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Cheese production

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Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies Milk is typically standardized for cheese production. Factors such as the protein-to-fat ratio may be varied either by skimming off excess fat or adding cream, depending on the cheese being processed. Skim milk, milk powder, evaporated milk, or ultrafiltration retentate may be added to modify the total milk solids Making cheese is both an art and a science. Cheesemakers rely as much on measurements of pH levels and inoculations of specific molds as they do their own senses of sight, touch, and smell. There are six important steps in cheesemaking: acidification, coagulation, separating curds and whey, salting, shaping, and ripening Cheese production was 77,848,600 pounds. The top producing cheese state at the turn of the twentieth century was New York. Wisconsin had already passed Ohio (1880), and eventually surpassed New York by 1910, to become number one in cheese production in the USA

There are many ways to make cheese but the first 'split in the road' is how you acidify the milk. One way is to dump acid (vinegar or citric acid) right into the milk to get the correct acidity. This process (called direct acidification) leads to cheeses such as ricotta and mascarpone The following points highlight the three main steps involved in the production of cheese. The steps are: 1. Coagulum Formation 2. Separation of Curd from Whey 3 With some 7 million metric tons, the European Union is the world's leading producer of cheese. The United States is follows, producing approximately 5 million metric tons. The top cheese producing..

The first step in cheesemaking is to clean and sterilize both your equipment and surface. For an easy way to sterilize equipment, fill your cheese pot with water, toss in any heat safe, submersible equipment that will fit, place the top on your pot, bring the water to a roaring boil and maintain the boil for at least 15 minutes Cheese is made from milk, in most cases cow's milk is used, which I will refer to here. Milk is made up of mostly water along with fats (depends on the fat content of the milk used), milk proteins (caseins & whey), lactose and a few minerals. Cheese on the other hand, barely contains any water

How is Cheese Made? What is Cheese Made Of? The Proces

Total U.S. natural cheese production reached a record 11.1 billion pounds in 2013, the fifth straight year of more than 10 billion pounds and nearly 2 percent higher than the prior year. The major cheese category with the largest share of natural cheese production was Italian style cheeses at over 4.7 billion pounds, up 2.2 percent from 2012 The cheese production will also expand but the major breakthrough for cheese will first be from 2030 and onwards and a lot of educating consumers combined with marketing will be necessary. There is a huge potential but the international dairy companies have to inves Cheese is a dairy product, derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep

The 9 steps of cheesemaking - Cheeses from Switzerlan

cooked hard cheese cheese production line. Our ambition is to offer each and every customer a system that is the most functional and that will offer high productivity at an optimal investment. We also supply single machine units for new or existing plants. Compare this product Remove from comparison tool Cheese making. How cheese is made. The high-quality and efficient production of Australian milk makes it ideal for high-quality cheese. Made predominantly from cows' milk (with some from goats, sheep and even buffaloes), full-fat and partly or fully skimmed milk is used depending on the style of cheese being produced. The composition and.

Cheese Industry Profile Agricultural Marketing Resource

  1. artisanal cheeses making process: caciotta, primosale cheese, spreadable cheese, ricotta, sheep cheese, matured cheese, mozzarella and steamed stretched chee..
  2. we finally have a small dairy and are making raw milk cheese—actually kefir cheese. After working extremely closely with our New York State Agriculture and Markets Milk Division on rules and regulations for building a dairy, we received our legal producer status this past November, 2006
  3. Cheese Production For most cheeses produced worldwide, cow's milk is used, however milk of other animals, especially goat and sheep is also widely used. The quality of milk used in (semi-) industrial cheese making is rigidly controlled in Europe
  4. This is where a cheese takes on its so-called terroir. Microbes native to the milk will be carried over to the cheese and as cheese is being made and as it is being aged there are many ambient organisms that weasel themselves in. Microbes are introduced into cheese at every step in the cheese making process. Top
  5. Although cow's cheese was the most produced type of cheese, the production of goat cheese has increased over the past years: from around 91,000 tons in 2008 to more than 100,000 tons in 2019. That..

