Food Science Commons^™

Influence Of Processing Parameters On Nutrient Recovery During Ultrafiltration Of Milk And Meltability Of Pasteurized Process Cheese Food Made From The Retentate, Susan Kay Fortier Collinge

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three batches of milk were ultrafiltered to 60, 65, or 70% volume reduction before diafiltration. Starting diafiltration at 70% volume reduction took less time and water without affecting nutrient recovery.

Whole milk was heated to 60, 72, and 82°C for 16 s. Milk representing each heat treatment was divided into three batches, one unacidified (pH 6.6), the others acidified to pH 6.2 and 5.8. The milk was ultrafiltered, diafiltered, and concentrated to 5x (80% volume reduction). Retentate was inoculated with .5% lactic culture and incubated at 28°C to pH 5.1. Each lot of fermented retentate was evaporated under 76 kPa …

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 + …

A Process Incorporating Ultrafiltration Concentrated Whey Solids Into Cheese For Increased Cheese Yield, Rodney Jay Brown

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A process which incorporates whey sol ids, primarily protein, into cheese to increase cheese yield and eliminate whey handling problems was evaluated. Whey was concentrated by ultrafiltration to levels of 9.8 to 20.3 percent total solids (4.3 to 7.1 percent protein), heated at 70 C for 30 minutes and added to cheese milk with the coagulating enzyme.

Increase in cheese yield, on the basis of 39 percent moisture, for 10 pairs of samples was 4.0 ± 2.8 (S.D.) percent. This increase was significant at alpha less than 0.001. Moisture and protein content increased while fat content decreased. Setting time and …