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The use of membrane processes in cheesemaking

, : The use of membrane processes in cheesemaking. Revista Espanola de Ciencia y Tecnologia de Alimentos 32(4): 353-370

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Related references

Eismann, J., 1971: Modern cheesemaking processes in large-scale cheesemaking machines. Milchwissenschaft 26 (6) 329-333

Bertrand, F.; Evette, J.L., 1984: The major cheesemaking processes. This review is in 4 parts. In Parts 1 and 2 Bertrand describes traditional and mechanized processes for manufacture of fresh cheeses and soft cheeses, includng blue-mould cheeses. In Part 3 Evette deals with manufacture of pressed cheeses, giving...

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Emaldi, G.C., 1989: Technological innovations in cheesemaking processes. After a discussion of the principal categories of cheeses and cheesemaking methods, the many innovations that are now transforming traditional cheesemaking practice are listed (innovations in storage and treatment of milk, starters, milk-clotting...

Foley, J., 1969: Cheddar cheesemaking. 3. Continuous cheddaring processes

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Tixier, J.-L., 1971: Conspectus of new mechanized and continuous cheesemaking processes. In this illustrated survey, the lines along which research in the field of mechanized and continuous manufacture of cheese has proceeded, are retraced. The following trends in the development of classic cheesemaking equipment are discerned: (i) in...

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Sorokin, M.Y.; Gurskaya, E.A.; Sorokin, Y.Y., 1989: A biological method for the activation of lactic acid processes in cheesemaking. With 0.5, 1.5, 3 and 5% starter resp., titratable acidity of milk increased within 6 h by 3.5, 9.5, 15.8 and 22.3 degrees T at 20 degrees C, and by 32.75, 53.75, 61.25 and 68.2 degrees T at 32 degrees C. There were also increases in soluble Ca (ra...

Olson, Nf, 1975: Mechanized and continuous cheesemaking processes for Cheddar and other ripened cheese. Journal of dairy science: 58 (7) 1015-1021