Date of Award:
Master of Science (MS)
Animal, Dairy, and Veterinary Sciences
Department name when degree awarded
Animal Nutrition and Biochemistry
Nutritionists, the medical profession, and the public in general have become increasingly interested in low fat food products. Cheddar cheese, as it is now made, has a high caloric value and therefore may be discriminated against in some diets. The production of a reduced fat cheddar-like cheese would be of importance to the cheese industry by providing a reduced fat, high protein product.
The chemical nature of the casein furnishes the foundation for the body and texture in cheese. The body and texture of typical cheddar cheese is influenced principally by its fat and moisture content.
The use of hydrogen peroxide in the manufacture of cheese has been shown to produce a softer body with a greater retention of moisture. Catalase was used to destroy the residual hydrogen peroxide. Thus, the hydrogen peroxide-catalase treatment demonstrated potential application in the manufacture of a lower fat, cheddar-like cheese.
To obtain a typical cheddar cheese body and texture using low fat milk, it was proposed that the hydrogen peroxide-catalase treatment of the milk be used in the manufacture of the cheese in this study.
1. Determine the minimum per cent in the milk that may be used to produce cheddar cheese characteristics using the hydrogen peroxide-catalase treatment.
2. Compare the effects of the pasteurization and hydrogen peroxide-catalase treatments of the milk on the body and texture of the reduced fat cheese.
3. Study the influence of cooking temperatures on the moisture content of the reduced fat cheese.
4. Compare the relative effects of the pasteurization and hydrogen peroxide-catalase treatments on the casein by the use of the infrared spectrophotometer.
Johnson, LaMar John, "A Study of the Use of the Hydrogen Peroxide-Catalase Treatment of Milk in the Manufacture of a Reduced Fat, Cheddar-Like Cheese" (1962). All Graduate Theses and Dissertations. 4836.
Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .