Each of thirteen lots of Cheddar cheese was made from 430 lb. of milk, and the protein recovered in the cheese and whey was compared with that in the original milk. Protein determinations on the milk, cheese and whey were made by an acid orange 12 dye binding test, and by Kjeldahl analysis. Similarly fat recovery was determined by using the Babcock fat test on milk, the modified Babcock test on cheese, and the Mojonnier test on whey. The total weight recovered as cheese and whey was 99 plus/minus .6% by Kjeldahl analysis and 97.7 plus/minus .6% by the dye binding test. Fat recovery was 97.0 plus/minus 1%.
Even though Kjeldahl analysis gave better protein accountability than the dye binding method, because of its similarity the dye binding test along with fat testing could be used by cheese factories to account for two economically important milk constituents.
Protein hydrolysis reduced the apparent percent protein in cheese and milk as measured by the dye binding test. However, Cheddar cheese containing 37-38% moisture and cured at 7.2 C was satisfactory for protein accounting up to 30 days of age.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-5883 |
| Date | 01 May 1969 |
| Creators | Patel, Prahlad H. |
| 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 Andrew Wesolek (andrew.wesolek@usu.edu). |
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