Community Research and Development Information Service - CORDIS

Abstract

This guide describes the planning, conduct and evaluation of cheese experiments. The results achieved in pilot set ups or in industrial set ups are only applicable in the type of sites where they have been achieved. On a pilot scale, the time needed for cutting of curdle and for draining in 10 litre tanks, is less than the time needed in 13,500 litre industrial tanks. A change of these parameters can influence the chemical properties of the cheeses and the biochemical changes that take place during the maturation. The cutting, the geometry, the relation surface/volume have similar consequences.

The results represent not only the achievement of a research goal, but they are also the start up point for a new series of experiments. .

Additional information

Authors: MCNULTY D, Hannah Research Institute, Ayr (GB);BANKS J, Hannah Research Institute, Ayr (GB);SKEIE S, Agricultural University of Norway, Ås (NO);RÜEGG M, Station fédérale de recherches laitières, Liebefeld (CH);BACHMANN H-P, Station fédérale de recherches laitières, Liebefeld (CH);MCSWEENEY P, University College Cork, Department of Food Science, Cork (IE);GRAPPIN R, Station de Recherches en Technologie et Analyses Laitières, Poligny (FR);RUEGG M, Station federale de recherches laitieres, Liebefeld (CH)
Bibliographic Reference: EUR 18329 FR (1998) 56pp., ECU 7
Availability: Available from the (2)
ISBN: ISBN 92-828-3934-6
Record Number: 199811065 / Last updated on: 1998-10-27
Category: PUBLICATION
Original language: fr
Available languages: fr