HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Price, W. V. Search for Related Content PubMed Articles by Price, W. V.

Concerning the Addition of Calcium Chloride to Milk for Cheese Making

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

The experiments whose results are given in this report are a continuation of work begun by Georges Knaysi and J. D. Nelson (1). These workers reported an increase in the yield of cheese obtained from a given amount of milk by the addition of CaCl₂. They believed that this increase in yield might be due to the retention of more of the milk fat, solids-not-fat, and moisture in the cheese. Their experiments were few in number but pointed out the possibility of producing cheese more economically through the use of CaCl₂. They have reviewed the important literature on the subject so that it is necessary here to merely call attention to their report.

The experiments in cheesemaking of the present study have been conducted under carefully controlled conditions which approximate commercial methods of manufacturer accompanied by careful and exact observations and measurements.

The milk used to make the cheese was of varying quality.