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The Effects Of Homogenized Cream And Commercial Buttermilk Powder On Low-Fat Cheddar Cheese., Tonya Conner Schoenfuss
The Effects Of Homogenized Cream And Commercial Buttermilk Powder On Low-Fat Cheddar Cheese., Tonya Conner Schoenfuss
LSU Historical Dissertations and Theses
Seventy percent reduced fat Cheddar cheese was manufactured with homogenized cream and sweet cream buttermilk powder in an effort to improve flavor and texture characteristics. Manufacturing procedures, as well as the chemical, physical and sensory attributes. Pasteurized cream was homogenized (15.8 MPa) with and without the addition of buttermilk powder. The cream was added to pasteurized skim milk to produce two vats of cheese, one with and one without buttermilk powder. After milling, each vat was split to produce a washed curd and normal curd cheese. The four cheeses were sampled at week one, and months one, two and four. …
Acid Solubilization Of Fish Protein For Production Of Protein Hydrolysate., Ercument Ozer
Acid Solubilization Of Fish Protein For Production Of Protein Hydrolysate., Ercument Ozer
LSU Historical Dissertations and Theses
The mechanism of fish protein solubilization by acid hydrolysis at elevated temperatures was investigated. Rate expressions for the solubilization were determined using pilot scale data with two different rate determination methods. A postulated mechanism was verified and estimated rates were evaluated on five independent verification experiments. A functional relationship between nonprotein byproduct concentration and whiteness of fish protein hydrolysate (FPH) was developed. Initial and set-point operating variables were calculated to produce FPH with acceptable color characteristics for food use. A batch reactor was used for duplicate hydrolysis trials conducted at three acid and three temperature levels for four hours. Samples …