Off-campus South Dakota State University users: To download campus access theses, please use the following link to log into our proxy server with your South Dakota State University ID and password.
Non-South Dakota State University users: Please talk to your librarian about requesting this thesis through interlibrary loan.
Document Type
Thesis - University Access Only
Award Date
1994
Degree Name
Master of Science (MS)
Department / School
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
Rights
In Copyright - Non-Commercial Use Permitted
http://rightsstatements.org/vocab/InC-NC/1.0/
Recommended Citation
Metzger, Lloyd E., "Application of Cream Homogenization in the Manufacture of Reduced Fat Cheddar Cheese" (1994). Electronic Theses and Dissertations. 1539.
https://openprairie.sdstate.edu/etd/1539