Persistence of <em>Mucor Miehei</em> Protease in Cheddar Cheese and Pasteurized Whey and it's Effect of Sterile Milk Products
Whey from a commercial cheese plant, taken at draining on five separate days, from cheese made with a Mucor miehei coagulant was cooled within 1 h to 4 C. Portions were adjusted from pH 4.2 to 6.4 at .2 pH intervals and subjected to HTST pasteurization at 73.9, 76.6, and 79.5 C for 25 sec. Milk clot...
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| Format: | Others |
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DigitalCommons@USU
1977
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| Online Access: | https://digitalcommons.usu.edu/etd/5188 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6228&context=etd |