Cheesemaking - Articles - Page 6

Understanding the basics: Techniques to attain a high cheese yield

To attain a high cheese yield, cheesemakers need to retain as much casein, fat and moisture as possible. Here are some techniques.

John A. Lucey Ph.D., Director, Center for Dairy Research

January 9, 2017

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.

Cheese brine treatment helps improve shelf life for consumers

May 16, 2016

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.

DSM’s cheese ripening solution saves over 200,000 tons of cheese annually

November 16, 2015

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.

Powders and retentates can increase cheese yield

John A. Lucey Ph.D., Director, Center for Dairy Research

October 7, 2015

Understand the benefits and drawbacks in using NFDM and membrane filtration retentates in cheesemaking.

Measuring Cheese Stringiness Leads to Delicious Results!

August 19, 2015

Brookfield Engineering offers the new TA-CEF Cheese Extensibility Fixture for use with the CT3 Texture Analyzer.

Loos Machine & Automation, Inc. introduces its most powerful Cheese Shredding System

February 4, 2015

Loos Machine & Automation, Inc. introduces its most powerful cheese shredding system. Systems consisting of: conveyors, shaker tables, tumble drums, cubers & cutters, blend & batch systems, cellulose addition, shredders/cubers, and mezzanines.

The secret to great processed cheese is knowing what to measure

John A. Lucey Ph.D., Director, Center for Dairy Research

January 7, 2015

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.

Supplier News

RELCO acquires Stoelting Process Solutions product line of cheesemaking equipment

October 25, 2012

RELCO acquires Stoelting Process Solutions product line of cheesemaking equipment. The product line integrates with its existing cheese plant products.

Swiss Valley Farms' plant runs 24/7

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.

James Carper

March 18, 2012

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.