The cheese-making process consists of removing a major part of the water contained in fresh fluid milk while retaining most of the solids. Since storage life increases as water content decreases, cheese making can also be considered a form of food preservation through the process of milk fermentation Cheese Mold with a Follower and Cheesecloth - Cheese Making Kit - Cheesemaking Supplies - Cheese Set for Press - Reusable Cheesecloth - 100% Cotton Cloth for Straining - Paneer Maker The Perfect Gift. 4.4 out of 5 stars. 70. $6.99

In cheese making, as coagulation comes to completion, the temperature is gradually raised to about 38ºC. This slightly elevated temperature facilitates the separation of the curd from the whey. A higher temperature also hardens the curd. The curd may be hardened further by cooking it for a longer period of time, either with or without the whey Cheese production had shifted away from New York to Wisconsin in a very dramatic way; by 1914, more than 50% of the cheese produced in the United States was made in Wisconsin. New York and Wisconsin had a similar numbers of cows, and cheese production decreased in New York because of the huge demand for fluid milk in large cities..

Cheese Production In The US By State Wisconsin, known for its cheeses, is also referred to as America's Dairyland. When most people think of cheese being made in America, the first thing that generally comes to mind is the iconic cheese state of Wisconsin How Cheese is Made in Factory | Cheese Manufacturing Process | Modern Food Processing Machine At this point, the curd is separated from the whey, and it's time to start making the cheese look more like cheese! Depending on the type of cheese, this can happen one of two ways: The curd is salted, and then it's pressed in a form. This is the case for Cheddar and Colby cheeses Cheese is a fermented food derived from the milk of various mammals. Since humans began to domesticate milk-producing animals around 10,000 B.C. , they have known about the propensity of milk to separate into curds and whey.As milk sours, it breaks down into curds, lumps of phosphoprotein, and whey, a watery, grey fluid that contains lactose, minerals, vitamins, and traces of fat

Fun Facts. Wisconsin Leads the Nation In: Number of Dairy Farms: 11,400 Number of Cheese Plants: 126 Total U.S. Cheese Production: 2 Billion Pounds Wisconsin is the first in the production of many popular cheese varieties.Percent of Total U.S. Production: 80%-Cold Pack & Cheese Food 67%-Muenster 43%—Brick 26%—Cheddar 25%—Mozzarella Wisconsin dairy farms produce more than 23 billion. Artisan cheese makers can deal with production increases in 2 ways: keeping the existing equipment and processing more frequently or increasing the size of the cheese-making equipment. For the first 3 scenarios, the cheese makers processed between 3,402 kg (7,500 lb) and 13,608 kg (30,000 lb) while still using a batch pasteurizer that doubled. The Vermont Cheese Council represents cheesemakers throughout Vermont who are dedicated to the production and image of premier cheese. Our mission includes hosting educational events for the public and food professionals in order to learn more about the art and science of artisan and farmstead cheeses made in Vermont

Cheesemaking - Wikipedi

The American Cheese Society (ACS) is the leading organization supporting the understanding, appreciation, & promotion of artisan, farmstead, & specialty cheeses made in the Americas. With 2,300 members, ACS provides resources, networking & supports the highest standards of cheesemaking. Join ACS today Today cheese making is a major industry worldwide, producing something approaching 10 million tonnes per annum. Much is still practiced on a relatively small scale and accounts for the rich diversity of cheeses still available. Large-scale industrialized production is increasingly important, however, and is dominated by one variety, Cheddar. Cheese Making Practical Action 2 Methods of processing Soft cheeses (e.g. cottage cheese, paneer, and cream cheese) Acid is produced by lactic acid bacteria but some soft cheese may also be produced by adding acid. Both methods coagulate milk to create pieces of semi-solid curd. The curd may be heated up to 5 Mac & Cheese Productions℠ is a lifestyle business that increases fulfillment and makes life easier through virtual and in-person spaces that build connection: to others, to opportunities, and to self. Space for those without a space. Space for those who want to renovate their space. Space for those who want to share their space

