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...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
Virginia Polytechnic Institute
2015
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10919/53034 |