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Cottage Cheese From Ultrafiltered Skimmilk By Direct Acidification, Jorge Ricardo Ocampo-Garcia
Cottage Cheese From Ultrafiltered Skimmilk By Direct Acidification, Jorge Ricardo Ocampo-Garcia
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Pasteurized skimmilk at 4°C was acidified to pH 5.8 with 85.5% phosphoric acid (136g H3PO4/100 kg skimmilk), then warmed to 54°C and ultrafiltered to a protein concentration 9.1 ± 0.2%. The retentate was heated to 76.5°C for 16 s then cooled to 2°C. Phosphoric acid (85.5%) was added at a rate of 3.41g per kg retentate. The acidified retentate was slowly warmed to 29.5°C (3°C/5 min) when the pH was checked. The pH at this point was no lower than 5.4. Heating was continued until a temperature of 32.2°C was reached. Glucono delta lactone was added …
The Effect Of Ultrafiltration On Protein Quality Of Skimmilk And Cottage Cheese, Rita Y. Y. Tung
The Effect Of Ultrafiltration On Protein Quality Of Skimmilk And Cottage Cheese, Rita Y. Y. Tung
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Protein quality in freeze-dried skimmilk (SM), regular cottage cheese (RCC), retentate (Ret) and cottage cheese made from ultrafiltrated skimmilk (UFCC) were evaluated by chemical (amino acid score) and biological methods. Biological evaluation was at 5, 8 and 11% protein level in growing rats by measuring biological value (BV), net protein utilization (NPU) and nitrogen efficiency for growth (NEG) over a 14-day period. A 28-day protein efficiency ratio (PER) was determined on the same products at 10% protein level. Effects of added lactose on PER of retentate, regular and UFCC were also evaluated. The most limiting amino acids were cystine + …