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Cheese

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Articles 61 - 69 of 69

Full-Text Articles in Food Science

Proceedings From The 13th Annual Marschall Invitational Italian Cheese Seminar, Various Authors Jan 1976

Proceedings From The 13th Annual Marschall Invitational Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

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Proceedings From The 12th Annual Marschall Invitational Italian Cheese Seminar 1975, Various Authors Jan 1975

Proceedings From The 12th Annual Marschall Invitational Italian Cheese Seminar 1975, Various Authors

Cheese Industry Conference

No abstract provided.

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Manufacture Of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed May 1974

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 …

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Proceedings From The 11th Annual Marschall Invitational Italian Cheese Seminar, Various Authors Jan 1974

Proceedings From The 11th Annual Marschall Invitational Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

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Cheese Recipes For People Of Good Taste : Specially Prepared By Karl Uhlemann, Karl Uhlemann Jan 1960

Cheese Recipes For People Of Good Taste : Specially Prepared By Karl Uhlemann, Karl Uhlemann

Pamphlets

Pamphlet produced by Golden Vale Cheese which includes cheese recipes and ideas for lunches and parties specially prepared by Karl Uhlemann, Chef de Cuisine, Gresham Hotel.

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Utilization Of Surplus Milk In The Small Dairy Plant: 4. Stirred Curd Types Of Cheese, P. A. Downs, K. Nilson Feb 1959

Utilization Of Surplus Milk In The Small Dairy Plant: 4. Stirred Curd Types Of Cheese, P. A. Downs, K. Nilson

Nebraska Agricultural Experiment Station: Historical Circulars

In this series of publications an effort is made to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing are outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a group of stirred curd types of cheese is presented.

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Utilization Of Surplus Milk In The Small Dairy Plant: 3. Old Fashioned Sage Cheddar Cheese, P. A. Downs Nov 1957

Utilization Of Surplus Milk In The Small Dairy Plant: 3. Old Fashioned Sage Cheddar Cheese, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this series of publications is to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a type of old fashioned sage and other flavored cheddar cheeses is presented.

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Utilization Of Surplus Milk In The Small Dairy Plant: 2. Soft And Semi-Soft Hoop Drained Cheeses, P. A. Downs Jun 1957

Utilization Of Surplus Milk In The Small Dairy Plant: 2. Soft And Semi-Soft Hoop Drained Cheeses, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this series of publications is to describe how a variety of products may be prepared in plants to more profitably utilize milk. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment can be used for several products. In this publication the preparation of a group of cheeses of the soft and semi-soft hoop drained type is presented.

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Pasteurized Versus Raw Milk In Brick Cheese-Making, Z. Doyle Roundy May 1933

Pasteurized Versus Raw Milk In Brick Cheese-Making, Z. Doyle Roundy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The prime object of the work undertaken in the present study has been done with the view of determining whether or not the quality and yield of brick cheese may be improved by pasteurizing the milk from which the cheese is made. An effort should be made to put brick cheese-making on a more scientific basis and at the same time produce cheese of better and more uniform quality. Since milk, containing large numbers of undesirable microorganisms thus causing objectionable flavors and odors in dairy products, is frequently delivered to cheese factories to be processed, pasteurization seems to be one …

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