A brief history of innovation in New Zealand cheesemaking

Before 1960, over a 15-year period, [Whitehead] and others introduced small but innovative improvements to the cheesemaking process that reduced labour costs and improved cheese quality. These included introducing fixed cheese vats that allowed drainage of the whey to one end of the vat without the...

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Bibliographic Details
Published inAustralian journal of dairy technology Vol. 65; no. 3; pp. 122 - 127
Main Authors JOHNSTON, Keith A, BARCLAY, Alister B, HONORE, Craig G
Format Conference Proceeding Journal Article
LanguageEnglish
Published Melbourne Dairy Industry Association of Australia 01.11.2010
Subjects
Automation
Biological and medical sciences
Butter
Cheese
Cheese industry
Dairy industry
Dairy products
Exports
Food industries
Fundamental and applied biological sciences. Psychology
History
Innovations
Islands
Milk
Milk and cheese industries. Ice creams
Studies
New Zealand
Oceania
Cheesemaking
Innovation
Dairy industry
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Summary:Before 1960, over a 15-year period, [Whitehead] and others introduced small but innovative improvements to the cheesemaking process that reduced labour costs and improved cheese quality. These included introducing fixed cheese vats that allowed drainage of the whey to one end of the vat without the need to physically 'tip' the vat, mechanised vat stirring, improved curd knife design and automated can tipping and washing.
ISSN:0004-9433