Manufacture of Monterey Cheese From Preacidified Milk
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...
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| Format: | Others |
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DigitalCommons@USU
1974
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| Online Access: | https://digitalcommons.usu.edu/etd/5141 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6184&context=etd |