• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Australian Journal of Dairy Technology >A brief history of innovation in New Zealand cheesemaking.
【24h】

A brief history of innovation in New Zealand cheesemaking.

机译：新西兰奶酪制作创新简史。

获取原文
获取原文并翻译 | 示例
       
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The key innovation that was to define the commodity cheesemaking industry for decades, not only in New Zealand but also world-wide, occurred from 1960 onwards, when the essentially manual cheesemaking industry was mechanised and automated. Driven by the need to reduce cost, increase scale and reduce labour inputs and the need for greater product uniformity and consistency, the cheesemaking process underwent significant changes with respect to the equipment and processes used. Those changes maximised milk processing capacity and minimised labour input while maintaining, and in many cases enhancing, product quality. As a consequence of this revolutionary approach to cheesemaking, cheese plants in New Zealand became larger and fewer, and the companies that operated them amalgamated. Although the past 40 years have not seen the same magnitude of change in technology that defined the mechanisation of the cheesemaking process in the decade preceding 1970, continued innovation has seen significant refinements in the way in which cheese is made by the mechanised process that have led to further reductions in cost, increased scale efficiencies, greater product uniformity and consistency and fewer labour units being required. Recent published literature and patent applications would suggest that the next innovative steps in the evolution of cheesemaking in the 21st Century will be the development of new ways of making cheese together with the continued refinement of the traditional processes that we have seen to date. As an example, in February 2008, the New Zealand dairy industry commercialised an innovative mozzarella process that is an alternative approach to traditional mozzarella manufacture. Unique to New Zealand, this process produces a functionally acceptable product in a shredded format directly off the line in less time than the traditional process.
机译：从1960年开始，不仅在新西兰，而且在全球范围内，定义商品奶酪制造行业数十年的关键创新发生在那时，基本上是手动的奶酪制造行业已经实现了机械化和自动化。在降低成本，增加规模和减少人工投入的需求以及对更大的产品均匀性和一致性的需求的驱动下，奶酪制作工艺在使用的设备和工艺方面发生了重大变化。这些变化最大程度地提高了牛奶加工能力，并最大程度地减少了人工投入，同时保持并在许多情况下提高了产品质量。由于采用了这种革命性的奶酪制作方法，新西兰的奶酪厂变得越来越大，并且经营它们的公司也合并了。尽管在过去的40年中，在1970年之前的十年中，技术变化并没有定义奶酪制造过程的机械化程度，但持续的创新已经实现了对通过机械化过程制造奶酪的方式的重大改进。进一步降低成本，提高规模效率，提高产品均匀性和一致性以及所需的劳动力更少。最近发表的文献和专利申请表明，在21世纪奶酪制造发展过程中，下一步的创新步骤将是开发新的奶酪制造方法，以及对我们迄今为止看到的传统工艺的不断完善。例如，2008年2月，新西兰奶业将一种创新的马苏里拉工艺商业化，这是传统马苏里拉生产的替代方法。此工艺是新西兰独有的工艺，可比传统工艺以更少的时间直接在线下生产出切丝形式的功能可接受的产品。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号