Life Sciences Commons^™

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 …

A Study Of Factors Controlling Physical Properties Of Mozzarella Cheese And The Manufacture Of A Reduced Fat Mozzarella Cheese, Richard Kevin Merrill

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Variables affecting the physical properties of Mozzarella cheese were investigated. The effects of various milk-clotting enzymes were examined. The type of milk coagulating enzyme used played a significant role in determining physical properties of direct acid Mozzarella cheese. Cook color was not affected by enzyme type, but melt and stretch were significantly affected.

Proteolytic nature of starter cultures was reviewed and recommendation s were give n. Cheese made with proteinase-deficient strains had more stretch after holding for 14 and 28 d than cheese made with non-deficient strains. Cheese made with pairs or single strains of L. helveticus had the same …

Influence Of Process Parameters In The Manufacture Of Cottage Cheese Curd From Ultrafiltered Skim Milk, Ronald Michael Raynes

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A processing procedure for the manufacture of directly acidified cottage cheese curd from 16% total solids ultrafiltered retentate was developed. The effects of preacidification of skim milk before ultrafiltration and heat treatment of retentate were investigated to improve the functional and sensory qualities of retentate curd.

Retentate directly acidified with phosphoric acid and glucono-delta-lactone to pH 4.7 formed a dense, rubbery curd that could not be handled well in a vat. A heat treatment of 71.1°C for 30 min applied to the retentate resulted in a curd with acceptable handling properties. However, this heat treatment caused the curd to shift …

Selection And Preparation Of Lactic Culture Starters For Manufacture Of Cheddar Cheese, Aly Youssef Gamay

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A Spiral Plater and a Microtiter system were used to isolate and evaluate cultures for a paired strain culture program. Bacteriophage and temperature sensitivity data of 43 Streptococcus cremoris strains were introduced into a computer cluster program to pair the least similar strains.

Selected pairs were challenged with phage. Resistant mutants were developed.

Characteristics of proteinase positive and proteinase negative variants were examined. Proteinase positive isolates produced more changes in pH, cell mass and more generations in milk than their counter-parts. Paired proteinase negative cultures produced more change in pH and cell mass and more generations in milk than single …

A Study Of The Manufacture Of Frozen Desserts From Dry Ingredients, Shihadeh H. Dajani

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

In many parts of the world where milk production is limited, there is an opportunity to process dairy foods from imported concentrated milk products. Dry ingredients can be shipped conveniently and some can be stored several months generally without deterioration. In these milk deficient areas, dried ingredients of good quality and with proper processing should increase the use and consumption of dairy products.

A large supply of high quality milk by-products which are fit for human consumption are available in the world today.

Many investigators and manufacturers have used dried milk by-products as a source of milk solids in frozen …

Some Factors Involved In The Manufacture Of Brick Cheese, George F. Jackson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The flavor, quality and composition of market brick cheese varies greatly. Its moisture content often ranges from 37 to 43 per cent. The flavor may be similar to Limburger or it may even resemble that of Cheddar. Such a great variation in a specific food product tends toward disappointment for the consumer.

It is believed that a more uniform standard of quality for this product is needed to materially increase its consumption. Therefore, a detailed study of some of the factors involved in the manufacture of brick cheese may help to improve the quality and aid in determining a satisfactory …