Date of Award:
5-1984
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)
C. A. Ernstrom
Committee
C. A. Ernstrom
Committee
R. J. Brown
Committee
D. V. Sisson
Abstract
Cheddar cheese was made by the traditional 4.5-h method from three experimental lots of milk, each standardized to casein/fat ratios of approximately 0.64, 0.67 and 0.70. The effect of casein/fat ratio on milk fat recovery was determined. The effects of milk composition on curd firmness at cutting, cheese composition and resulting yield of cheese were evaluated. Correlations between milk constituents and various cheese components were obtained. Milk fat recovery was unaffected by casein/fat ratios within the limits of 0.64 and 0.71. Average milk fat recovery was 91.58 ± 1.73%. Cheese yield was a function of milk protein, milk fat and cheese moisture; and a modified Van Slyke equation predicted cheese yield better than the original equation within the limits of casein/fat ratio studied. Strong negative correlations were observed between casein/fat ratio and cheese fat and cheese fat in the dry matter whereas positive correlations were observed between casein/fat ratio and cheese protein. At constant protein levels curd firmness increased directly with the amount of fat in cheese milk.
Checksum
7d0a9389c00cce138b58cf80ed7ac5f2
Recommended Citation
Yiadom-Farkye, Nana A., "Effect of Casein/Fat Ratio on Milk Fat Recovery in Cheddar Cheese" (1984). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5324.
https://digitalcommons.usu.edu/etd/5324
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