The effect of increasing the serum protein content of cottage curd on quality and yield
When rennet type cottage curd was made from cheese milk pasteurized at 143°F. for 30 min. the heat labile serum proteins remained with the whey and represented a loss of approximately 15% of the total cheese milk protein. However, when higher heat treatments than pasteurization were applied, up to 6...
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Format: | Others |
Language: | en_US |
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Virginia Polytechnic Institute
2015
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Online Access: | http://hdl.handle.net/10919/53034 |