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New Finnish cheese vats for cottage cheese

, : New Finnish cheese vats for cottage cheese. North European Food and Dairy Journal 54(6): 197-200

The Aura Milk Cooperative Dariy, Abo, Finland, has installed 2 new Hackman-MKT-O cheese vats for Cottage cheesemaking. The vat is a totally enclosed horizontal cylindrical tank with a central shaft. The lower half is jacketed for heat treatment processes. A longitudinal cover accommodates interior vat lighting and ball nozzles for in-place cleaning. There are 2 rear bellows supports for tilting the vat to facilitate emptying.

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Related references

Anonymous, 1973: Cottage cheese dry curd, Cottage cheese, and lowfat Cottage cheese; standards of identity; direct acidification by vat method with appropriate product labeling. The title cheeses may be produced under the Federal Food, Drug and Cosmetic Act by direct acidification utilizing D-glucono- delta -lactone, with or without rennet and other enzymes, to reach a final pH of 4.5-4.8.

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