Date of Award:

5-1967

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)

Paul B. Larsen

Committee

Paul B. Larsen

Committee

A. J. Morris

Committee

George E. Stoddard

Abstract

Two factors that are important in the production of the typical body and texture of cheddar cheese are acid development and milk fat content. When either of these is absent or present in less-than-normal amounts, the resulting cheese shows marked defects of curdiness and firmness.

When acid development in a vat of cheese is arrested, it is referred to as a "dead" vat. The cheese from this vat may be salvaged by use of the hot brine method of treatment. Hot brine treated cheese, although lacking the desired acid development, is a reasonably acceptable product, having the desired characteristics of body and texture to a degree. When cheese from a "dead" vat is packed without hot brine treatment, it is inferior to the hot brine cheese.

The fact that hot brine treatment improves the body and texture of non-acid or low acid cheese suggests the possibility that it might have the same effect upon cheese made from partially skimmed milk. If this is possible, it might open the way for the commercial manufacture of a cheddar-like cheese from low-fat milk using a hot brine method. This possibility forms the basis of this study.

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