Concepedia

Cheese Pressing

Cheese Pressing is a unit operation within cheese manufacturing processes whereby solid curds are subjected to mechanical compression to expel residual whey, promote curd fusion, and develop the desired texture and structural integrity characteristic of the final cheese product.

7

Publications

254

Citations

37

Authors

12

Institutions

Publications per year

2017–2026

1

Variants

Pressing Of Cheese

Parents

Children

Publications

7

Cutting, by ‘pressing and slicing,’ of thin floppy slices of materials illustrated by experiments on cheddar cheese and salami

A.G. Atkins, Xia Xu, G. Jeronimidis · Journal of Materials Science · 2004 · 125 citations

, , +10

Combined temperature–time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese

Romain Richoux, L Aubert, Grégory Roset et al. · Food Research International · 2008 · 30 citations

, , +11

Heat pump drying kinetics of a pressed type cheese

Á. Castell-Palou, Susana Simal · LWT · 2010 · 28 citations

, , +12

Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times

Antonia Picón, Pilar Gaya, Ana Rivas-Cañedo et al. · Journal of Dairy Science · 2010 · 27 citations · Full text

, , +17

Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese

Raimondo Gaglio, Massimo Todaro, Maria Luisa Scatassa et al. · International Journal of Food Microbiology · 2019 · 20 citations · Full text

, , +16

1–5 of 7

Authors

37

  1. BM
    Bruno Martin

    Unité Mixte de Recherche sur les Herbivores, France

    1 publications · 14 citations

    1

    h-index

  2. VB
    Valérie Briard‐Bion

    Science et Technologie du Lait et de l'Oeuf, France

    1 publications · 30 citations

    1

    h-index

  3. RD
    Rosalia Di Gerlando

    University of Palermo, Italy

    1 publications · 20 citations

    1

    h-index

  4. AA
    A.G. Atkins

    University of Reading, United Kingdom

    1 publications · 125 citations

    1

    h-index

  5. LA
    L Aubert

    L'Oréal (France), France

    1 publications · 30 citations

    1

    h-index

1–5 of 37

Institutions

12

  1. Universitat Politècnica de València

    Valencia, Spain

    1 h-index

    3 publications

    30 citations

  2. Asociación de Investigación de la Industria Agroalimentaria

    Valencia, Spain

    1 h-index

    1 publications

    10 citations

  3. Istituto Zooprofilattico Sperimentale Della Sicilia

    Palermo, Italy

    1 h-index

    3 publications

    60 citations

  4. University of Reading

    Reading, United Kingdom

    1 h-index

    3 publications

    375 citations

  5. Fondazione Edmund Mach

    San Michele all'Adige, Italy

    1 h-index

    1 publications

    20 citations

  6. VetAgro Sup

    Lyon, France

    1 h-index

    4 publications

    56 citations

  7. Unité Mixte de Recherche sur les Herbivores

    Saint-Genès-Champanelle, France

    1 h-index

    4 publications

    56 citations

  8. Universitat de les Illes Balears

    Palma, Spain

    1 h-index

    2 publications

    56 citations

1–8 of 12

Venues

  1. Journal of Food Composition and Analysis

    1 publications · 10 citations

    1

    h-index

  2. Journal of Materials Science

    1 publications · 125 citations

    1

    h-index

  3. LWT

    1 publications · 28 citations

    1

    h-index

  4. International Dairy Journal

    1 publications · 14 citations

    1

    h-index

  5. Food Research International

    1 publications · 30 citations

    1

    h-index

1–5