Date of Award:


Document Type:


Degree Name:

Master of Science (MS)


Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Food Science and Technology

Committee Chair(s)

C. A. Ernstrom


C. A. Ernstrom


Gary H. Richardson


Paul B. Larsen


Frederick J. Post


Each of thirteen lots of Cheddar cheese was made from 430 lb. of milk, and the protein recovered in the cheese and whey was compared with that in the original milk. Protein determinations on the milk, cheese and whey were made by an acid orange 12 dye binding test, and by Kjeldahl analysis. Similarly fat recovery was determined by using the Babcock fat test on milk, the modified Babcock test on cheese, and the Mojonnier test on whey. The total weight recovered as cheese and whey was 99 plus/minus .6% by Kjeldahl analysis and 97.7 plus/minus .6% by the dye binding test. Fat recovery was 97.0 plus/minus 1%.

Even though Kjeldahl analysis gave better protein accountability than the dye binding method, because of its similarity the dye binding test along with fat testing could be used by cheese factories to account for two economically important milk constituents.

Protein hydrolysis reduced the apparent percent protein in cheese and milk as measured by the dye binding test. However, Cheddar cheese containing 37-38% moisture and cured at 7.2 C was satisfactory for protein accounting up to 30 days of age.



Included in

Food Science Commons