Date of Award:
5-1977
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Science
Committee Chair(s)
C. Anthon Ernstrom
Committee
C. Anthon Ernstrom
Committee
G. H. Richardson
Committee
J. C. Batty
Committee
P. B. Larsen
Abstract
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 while fat content decreased. Setting time and pH also decreased. Body/texture evaluation showed no change, but flavor scores decreased. Specific defects responsible for changes in flavor and body/texture were identified.
Checksum
4d5bc27bc87efe0e795908b86bfed306
Recommended Citation
Brown, Rodney Jay, "A Process Incorporating Ultrafiltration Concentrated Whey Solids Into Cheese For Increased Cheese Yield" (1977). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5198.
https://digitalcommons.usu.edu/etd/5198
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