Date of Award:
5-1985
Document Type:
Dissertation
Degree Name:
Doctor of Philosophy (PhD)
Department:
Nutrition, Dietetics, and Food Sciences
Committee
Gary H. Richardson
Abstract
The effects of whey-based and milk -based starter media, and low concentrations (0.02% each) of citrate, phosphate and calcium upon various milk coagulation properties were measured. Samples inoculated with milk-based starter medium had shorter coagulation times, faster rate of curd formation, and greater final curd firmness than those inoculated with externally neutralized whey-based starter. Starter medium treatment was statistically interacted with calcium for coagulation time and rate of curd formation. Citrate addition caused longer coagulation times, slower rates of curd formation, and weaker final coagula. Citrate interacted with calcium and phosphate for several of the parameters measured. Addition of phosphate did not affect any of the measured parameters but was involved in several significant two-factor interactions as was calcium addition.
Checksum
5f352bb101f74e6bc39607acd1b72c10
Recommended Citation
Winkel, Steven A., "Effects of Bulk Starter Media and Proteolytic Lactic Streptococci on Protein Loss in Cheddar Curd Manufacture" (1985). All Graduate Theses and Dissertations. 5305.
https://digitalcommons.usu.edu/etd/5305
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