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Reduction of salt (sodium chloride) ...

Nair, Sithara Sivasankaran.

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Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese./
作者:	Nair, Sithara Sivasankaran.
面頁冊數:	67 p.
附註:	Source: Masters Abstracts International, Volume: 41-06, page: 1650.
Contained By:	Masters Abstracts International41-06.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1415402
ISBN:	0496201891

Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese.
Nair, Sithara Sivasankaran.

Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese. - 67 p.

Source: Masters Abstracts International, Volume: 41-06, page: 1650.

Thesis (M.S.)--South Dakota State University, 2003.

The objective of this study was to evaluate the effects of various cheese making technologies, i.e., homogenization of cream, ultrafiltration and vacuum condensing of milk, on the retention of salt in Cheddar cheese. One part of pasteurized, separated milk (0.58% fat) was ultrafiltered (55°C, 16.0% protein), another vacuum condensed (12.5% protein) and a third was not concentrated. Cheddar cheese was manufactured using six treatments by standardizing unconcentrated milk to a casein-to-fat ratio of 0.74 with unhomogenized 35% fat cream (C); homogenized (6.9 MPa/3.5 MPa) 35% fat cream (CH); ultrafiltered milk and unhomogenized cream (UF); ultrafiltered milk and homogenized cream (UFH); condensed milk and unhomogenized cream (CM); and condensed milk and homogenized cream (CMH). Treatments C and CH had 3.7% fat and 3.5% protein and the respective values in the remaining treatments were 4.9 and 4.6. Starter (DVS, 7g/kg protein) and rennet (20 ml/100 L for C, CH or 14 ml/100 L for UF, UFH, CM, and CMH) were added. Cooking temperature (°C) was 37 for C and CM, 39 for CH, 36 for UF, and 38 for UFH and CMH. Salting (2.7% by weight of milled curd) was done in three equal portions each with three minutes mixing. (Abstract shortened by UMI.)

ISBN: 0496201891Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese.
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