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Theses/Dissertations

Food Science

Cheese

1977

Articles 1 - 2 of 2

Full-Text Articles in Life Sciences

Persistence Of Mucor Miehei Protease In Cheddar Cheese And Pasteurized Whey And It's Effect Of Sterile Milk Products, Randall Kirk Thunell May 1977

Persistence Of Mucor Miehei Protease In Cheddar Cheese And Pasteurized Whey And It's Effect Of Sterile Milk Products, Randall Kirk Thunell

All Graduate Theses and Dissertations

Whey from a commercial cheese plant, taken at draining on five separate days, from cheese made with a Mucor miehei coagulant was cooled within 1 h to 4 C. Portions were adjusted from pH 4.2 to 6.4 at .2 pH intervals and subjected to HTST pasteurization at 73.9, 76.6, and 79.5 C for 25 sec. Milk clotting activity in whey was determined before and after pasteurization. Resistance to heat in-activation increased with decreasing pH. All measurable activity was destroyed above pH 5.4 by pasteurization at 79.5 C, above pH 5.8 at 76 ...


A Process Incorporating Ultrafiltration Concentrated Whey Solids Into Cheese For Increased Cheese Yield, Rodney Jay Brown May 1977

A Process Incorporating Ultrafiltration Concentrated Whey Solids Into Cheese For Increased Cheese Yield, Rodney Jay Brown

All Graduate Theses and Dissertations

A process which incorporates whey sol ids, primarily protein, into cheese to increase cheese yield and eliminate whey handling problems was evaluated. Whey was concentrated by ultrafiltration to levels of 9.8 to 20.3 percent total solids (4.3 to 7.1 percent protein), heated at 70 C for 30 minutes and added to cheese milk with the coagulating enzyme.

Increase in cheese yield, on the basis of 39 percent moisture, for 10 pairs of samples was 4.0 ± 2.8 (S.D.) percent. This increase was significant at alpha less than 0.001. Moisture and protein content increased ...