Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Nutrition
A Study Of The Use Of The Hydrogen Peroxide-Catalase Treatment Of Milk In The Manufacture Of A Reduced Fat, Cheddar-Like Cheese, Lamar John Johnson
A Study Of The Use Of The Hydrogen Peroxide-Catalase Treatment Of Milk In The Manufacture Of A Reduced Fat, Cheddar-Like Cheese, Lamar John Johnson
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Nutritionists, the medical profession, and the public in general have become increasingly interested in low fat food products. Cheddar cheese, as it is now made, has a high caloric value and therefore may be discriminated against in some diets. The production of a reduced fat cheddar-like cheese would be of importance to the cheese industry by providing a reduced fat, high protein product.
The chemical nature of the casein furnishes the foundation for the body and texture in cheese. The body and texture of typical cheddar cheese is influenced principally by its fat and moisture content.
The use of hydrogen …