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 Knaysi, G. Articles by Nelson, J. D. Search for Related Content PubMed Articles by Knaysi, G. Articles by Nelson, J. D.

Increasing the Yield of Cheese by the Addition of Calcium Chloride to Milk

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

ABSTRACT

As a result of his work on the chemistry of milk, Lindet pointed out, in 1913, the possibility of increasing the yield in cheese, from a given amount of milk, by the addition to the milk of CaCl₂. A few trials were made by some French cheese-makers, and an increase varying from 1.50 to 7.22 per cent was reported. The experiments reported, however, were not conducted on a scientific basis, and no attempt was made to determine the source of that increase, which might have been due to an increase in the moisture content of the cheese, to a decrease of the fat losses in the whey, to a more complete precipitation of the other milk solids, or to a combination of some or all of the above factors.

The following experiments are preliminary to more extensive ones which will be carried on in this department in order to obtain more complete and accurate data in regard to the magnitude of that increase, its source, and the effect of CaCl₂ on the flavor, character, and ripening qualities of American cheddar cheese.