Date of Award:
5-2016
Document Type:
Dissertation
Degree Name:
Doctor of Philosophy (PhD)
Department:
Nutrition, Dietetics, and Food Sciences
Committee Chair(s)
Donald J. McMahon
Committee
Donald J. McMahon
Committee
Marie K. Walsh
Committee
Silvana Martini
Committee
Craig J. Oberg
Committee
David W. Britt
Abstract
This work demonstrated potentials to use a microfiltrated, diafiltrated, and vacuum-evaporated milk protein concentrate-highly concentrated micellar casein
concentrate (HC-MCC) for use in cheese making. Previously, ultrafiltrated milk concentrate has been used for cheese making to improve cheese yield and increase milk processing ability. However, ultrafiltrated milk contains high level of serum protein, which negatively impact cheese quality during aging. Microfiltrated milk is more suitable for cheese making with most serum proteins removed.
The project evaluated the potential of cheese making using recombined concentrated milk (RCM) by mixing HC-MCC and cream. We identify the method to solubilize and mix thawed frozen HC-MCC and the maximum protein level in RCM that is practical for cheese making. We further suggested modifications of cheese making
procedure to retain quality of cheese made using RCM.
Checksum
1ff5d7d0ec65898ccbfe9fa7a578bbba
Recommended Citation
Lu, Ying, "Investigation of Solubilization, Cold Gelation, and Rennet Coagulation Properties of Highly Concentrated Micellar Casein Concentrate for Use in Cheese Making" (2016). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5003.
https://digitalcommons.usu.edu/etd/5003
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