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Manufacture Of A Dairy Dessert From Ultra-High Temperature Milk Concentrate, Mark H. Smith
Manufacture Of A Dairy Dessert From Ultra-High Temperature Milk Concentrate, Mark H. Smith
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The purpose of this project was to initiate development of a nonrefrigerated dairy dessert product. Milk was concentrated by pressure-driven filtration and then sterilized using ultra-high temperature (UHT) processing. Following sterilization, samples were aseptically inoculated with rennet to coagulate the milk, which was then stored at room temperature. These processing steps produced a dairy dessert that did not require refrigeration. I investigated the influence of total solids, milk fat, rennet dosage, storage temperature, and storage time on curd firmness and syneresis. I investigated the effect on curd firmness and syneresis of giving the concentrate a heat treatment prior to UHT …