Improvements in small scale artisanal cheesemaking via a novel mechanized apparatus

• Type: Article in International Scientific Journal
• Date: 2007

Authors

Patricia J M Reis (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Journal of Food Engineering

Vol. 82

Pages: 11-16

ISSN: 0260-8774

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 3 Citations

Scopus - 5 Citations

Other information

Authenticus ID: P-004-7X0

DOI: 10.1016/j.jfoodeng.2006.11.032

Abstract (EN): 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 < 0.05) increase in cheese yield and fat recovery.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6