Cheese Flavor Development in Unfiltered Whole Milk Concentrates
The development of cheese flavor in ultrafiltered whole milk retentates was investigated. Acidified (pH 5.7) pasteurized whole milk was concentrated to 21% fat, 17% protein and 41% total solids, and then divided into six lots. Each lot was subdivided into three groups of two samples each. Each group...
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| Format: | Others |
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DigitalCommons@USU
1979
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| Online Access: | https://digitalcommons.usu.edu/etd/5222 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6268&context=etd |