最近のナチュラルチーズ製造装置 [in Japanese] Recent Natural Cheese Manufacturing Equipment [in Japanese]
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Raw milk will be reborn as cheese by adding additives such as lactic acid bacteria, milk-clotting enzyme as a raw material and by applying unit operation such as heating, cooling, fermentation, agitation, separation, pressing, and cutting. Cheese is rich in milk protein and milk fat and has been contributing to the health and nutrition of the people. In recent years, a large scale of continuous cheese manufacturing equipment has been developed including pre-treatment process such as bacteria removal separator, microfiltration membrane and pasteurisation of raw milk and component adjustment of milk for cheese. Automation and large scale of equipment has contributed to the improvement of quality and reduction of man-hours. In this paper we outline the trends of recent natural cheese manufacturing equipment and facilities about cheddar cheese and mozzarella cheese as an example.
- Japan Journal of Food Engineering
Japan Journal of Food Engineering 14(2), 75-86, 2013
Japan Society for Food Engineering