This ranking reflects neither consumption nor production. Top Exporters Germany . The majority of the top cheese exporters are from Europe. Not surprisingly then, the number 1 country on the list is Germany. Germany exports $3,753,096,000 worth of cheese every year. Bavarian blue cheese, Limburger, and Munster are a few of the most popular brands Consequently, the art of cheese production has spread throughout Europe, each country manufacturing many different types of cheeses. Cheese production has three steps: curd formation, curd treatment and curd ripening. 1. Curd formation can use mare, ewe, cow or goat milk to produce sour or sweet curd Cheese Production. For most cheeses produced worldwide, cow's milk is used, however milk of other animals, especially goat and sheep is also widely used. The quality of milk used in (semi-) industrial cheese making is rigidly controlled in Europe. The majority of cheeses are made from heat-treated or pasteurised milk (either whole, low-fat or.

Cheese production 1. Cheese production presented by Bangaru karthik Dept.of Microbiology 2. Definition • Cheese can be defined as a consolidated curd of milk solids in which milk fat is entrapped by coagulated casein • Several hundered varieties of cheese can be manufactured by particular combination of salt, temperature, pH and culture use 925 950 975 1000 1025 1050 1075 1100 1125 1150 1175 1200 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec MILLION POUNDS 7/2/2021 - DATA SOURCE, USDA, NASS; GRAPH, USDA, AMS, DM Science takes guesswork out of cheese production and reduces waste. Making cheese leaves a lot to chance as a batch could be ripened for months or even years before a problem is discovered, which.

Cheese making is an ancient process of culturing milk. While it is possible to make cheese without a cheese culture (take these acid cheeses for instance), using a cheese culture helps good bacteria in the milk flourish and leads to a more fully developed flavor in the final cheese.. When diving into cheese making for the first time, you may be overwhelmed by the variety of cheese cultures to. Max and Amy don't have farming backgrounds, but when Max interned at Jasper Hill Farm in Vermont in the early 2000s, a dairy farm and cheese-making operation, he got hooked. I just fell in. Cheese production presses are available in various sizes and designs. We have high-quality horizontal and vertical stainless steel cheese presses for sale at Anco Equipment. Contact us at (920) 569-3530 We design, engineer and supply complete processing plants and processing lines for cheese factories all around the world. All of our equipment - from single components to entire production lines - comply with the latest European directives. Quality and innovative solutions. We continue to build innovative designs and keep improving our.

The observation that the cheese was more solid and better textured in an animal stomach, may have led to addition of the enzyme rennet in the manufacture of cheese. The first factory for the industrial production of cheese opened in Switzerland in 1815.Mass-production of rennet began in 1860s and by the turn of the century scientists were. Cheese-making is a good example of how biotechnology has improved an industrial process. In the past, people made cheese simply by letting the naturally occurring bacteria in milk turn the milk sour. In that process, the bacteria use milk sugar (lactose) as an energy source and product lactic acid, a waste product Making cheese work. The main challenge for formulators is the variability of small-batch or artisan cheeses. While the manufacturers of commodity counterparts benefit from milk mixed to match a recipe year-round, rigid culture formulas, and carefully adhered-to product attributes, smaller cheese producers experience the opposite: The flavor, texture, and even color of their cheeses will vary. Towards this direction, the production method is as follow: Feta is made primarily from sheep's milk or a mixture of sheep and goat milk (maximum 30% goat's milk). Milk is collected by producers and brought to the cheese dairy in large kegs. The milk coagulation has to occur within 2 days from its collection Cheese Making Business Plan Start, Cost & Profit. Doing cheese business is a profitable and lucrative business. It comes under milk processing activity. Cheese has been used more in some countries of Asia like India, Pakistan, Bangladesh, Afghanistan etc. However, the production of cheese is now spreading all over the world

Cheese. Cheese is a major product for the Australian dairy industry, with more than a third of the country's milk production going into the production of various cheeses. Australia produced approximately 371,000 tonnes of cheese in 2019-20, down 3% from the previous year. This is close to the production volumes of the early to mid-2000s Cheese Making Equipment. From a good thermometer and butter muslin to cheese molds and ladles, having the right equipment on hand is helpful when making cheese. A few of our items along with some you may already have in your kitchen are all you will need to make cheese at home. This small hard cheese mold is sturdy and built to last

What is pushing India's small dairy farmers out of business?

