Open Access. Powered by Scholars. Published by Universities.®
- Publication
- Publication Type
Articles 1 - 2 of 2
Full-Text Articles in Nutrition
Bovine Somatotropin In Milk, Charlotte P. Brennand Phd, Clell V. Bagley Dvm
Bovine Somatotropin In Milk, Charlotte P. Brennand Phd, Clell V. Bagley Dvm
Archived Food and Health Publications
Publication discusses the controversy associated with Bovine Somatotropin in milk.
Manufacture Of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed
Manufacture Of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Whole milk acidified to pH 5.3 with hydrochloric acid was used for the manufacture of Monterey cheese. The milk was inoculated with one and one-half percent lactic starter and set with 12.5 ml rennet per 1000 pounds of milk. Normal washing treatments resulted in cheese with moisture in excess of 44 percent. Moisture content was brought below 44 percent by using wash water at a temperature such that the water-curd-whey mixture was 35 C. The pH of cheese made by preacidification was all between 5.21 and 5.09. No acid defects were encountered. Preacidification eliminated chance of spoilage or losses caused …