Login | Request Account (DAF staff only)

The manufacture of non-fat-leaking cheddar cheese from reconstituted milk.

Share this record

Add to FacebookAdd to LinkedinAdd to XAdd to WechatAdd to Microsoft_teamsAdd to WhatsappAdd to Any

Export this record

Nichols, L.E. (1948) The manufacture of non-fat-leaking cheddar cheese from reconstituted milk. Queensland Journal of Agricultural Science, 5 (1). pp. 39-60.

[img]
Preview
PDF
2MB

Abstract

A process has been evolved for the commercial manufacture of a non-fat-leaking cheddar cheese. The process depends on separating the whole milk, homogenizing the cream therefrom in a three-stage homogenizer to reduce most of the fat globules to less than 2 microns in diameter, reconstituting the milk, and proceeding as in cheddar cheese manufacturing, with minor modifications. The underlying principles of homogenization, the method of manufacture, defects and their control, equipment and its layout, and costs of manufacture are discussed.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Subjects:Animal culture > Cattle > Dairy processing. Dairy products
Technology > Technology (General)
Live Archive:04 Jun 2024 04:50
Last Modified:04 Jun 2024 04:50

Repository Staff Only: item control page

Downloads

Downloads per month over past year

View more statistics