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Full-Text Articles in Food Science
Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes
Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes
Biosystems and Agricultural Engineering Faculty Publications
An automated system for monitoring culture growth and determining coagulum cutting time is needed for cottage cheese manufacturing. A light backscatter measurement system was designed and installed in a local cottage cheese manufacturing plant. A cutting time prediction algorithm was developed using parameters generated from the backscatter profile. The cutting time prediction algorithm, Tcut = Tmax + β2 S, used two time-based parameters generated from the backscatter profile (Tmax and S) and one operator selected parameter, β2, to predict the coagulum cutting time, Tcut. The standard error of prediction for the algorithm was 6.4 …
Varieties Of Cheese, T A. Morris
Varieties Of Cheese, T A. Morris
Bulletins 4000 -
While Cheddar cheese is by far the main type as far as English speaking countries are concerned, it is only one of a large number of varieties of cheese which are becoming more universal in production and consumption. In other than English speaking countries Cheddar cheese is almost unknown and yet the consumption of cheese in some of these countries is very much greater. The naming of cheese types has usually been a result of the use of the name of the place where the cheese was first made. Thus cheeses of similar type but produced in a different locality …
Manufacture Of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed
Manufacture Of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Whole milk acidified to pH 5.3 with hydrochloric acid was used for the manufacture of Monterey cheese. The milk was inoculated with one and one-half percent lactic starter and set with 12.5 ml rennet per 1000 pounds of milk. Normal washing treatments resulted in cheese with moisture in excess of 44 percent. Moisture content was brought below 44 percent by using wash water at a temperature such that the water-curd-whey mixture was 35 C. The pH of cheese made by preacidification was all between 5.21 and 5.09. No acid defects were encountered. Preacidification eliminated chance of spoilage or losses caused …