Hope this works and gives you some ideas. Let me know if you have any questions. Thanks Chvfromage. Why are students not informed about this? Quote from: linuxboy on March 05, , AM.
The effect of homogenization on texture of reduced dry matter processed cheese
I found a very good book for this type of information "Cheesemaking Practice" R. Scott Applied Science Publishers of London. Not an expert- but a newcomer to cheesemaking Fundamentals of Cheese Science Fox answered many technical questions for me about general principles backed up by data chemistry and microbiology. Several other books I've tried were worthless.
I'm reading Kinstedt now and also find it very helpful. Has anyone read Cheesemaking Practice R. Scott, Richard Kenneth Robinson, R. Andrew Wilbey.
If so, would you recommend it? Check it out at your library, either directly or through inter-library loan before buying. I've gotten something out of all the books that have been listed have read them all. Scott, I've gone through the years of education, so if you have some questions, please post or PM. It's not that hard in the end, but it does take some time to connect the dots. Sometimes rarely the books are wrong, or there have been studies with better information, or there are practical details, like strain selection, that you won't find in the books.
Awesome thread. I'm wondering what are the ethical ramifications of reading these books through Google Books? Does anyone have any idea?
Cheese: Chemistry, Physics and Microbiology, Volume 2
Also the CheeseMaking. I'm going to say thank you, too, for the books recommended! I enjoy making cheese, it's going to be a hobby that will stay with me probably until I'm too old to lift a vat myself. Apart from enjoying the process of making, I also ask why? All the time.
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Drives my hubby nuts! Then I asked myself, "but why at that temperature when? So, on to the internet. Of course, reading the forums have only opened up a bazillion other questions! Reading back-and-forth posts from members about the more scientific aspects I'm thinking, "Crap! I've barely even scratched the surface! I ultimately want to learn the science behind why one mold needs to be encouraged if a certain effect is desired, for example. Sprinkle, sprinkle little bar, what I wonder is a cat.
Marta Guest. Finally, something on which I AM an expert! No ethical problem reading books on Google Books. If the item is IN copyright you won't be able to read all of it anyway, and if it's OUT of copyright it's because either it's old or else the author has voluntarily released his or her work to the public domain. If a book really benefits from rereading or it's a reference work to which you need quick access, AND if it's available, AND you have the cash, then throw some money the author's way and buy the hard copy.
No, the problem will be you won't have Google with you in the kitchen. Impressive list of books. Thanks, Wayne, forgot to put that up. FYI for anyone interested in the Kosikowski set from New England Cheesemaking thanks, Rudy, for the heads up : Confirmed this isn't an "off-printing," reduced size, something like this.
Handbook of cheese in health
Same exact text as the classic, as amended, 3rd edition Kosikowski's daughter made substantial revisions, as I understand it. Seems like a great deal.
Having taken my first pass through Fox et al's Fundamentals of Cheese Science, I affirm my pleasure in reading his work. I am going to the Library today to obtain Kosikowski's first volume in his 2-volume classic, but as of now, really digging the Fundamentals text. SMF 2. Intermediate dairy products such as processed cheeses with high dry matter and fat contents are homogenized in two steps.
After homogenization, the ratio of volume to surface area in fat globules reduces protein coverage on their surface increases and leads to the formation of more bonds which results in interconnected protein network Tamime, Oommen et al. Desrumax et al. Ruger et al.
Madadlou et al. Pereda et al. Juan et al. Paskov et al. Zamora et al. Abd El-Gawad et al. Coutouly et al. Sohrabvandi et al. Massoud et al. As it is pointed out, a lot of researches have been studied the effect of homogenization on the quality of dairy products, but no research has been reported on the subject of replacement of homogenization with a part of dry matter in processed cheese so far. It should be noted that decrease in dry matter results in creation of undesirable texture and appearance in the final product. It seems that if homogenization is used after the cooking unit operation, then it will result in reduction of the size of fat globules, in addition to reduction in the protein particle size and increase in the contact area between them.
Increase in surface area in turn increases the bonds between fat and protein units which it is expected to improve the texture of the processed cheese. Therefore, the effect of dual-stage homogenization followed by reduction of dry matter on processed cheese quality is investigated in the current study.
Materials were prepared in mixing room in 2 parts. Then, vacuum was detached and pressure returned to normal condition. During the cooking process, a central scrubber prevented the cheese from sticking to the internal surface of cooker and burning. At the end of cooking, the pressure was cut by opening of steam valve and cooker contents were pumped to homogenizer balance tank.
The samples were then moved to hopper of packaging machine and packed at 15 g aluminum foil portions. Triangular-shaped portions were arranged in round packages, placed in carton boxes and transferred to fridge after palletizing.
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Production volume and conditions were same in all tests. Difference between the processed cheese samples was in their formulations. Krouskall Valis nonparametric test was used to analyze data obtained from sensory tests.