Utilization of Surplus Milk in the Small Dairy Plant: 4. Stirred Curd Types of Cheese

Authors

P. A. Downs
K. Nilson

Date of this Version

2-1959

Document Type

Article

Citation

Downs, P. A. & Nilson, K. . (1959). Utilization of surplus milk in the small dairy plant: 4. Manufacture of stirred curd types of cheese (University of Nebraska Agricultural Experiment Station Circular No. 103)

Comments

ISSN 0099-5460 (print)

ISSN 2690-8034 (online)

Abstract

In this series of publications an effort is made to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing are outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a group of stirred curd types of cheese is presented.