Article: Counter-cultures. (bacteria cultures for cheese quality control) (Applied Technology)

Article: Getting cultured: Degussa BioActives is well versed on etiquette when it comes to dairy cultures. (Ingredient Spotlight).
Dairy Field;  March 1, 2002 ;     700+ words ......with minimal post acidification. When bulk starter usage is preferred, either Grade A internal...Highly characterized direct set and bulk starter programs are also available for cheddar...excellent choices for economical, consistent bulk starter activity. Controlling flavor ...

Article: Cultures improve low-fat cheese: buttermilk process is more controlled, more cost-effective.
Food Processing;  September 1, 1992 ;     700+ words ......to alleviate cheesemake problems. Frozen cultures for both bulk starter systems and direct-tothe-vat systems of cheesemaking are...and most out-dated) method of producing buttermilk used bulk starter cultures. Vat or batch pasteurization, using the newer direct-s...

Article: Simply cultured. (Creators Briefs).(Brief Article)
Dairy Field;  April 1, 2002 ;     59 words ......and packaged as either frozen pellets or deep-frozen cans, the direct set cultures are added directly into the fermentation vat or tank, eliminating the need for bulk starter growth. Degussa BioActives, (800) 342-5724 /www.degussabioactives.com

Article: Look to plasmin to improve cheese quality, flavor
Emerging Food R&D Report;  January 1, 1994 ;     348 words ......cheese ripening and to confirm how plasmin helps improve cheese quality and taste. Researchers performed a number of tests on a...make it economical to use to speed ripening and improve cheese quality. An alternative route would be to activate plasminogen in...

Article: Degussa BioActives introduces the Pro-Tech culture series. (Ingredients, R&D).
Dairy Foods;  February 1, 2003 ;     113 words ......are recommended as a primary starter program, as well as for plants that keep direct-set cultures on hand as back up for a bulk starter program. All Pro-Tech cultures are available in concentrated frozen pellet form in 500g jars, with a single jar able to set...

Article: We work together.(movers & shakers)(Editorial)
Grocer;  May 19, 2007 ;     311 words ......Charlotte Charlotte is the brand manager, and my role is cheese quality manager, grading and selecting every batch of Cathedral...matured. That's when I began working with Mark, as head of the cheese quality team. My first impression of him was that he was really...

Article: Block-forming system.(Brief article)
Grocer;  January 24, 2009 ;     28 words ...Milk Link has spent 1.5m [pounds sterling] on a new block-forming system at its Tow Volley Creamery in Devon to improve yields and cheese quality and deliver production efficiencies.

Article: Answers to cultured dairy formulation questions. (Ingredient Technology Focus).(Interview)
Dairy Foods;  April 1, 2003 ;     700+ words ......based in Menomonee Falls, Wis. DSM recently relaunched its bulk starter and media product line after integrating ingredients that...products need starter cultures. Why is a relaunch of the bulk starter application necessary? MS: This relaunch is a result of...starter cultures, enzymes and dressing ...

Article: Evaluation of Bitterness in Ragusano Cheese*
Journal of Dairy Science;  April 1, 2005 ;     700+ words ......squares regression model predicting cheese quality. Although bitterness is known to be...TCASN = 12% TCA-soluble N. INTRODUCTION Cheese quality is related to the development of desirable...sapid compounds is therefore vital to cheese quality and prevents the formation of flavor...

Article: Microbiological and Biochemical Aspects of Camembert-Type Cheeses Depend on Atmospheric Composition in the Ripening Chamber
Journal of Dairy Science;  August 1, 2006 ;     700+ words ......mold soft cheese ripening INTRODUCTION Cheese quality depends on simultaneous control of...increases without significantly modifying cheese quality (poor texture, unpleasant taste; Ramet...ripening process and the consequences on cheese quality (Kiermeier and Wolfseder, 1972a,b...

Article: Cheese, please!
Prepared Foods;  January 1, 2006 ;     61 words ...Two new products promote cheese quality while saving cheese and pizza makers money. Marzyme[R], a pure, microbial coagulant, provides the benefits of fermentation-produced...

Article: Enclosed cheese vat. (Supplier's Marketplace).(Brief Article)
Dairy Field;  January 1, 2003 ;     116 words ......depending on cheese milk composition; a reduction in labor, because a single operator can run multiple vats; and increased cheese quality, since a fully enclosed environment means more hygienic cheese. -- Tetra Pak USA, 101 Corporate Woods Parkway, Vernon Hills...

Article: Cheese portioner. (Suppliers News).(General Machinery Corp)(Brief Article)
Dairy Field;  March 1, 2003 ;     85 words ......preparation for dicing, shredding or mixing. Full-enclosure automatic portioning with tray or gravity discharge protects cheese quality, increases production and enhances safety Quick-change cutting frames and blocks adapt the Model 3000 to a wide range of...

Article: Statistical data validation methods for large cheese plant database
Journal of Dairy Science;  September 1, 2002 ;     700+ words ......parameters. Due to the large impact of these factors on cheese quality and plant profitability, it is very important to use reliable...for example, to identify the relationship between final cheese quality or cheese yields and process conditions, it is necessary...