat, T., 1990: 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. A process for the manufacture of a lactic acid curd with a high SNF content and a pH of 4.40-4.90 is described. The process comprises preliminary ripening to the required pH and until a coagulum is formed, concn. of this curd by a factor of 2-6, a...

Wu, S.Y.; Lin, C.W., 1973: Manufacture of semisoft cheese (Camembert type) by microbial rennet. II. Manufacture and ripening of semisoft cheese. Total yield, proteins and fat of unripened semi-soft cheese produced with microbial rennet were similar to those produced with calf rennet. The best ripening period for the microbial rennet cheese was 28 days, 1 wk longer than required for calf re...

Ghitti, C.; Braidot, S.; Quadri, P., 1959: Typical Italian cheeses. 1. Technology of the manufacture of Provolone cheese. 2. Montasio cheese. 3. Parmesan-reggian cheese.. These three papers deal with the technology of the manufacture of Provolone, Montasio and Parmesan cheeses, their organoleptic properties and characteristics and the standard requirements for an acceptable product.

Schmid, A.; Zollikofer, E., 1954: Bacteriological conditions of cheese milk, cheese during pressing and of whey during the manufacture of full-fat Glarner alpine cheese.. About 60 per cent of samples of cheese milk produced in the Glarner Alps had total bacterial counts of <500, 000 per ml., but 29 per cent had counts of over a million. Lactic acid streptococci and Lactobacillus helveticus were the most abundant...

Ritter, E.; Puhan, Z., 1980: Copper migration from the cheese vat studied from milk to cheese factory butter during Emmental cheese manufacture. Cu migration from the walls of the copper cheese vat was studied in milk and whey at 11 stages of Emmental cheese manufacture during 4 separate day-runs (12-17 Dec. 1979) in an Emmental cheese factory. Results are tabulated in detail. Cu contents...