How Cheese Is Processed - IFT

Cheese Equipment concludes cheese making equipment, cheese evaporator, cheese handling systems, cheese drying systems and etc. Market Analysis and Insights: Global Cheese Equipment Market The global Cheese Equipment market is anticipated to rise at a considerable rate during the forecast period 2021 to 2027 The differences between the kinds of bacteria used in cheese making are what define how many kinds of cheese exist. Lactococcus is a huge strain, as is Lactobacillus, and every kind of each of them is used somewhere in the world to create cheese. Lactococcus has a huge range with regards to the cheese it can make

Making cheese may seem like a daunting process, but it's actually something you can do at home. If you're brand new to cheese-making, start with a simple farm cheese. Once you have a bit more experience, try making cheddar cheese. Before you know it, you'll be crafting your own delectable cheese recipes Cheese making 1. Cheese making 2. Introduction• Cheese is a generic term for a diverse group of milk- based food products. Cheese is produced throughout the world in wide-ranging flavours, textures, and forms.• Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep Cheese Making - Hard Cheeses: I started making cheese several years ago. I began with the soft fresh cheeses like cream cheese, queso blanco, and mozzarella, but after a while I wanted more. I began to research the hard cheeses like Cheddar, Gouda, Jack, and Swiss. The main dif World Amazing Cheese Production Line And Fresh Mozzarella Making Proces Cabot Cheese, owned & operated by real farmers, has been making award winning cheddar cheese & other dairy products since 1919. Learn More

How To Find Us. Artisan Cheese Company. 550 Central Ave. Sarasota, Florida 34236. +1 941-951-7860. cheese@artisancheesecompany.com The microbiota of cheese differs depending on cheese type and the cheese making process. The production of lactic acid, low pH, cooking, and stirring promotes synthesis of the curd during whey extraction and influences the cheese microbiota (Walstra 1993).During cheese making and aging, secondary microbial populations are introduced into cheese either from the ingredients or from the environment Affordable Cheesemaking. Buying a DIY cheese making kit is a great and affordable way to introduce yourself or a loved one to the world of homemade artisanal cheese. The kits range in price from basic kits at $36.97 to a Super Deluxe kit for $519.97, with kits for every price point in between. The rest of the kits fall under $200, a great gift. production group; liquid pumper; haloumi production; cip; bakery machinery; yellow cheese production. production of hard cheese; pressers for moulds; distribution and draining benches; distributors for bench draining; washers for cheese heads; shelves for hard cheese maturing; cheese moulds; cottage cheese production. steam boilers - simple.

When thinking of the world's top cheese producers, Asia doesn't really come to mind. But a factory outside of Dalat, a mountainous region in the Central Highlands of southern Vietnam, is. - Continuous production lines in mozzarella cheese manufacture: The process mainly involves use of continuous mixing, cooking, drawing, plasticizing, moulding, salting/brining and packaging machines. Studies have shown the utility of linear programming in the allocation of milk resources for Mozzarella cheese making to maximize net returns and. cheese, and more in general, each dairy product is produced following a specific technological process. The following outline represents a standard process of production; the specific technological phases have been explained in order to show the most important dairy typologies. Diagram 1- Standard process for cheese makin Cheese making Cheese Molds For Soft Cheese Cheesemaking supplies Milk cheese Molde para queso Soft cheese Goat cheese Rennet cheesemaking baskets Cheesemaking Blue Original HOZPROM 0.3L/0.6lbs 5 pcs. 4.5 out of 5 stars. 136. $11.93

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Big Cheese Production Inc. is in Brighton, Michigan. May 28 at 6:17 AM ·. Just finished up this custom Cuda neon - 8 ft x 4 ft, incredible in person! #bigcheeseproductions #neonsign. 1 Share The U.S. cheese market size was valued at $34.3 billion in 2019, and is projected to reach $45.5 billion by 2027, growing at a CAGR of 5.25% from 2020 to 2027. Cheese is one of the most consumed food products, owing to its high nutritious value along with the presence of necessary vitamins, proteins, and other nutrients

