Date of Award:
5-1982
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)
Rodney Jay Brown
Committee
Rodney Jay Brown
Committee
C. A. Ernstrom
Committee
J. C. Batty
Abstract
This study was conducted to develop and evaluate several formulas which predict Mozzarella cheese yield from fat and protein content of milk and moisture content of cheese. During a one month period, 107 samples of milk and cheese were collected at Olympia Cheese Company, Olympia, Washington. Milk samples were analyzed for fat and protein content. Cheese samples were analyzed for fat, protein and moisture content.
Three models were derived to predict the yield of Mozzarella cheese. The three models were statistically fitted to the data by applying the Gauss-Newton non-linear least squares method of iteration. The differences among the three models in predicting cheese yield were insignificant. Any of the three formulas can predict yield of Mozzarella cheese reasonably well.
Checksum
73e24e94f34e4a49421e69155efc8a77
Recommended Citation
Abu-Tarboush, Hamzah M., "Prediction of Mozzarella Cheese Yield from Milk Composition" (1982). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5289.
https://digitalcommons.usu.edu/etd/5289
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