+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

The use of a pilot plant to study milk processing techniques for cooked body cheese

, : The use of a pilot plant to study milk processing techniques for cooked body cheese. Cheese yield and factors affecting its control: 463-471

Scale reduction in cheesemaking processes is necessary to test milk suitability for cheese or to test the effects of technical variants introduced into the process. It is also an excellent method to avoid possible defects caused by sampling. Scale reduction is particularly applicable to Parmigiano Reggiano cheese, where 500 litres milk are used to produce a ripened round cheese weighing 30-35 kg.

Accession: 002530116

Submit PDF Full Text: Here

Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:

Related references

Prekopp, I.; Porubiakova, J., 1970: The study of the technology of processing cooked cheese. A study was made of the manufacture of 2 typical Slovak ewes' milk cheese varieties, Ostiepok and Parenica, using a Bulgarian method of cooking involving the heating of pieces of curd for 40-50 sec in 10-12% brine at 72-74 degrees C with subs...

Furtado, M.; Wolfschoon-Pombo, A.; Munck, A.; Souza, H.-De, 1980: Conclusive study on manufacture of Minas Frescal cheese by different cheese processing techniques. Revista do Instituto de Laticinios Candido Tostes 35(208): 13-16

Knight, G.C.; Nicol, R.S.; McMeekin, T.A., 2004: Temperature step changes: a novel approach to control biofilms of Streptococcus thermophilus in a pilot plant-scale cheese-milk pasteurisation plant. A pilot plant-scale cheese-milk pasteurisation plant was designed and constructed to study the development of biofilms of Streptococcus thermophilus during pasteurisation of milk, and to investigate methods for preventing this growth from occurrin...

Pust, S., 1998: Optimizing milk processing techniques with CO2. Manufacture of rennet cheese using CO2. An overview is given of the use of carbon dioxide in cheese milk, with reference being made to the following: development of the method; associated legislation; general characteristics of carbon dioxide; behaviour of carbon dioxide in milk and aci...

Walter, H.E.; Sadler, A.M.; Mattingly, W.A., 1969: Semisoft skim-milk cheese. Pilot plant procedure. Problems arising in controlling moisture, salt and rate of acid production during and after manufacture of this cheese on a large scale necessitated changes from the laboratory procedure to a pilot plant manufacturing method, which are described i...

Whitney R.M., 1982: Study of the flavor and consistency problem in buffalo milk cheddar cheese 3 gel electrophoretic analysis of buffalo and cow milk cheddar cheese made under different processing treatments. Journal of Dairy Scienceppl. 1: 58

Klc, S.; Uysal, H.; Kavas, G.; Kesenkas, H.; Akbulut, N., 2002: Production of Cimi cheese made from goat milk at pilot plant conditions. Cimi cheese that is traditionally produced in different regions of Turkey is produced in pilot plant conditions. Although research was executed according to the traditional production methods, pathogens in Cimi cheese decreased due to good sanitat...

Furtado M.M.; Coelho D.T.; Gomes J.C., 1989: Study of yield physico chemical and sensorial characteristics of prato cheese manufactured with milk added of soybean pre cooked whole flour. The main goal of this work was to study the effects of different treatments applied to soybean pre-cooked whole flour (SPWF) on the yield of cheesemaking and sensorial characteristics of Prato Cheese. As such, three treatment have been used: dispe...

Furtado, M.M.; Coelho, D.T.; Gomes, J.C., 1989: Study of yield, physico-chemical and sensorial characteristics of Prato cheese manufactured with milk added to soybean pre-cooked whole flour. The main aim of this work was to study the effects of different treatments applied to pre-cooked soyabean whole flour (SPWF) on the yield and sensory characteristics of Prato cheese. Three treatments were used: dispersion of SPWF in milk, dispersi...

Grigorov K., 1968: Biochemical studies of the heat processing of ewes milk and the white brined cheese obtained from it iii effect of heat treatment on milk and conditions for the storage of cheese on the protein hydrophilous properties. Veterinarno Meditsinski Nauki 5(3): 65-73