Back to results
South Dakota State University
Application of Cream Homogenization in the Manufacture of Reduced Fat Cheddar Cheese
Abstract
dc:description.abstract<p>The objective of this research was to evaluate homogenization of cream for the production of reduced fat Cheddar cheese using the following criteria: a) cheese making characteristics, b) composition and cheese yield, c) composition of whey and losses of solids to whey, d) ripening characteristics via sensory evaluation, e) rheological analysis, and f) scanning electron microscopy.</p>
Degree
thesis:*- Name thesis:degree_name
- Master of Science (MS)
- Level thesis:degree_level
- Thesis - University Access Only
- Discipline thesis:degree_discipline
- Dairy Science
- Year dc:date.available
- 1994
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Metzger, Lloyd E.
- Contributors dc:contributor
-
- Vikram Mistry
Subjects
dc:subject × 1Rights
dc:rights- Statement dc:rights
-
- <p>In Copyright - Non-Commercial Use Permitted<br /><a href="http://rightsstatements.org/vocab/InC-NC/1.0/">http://rightsstatements.org/vocab/InC-NC/1.0/</a></p>
- Language dc:language
- en
Identifiers
dc:identifier.*- Repository record dc:identifier
- https://openprairie.sdstate.edu/etd/1539
- OAI identifier oai:identifier
- oai:openprairie.sdstate.edu:etd-2528