Clarification of Milk for Cheese Making

Studies in the Clarification of Milk.

These studies were started during the summer of 1914 and have been continued in varying degrees since that time. They were made possible by the De Laval Separator Company of New York City, which established a fund placed in the hands of the Treasurer of the College to meet the expenses incurred. The firm was desirous of knowing the truth about clarification, so far as it can be determined; acco...

Milk Composition and Cheese Yield

When the Wisconsin dairy sheep industry got started in the mid 1990s, cheesemakers had to get accustomed to a whole new source of milk. All were familiar with cow milk and some were familiar with goat milk. However, sheep milk was much more concentrated with about twice as much fat and 40% more protein that cow or goat milk. They also found that sheep milk responded differently in the cheese ma...

Methods of processing Camel Milk into Cheese

Cheese-making technology aims to preserve milk so that consumption can be postponed for periods from a few days to several months. The preservation of the product is obtained mainly through lactic acidification and limited dehydration. These operations take place during the two first steps of processing, the setting (or coagulation) and draining phases. For many cheese types, a third phase know...

Estimation of production functions incorporating blotechnology for milk cheese and fat

Hydrostatic Pressure for Accelerating Ripening of Goat’s Milk Cheese: Proteolysis

High hydrostatic pressurization is proposed for cheese ripening acceleration. Several treatments were used for accelerating ripening of goat’s milk cheese: 50 MPa / 72 h, 400 MPa / 5 min and 400 MPa / 5 min followed by 50 MPa / 72 h all at 14 °C. Moisture content and pH were higher in 400 MPa treatments compared to the others. By measuring proteolysis indexes, 400 MPa treatments were found to a...