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

Advisor/Chair:

A. J. Morris

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 proteinase s 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

0aa077ed38e30c8269936d75cfeeb25e

Included in

Food Science Commons

Share

COinS