Manufacture of Cottage Cheese Utilizing a pH-controlled, Whey-based Lactic Culture
Eleven strains of lactic cultures were used to determine their effectiveness in different bulk culture media for the manufacture of Cottage cheese. The acid phosphate-treated whey-based medium (APWM) made from Cottage cheese whey was found to be as effective as sweet phosphate-treated whey-based med...
Main Author: | |
---|---|
Format: | Others |
Published: |
DigitalCommons@USU
1975
|
Subjects: | |
Online Access: | https://digitalcommons.usu.edu/etd/5154 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6196&context=etd |