Download or read book Process Optimisation of Cottage Cheese Production written by Boram Keam and published by . This book was released on 2003 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Optimizing the Technology for Obtaining the Cottage Cheese written by Mihaela-Adriana Tita and published by LAP Lambert Academic Publishing. This book was released on 2013 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cottage cheese is an unripened type of cheese, slightly acid, made from skimmed milk. In order to optimize the technology for obtaining this type of cheese, we analyze the activity of lactic cultures in time, taking into consideration the pH for different samples of raw milk. The chemical composition of the milk enriched with solid substance, and the type of culture used had a great influence in the process of obtaining the Cottage cheese. Parameters that were influenced were especially the fermentation period, the pH at curd cutting and further processing. From the obtained results, the use of starter frozen cultures was the most effective option regardless of milk composition. In the full and effective optimization of technological process for obtaining Cottage cheeses, it is recommended the use of enriched milk with solid substance and inoculated with frozen starter culture.

Download or read book Optimization of Cottage Cheese Manufacture written by Barry Wayne Ray and published by . This book was released on 1976 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Selection of Culture and Optimization of Manufacturing Technique for Cottage Cheese written by M. K. Rastogi and published by . This book was released on 1983 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Making Cottage Cheese at Home written by and published by . This book was released on 1975 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Making Cottage Cheese at Home written by United States. Agricultural Research Service and published by . This book was released on 1977 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Manufacture of Cottage Cheese in Creameries and Milk Plants written by Arnold O. Dahlberg and published by . This book was released on 1925 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Manufacture of Cottage Cheese in Creameries and Milk Plants written by Arnold Orlando Dahlberg and published by . This book was released on 1925 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Manufacture of Cottage Cheese in Creameries and Milk Plants written by United States. Department of Agriculture and published by . This book was released on 1927 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Studies on Methods for Shortening the Cottage Cheese Making Process written by Donald Elmore Lord and published by . This book was released on 1961 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Influence of Process Parameters in the Manufacture of Cottage Cheese and Curd from Ultrafiltrated Skim Milk written by Ronald Michael Raynes and published by . This book was released on 1992 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound written by Francisco J. Barba and published by Academic Press. This book was released on 2020-11-19 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. - Explores how ultrasound treatment affects nutrients and bioactive compound retention - Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology - Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Download or read book Cottage Cheese Manufacture in Dairy Plants written by Ernest Leo Reichart and published by . This book was released on 1927 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Elimination of Pollution from Cottage Cheese Whey by Drying and Utilization written by Sidney Boxer and published by . This book was released on 1976 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book 28th European Symposium on Computer Aided Process Engineering written by Stefan Radl and published by Elsevier. This book was released on 2018-06-26 with total page 1766 pages. Available in PDF, EPUB and Kindle. Book excerpt: 28th European Symposium on Computer Aided Process Engineering, Volume 43 contains the papers presented at the 28th European Society of Computer-Aided Process Engineering (ESCAPE) event held in Graz, Austria June 10-13 , 2018. It is a valuable resource for chemical engineers, chemical process engineers, researchers in industry and academia, students, and consultants for chemical industries. Presents findings and discussions from the 28th European Society of Computer-Aided Process Engineering (ESCAPE) event

Download or read book Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe written by Bezaye Taye and published by LAP Lambert Academic Publishing. This book was released on 2011-08 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study was aimed to produce cheddar and cottage cheese from doe and ewe milk. The sources of milk were from Arsi Negele and Kofele areas of Oromiya region of Ethiopia. Cheddar cheeses were made from whole doe, whole ewe milk and their mixtures contained ratio of 25, 50 and 75% of doe and ewe milk using standard procedure for cheddar cheese processing technology. The proximate, microbiological, Physico- chemical, sensory analysis and yield calculation of the cheeses were made at chemical Engineering laboratory, Holleta agricultural research center,Ethiopian health and nutrition research institute.The thesis generally includes processing technology and evaluation of cheddar cheese made from doe and/or ewe milk. As a result an economically feasible production system has been recommended by scaling up to industry level.

Download or read book Influence of Process Parameters in the Manufacture of Cottage Cheese Curd from Ultrafiltered Skim Milk written by Ronald Michael Raynes and published by . This book was released on 1992 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: A processing procedure for the manufacture of directly acidified cottage cheese curd from 16% total solids ultrafiltered retentate was developed. The effects of preacidification of skim milk before ultrafiltration and heat treatment of retentate were investigated to improve the functional and sensory qualities of retentate curd. Retentate directly acidified with phosphoric acid and glucono-delta-lactone to pH 4.7 formed a dense, rubbery curd that could not be handled well in a vat. A heat treatment of 71.1℗ʻC for 30 min applied to the retentate resulted in a curd with acceptable handling properties. However, this heat treatment caused the curd to shift in pH, become translucent in appearance, and have a pasty texture. Preacidification of the skim milk to pH 5.8 12 h prior to ultrafiltration, and a less severe heat treatment of 71.1℗ʻC for 6 min made a stable curd with good sensory quality. A 3 x 4 x 3 randomized split block design experiment was done to test the effects of preacidification and heat treatment on the properties of retentate curd. Skim milk was pasteurized at 62.8℗ʻC for 30 min and split into three lots which were unacidified, phosphoric acid added to pH 6.2, and phosphoric acid added to pH 5.85. The three lots of skim milk were ultrafiltered at 54.4℗ʻC to 16% total solids. Each lot was divided into four treatments which were unheated, heated to 71.1℗ʻC for 7 s, 76.7℗ʻC for 7 s, and 82.2℗ʻC for 7 s. Each vat was replicated three times. Cottage cheese pH, total solids, and six sensory attributes were measured. Finished cottage cheeses were evaluated by an expert panel of five judges. Total solids, protein content, and fines content of the whey were also measured. Preacidification treatment at pH 6.2 enhanced curd structure, which increased solids recovery, reduced fines, and improved curd appearance, firmness, and texture. Heat treatments caused softening of the curd and increased moisture content in the curd. Excessive heat treatment caused shattering, fines, and mealiness. The best curd from the experiment was produced from pH 6.2 retentate heat treated at 71.1℗ʻC for 7 s. Whey proteins decreased in wheys from retentates heat treated at 76.7℗ʻC for 7 sand 82.2℗ʻC for 7 s. The effects of heat treatment were more pronounced with increasing acidification.