Cheese yield used as an instrument for process control - Experience in Friesland, the Netherlands [Gouda cheese]
1993
Lolkema, H. (Bond voor Cooperatieve Zuivelfabrieken in Friesland, Leeuwarden (Netherlands). Dairy Technical Department)
A detailed description is given of the control of cheese yield, based on more than 30 years of experience in commercial practice in the manufacture of Gouda cheese in Friesland. The discussion includes the conversion of fat, protein and lactose in milk to cheese and seasonal variations in those conversions. A description is given of a yield formula by which the moisture content of the cheese can be predicted from the composition of the milk, historical conversion factors and the yield of cheese.
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Эту запись предоставил University of Liège