Pizza Cheese Tech & Equip (English)

Cheese Processing Technology : 

Cheese Processing Technology Prof Zhao Zheng English PPT in foodtech2008@126.com

Cheese Technical System : 

Cheese Technical System Milk → Standardization → Pasteurization→ Latic fermetation → Coagulation → Cutting → scaling → Dewhey → Piling or stirring Forming (Moulding) Cooling → Demoulding → Salting → Packing → Ripening → Cheese Block 1 Coagulation Block 3 Ripening Block 2 Forming

Forming – Cook Stretch : 

Forming – Cook Stretch Forming Press Stretch Filling and Turning

Two Mozzarella Cheeses : 

Two Mozzarella Cheeses Italy Fresh Mozzarella American pizza cheese

Slide 5: 

Low moisture Part skim Mozzarella cheese

Slide 6: 

Curd Changes in Stretching Film on the screw of cooking section; Films——joints of casein fibers; Films aggregated， Neaded to dough before discharge

Function of Cook-Stretch : 

Function of Cook-Stretch Input thermal, mechanical energy to pH-droped curd; Casein Structure 3 Demensioned linear feberious Rigid Plastic Before stretching After streching

Optimization——pH : 

Optimization——pH pH>5.3，Ca++ not free from curds. Cheese —— less stretchibility. pH<4.9，close to pH 4.6; Casein precipitates at high temp. and low pH; Cheese —— coarse texture. Ideally, pH 5.1; Stretch finishes in 30 min； Stretcher —— larger capacity. pH window 30 min

Optimization ——Temperature : 

Optimization ——Temperature Litrature: Centeral temp.: 58℃； Cooking Water temp.: 70——90℃ Lab trial：Centeral temp.: 50—58℃； Cooking Water temp.: 75—85℃ Temp. too low: not soften enough; Temp. too high: over soften and liquified;

Optimization ——Mechanical Energy : 

Optimization ——Mechanical Energy Mechnical energy is expressed as r/min； Literature: 5—55 r/min; High rotation, high shear and break fiberious structure. Lab trial：20—35 r/min.

Cook-stretcher Development : 

Cook-stretcher Development Hand Stretch Mechanical Stretch Stretching is Circular motion + Reciprocating. Single or dual screw cook-stretcher provides two motions. Bench trials provided designing parameters.

Contribution of Informatic Technolgy : 

Contribution of Informatic Technolgy Overseas Machinery

Slide 14: 

Degined by TUST Cheese LAB. TUST50 for lab trial; TUST400 for pilot trial and industrial processing; Two authorized patents are ZL 200620027250.5, ZL 200720095717.4 TUST50, TUST400 Cook-Stretcher

Summary of Development : 

Summary of Development Bench trial Lab trial Pilot trial Production Lab tools Lab machinery Pilot machinery Production system

Lecture Summary : 

Lecture Summary Cook-stretch is the operation of forming block for cheese processing. pH, Temperature and machaine rotation are key factors for stretch. Casein curd exprince the course “heated soften, film formation in screw convey, and aggregation at the section close to outlet. Bench tools – Lab machinery – Pilot machinery.

Assignments : 

Assignments Review Questions Describe the functions and changes in stretching. Describe stretch parameters and justfy. Taking mozzarella trial as an example, understand the development from hand-tool-machinery-system. Optional Activities Online view videos from http://www2.tust.edu.cn/jingpin/jp2007/spjsyl/ OR: http://www.youtube.com/watch?v=OWlBv0OLf-0 http://www.youtube.com/watch?v=FgB-pmwOhbw&feature=related Lab tour: 8-323, Observe cheese equipments and cheese sample. Book online!

Resources for Intensified Study : 

Resources for Intensified Study Dairy Processing Handbook, Tetra Pak Processing Systems AB S-221 86 Lund Sweden, 2003. http://www.ales2.ualberta.ca/afns/courses/nufs403/PDFs/chapter17.pdf USDA Specifications Mozzarella Cheese, Dairy Division Department of Agriculture United States,1980. http://www.fsa.usda.gov/Internet/FSA_File/mcd4.pdf Manual on the production of Traditional Buffalo Mozzarella Cheese, http://www.fao.org/AG/AGAINFO/subjects/documents/milk/mozzarella.pdf 4. 赵征，赵曜，实用新型专利，一种制作比萨饼干酪的热拉伸机，ZL 200620027250.5. http://search.sipo.gov.cn/sipo/zljs/hyjs-jieguo.jsp 赵征，天津市农业科技成果转化与推广项目“比萨饼干酪的工业化开发及其生产线建设”项目实施方案（第一稿）, foodtech2008@126.com, Code:2008123 赵征，莫兹瑞拉干酪加工技术（书稿）, foodtech2008@126.com, Code:2008123 Question Answering: TUST Online Instruction System: http://ttts.tust.edu.cn/ShowForum.asp?ForumID=38

Cheese Flash : 

