Improving Fat Retention and Texture in Low-Moisture Cheese Manufactured from Ultrafiltered Milk
Three serious problems have been experienced in the manufacture of low moisture cheese using ultrafiltration (UF)- high fat-loss, excessive moisture retention, and poor cheese texture. In this work the causes of these problems were identified, and means of overcoming them were developed. Coagulation...
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| Format: | Others |
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DigitalCommons@USU
1998
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| Online Access: | https://digitalcommons.usu.edu/etd/5453 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6510&context=etd |