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Manufacture Of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed May 1974

Manufacture Of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed

All Graduate Theses and Dissertations

Whole milk acidified to pH 5.3 with hydrochloric acid was used for the manufacture of Monterey cheese. The milk was inoculated with one and one-half percent lactic starter and set with 12.5 ml rennet per 1000 pounds of milk. Normal washing treatments resulted in cheese with moisture in excess of 44 percent. Moisture content was brought below 44 percent by using wash water at a temperature such that the water-curd whey mixture was 35 C. The pH of cheese made by preacidification was all between 5.21 and 5.09. No acid defects were encountered. Preacidification eliminated chance ...


Proceedings From The 11th Annual Marschall Invitational Italian Cheese Seminar, Various Authors Jan 1974

Proceedings From The 11th Annual Marschall Invitational Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.