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Cheese-making process

, : Cheese-making process. Australian Patent Application: (AU 78 505/81)

An improvement on the traditional process of cheesemaking, e.g. Cheddar, results in the optimal level of lactose, lactic acid, Ca, P and pH in the curd at the critical point (separation) and the desired pH and buffering capacity in the finished cheese.

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Related references

Berge, J.M.A.C., 1974: Process for making cheese of the type known as soft cheese and filtering apparatus for performing this process. Soft cheese is obtained by draining or filtering, at pH 5.2, a mainly lactic curd obtained by fermentation of milk and addition of rennet, for a sufficiently brief time for the pH not to fall to <5.2, to obtain an homogenous, non-granular textu...

Jameson, G.W.; Sutherland, B.J., 1982: Process and apparatus for making cheese or cheese base and a novel intermediate product of said process. A process for an efficient production of cheese or cheese base containing substantially all the casein and whey proteins originally present in the milk comprises 4 phases: (i) selective concentration of milk; (ii) increasing the ionic strength of...

Pettersson, H.E.; Sjostrom, G., 1975: Accelerated cheese ripening: a method for increasing the number of lactic starter bacteria in cheese without detrimental effect to the cheese-making process, and its effect on the cheese ripening. Starter streptococci and lactobacilli were subjected to sub-lethal heat treatment (59 and 69 deg C, respectively) to prevent them from producing lactic acid, but only reducing their proteolytic activity by 10-30%. When the numbers of starter bacte...

Chapman, H.R.; Hosking, Z.D.; Bines, V.E., 1971: The effect on cheese quality and the cheese-making process of using milk diluted with water. Milks containing (i) 20% added water, (ii) 10% added water and (iii) no added water, were pasteurized (at 72.5 degrees C for 17 sec) and used to manufacture Cheddar cheeses using 1.5% of a single-strain starter of Streptococcus cremoris NCDO 924 a...

Randazzo, C.L.; Cava, R.T. la; Restuccia, C.; Romano, A.D.; Caggia, C., 2003: Microbial evolution of Pecorino Siciliano cheese during cheese-making process. Four different Pecorino cheese productions were investigated in one farm to study the effects of pasteurization and starter cultures that are added to the microbial population. Plate count and PCR-DGGE of the 16S rDNA were employed. The results sh...

Losignol, A.-L., 1969: Process for making a cheese-based product, especially for preparation of a cheese fondue. The cheese is grated, freeze-dried and mixed with other dry ingredients, to form a granular product which is packed in an impervious sachet. For consumption, the product is poured into white wine and heated. Emmental and Gruyere are recommended ch...

Hladky, J.M.narik, R., 1975: Fully mechanized process of making Edam cheese in the Velke Mezirici cheese plant. Prumysl potravin: 26 (4) suppl 1 (2) 208

Moreno Rojas, R.; Amaro Lopez, M.A.; Zurera Cosano, G., 1994: Copper, iron and zinc variations in Manchego-type cheese during the traditional cheese-making process. Variations in mineral content were determined throughout the process of making cheese by taking samples of natural, pasteurized milk, with additions of rennet, curd, whey, pressed curd, pressing whey, and cheese. The mean contents of copper, iron,...

Schaftmann, P.; Zoller, L., 1998: Dried cheese pieces of nonmelting cheese and process of making the same. Official Gazette of the United States Patent & Trademark Office Patents 1213(3): 2765, Aug 18

Hansen, R., 1979: The perfect mechanization of the cheese-making process in the cheese factory. A small modernized Gouda cheese factory is described using in summer 1.3 million l milk weekly and in winter 650 000 l, situated in The Ham, near Zwolle, Netherlands. A series of detailed photographs and accompanying text describe the mechanized c...