Cheese makers

With that problem solved, we can now take up the case of the exploding Swiss cheese. Characteristic of this type of cheese are the large holes produced by the carbon dioxide gas that forms during the aging process. Cheese makers add a variety of bacteria to their creations as a way of ripening them. To Swiss cheese they also add a strain of Propionibacter shermanii. This bacterium uses the lactic acid secreted by other microbes as... 

Soy Whey. The pollution problem facing cheese makers is also a problem for food processors isolating protein from soybeans, cottonseed and other oilseeds. Purification of soy protein from defatted soy flake involves extraction and precipitation. The supernatant after precipitation is similar to cheese whey except that the protein concentration is only one-third to one-half of that in cheese whey. These low protein concentrations reduce the incentive to use UF as a result, very few plants use it. 

Like the cheese maker, the manager of a milk condensing factory must go out and size up the conditions under which his milk is produced. He must apply milk quality tests along with the establishment of minimum standards for milk production. He must do this in order to insure uniformity in the quality of his milk supply. Such... 

The curd is now cut up into small pieces- to aid the expulsion or running off of the whey and the contraction of the curd. After thoroughly cutting up the curd it is agitated until the particles are healed over as the cheese makers say, that is, the particles of curd have hardened somewhat and particles refuse to stick together. 

Phage infection is still the principal problem faced by cheese makers. Mechanisms by which lactic acid bacteria resist phage infection are known and work is in progress to engineer strains with superior phage resistance. 

Processed cheese was invented in 1916 by J. L. Kraft, a cheese merchant who was plagued with complaints that his product was not of a consistent quality. Kraft hatched a scheme he would mix a variety of cheeses and blend them with water to produce a uniform product. But to ensure that his product had a smooth consistency, he d have to devise a method of preventing the fat and the water from separating. Sodium monohydrogen phosphate, Kraft discovered, was an ideal emulsifier. Today, processed cheese makers use essentially the same procedure. 

The environmental benefits are (1) cheese makers are no longer dependent upon enzymes recovered from slaughtered calves and lambs for production of rennet needed for most cheese making processes, and (2) based on current demands for chymosin, commercial needs for rennet could not be met from animal sources. The consumer benefits are (1) plentiful, consistently high quality enzyme chymosin is available at low prices that help assure availability of excellent cheeses at a reasonable cost and (2) people who follow kosher and vegetarian eating practices can consume cheese since the enzyme is from a microbe and not a calf. 

Nestle FO, Eisner P (1997) Occupational dermatoses in cheese makers frequent association of irritant, allergic and protein contact dermatitis. Dermatology 194 243-246... 

Later, cheese makers either placed strips of kid, lamb or calf stomach directly into the warm milk or prepared a crude rennet extract by soaking the strips in salt water. World production of rennet now exceeds 25 million litres per year [1]. In the 1960s, however, the Food and Agricultural Organization of the United States predicted that an increased demand for meat would lead to more calves being reared to maturity, so that less rennet would be available. Consequently, over the last 30 years several substitutes for calf rennet have been developed, including... 

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