Life Sciences Commons^™

18th Biennial Cheese Industry Conference, Various Authors

Cheese Industry Conference

No abstract provided.

17th Biennial Cheese Industry Conference, Various Authors

Cheese Industry Conference

No abstract provided.

16th Biennial Cheese Industry Conference, Various Authors

Cheese Industry Conference

No abstract provided.

13th Biennial Cheese Industry Conference, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 34th Marschall Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 33rd Annual Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

12th Biennial Cheese Industry Conference, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 32nd Marschall Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 31st Annual Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

The impact of mixer temperature and mixer screw speeds on fat recovery, protein recovery, and yield of Mozzarella cheese was determined. In the first trial three different cheese temperatures were achieved: 130·F (54.C); 140•F (60.C); and 150.F (66·q. In the mixer temperature trial, a screw speed of 12 rpm (revolutions per minute) was used at all mixer temperatures. In the second trial, three different mixer screw speeds were used for stretching: 5 rpm, slow; 12 rpm, medium (ca. 50o/o of mixer full speed); 19 rpm, fast. Three vats of cheese were made per day. The two trials were conducted at …

Proceedings From The 30th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

Our interviews with cheese makers, owners, managers, and top management of mozzarella processing companies across the United States resulted in our quest for accurate data from which an automatic Mozzarella processing systems could be designed.

Proceedings From The 29th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

Three 375 lb vats of cultured low moisture pan skim Mozzarella cheese were produced from the same batch of standardized milk and rennet, but using three different rod (Lactobacillus bulgaricus - Marschall ProduciS - Thennorod) and coccus (Streptococcus thermophilus - Mar chall Product - Thennococcus) ratios (9R:IC, 5R:5C, and !R:9C). The total volume and total colony fonning units of culture added was kept constant for all ratios (i.e., I 02 ml/375 I b). Cheese was made with the ·'no-brine·· chee e making method using a I06°F (41° ) cook temperature, 6.4 draw pH *whey), 5.25 milling pH, and 135°F (57°C) …

Cheese Industry Conference 1992, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 28th Annual Marschall Italian Seminar, Various Authors

Cheese Industry Conference

Since 1983, the Wisconsin Milk Marketing Board, funded by the 33,000 dairy farmers, has formed a unique partnership with the Wisconsin cheese manufacturers in their efforts to market the products they make with advertising, promotion, education and research programs.

These marketing programs have focused on Wisconsin's cheese quality and cheese making expertise as the foundation for the strategic direction that WMMB has set for our programs and services. Communications strategy was developed to capitalize on the equity in the name "Wisconsin" which has been confirmed through consumer and foodservice market research.

This presentation will give an overview of WMMB's programs …

Proceedings From The 27th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

9th Biennial Cheese Industry Conference, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 26th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 25th Annual Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

8th Biennial Cheese Industry Conference, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 24th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 23rd Annual Marschall Invitational, Various Authors

Cheese Industry Conference

No abstract provided.

Seventh Biennial Cheese Industry Conference, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 22nd Annual Marschall Invitational, Various Authors

Cheese Industry Conference

No abstract provided.

Sixth Biennial Cheese Industry Conference, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 21st Annual Marschall Invitational Cheese Seminar 1984, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 20th Annual Marschall Invitational Italian Cheese Seminar 1983, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 19th Annual Marschall Invitational Italian Cheese Seminar 1982, Various Authors

Cheese Industry Conference

No abstract provided.

Fifth Biennial Cheese Industry Conference, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 17th Annual Marschall Invitational Italian Cheese Seminar 1980, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 15th Annual Marschall Invitational Italian Cheese Seminar 1977, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 14th Annual Marschall Invitational Italian Cheese Seminar 1977, Various Authors

Cheese Industry Conference

No abstract provided.