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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Bibliographic Details
Main Author: Durrant, Norman William
Other Authors: Dairy Technology
Format: Others
Language:en_US
Published: Virginia Polytechnic Institute 2015
Subjects:
Online Access:http://hdl.handle.net/10919/53034