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How did pasteurization affect the production of cheese?
Together with use of purified commercial cultures, pasteurization enabled cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible.
Which is the largest expense in cheese making?
Mechanization and automation reduced labor costs, and the cost of milk is now the largest expense in cheese making. The yield of cheese per volume or weight of milk is based on fat and CN contents of milk, the recovery of each as cheese, the moisture content of the cheese, and the contribution of added salt.
What was the scientific advancement in cheese making?
The main scientific advancement in cheese making in the last 40 yr was the development of such starter strains. Research to maintain the reliability of starter cultures and to improve them is a continuous effort and will require additional scientific advances.
What kind of cheese is the Center for dairy research?
From Cheddar to Sweet Swiss, Queso Fresco to Juustoleipa, bloomy to surface ripened cheeses, CDR’s licensed cheesemakers and dairy researchers serve as a technical resource in the development, troubleshooting, and utilization of cheese products. Our staff provides a wide array of services to the cheese industry.
Last Update: Oct 2021
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27.10.2021 07:43
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