Six Important Steps in Cheesemakin

  1. s
  2. A plaque in the Cheese Production Centre, dated November 2018, commemorates the support of the government of Switzerland in rebuilding. A handsome local yak. That morning, Tamang had received a.
  3. A wide variety of cheese production line options are available to you, such as high productivity, high-accuracy and automatic.You can also choose from food & beverage factory, hotels and manufacturing plant cheese production line,As well as from 1 year, 2 years, and more than 5 years
  4. Key. Cheese-making is a way to preserve excess milk. In 2014, the U.S. produced 11.45 billion pounds of cheese, including 4.9 billion pounds of Italian-type cheeses and 4.5 billion pounds of American-type cheeses
  5. g the milk to between 77 and 100 degrees Fahrenheit simulates the animal's body temperature, which activates the starter culture. The starter culture acidifies the milk, increasing the population of beneficial bacteria
8 Photos That Show You Where Cheese Comes From - Mercy For

Production and market trends. The production of process cheese has remained relatively flat since 1990, and in 2005, total process cheese (PC, PCF, and PCS) production in the United States was approximately 1014 million kg . As a relative comparison, total natural cheese production was approximately 4149 million kg in 2005 About Us Brewster Cheese is the largest manufacturer of Swiss cheese in the United States. Mmm, Swiss cheese. We produce more than 100 million pounds of award winning, all natural Swiss cheese each year Cheese science toolkit is a resource for all things cheese science

History of Cheese - National Historic Cheesemaking Center

  1. Explore the California Cheese Trail. A website and interactive map that connects people to the cheesemakers, their tours, cheesemaking classes and cheese events throughout California
  2. Micellar structure consists or a hydrophobic tail and a hydrophilic head suspended in an aqueous solution. The role the lactic acid plays in the cheese-making process is to denature milk proteins to coagulate. Milk contains about 80% casein and 20% whey protein, in which the casein has a negative charge
  3. Chemical and microbiological analyses of cheese milk, finished cheese, and cheese whey are required to maintain efficient operations and to ensure food safety and quality. This Section, Part II describes some analytical procedures relevant to cheese making operations, but it is not intended to be a comprehensive process and quality control manual
  4. The majority of cheese production until the early 1900's was imported from Europe, until research led to an understanding of how to improve the process of cheese making on a mass scale (History of cheese). The key to mass production of certain types of cheese, such as blue-veined, was the use of homogenized milk; which lead to a more.
  5. Anco Equipment provides a complete solution for all your cheese-making needs with our stainless steel cheese vats and other cheese-making equipment. Browse for quality pasteurizing cheese vat or contact us at (920) 569-3530
  6. Gas production in cheese of normal chemical composition and pH results from a number of interacting factors, including the starter used, lactose and citrate levels in the curd, temperatures of curd/cheese during pressing and curing, the salt sensitivity of the starter, the S/M level in the cheese, the levels of gas-producing NSLAB bacteria in.
  7. U.S. Production of Feta, Blue, and Gouda Cheese, by Type, 2010-2025 U.S. Production of All Other Cheese, 2005-2025 U.S. Producer Price Trends for Cheese, 2005-202

Milk production of goats, unlike of cow's, is seasonal from mid-March through October. Only a few kinds of cheese are aged beyond four months and they cannot be frozen without loss of quality. Considering the availability of limited milk production, experiments are on to make cheeses from frozen goat milk curd Making cheese at home can be somewhat overwhelming at first. There are so many different types, styles, and variations of cheese to choose from, it's tough to decide where to begin. That's why it's important to have a breakdown of cheesemaking for beginners

Knowing how to use enzymes and cultures effectively in cheese production is a complicated proposition, and suppliers of these ingredients continue to be the hinge pin to navigating through the various manufacturing considerations. Faster, Faster . The traditional process of cheesemaking ensues when the bacteria in the starter culture begin. About Us. New England Cheese Making Supply Company has been helping cheese makers around the world since 1978. We're a family run, home-grown company that began with two backyard goats, lots of milk and a love for cheese. A true desire to share both the joy and magic of cheese making is how we've grown into a second generation family business For production of the cheddar cheese the raw milk is pasteurized at 72 0c for about 15 seconds (Walstra et al., 1999). Addition of starter culture and renneting process The curd making should be as brief as possible for economic reasons and this requires a very fast acid production

