Effect of Enzyme Treatment and Ultrafiltration on the Quality of Lowfat Cheddar Cheese

@inproceedings{Mcgregor1990EffectOE,
  title={Effect of Enzyme Treatment and Ultrafiltration on the Quality of Lowfat Cheddar Cheese},
  author={John U. Mcgregor and Charles H. White},
  year={1990}
}
Abstract Lowfat Cheddar cheese was manufactured by conventional cheese making procedures using lowfat milk (1.8% fat), lowfat milk concentrated to five times by UF, lowfat milk plus a flavor-enhancing enzyme, or UF lowfat milk concentrated to five times plus a flavor-enhancing enzyme. A full fat (3.5%) control cheese was also manufactured. Concentration was by a commercially available hollow fiber UF unit after preacidification to pH 6.25 and diafiltration to 65% of original milk volume. The… CONTINUE READING

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