| Autor: |
Walter V. Price |
| Rok vydání: |
1927 |
| Předmět: |
|
| Zdroj: |
Journal of Dairy Science. 10:373-376 |
| ISSN: |
0022-0302 |
| DOI: |
10.3168/jds.s0022-0302(27)93854-5 |
| Popis: |
The experiments whose results are given in this report are a continuation of work begun by Georges Knaysi and J. D. Nelson (1). These workers reported an increase in the yield of cheese obtained from a given A~mount of milk by the addition of CaCI2. They believed that this increase in yield might be due to the retention of more of the milk fat, solids-not-fat, and moisture in the cheese. Their experiments were few in number but pointed out the possibility of producing cheese more economically through the use of CaC12. They have reviewed the nnportant literature on the subject so that it is necessary here to merely call attention to their report. The experiments in cheesema~ng of the present study have been conducted under carefully controlled conditions which approximate commercial methods of manufacturer accompanied by careful and exact observations and measurements. The milk used to make the cheese was of varying quality. At least 600 pounds was thoroughly mixed in an ice cream batch mixer after adding starter in amounts sufficient to produce the desired development of acidity during the cheesem~king process. Two portions of exactly 300 pounds each of this mixture of milk and starter were drawn from the mixing tank and placed in two 50-gallon jacketed cheese vats. Each portion was sampled and tested for fat and total solids as a check upon the identity of the milk in each vat. One-tenth of one per cent or 4.6 ounces of anhydrous CaCI2 was dissolved in 2 pounds of water and added to the test vat of milk. Two pounds of water were added to the check vat to insure the same moisture content in both lots of curd at the time of cutting. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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