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Document Type

Thesis - University Access Only

Award Date

1994

Degree Name

Master of Science (MS)

Department

Dairy Science

First Advisor

Vikram Mistry

Abstract

The objective of this research was to evaluate homogenization of cream for the production of reduced fat Cheddar cheese using the following criteria: a) cheese making characteristics, b) composition and cheese yield, c) composition of whey and losses of solids to whey, d) ripening characteristics via sensory evaluation, e) rheological analysis, and f) scanning electron microscopy.

Library of Congress Subject Headings

Cheddar cheese
Milkfat
Homogenized milk
Cream

Description

Includes bibliographical references (pages 35-44)

Format

application/pdf

Number of Pages

73

Publisher

South Dakota State University

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