Cheese Flash 新鲜奶酪的家庭制作之一http://www.youtube.com/watch?v=jBPYopcoeqs 新鲜奶酪的家庭制作之二http://www.youtube.com/watch?v=YN-Bzn2aUGI&feature=related 家庭制作干酪——蓝纹干酪和硬质干酪（1）http://www.youtube.com/watch?v=i7SlwZH8mDY&feature=related 家庭制作干酪——蓝纹干酪和硬质干酪（2）http://www.youtube.com/watch?v=dfocJK1nPSU&feature=related 家庭制作干酪——蓝纹干酪和硬质干酪（3）http://www.youtube.com/watch?v=h75iEv4NrR4&feature=related 干酪制造（Mike Rowe）http://www.youtube.com/watch?v=d0UfS1bqscM&feature=related Mozzarella干酪机械化生产http://www.youtube.com/watch?v=FHmXAb3G0ek&feature=related 澳大利亚制造瑞士干酪http://www.youtube.com/watch?v=78op7JPDtZM&feature=related Widmers 干酪工厂之旅http://www.youtube.com/watch?v=hTYfyfzoqjE&feature=related 羊奶干酪http://www.youtube.com/watch?v=x11aY_b2tWw&feature=related 软质干酪http://www.youtube.com/watch?v=vEXzPrXBUAc&feature=related Tilist 干酪http://www.youtube.com/watch?v=mQPLnuRB3V0&feature=related Wellburn干酪制造（1）http://www.youtube.com/watch?v=VIRvRMf2Ieg&feature=related Wellburn干酪制造（2）http://www.youtube.com/watch?v=axJNgvRvP7w&feature=related Wellburn干酪制造（3）http://www.youtube.com/watch?v=nDq-ZS-dmuY&feature=related Wellburn干酪制造（4）http://www.youtube.com/watch?v=7UV_Y2yYQOE&feature=related Wellburn干酪制造（5）http://www.youtube.com/watch?v=hSIgLoeVTW0&feature=related Smith's乡村干酪http://www.youtube.com/watch?v=VpfEB7_EMDw&feature=related Arisan乡村工厂干酪http://www.youtube.com/watch?v=hBk80Q5s_hQ&feature=related 新西兰Cheddar制造http://www.youtube.com/watch?v=RIfRnjf1CCM&feature=related Parmesan干酪（1）http://www.youtube.com/watch?v=-__aWmdj8d0&feature=related Parmesan干酪（2）http://www.youtube.com/watch?v=L5jh3ajVBN0&feature=related Parmesan干酪（3）http://www.youtube.com/watch?v=NE1VqfiTBhw&NR=1 Parmesan干酪（4）http://www.youtube.com/watch?v=PQZ78fTOlJQ&feature=related Parmesan干酪（5）http://www.youtube.com/watch?v=mKH2mDfTY0U&feature=related Parmesan干酪（6）http://www.youtube.com/watch?v=1h75VPnQXI0&feature=related Parmesan干酪（7）http://www.youtube.com/watch?v=UBSNC8imF9I&feature=related Parmesan干酪（8）http://www.youtube.com/watch?v=-5Zv6dN28xE&feature=related Parmesan干酪（9）http://www.youtube.com/watch?v=aCEXnMK1r1w&feature=related Parmigiano Reggiano广告http://www.youtube.com/watch?v=lpwP_SFqwxs&feature=related 意大利干酪http://www.youtube.com/watch?v=RaG_enncN-I&feature=related Grafton乡村干酪公司http://www.youtube.com/watch?v=1JtFQeDel5Y&feature=related Fiscalini干酪公司http://www.youtube.com/watch?v=R9koN5Gk8aY&feature=related Stilton making http://www.youtube.com/watch?v=L75J0xbxaGI&feature=related Stilton History http://www.youtube.com/watch?v=_CQu9UMe_JU&feature=related http://www.youtube.com/watch?v=AtL_LZRCrSc&NR=1 http://www.youtube.com/watch?v=BgwZNH3YYXI&feature=related Gordon Ramsey - Maggot Cheese http://www.youtube.com/watch?v=vZ_-JzM-YQg&feature=related

E-Books : 

E-Books Dairy Processing Handbook, Tetrapak http://www.ales2.ualberta.ca/afns/courses/nufs403/PDFs/chapter17.pdf Dairy Science and Technology http://w16.easy-share.com/1700118657.html Cheese Making http://rs182.rapidshare.com/files/113638867/CheeseMaking.pdf Cheese: Chemistry, Physics & Microbiology http://depositfiles.com/en/files/24hexxeem Yoghurt Science andTechnology http://www1.vista-server.com/uploadfile/5/12/25/20331568052.zip APV Dryer Handbook http://www.che.utexas.edu/cache/trc/dryer.pdf Process Technology for Dairy and Dairy-Like Products http://www.geafiltration.com/filtration_library/dairy_process_technology.pdf Improving the Flavour of Cheese http://depositfiles.com/en/files/qmax71bef