College
College of Agriculture and Applied Sciences
Department
Nutrition, Dietetics, and Food Sciences Department
Faculty Mentor
Prateek Sharma
Abstract
pH variation in cheese during the early ripening stages causes changes in the texture, body, and flavor of cheese. The dairy industry, encompassing over 50,000 dairy farms nationwide and several regional dairy farmers and companies in Utah, suffers substantial financial loss as cheese with varying pH is rendered mostly useless.
Document Type
Poster
Publication Date
1-18-2024
Recommended Citation
Singh, Sakshi, "Colloidal Calcium Phosphate (CCP) Causes Problematic Acid Variation in Cheddar Cheese" (2024). Research on Capitol Hill. Paper 181.
https://digitalcommons.usu.edu/roch/181