Some Factors Affecting the Body and Texture of Direct Acid Cottage Cheese
Four lots of Cottage cheese were made from the same pasteurized skimmilk; three lots by a direct acid procedure, and a fourth control lot by a conventional culture method. Direct acid curd was formed by cooling the skimmilk to 4C, acidifying to pH 4.6 with concentrated HCl, and warming by electrical...
| Main Author: | |
|---|---|
| Format: | Others |
| Published: |
DigitalCommons@USU
1973
|
| Subjects: | |
| Online Access: | https://digitalcommons.usu.edu/etd/5128 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6169&context=etd |