Whey from a commercial cheese plant, taken at draining on five separate days, from cheese made with a Mucor miehei coagulant was cooled within 1 h to 4 C. Portions were adjusted from pH 4.2 to 6.4 at .2 pH intervals and subjected to HTST pasteurization at 73.9, 76.6, and 79.5 C for 25 sec. Milk clotting activity in whey was determined before and after pasteurization. Resistance to heat in-activation increased with decreasing pH. All measurable activity was destroyed above pH 5.4 by pasteurization at 79.5 C, above pH 5.8 at 76.6 C and above pH 6.0 at 73.9 C.
Milk clotting activity in Cheddar cheese mad with Mucor miehei remained unchanged for 26 weeks.
Four commercial sterile liquid-milk-based consisting of infant formula, concentrated infant formula, nutritionally complete food, and diet food was aseptically inoculated with sterile Mucor miehei protease solutions to concentrations ranging from 5 x 10-3 to 1 x 10-7 chymosin units/ml of product. The samples were stored at 30 C. After 20 weeks there was no change in the nutritionally complete food. The diet food showed slight whey separation and thickening at 1 x 10-4 CU/ml and coagulation at higher concentrations. The infant formula showed definite whey separation and thickening at 1 x 10-4 CU/ml and coagulation and higher concentrations. The concentrated infant formula showed visible thickening at 1 x 10-3 CU/ml and coagulation at higher concentrations.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6228 |
| Date | 01 May 1977 |
| Creators | Thunell, Randall Kirk |
| 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. |
Page generated in 0.0021 seconds