Loading...
Please wait, while we are loading the content...
Similar Documents
Manufacture of White Soft Cheese from Ultrafiltered Whole Milk Retentate
| Content Provider | Semantic Scholar |
|---|---|
| Author | Shammet, K. M. |
| Copyright Year | 1986 |
| Abstract | Manufacture of White Soft Cheese from Ultrafiltered Whole Milk Retentate by Khalid Mohamed Shammet, Master of Science Utah State University, 1986 Major Professor: Dr. Carl Anthon Ernstrom Department: Nutrition and Food Sciences viii Manufacture of white soft cheese from ultrafiltered whole cows• milk involved acidification of pasturized homogenized whole milk to pH 6.0 with phosphoric or citric acid. The preacidified milk was ultrafiltered at 54 °C until 60% of original milk weight was removed as permeate, diafiltered with deionized water equal to 38.5% of the original milk and concentrated by UF (4.8 fold) to pre-cheese (38% total solid). The pre-cheese was heated to 76.7°C/16 sec, 71 .l°C/l6 sec (HTST) and 7l.l°C/l5 min (controlled water bath), inoculated with 2% starter culture (Streptococcus cremoris), renneted (10 ml/100 lb retentate) and placed in one pound plastic containers in which coagulation took place (8-10 min). Salt (1 .5%) was added on the top of parchment paper placed under the lid, and the curd was incubated at 85°F. The most acceptable cheese was from ultrafiltered retentate heated for 16 sec at 76.7°C before cheese making. Organoleptic tests showed that samples highest in calcium content ranked highest in acceptability. Acidification with citric acid removed more calcium than phosphoric acid and resulted in softer cheese than the control cheese (non-acidified). Slight |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6384&context=etd |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
