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You searched for id:"oai:digitalcommons.usu.edu:etd-8561". One record found.

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Utah State University

1. Bulbul, Kanak. Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds made from Recombined Concentrated Milk.

Degree: MS, Nutrition, Dietetics, and Food Sciences, 2019, Utah State University

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. Advisors/Committee Members: Donald J. McMahon, Marie K. Walsh, Silvana Martini, ;.

Subjects/Keywords: Micellar casein concentrate; curd syneresis; acidification; concentrated milk; Dietetics and Clinical Nutrition; Food Science; Nutrition

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Bulbul, K. (2019). Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds made from Recombined Concentrated Milk. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/7440

Chicago Manual of Style (16th Edition):

Bulbul, Kanak. “Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds made from Recombined Concentrated Milk.” 2019. Masters Thesis, Utah State University. Accessed June 24, 2019. https://digitalcommons.usu.edu/etd/7440.

MLA Handbook (7th Edition):

Bulbul, Kanak. “Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds made from Recombined Concentrated Milk.” 2019. Web. 24 Jun 2019.

Vancouver:

Bulbul K. Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds made from Recombined Concentrated Milk. [Internet] [Masters thesis]. Utah State University; 2019. [cited 2019 Jun 24]. Available from: https://digitalcommons.usu.edu/etd/7440.

Council of Science Editors:

Bulbul K. Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds made from Recombined Concentrated Milk. [Masters Thesis]. Utah State University; 2019. Available from: https://digitalcommons.usu.edu/etd/7440

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