From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.
In an ideal world, all solids in the cheese vat would end up in the finished product. Unfortunately, this is not possible with our current cheesemaking methods.
The process for manufacturing many types of cheese, including the Dutch type cheeses such as Edam or Gouda, requires the pressed cheese to pass through a curing stage in a brine bath to enhance the taste and texture. Over time the brine becomes enriched with fats, proteins and lactose out of the cheese.
In its new report, DSM has quantified the sustainable advantages of using its cheese ripening solution, Pack-Age®, over naturally ripened and coated Gouda and Parmesan cheese.
By harnessing the knowledge gained by measuring intact casein and bound calcium, a cheesemaker can better determine the texture and performance of the end product.
RELCO acquires Stoelting Process Solutions product line of cheesemaking equipment. The product line integrates with its existing cheese plant products.
A manufacturing facility in Luana, Iowa runs 24/7, every day of the year. Swiss Valley Farms produces Swiss-style cheeses, cream cheeses and whey powders.
Northeastern Iowa was shaped by the glaciers and the Mississippi River, which makes up its eastern border. The landscape here defies the stereotype of Midwestern flatness. Rolling hills yield unexpected delights for motorists negotiating the winding county roads.