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Effect Of Casein/Fat Ratio On Milk Fat Recovery In Cheddar Cheese, Nana A. Yiadom-Farkye
Effect Of Casein/Fat Ratio On Milk Fat Recovery In Cheddar Cheese, Nana A. Yiadom-Farkye
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Cheddar cheese was made by the traditional 4.5-h method from three experimental lots of milk, each standardized to casein/fat ratios of approximately 0.64, 0.67 and 0.70. The effect of casein/fat ratio on milk fat recovery was determined. The effects of milk composition on curd firmness at cutting, cheese composition and resulting yield of cheese were evaluated. Correlations between milk constituents and various cheese components were obtained. Milk fat recovery was unaffected by casein/fat ratios within the limits of 0.64 and 0.71. Average milk fat recovery was 91.58 ± 1.73%. Cheese yield was a function of milk protein, milk fat and …