No description available.

Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 2001. / Includes bibliographical references.

No description available.

LD2668 .T4 1941 S63 / Master of Science

Call number: LD2668 .T4 1957 T47 / Master of Science

Thesis (Ph. D.)--University of Wisconsin--Madison, 1970. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1947. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 240-248).

No description available.

The study involves two different approaches to increasing cottage cheese yields by the inclusion of whey proteins in the curd. They were the use of high heat treated skim milk and ultrafiltered skim milk retentates for cottage cheese making. Increasing the pasteurization temperature of skim milk from 61.8 to 79.4 C for 30 minutes resulted in 15.6% increase in cultured cottage cheese yields. However, the high heat cheese exhibited variable quality and was generally inferior to the control. Cheese making from high heat skim milk was done by cutting at the A.C. end point and using 30 ml of rennet per 454 kg of skim milk. There appeared to be no relationship between the rate of heating to 79.4 C and the quality of cottage cheese produced. Skim milk was concentrated by ultrafiltration to 12, 16, and 20% solids. The 20% retentate was produced by concentrating skim milk 5:1 and then subjecting it to diafiltration with an equivalent volume of deionized water. The acidification of the retentates was accomplished by metering concentrated hydrochloric acid into the vortex of the centrifugal Culture growth in 20% retentates was inhibited below and soluble phosphate seemed to be an important factor in this inhibition. The yield trials indicated that the increase in yields over cultured cottage cheese made from skim milk was 12.4, 15.3, 5.6 and 1.6% for 16 % cultured, 16 % direct acid, 20% cultured and 20% direct acid cottage cheeses made from retentates. The lower yield increases from 20% retentates was because of the shattering of the curd while cooking, and the diffusion of the whey proteins. While the quality of cultured cottage produced by ultrafiltration was as good as the cultured cottage cheese from skim milk, the direct acid cottage cheeses were much inferior. Considering both high heat treatment of skim milk and ultrafiltration for increasing cottage cheese yields, ultrafiltration seems to be the better method owing to the much better quality of cheese produced. To obtain maximum benefits from ultrafiltration, problems of lactic culture growth in retentates must be solved and non conventional cooking methods have to be developed for handling curds from high solids retentates.

Poor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in finished product applications. Rehydration can be split into four stages: wettability, sinkability, dispersibility, and solubility. Previous work has suggested that chelator addition during SMP manufacture leads to higher solubility compared to SMP without chelators. This study focuses on the addition of ethylene diamine tetraacetic acid (EDTA) or sodium citrate dihydrate (SCD) at concentrations of 5, 10, and 15 mM to skim milk prior to evaporating and spray drying. The objective of this investigation was to determine the effects of the chelator additions on each SMP rehydration property (wettability, sinkability, dispersibility, and solubility) during reconstitution to 10% total solids. SCD 15 mM, SCD 10 mM, and SCD 5 mM did not have a significant effect on wettability as measured by IDF method (p-value 0.3234, 0.6376, and 1.0000, respectively). However, SCD 15 mM, SCD 10 mM, and SCD 5 mM had higher levels of solubility as measured by particle size analysis of reconstituted 10%TS samples (p-value