Ingredients ¦ IDM
es the variability of the milk components
recovery, as well as the cheese moisture.
With the reduction of fluctuations in the
firmness of the cheese curd during cutting,
the final phase of optimization can begin.
Phase 3 - Optimization
In this third and final phase, the curd firmness
at cutting is shifted up and down
compared to the average firmness from
phase 1, while the changes in milk components
recovery and cheese moisture are recorded
as well as analyzed. In this way, the
appropriate curd firmness at cutting can be
determined for a given cheese recipe, giving
the best milk components recovery and
cheese moisture.
Turn the 5 M’s in to 5 Win’s
From the perspective of the 5 M's presented
at the beginning, one can now
"put the cart before the horse". It starts
with the high-precision method of CoaguSens,
which in turn provides easily applicable
valid and comparable measurements
for coagulation kinetics. The cheesemaker
at the vat is actively supplied with figures,
data and facts. He can always cut the curd
at an optimal firmness despite variations in
the coagulation process. The cheesemaker
does not simply react but acts actively and
safeguards his actions. As a result the entire
cheese process is run more consistently
which secures a better use of the capacity
load of the machinery. Furthermore,
the efficiency of cheese production can be
increased by focusing on improved yields
(milk component recovery). In combination
with modern, high-performance coagulation
enzymes and direct starters more can
ultimately be extracted from the starting
raw material. The 5 M's become 5 W's:
Win for the material, Win for the machinery,
Win for the (cheese) makers, Win for
the measurement and Win for the method.
www.trepko.com
Packaging technology
your ideas r
DACH - Staaten
TREPKO A/S Hinterbacher Str 1. D-87439 Kempten/Deutschland
Phone: +49 831 527 123 58 Mobile: +49 151 434 099 30 e-mail: tesma@trepko.com
COME AND SEE OUR SOLUTIONS
26-29.04.2022
Hall 7.1 Stand E-041
MULTIVAC has set up a new Business Unit, called Corporate
Training & Innovation Center and Partner Products
(CTIC PP). The expansion of the Corporate Training & Innovation
Center includes Partner Products & Consumables,
particularly films and trays.
The range of products and services of the new Business
Unit extends from packaging development and consultancy
on packs and materials right up to packaging application
technology, including sample productions and
customer trials with suitable materials.
New Business Unit
MULTIVAC
/www.trepko.com
/www.trepko.com
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