Date of Award:
Master of Science (MS)
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
Gary H. Richardson
Eleven strains of lactic cultures were used to determine their effectiveness in different bulk culture media for the manufacture of Cottage cheese. The acid phosphate-treated whey-based medium (APWM) made from Cottage cheese whey was found to be as effective as sweet phosphate-treated whey-based medium (PWM) made from Swiss cheese whey in supporting the development of lactic cultures. The relative activity of cultures in APWM with pH control was higher than phage inhibitory medium and nonfat dry milk without pH control. APWM was used successfully in the manufacture of Cottage cheese. Greater reliability and shorter cutting time resulted, and the product was comparable to those made with conventional media. More lactose was utilized when pH control was involved. More acid was also produced at a greater rate with an implied reduction in growth curve lag phase and an increase in maximum viable cells in the maximum stationary phase.
Chen, Yen-Luon, "Manufacture of Cottage Cheese Utilizing a pH-controlled, Whey-based Lactic Culture" (1975). All Graduate Theses and Dissertations. 5154.