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...
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| Format: | Others |
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DigitalCommons@USU
1975
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| Online Access: | https://digitalcommons.usu.edu/etd/5154 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6196&context=etd |