Milk and Starters for Brick Cheese

Milk Composition and Cheese Yield

When the Wisconsin dairy sheep industry got started in the mid 1990s, cheesemakers had to get accustomed to a whole new source of milk. All were familiar with cow milk and some were familiar with goat milk. However, sheep milk was much more concentrated with about twice as much fat and 40% more protein that cow or goat milk. They also found that sheep milk responded differently in the cheese ma...

Estimation of production functions incorporating blotechnology for milk cheese and fat

Methods of processing Camel Milk into Cheese

Cheese-making technology aims to preserve milk so that consumption can be postponed for periods from a few days to several months. The preservation of the product is obtained mainly through lactic acidification and limited dehydration. These operations take place during the two first steps of processing, the setting (or coagulation) and draining phases. For many cheese types, a third phase know...

Variation in Milk Protein Composition and its Importance for the Quality of Cheese Milk

Wedholm, A. 2008. Variation in milk protein composition and its importance for the quality of cheese milk. Doctoral dissertation. IS 978-91-85913-46-6, ISSN: 1652-6880 Variations within the bovine milk protein profile can have both positive and negative impacts on the quality of cheese milk. As main contributors to the cheese structure, the caseins are important for the cheese yield. During the...

Associative growth of lactic acid bacteria for cheese starters: Acidifying and proteolytic activities and redox potential development

Some of the essential technological properties to characterize lactic acid bacteria strains aimed at the formulation of cheese starters are: acidifying activity, proteolytic activity and redox potential development. The studies carried out in this area are mostly done with pure strains, but the first direction where knowledge has to be improved is the understanding of the global behavior of a c...