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The Science and Practice of Cheese-Making
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The article was published on 2010-04-06 and is currently open access. It has received 30 citations till now. The article focuses on the topics: Science, technology, society and environment education & Science education.read more
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Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process
TL;DR: A high-throughput cheese manufacturing process that mimics all phases of cheese-making, uses 1.5-L samples of milk from individual animals, and allows the simultaneous processing of 15 samples per run is reported.
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Predictive Formulas for Yield of Cheese from Composition of Milk: A Review
TL;DR: In this paper, various yield formulas are described or developed where cheese is considered as a three-phase system of fat, para-casein, and water and water solubles.
Journal ArticleDOI
Factors Affecting Herd Milk Composition and Milk Plasmin at Four Levels of Somatic Cell Counts
TL;DR: Plasmin and plasminogen activities were high from December to May and the ANOVA showed a significant effect of month on all factors except SCC, which was fixed by the experimental design.
Journal ArticleDOI
Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
TL;DR: It is shown that low levels of contamination with certain NSLAB can result in calcium lactate crystals, regardless of lactose:protein ratio, in cheeses containing Lb.
Journal ArticleDOI
Economic aspects of cheese making as influenced by whey processing options
TL;DR: In this article, the economic consequences of the cheese making process are illustrated through several sample calculations concerning processing of whey in relation to cheese making throughput and several whey processing alternatives, including pre-concentrating with a reverse osmosis unit or a small plate evaporator and drying on a double roller dryer.