Effect of Casein/Fat Ratio on Milk Fat Recovery in Cheddar Cheese
Cheddar cheese was made by the traditional 4.5-h method from three experimental lots of milk, each standardized to casein/fat ratios of approximately 0.64, 0.67 and 0.70. The effect of casein/fat ratio on milk fat recovery was determined. The effects of milk composition on curd firmness at cutting,...
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| Format: | Others |
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DigitalCommons@USU
1984
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| Online Access: | https://digitalcommons.usu.edu/etd/5324 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6374&context=etd |