Date of Award:
5-1959
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Animal, Dairy, and Veterinary Sciences
Department name when degree awarded
Dairy Manufacturing
Committee Chair(s)
A. J. Morris
Committee
A. J. Morris
Committee
P. B. Larsen
Abstract
Enzymes play a very important role during the ripening process of the cheese. Enzymes are important in producing the body, texture, and flavor of the cheese. The breakdown of carbohydrates, fats, and proteins by added enzymes into different end products during the ripening of the cheese aids the process and may reduce time. The characteristic flavors of different varieties of cheeses are influenced by enzyme action. Some enzyme like proteinases can be used to improve the body, texture, and the flavor of the cheddar cheese. Addition of these enzymes during cheddar cheese making may shorten the ripening period. In order to use some specific amount of the enzyme to bring about desirable changes, it is desirable to determine the activity of that enzyme.
Checksum
02dac914b0db612d38c3863717c35167
Recommended Citation
Randeria, Bhupendra V., "A Method for Determining Proteinase Activity" (1959). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 4765.
https://digitalcommons.usu.edu/etd/4765
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