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Influence Of Change In Ph On Whey Expulsion From Cheddar Cheese Curds Made From Recombined Concentrated Milk, Kanak Bulbul
Influence Of Change In Ph On Whey Expulsion From Cheddar Cheese Curds Made From Recombined Concentrated Milk, Kanak Bulbul
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The Western Dairy Center at Utah State University funded this project to investigate cheese research using concentrated milks. Concentrated milk was provided by the South Dakota State University and starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana.
The project initiated as a continuation of a previous study on effects of protein concentration, coagulum cut size and set temperature on curd moisture loss kinetics while stirring during cheesemaking. It was aimed at determining the extent to which pH drop prior to draining and final cheese moisture when using microfiltered concentrated milk.
We performed twelve …