Date of Award:
5-1970
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Food Science and Industries
Committee Chair(s)
Gary H. Richardson
Committee
Gary H. Richardson
Committee
C. A. Ernstrom
Committee
L. W. Jones
Committee
D. R. Morgan
Abstract
A whey product has been formulated for use as a lactic starter medium. Phosphate-treated whey medium (PWM) has been shown to support growth of lactic cultures and prevent phage proliferation. Comparisons were made of a commercial phage inhibitory medium (PIM), reconstituted non-fat dry milk (NDM) and PWM. PWM inhibited all phages tested and stimulated starter growth. PWM was not as stimulating as PIM but was better than NDM. Good Cheddar cheese has been made using PWM. PWM is more economical than PIM but NDM is the most economical one if cheese yield is considered.
Checksum
f764d1317976e1d1624ae5d5a2005ab8
Recommended Citation
Cheng, Chao Tung, "Development of a Whey-Based Lactic Culture Medium Capable of Bacteriophage Inhibition" (1970). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5107.
https://digitalcommons.usu.edu/etd/5107
Included in
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 .