EFFECTS OF STARTER AND SEASON ON THE YIELD OF CHEESE
 
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Pol. J. Food Nutr. Sci. 1998;48(1):99–106
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ABSTRACT
This study reports the changes in the yield of Gouda-type cheese depending on the starter and the season of the year. The yield of cheese was found to increase by 1.82 % when deep-frozen direct-to-vat (DVS) concentrates was used instead of bulk starter being prepared from the same but lyophilized starter. The year profit varied from 225 360 to 369 360 DM for processing of 100 000 dm3 of milk using deep-frozen DVS concentrates priced 32.0 DM/pack instead of bulk starters at the cost of 0.32 to 0.48 DM/dm3. The results on milk and cheese composition being analyzed during the whole year showed that the best yield of cheese was in January and December and the worst in August.
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