Manufacture of Blue Cheese by Direct Acidification Methods

The manufacture of blue cheese from pasteurized milk.

Mixed cultures in the manufacture of cheese.

Bull, A. T. (1980) in Contemporary Microbial Ecology (Ellwood, D. C., Latham, M. J., Hedger, J. N., Lynch, J. M. & Slater, J. H., eds.), pp. 107-136, Academic Press, London Bull, A. T. & Slater, J. H. (1982) in Microbial Interactwns and Communities (Bull, A. T. & Slater, J. H., eds.), vol. 1, pp. 1-12, Academic Press, London Cain, R. B. (1981) in Microbial Degradation of Xenobwtics and Recalcit...

Manufacture and Use of Cheese Products

Cheese is the most complex of the dairy products, involving chemical, biochemical and microbiological processes. The steps in all cheesemaking include milk acidification, milk coagulation, whey removal, packaging and storage. Most cheesemaking also includes heating the cheese curd and salting the curd. Even slight changes in these processes can lead to significant differences in the final chees...

Cheese Manufacture as a Separation and Reaction Process

This paper defines the separations and chemical reactions in the cheesemaking process as a system of equations. Mass balances are formally defined for milk separation and cheesemaking in terms of input and output streams, each with a number of components. Pasteurisation and the coagulation of milk during curd production are discussed as chemical reactions. From the model, expressions are derive...

A novel monolithic microactuator fabricated by 3D rapid direct manufacture

In this paper we present the world’s first micropump entirely fabricated using a 3D direct manufacture process based on microstereolithography. The device employs a single pneumatically actuated membrane, with flow rectification provided by a nozzle/diffuser arrangement. A maximum flow rate of just over 2,000 μl/min was achieved with a pneumatic pressure of 2 PSIG and a stroke rate of 96 Hz. Th...