Date of Award:
5-1974
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
Committee Chair(s)
Carl A. Ernstrom
Committee
Carl A. Ernstrom
Committee
G. H. Richardson
Committee
F. J. Post
Abstract
Whole milk acidified to pH 5.3 with hydrochloric acid was used for the manufacture of Monterey cheese. The milk was inoculated with one and one-half percent lactic starter and set with 12.5 ml rennet per 1000 pounds of milk. Normal washing treatments resulted in cheese with moisture in excess of 44 percent. Moisture content was brought below 44 percent by using wash water at a temperature such that the water-curd-whey mixture was 35 C. The pH of cheese made by preacidification was all between 5.21 and 5.09. No acid defects were encountered. Preacidification eliminated chance of spoilage or losses caused by starter failure and abnormally sweet cheese. The lactose content of Monterey cheese made by preacidification was higher (2.9 percent) than that made by the conventional process (1.1 percent), while flavor and body and texture scores were comparable.
Checksum
7f9943886261c60faeb7610d8915eb82
Recommended Citation
Mohamed, Faisal O., "Manufacture of Monterey Cheese From Preacidified Milk" (1974). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5141.
https://digitalcommons.usu.edu/etd/5141
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Dairy Science Commons, Food Processing Commons, Nutrition Commons
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