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Standardising milk for cheese manufacture
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Jennifer Brown View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jennifer Brown Quote  Post ReplyReply Direct Link To This Post Topic: Standardising milk for cheese manufacture
    Posted: 22 Mar 2010 at 10:33pm
Found your site today! Have reached end of my tether, I can't don't understand how to use Pearson's square or rectangle to standardise milk for yogurt or cheese making-and yes-that is my job!

Can you help me please? What about on eof your calculators?
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Mike Mullan View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Mike Mullan Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:36pm
Hmmm! Academics have problems with providing calculators! Enough said?

There are several good textbooks that explain how to use Pearson's Square e.g. Cheesemaking Practice by Scott.

I seem to recall seeing some examples of standardisation calculations on the University of Guelph Cheese site-see the links section of this site or go directly to http://www.foodsci.uoguelph.ca/dairyedu/home.html

I have just finished my first ASP-based calculator-thanks to Dr Raymond Martin for fixing my ASP code-and I may put it on the site if there is sufficent demand.

If you think this calculator would generally be useful please place your comments on the forum rather than send me E-mails.

Jennifer if things are really bad send me an E-mail and I will give you a link to the calculator.
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Milkman View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Milkman Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:37pm
The calculator has been added.
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Prafullkumar Patel. View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Prafullkumar Patel. Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:37pm
Could you please explain me the role of ultrafiltration of milk in standardisation of milk for cheese making? How effectively can it be used practically in a cheese plant situation? Merits and demerits of UF of milk for cheese making?
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Michael Mullan View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Michael Mullan Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:37pm
Good evening.

Brief response limited to question on standardisation.

UF can be used in standardisation in several ways. A particularly useful application is in the manufacture of high-casein skim milk or high-casein reduced fat milk. These 'milks' can be used to adjust the casein to fat ratio of whole milk.

Generally it is casein rather than fat that is limiting in milk for cheese manufacture. UF treatment rather than the addition of low-heat SMP may be a more cost-effective option.

Running costs of UF plants can be expensive. Cost along with hygiene considerations need to be considered when assessing economic viability of UF for standardisation.

Hopefully others will respond.
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Prafullkumar Patel. View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Prafullkumar Patel. Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:38pm
Thanks for your reply. Can I please have some more references on UF applications for standardisation of milk for cheese making. At present I am working on UF plant for milk standardisation for cheese making therefore I would like to go in detail about the subject. I would be grateful, if you can e-mail the articles to me.

Thanks.

Regards.
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MrCage View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MrCage Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:38pm
I will try to find a few useful references. Expect a response in around 1 week, busy at present.

These will be posted on the forum.
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Michael Mullan View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Michael Mullan Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:38pm
Try the URLS below for more information:

http://www.dss-silkeborg.com/

http://www.geafiltration.com.
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Claus Birkemose View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Claus Birkemose Quote  Post ReplyReply Direct Link To This Post 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
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Robert Raubenheimer View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Robert Raubenheimer Quote  Post ReplyReply Direct Link To This Post 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
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