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Showing 1 to 19 of 19 for “"cheese industry"”.
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Effects of Partial Homogenization of Milk on Yield and Quality of Cheddar Cheese
<p>In the past decade, the cheese industry in the United States (US) has grown rapidly, with cheese sales increasing by 33% (36). The cheese industry, in 1983, utilized 29.2% of total US milkfat supply as compared to 20.3% utilization in 1973 (36). Compared to the total cheese production of …
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The Effects of Rancid Milk on Cheddar Cheese
… not a new problem, recent practices in the dairy industry have increased its incidence. On the farm, the use of pipeline milking and transferring systems, in conjunction with bulk cooling and storage, involves excessive agitation and foaming of the raw milk. Both agitation and foaming enhance the …
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Cheddar Cheese Manufactured from Condensed Milk
<p>In the past decade, the cheese industry in the United States has grown rapidly with cheese sales increasing by 39% (58). In 1977, 23.5% of the United States milk supply was utilized by the cheese industry, that has grown to 30.0% in 1987 (58). Cheddar cheese production increased from 1 billion …
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The Effect of Sodium Hexametaphosphate on Cottage Cheese Yields
<p>A major concern in the cottage cheese industry is the inefficient use of the available milk proteins. Currently, the methods of cottage cheese manufacture convert an average of only 74.9% of the milk proteins into cottage cheese, while the remainder are removed in the by-product whey (43, 56). …
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Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing
Variation in Swiss cheese flavor is a problem in the Swiss cheese industry. The objective of this study is to identify the compounds and flavor attributes causing variation in Swiss cheese flavor by using selected ion flow tube-mass spectrometry (SIFT-MS), descriptive sensory analysis, and consumer …
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Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate
… produced as a by-product from the manufacture of cheese or casein. The United States has an annual cheese production of about 2.2 billion kg. The cheese industry has also experienced a steady increase in cheese production of about 6% a year (44). In the process, nearly 18.1 billion kg of whey are …
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High Hill Yak Cheese Production in Nepal: An Analysis of Privatization Policy Incorporating the Impacts of Market Failures for Agro-Industries in Developing Countries
… the impact of privatizing the Nepalese yak cheese industry. To achieve the objective, public and private behavior are determined. The impacts of privatization stem from changes in monopsony behavior and institutional constraints that differ between the public and private sectors. The Dairy …
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Identification of Volatile Compounds Produced by Brevibacterium Linens that Inhibit Molds
… Although at one time mold contamination of cheese and other foods was considered to be of little conse9uence, discovery of carcinogenic and/or teratogenic toxins (73) produced by molds commonly associated with food has changed this innocuous and frequent inconvenience into a serious health …
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The Effects of Added Dry Whey on Yield and Acceptability of Cheddar Cheese
<p>Cheese production and sales are a major part of the U.S. dairy industry. Total hard cheese sales have increased 60% in the past 10 yr. Per capita consumption of cheese for the same period has risen from 2.81 kilograms (kg) to 4.03 kg for a 43% increase. In response to greater consumer demand the …
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A Comparison of Cheddar Cheese Yields and Composition Using Conventional Bulk Set Cultures and Superstart Concentrated Cultures
<p>The cheese industry has become by far the largest user of milk for manufacturing. In 1978, cheese production utilized a fourth of the total market supply of milk, up from less than an eighth in 1960 (4). Rising consumer incomes and changing lifestyles and eating habits have increased cheese …
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Composition and Flavor of Milk and Cheddar Cheese from Cows Fed Unsaturated Dietary Fat
<p>Cheese is one of five products in the dairy industry that increased in per capita sales in 1990 (Milk Industry Foundation, 1991). In the past decade, cheese sales increased by 25.8% (Milk Industry Foundation, 1991). In 1980, 23.5% of the United States milk supply was utilized by the cheese …
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The Manufacture of Cheddar Cheese Using Vacuum Concentrated Milks
<p>The United States (US) cheese industry has grown rapidly in the past decade. From 1971 to 1981, milk fat utilization for cheese manufacture increased from 17.7 to 27.6% of the total US milk fat supply, accompanied by a 49% increase in sales of cheese per capita (34). Offsetting substantial …
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Ensuring the Stability of Natamycin on Shredded Cheese
… antimycotic compound that is widely used in the cheese industry to increase the shelf life of cheeses, especially shredded cheeses, by inhibiting the growth of molds. Natamycin is applied to the surface of cheese as an aqueous suspension or as a powder. However, natamycin is not readily water …
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Characteristics of Milk and Reduced Fat Cheddar Cheese from Cows Fed Extruded Soybeans and Niacin
… accounted for over 10% of total food sales (Milk Industry Foundation, 1993). Since dairy products are perceived as being hypercholesterolemic, a market exists for dairy products which are "lower in fat" and/or "lower in saturated fat". It is said that "consumer perception is marketing reality", …
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A Comparison of Cottage Cheese Yields Using Culture and Direct Acidification
<p>Commercial production of cottage cheese constitutes a significant portion of the total fluid milk utilization in the U.S. Since 1955, yearly per capita consumption of cottage .cheese has steadily increased from 1. 77 kg (3.9 lb) to a high of 2.45 kg (5.4 lb) in 1971 and 1972 (101, 122). A …
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The Effects of Processed Wheys and Sodium Caseinate on Composition and Consumer Acceptance of Ice Cream
… since 1950 (58). In 1950, the frozen dessert industry used approximately 5.9% of the milk supply; however in 1977 this had increased to 9.4% (58). This represents a sizable portion of the U.S. dairy industry, which in 1978 used 6.2 million metric tons of milk equivalents to produce 4.6 billion …
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Use of Dry Whey and Lactose Hydrolysis in Yogurt Bases
… (64). The future looks bright for the yogurt industry, particularly in view of the fact that per-capita consumption in the US is still far below that of most European countries; annual yogurt consumption per person in 1977 was 1.2 kg in the US compared to 14.9 kg in the Netherlands, 14.2 kg in …
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Investigating casein-polymer interactions as a platform technology for cheese for Asian consumers
The focus of the global cheese industry on accessing new markets for cheese is driving a greater need for innovation in cheese products. Increasing opportunities for cheese have been identified in many Asian countries, due to factors such as rising income and a change away from traditional …
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An inquiry into the costs of dairy farming and cheese manufacture in Southland
An error in production has resulted in there being no page numbered p39, however no text is missing.