An Evaluation of Heat Treatment and Ultrafiltration of Skim Milk for Increasing Cottage Cheese Yields
The study involves two different approaches to increasing cottage cheese yields by the inclusion of whey proteins in the curd. They were the use of high heat treated skim milk and ultrafiltered skim milk retentates for cottage cheese making. Increasing the pasteurization temperature of skim milk fro...
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| Format: | Others |
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DigitalCommons@USU
1979
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| Online Access: | https://digitalcommons.usu.edu/etd/5099 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6145&context=etd |