Food Processing Commons^™

Influence Of Ultra-High Temperature Process Parameters On Age Gelation Of Mille Concentrate, Mohamed A. Elhilaly

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to investigate the effect of ultra-high temperature process parameters on age gelation of milk concentrate. Skim milk was concentrated to 2X (volume reduction) using reverse osmosis. The milk concentrate was preheated at 75 or 90°C for 20 or 50 s and UHT-processed at 138 or 145°C for 4 or 16 s. Sterilizing methods used were direct steam injection and indirect plate heat exchanger. The samples were aseptically collected in presterilized plastic containers and stored at 15 or 35°C. At 15°C storage temperature, the steam-injected samples gelled in 5 months when 4 s UHT time …

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 …