The Western Dairy Center at Utah State University funded this project to investigate cheese research using concentrated milks. Concentrated milk was provided by the South Dakota State University and starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana.
The project initiated as a continuation of a previous study on effects of protein concentration, coagulum cut size and set temperature on curd moisture loss kinetics while stirring during cheesemaking. It was aimed at determining the extent to which pH drop prior to draining and final cheese moisture when using microfiltered concentrated milk.
We performed twelve cheesemaking trials using recombined milk from micellar casein concentrate, cream and skim milk according to a modified cheddar cheese-make procedure. Four different levels of starter cultures were used to achieve different acidification rates for pH change during cheesemaking. The amount of starter culture added had significant effect on moisture of cheese at whey drainage, moisture and pH of cheese. Thus, it can be said that the pH drop that occurs during the cheesemaking increases rate and extent of whey expulsion.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-8561 |
| Date | 01 May 2019 |
| Creators | Bulbul, Kanak |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. |
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