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Cheddar Cheese Made with Bovine Pepsin. I. Yield and Quality of Cheese.5
Canadian Institute of Food Science and Technology Journal, 1976Abstract Bovine pepsin (BP) was compared with calf rennet (CR) in commercial Cheddar cheese manufacture. Four pairs of vats were made in each of two factories in April and ten pairs in June. BP was an extract of adult bovine stomachs specially treated to reduce chymosin content from 20 to 9%, the balance being bovine pepsin; CR contained 6% bovine ...
D.B. Emmonsce +3 more
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Gross Composition of Milk and Cheddar Cheese Yields in Some Quebec Cheese Factories
Canadian Institute of Food Science and Technology Journal, 1987Abstract Cheddar cheese yield and efficiency of yield were monitored in 13 cheese factories located in various parts of the Province of Quebec. The annual average theoretical yield for all plants was 9.91 kg/100 kg of milk while the moisture-adjusted yield was 9.42 kg/100 kg.
K.F. Ng-Kwai-Hang +2 more
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Canadian Institute of Food Science and Technology Journal, 1989
Abstract On a monthly basis, approximately 4 L of milk were collected from each of 53 Holstein cows during the morning milking for one entire lactation. Subsamples of milk were analyzed by a forma-graph for coagulating properties which were expressed as rennet clotting time, rate of firming and curd firmness.
K.F. Ng-Kwai-Hang +3 more
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Abstract On a monthly basis, approximately 4 L of milk were collected from each of 53 Holstein cows during the morning milking for one entire lactation. Subsamples of milk were analyzed by a forma-graph for coagulating properties which were expressed as rennet clotting time, rate of firming and curd firmness.
K.F. Ng-Kwai-Hang +3 more
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YIELD BEHAVIOUR OF CRUMBLY ENGLISH CHEESES IN COMPRESSION
Journal of Texture Studies, 1980ABSTRACTCompression measurements on samples of Cheddar, Cheshire and Leicester cheeses with an Instron Universal Testing Machine indicate the presence of a yield point characteristic of crumbly foods. The force and nominal strain at the yield point were studied as a function of deformation rate, temperature and pre‐yield compression history. A recently
ERIC DICKINSON, IAN C. GOULDING
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The yield of cheese: Predetermination and measurement.
1987International ...
Vandeweghe, J., Maubois, J.L.
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Influence of small ruminant lentivirus infection on cheese yield in goats
Journal of Dairy Research, 2014Three-year cohort study was carried out to investigate the influence of small ruminant lentivirus (SRLV) infection on cheese yield in goats. For this purpose records of milk yield, milk composition and cheese yield were collected in a dairy goat herd. Cheese yield was recorded as the amount of fresh cheese obtained from 1 kg milk.
Dorota, Nowicka +5 more
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The ultrafiltration efficiency on the yield and quality of Cottage cheese
2001Cottage cheese is a soft fresh cheese, grained type. The control samples of Cottage cheese were produced from skim milk with 0.1% fat (A). The protein quantity of the ultrafiltered skim milk, used for manufacture of experimental cheese samples, was adjusted to an average of 5% (B), 6% (C) and 8% (D) by permeate addition.
Tratnik, Ljubica, Božanić, Rajka
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