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Control of coagulation in cheese manufacture


, : Control of coagulation in cheese manufacture. Progress in food engineering: 681-687

This paper presents several graphs which illustrate how the ability of milk to produce a curd is affected by various factors including breed of cow (or ewe), diet of the animal from which the milk is obtained, age of milk, heat treatment of milk, and type of coagulant used.

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Govindasamy-Lucey, S.; Jaeggi, J.J.; Martinelli, C.; Johnson, M.E.; Lucey, J.A., 2011: Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality. Fortification of cheesemilk with membrane retentates is often practiced by cheesemakers to increase yield. However, the higher casein (CN) content can alter coagulation characteristics, which may affect cheese yield and quality. The objective of t...

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Poznanski, S.; Jakubowski, J.; Surazynski, A.; Smietana, Z., 1970: Continuous coagulation in the manufacture of ripened cheese. Lab. expt. (said to be preliminary) are described on cheesemaking by continuous coagulation of milk; the principle of the method was cold pre-renneting of milk (at 5-8 degrees C for 2-12 h), addition of a small quantity of CaCl2 (0.02-0.04% in ter...

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Anonymous, 1970: Process for quick coagulation of milk in cheese manufacture. Milk, with or without heat treatment, is brought to the max. renneting temp. (~40 degrees C), CaCl2 is added and pH adjusted by addition of whey of known acidity to a favourable value for the action of coagulating enzymes. W & Co.