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Industrialization

Blundel, Richard (2016). Industrialization. In: Donnelly, Catherine ed. The Oxford Companion to Cheese. Oxford Companions. New York: Oxford University Press, pp. 376–378.

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Abstract

Industrialization, the historical development that saw cheesemaking transformed from a largely craft-based or artisanal activity, often located on a dairy farm, to a production process that, for the most part, takes place in large ‘cheese factories’ or creameries [See ARTISANAL]. The principal features of modern industrialized cheesemaking, which set it apart from traditional approaches include: high production volumes; sourcing of milk from multiple dairy herds; pasteurization and re-balancing of milk supplies to minimize variability; use of standardized, bought-in starter cultures and rennet; mechanization and automation of manual processes such as stirring and cutting the curd; detailed ‘recipes’ and procedures; and the precise measurement and control of key variables such as temperature and acidity using specialized instruments [See PASTERURIZATION, RENNET, STARTER CULTURES]. This transformation of long-established cheesemaking practices was accompanied by equally radical innovations in product marketing and distribution. Together, these changes have exerted a profound influence on the quality and variety of cheese available and in overall patterns of cheese consumption.

Item Type: Book Section
Copyright Holders: 2016 Oxford University Press
ISBN: 0-19-933088-3, 978-0-19-933088-1
Keywords: industrialization; food production; food manufacturing; cheesemaking; cheese; food history
Academic Unit/School: Faculty of Business and Law (FBL) > Business > Department for Public Leadership and Social Enterprise
Faculty of Business and Law (FBL) > Business
Faculty of Business and Law (FBL)
Research Group: Innovation, Knowledge & Development research centre (IKD)
International Development & Inclusive Innovation
Item ID: 43226
Depositing User: Richard Blundel
Date Deposited: 22 May 2015 08:19
Last Modified: 14 Dec 2018 19:06
URI: http://oro.open.ac.uk/id/eprint/43226
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