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Thesis - University Access Only
Master of Science (MS)
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
Includes bibliographical references (pages 35-44)
Number of Pages
South Dakota State University
In Copyright - Non-Commercial Use Permitted
Metzger, Lloyd E., "Application of Cream Homogenization in the Manufacture of Reduced Fat Cheddar Cheese" (1994). Electronic Theses and Dissertations. 1539.