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CachedTradition and Basic KnowledgeTerminology For Classification of CheeseCheese Production – General Procedures For Hard and Semi-Hard CheeseCheesemaking ModesProcessing Lines For Hard and Semi-Hard CheeseCheese has been made in most cultures since ancient times.Cheese is a milk concentrate, the basic solids of which consist mainly of protein (actually casein) and fat. The residual liquid is called whey.As a rule of thumb, the casein and fat in the milk are concentrated approximately 10 times in production of hard and some semi-hard types of cheese.No strict definition of the concept of cheese is possible, as so many variants exist.See full list on dairyprocessinghandbook.tetrapak.com (Source: Codex Alimentarius, FAO/WHO, Standard A6) Cheese is the fresh or ripened solid or semi-solid product in which the whey protein/casein ratio does not exceed that of milk, obtained: ABy coagulating (wholly or partly) the following raw materials: milk, skimmed milk, partly skimmed milk, cream, whey cream, or buttermilk, through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from such coagulation; or BBy processing techniques involving coagulation of milk and/or materials obtained from milk that give an end product which has similar physical, chemical and organoleptic characteristics as the product systemized under Classification of cheese. See full list on dairyprocessinghandbook.tetrapak.com Cheesemaking involves a number of main stages that are common to most types of cheese. There are also other modes of treatment that are specific to certain varieties. The main stages for production of hard and semi-hard cheese are illustrated schematically on the block chart in Figure 14.1. The cheese milk is pre-treated, possibly pre-ripened after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The enzyme activity of the rennet causes the milk to coagulate into a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size – primarily to facilitate expulsion of whey. During the rest of the curdmaking process, the bacteria grow and multiply and form lactic acid from the lactose. The curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated, according to a pre-set programme. The combined effect of these three actions – growth of bacteria, mechani... See full list on dairyprocessinghandbook.tetrapak.com Cheese of various types is produced in several stages according to principles that have been worked out by years of experimentation. Each type of cheese has its specific production formula, often with a local touch. Some basic processing alternatives are described below. See full list on dairyprocessinghandbook.tetrapak.com The following part of this chapter will only describe examples of processing lines for typical types of cheeses. See full list on dairyprocessinghandbook.tetrapak.com
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CachedHorizontal Flow Wrappers. Horizontal flow wrappers perform three tasks in one fluid, continuous motion: forming a bag, filling it, and then sealing and discharging the finished product. The packages need to be protective, consistent, and professional-looking without sacrificing speed. Flow wrappers are often called form fill and seal machines.
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