Date of Award:
5-1985
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)
Gary H. Richardson
Committee
Gary H. Richardson
Committee
Rodney J. Brown
Committee
Donald V. Sisson
Committee
C. A. Ernstrom
Abstract
Using proteinase negative variants of Streptococcus cremoris UC310 or UC320 to manufacture cottage cheese, theoretical yields were increased 1.97% and 1.56% respectively when compared to the theoretical yields of the proteinase positive parents. Yield differences were strain dependent and differences between positive and negative variants were not manifest with strains of UC73 and UC97. It was necessary to produce bulk culture using pH control and to add sufficient nitrogenous stimulant to provide carry-over stimulant into the cheese milk. All cultures examined developed normally even when the bulk medium contained a blend of 5% yeast extract and casein hydrolysate. It was possible to use the culture to complete the required acidification after direct acidification to pH 5.2 with phosphoric acid. Careful selection of lactic culture strains is necessary to achieve maximum product yields.
Checksum
3c272b65de615494cbfbf4d26dce7012
Recommended Citation
Stoddard, Gary W., "Effect of Proteolytic Activity of Streptococcus cremoris on Cottage Cheese Yield" (1985). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5304.
https://digitalcommons.usu.edu/etd/5304
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 .