1. Improvements in small scale artisanal cheesemaking via a novel mechanized apparatus
- Author
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Patrícia J. M. Reis and F. Xavier Malcata
- Subjects
Engineering ,Syneresis ,business.industry ,Scale (chemistry) ,Cheesemaking ,Food science ,Pulp and paper industry ,business ,Dairy foods ,Food Science - Abstract
The current research effort consisted on design, building and testing of a customized apparatus – a closed cylindrical, double-jacketed cheese vat, with a 50 L-capacity, aimed at manufacturing Serra da Estrela cheese (or similar ewe’s milk cheeses), provided with knives that play a double role – stirring and cutting, a combined device for draining and pre-moulding, and a cleaning-in-place system. This novel apparatus makes it possible to semi-automate cheesemaking in small scale – including a continuous cycle of hands-free sequential coagulation, cutting, syneresis and moulding of cheeses. It was successfully applied to ewe’s milk cheese manufacture, and was able to reduce duration of the overall cycle – with concomitant standardization of the process, and a significant ( P
- Published
- 2007
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