Control the standardization of the cheese milk. The key to future improvement of cheese quality and profit in cheese production
1994
Boisen, H. (Foss Electric, Hilleroed (Denmark))
Cheese production has changed from being good workmanship in the past to an automated industry today. Developments in cheese science, cheese manufacturing equipment, and various additives has taken cheese production a big step forward. However, the raw material still influences the final result of cheese production. Standardization of the fat content of cheese milk is already used in several countries, whereas other countries still do not standardize. A continuous and strict optimization of the fat-to-protein ratio or standardization of protein followed by the optimization of fat-to-protein ratio is the answer to further improvement in cheese quality and profitability. Based on an automated system performing a direct standardization of cheese milk, the milk composition is recorded continuously. This paper describes the value of complete production data files as the tool for future optimization of cheese production regarding variations in, for example, the protein yielding coefficient and fat composition. Both statistical and practical examples are included.
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