Accounting for Milk Protein in Equivalents by Dye Binding Analysis of Cheese and Whey
Each of thirteen lots of Cheddar cheese was made from 430 lb. of milk, and the protein recovered in the cheese and whey was compared with that in the original milk. Protein determinations on the milk, cheese and whey were made by an acid orange 12 dye binding test, and by Kjeldahl analysis. Similarl...
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| Format: | Others |
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DigitalCommons@USU
1969
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| Online Access: | https://digitalcommons.usu.edu/etd/4854 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5883&context=etd |