http://www.dairyscience.info/forum/ This is an XML content feed of; Dairy Science and Food Technology Forum : Cheese yield : Standardising milk for cheese manufacture Sat, 25 May 2013 12:52:40 +0000 Mon, 22 Mar 2010 22:41:56 +0000 http://blogs.law.harvard.edu/tech/rss Web Wiz Forums 10.12 360 www.dairyscience.info/forum/RSS_post_feed.asp?TID=126 http://www.dairyscience.info/forum//images/logo.png http://www.dairyscience.info/forum/ http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post607.html#607 Author: Guests
Subject: 126
Posted: 22 Mar 2010 at 10:41pm

Thanks Mike]]> Mon, 22 Mar 2010 22:41:56 +0000 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post607.html#607 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post606.html#606 Author: Guests
Subject: 126
Posted: 22 Mar 2010 at 10:41pm

Over the winter period I intend to complete the section on cheese manufacture and yield. I will consider including some Excel work books to download. If I have time I will incude PDA options.

You may be able to purchase these from various commercail sources now-try contacting Anny Dentener-see above-she may be able to help.

If you need help with equations etc and if I have some free time I will try to help. ]]> Mon, 22 Mar 2010 22:41:41 +0000 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post606.html#606 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post605.html#605 Author: Guests
Subject: 126
Posted: 22 Mar 2010 at 10:41pm

I would like to see a excel spreadsheet for dairy calculations used in cheese making that could be downloaded to a PDA ]]> Mon, 22 Mar 2010 22:41:25 +0000 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post605.html#605 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post604.html#604 Author: Guests
Subject: 126
Posted: 22 Mar 2010 at 10:41pm

One good software package for standardising milk for yoghurt and ice cream is ***** from ******. The interface in version 2 which I reviewed takes a while to get used too, but it is powerfull in that it has linear optimisation and calculation of mixes from a range of raw materials. If I remember correctly (and I do not have the software anymore, I only had it for a short time for the review) it also has a Pearsons square in it. It also has "whole bag" batching options and other process/manufacturing related options for ice cream and yoghurt making. Just have a look. For the review see www.adecron.co.nz. ]]> Mon, 22 Mar 2010 22:41:04 +0000 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post604.html#604 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post603.html#603 Author: Guests
Subject: 126
Posted: 22 Mar 2010 at 10:40pm

Sorry for delay in responding, I had hoped others would have responded by now.

Use of C:F ratios over the range 0.69 - 0.72 should give Mozzarella and Gouda of acceptable body qualities. Note the scope here for optomisation. Perhaps others will also comment?

With regard to the question concerning Cheddar, yes you can remove fat from milk or add fat to skimmed-milk and determine the minimum fat required to meet FDM and other requirements. This can be calulated using a range of casein concentartions and making basic assumption for casein and fat retention in the cheese. If I have time I will include a table of values sometime.

The paper by Boisen(1994)-see below gives an interesting commercial perspective on standardisation.
Boisen (1994). Control the standardization of the cheese milk-The key
to future improvement of cheese quality and profit in cheese production.
In ‘Cheese yield and factors affecting its control - Proceedings of IDF
Seminar held in Cork, Ireland’, p367-374. International Dairy Federation, Brussels (Belgium).

Hope this is of some value. ]]> Mon, 22 Mar 2010 22:40:43 +0000 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post603.html#603 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post602.html#602 Author: Guests
Subject: 126
Posted: 22 Mar 2010 at 10:40pm

Sorry not available to respond until early August. If no one has answered your query by then I will respond on my return.

Mike Mullan ]]> Mon, 22 Mar 2010 22:40:25 +0000 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post602.html#602 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post601.html#601 Author: Guests
Subject: 126
Posted: 22 Mar 2010 at 10:40pm

What is the c:f of Mozz and Gouda? Is there a min % butter fat for cheddar cheese milk? ]]> Mon, 22 Mar 2010 22:40:03 +0000 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post601.html#601 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post600.html#600 Author: Guests
Subject: 126
Posted: 22 Mar 2010 at 10:39pm

Sorry for the delay in responding.

Here is a very brief and, simple response.

If the ratio of fat to casein in milk for cheese manufacture is out of balance, then the cheese produced will be either too soft or too hard.

There are simple (and complex models) that can be used to illustrate this and I intend to include these in the website when I get time.

Research has shown that milk with casein to fat ratio of around 0.68-0.72:1 gives a good body; this is equivalent to a protein to fat ratio of around 0.9 -1: 1. If the casein component is increased, keeping the fat constant, the cheese becomes harder. Similarly if the casein is kept constant and the fat is increased the body becomes softer.

The above findings form a major part of the rationale for standardising milk to target casein to fat ratio, the target value depending on the cheese being manufactured. ]]> Mon, 22 Mar 2010 22:39:45 +0000 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post600.html#600 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post599.html#599 Author: Guests
Subject: 126
Posted: 22 Mar 2010 at 10:39pm

What is the effect on the cheese quality if the casien:fat ratio is not standardised? What gives a poor/soft body in cheese even though the moisture is in the region of 36%/37%? The above mentioned? Cheers Robert
]]> Mon, 22 Mar 2010 22:39:26 +0000 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post599.html#599 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post598.html#598 Author: Guests
Subject: 126
Posted: 22 Mar 2010 at 10:39pm

UF of milk for protein standardisation of cheese milk has been used over the last app 10 years, mostly in Australia, New Zealand, France and Denmark and new plants are now being installed around europe.
The plants are used widely on cheddar chees, semi soft cheeses and soft cheese. The first plant were run hot to minimize installation cost but there will be to many problems with bacteriologocal problems and the plants will only run 10 hours between cleanings. Running at low temperature app 4-5 degC with raw milk can run for 20 hours between cleanings and with no bacteriological problems at all.

The advantages are:

The same amount of cheese per vat/batch year round
The same recept all the time no changes because of changes in the milk mass balance.
Significantly lower rennet consumption.
Higher yields
The same plant up to the cheese tank will be able to take a higher output - up tp 20% the downstream cheese equipment will have to be able to handle it or extended.

For more info please send mail to
cb@dss-silkeborg.dk]]> Mon, 22 Mar 2010 22:39:00 +0000 http://www.dairyscience.info/forum/standardising-milk-for-cheese-manufacture_topic126_post598.html#598