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The Effects Of Psychotrophic Contamination And The Addition Of Sodium-Citrate On Major Chemical Components And Flavor Of Buttermilk., Wayne Ward Allen
The Effects Of Psychotrophic Contamination And The Addition Of Sodium-Citrate On Major Chemical Components And Flavor Of Buttermilk., Wayne Ward Allen
LSU Historical Dissertations and Theses
The main objective of this research was to determine what effect, if any, post-pasteurization contamination and/or sodium citrate would have on major chemical components and flavor of buttermilk. Also, it was of interest to establish chemical profiles of "good" versus "bad" buttermilk and to gain information which would aid in the prediction of buttermilk flavor. The research was divided into two parts. In "Part I" buttermilk was artificially inoculated with psychrotrophs (Pseudomonas fluorescens P27) at time of bottling. "Part II" examined the effect of psychrotrophic contamination at time of set with a lactic culture. Treatments consisted of buttermilk, both with …
Evaluation Of Reduced Washing And Hot Packing As Shelf-Life Extenders Of Creamed Cottage Cheese., Edward E. Oamen
Evaluation Of Reduced Washing And Hot Packing As Shelf-Life Extenders Of Creamed Cottage Cheese., Edward E. Oamen
LSU Historical Dissertations and Theses
Cottage cheese coagulum, formed by direct acidification of 189 liters of 12.00% reconstituted nonfat dry milk (NFDM), was cut, cooked and drained. Without washing, curd was creamed with hot dressing, held for various times to allow cream absorption, packaged, cooled and stored at 5(DEGREES)C. Dressing temperatures of 60, 71 or 82(DEGREES)C and holding times of 0, 30 or 60 min were investigated in order to determine the best combination for unwashed curd. Such parameters as yield, curd-to-cream ratio, amount of free cream, total solids, fat, microbiology, organoleptic properties and shelf-life were used to evaluate creamed unwashed cottage cheese quality. No-washing …