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Basic Steps of How to Make Cheese - Yours for the makin

Steve Shapson is The CheeseMaker. Back in 1999 Steve made his first cheese, Camembert, and was hooked. Though at that time, there was very little information and books on making this cheese so Steve plugged ahead and learned the art of making these delicious bloomy rind cheeses Find the perfect Cheese Producer stock photos and editorial news pictures from Getty Images. Select from premium Cheese Producer of the highest quality Swiss cheese production was 6 percent of the total. The primary other varieties are cream, Neufchatel. blue, brick, Limburger, and Muenster (15). Natural cheese production tripled from 1950 through 1979 with the sharpest rate of increase in the seventies (table 1). The rate of increase varied among different cheese types. American production. Based on US production estimates of 1.45 million tons/year of cheddar and 1.47 million tons/year of mozzarella (IDFA 2010 ), the study has a sample representing 38 and 24 % of production, respectively. A variety of plant sizes are represented, with production ranging from 0.014 to 0.14 million tons of cheese/year

Production of Cheese: 3 Steps Microbiolog

Calf rennet and genetically engineered rennet are quite similar with very few slight differences in the kind of chymosin, hence making it a very popular substitute for animal rennet. Acid Coagulation: Occasionally, acid or even bacteria is used to coagulate milk by cheaper brands of cheese Curd making is at the heart of cheese production. It is where the final composition of your cheese - its moisture, pH, and physical characteristics - is determined. Tetra Pak has the world's largest installed base of curd making vats and the most varied product-portfolio Hilmar Cheese Company specializes in the production of natural cheeses utilized by private label and national brand, retail and foodservice companies throughout the world. Rare among large manufacturing sites, we have the ability to produce a range of cheese in large volumes and the flexibility to adjust quickly to our customer's changing needs Access to milk and cheese has been linked to the spread of agriculture across Europe starting around 9,000 years ago. But evidence for cheese production in the Mediterranean has, until now, dated. Another note: Cheese production at Southwest Cheese in Clovis, N.M., is assigned to Glanbia Foods for this list. The massive cheese plant is a joint venture plant between Glanbia Foods, Dairy Farmers of America, Select Milk Producers and the Greater Southwest Agency

Top U.S. states cheese production 2020 Statist

Artisan Cheese Making at Home Mary's book and theme of her sell-out DIY cheese making classes, Artisan Cheese Making at Home , is the quintessential guide of how-to recipes and techniques for mastering world-class cheeses in your home kitchen Cheese packaging is closely linked to the type of product and how it should be eaten. To better understand the different types of packaging for cheese, it is necessary to classify the products in seven main categories: Wheels or half-wheel cheese. Cheese sold in slabs, also known as portioned fresh and mature cheese. Cheese squares. Sliced cheese Family Business is a Part of Ohio's Rich Cheese Making History. CLEVELAND — It may be surprising to learn that Ohio is actually the nation's leading producer of Swiss cheese. Mike Womacks puts on the hair net and washes his hands before heading up the make deck, where a cheesy process is going on. We bring pasteurized milk in, add our.

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The Cheese Making Process Cheese Making Supply Co

A plaque in the Cheese Production Centre, dated November 2018, commemorates the support of the government of Switzerland in rebuilding. A handsome local yak. That morning, Tamang had received a. Agri-Mark is a dairy farmer cooperative that dates back to 1913. The co-op bought the Chateaugay cheese manufacturing facility in 2003.and since then has invested millions of dollars into the facility to expand production of its award-winning McCadam brand cheese as well as some types of Cabot cheese, known for being the World's Best Cheddar

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The Science of the Cheese Making Process - Food Crumble

The connections between the skin and cheese, both in ecologies of production and ecologies of microbes, was the primary inspiration for my project with Sissel Tolaas for Synthetic Aesthetics Murray's Boot Camp is for cheese enthusiasts and professionals alike who seek a strong (and tasty) foundation in the world of cheese. Our weekend-long class is a serious course of study and includes suggested readings and a final exam. Successful completion of the program is awarded with a Certificate of Achievement

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