Articles Tagged with ''cheese processing''

From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.

Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.

To extend the shelf life of cheese, you must understand all the issues that affect its viability.

To gain a slice of the billion-dollar flavored-cheese market, add flavors or inclusions. But watch out for issues like contamination, allergens and undesirable flavor profiles due to aging.

Stable Micro Systems has a unique grating rig that accurately measures the force needed to grate cheese into shreds.

Modifying the salt content in cheese can be a difficult task. Many methods show promise, but there are always pros and cons to consider.

Loos Machine & Automation, Inc. introduces its most powerful cheese shredding system. Systems consisting of: conveyors, shaker tables, tumble drums, cubers & cutters, blend & batch systems, cellulose addition, shredders/cubers, and mezzanines.

new equipment for cheesemaking!

Arla Foods Ingredients, Basking Ridge, N.J., has developed a range of next-generation “recombining” solutions that will enable dairy companies to produce high-quality specialty cheeses without fresh milk.

By harnessing the knowledge gained by measuring intact casein and bound calcium, a cheesemaker can better determine the texture and performance of the end product.