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University of Illinois at Urbana-Champaign
Study of the Flavor and Consistency Problem in Cheddar Cheese Made From Buffalo Milk
Abstract
dc:descriptionTwenty-One batches of buffalo and cow milk Cheddar cheese were made. Each batch of curd was further divided into three lots, two of which were treated with fully ripened cheese slurry or food-grade enzymes (FGE) and the third was left untreated. The effect of four different coagulants, five starter cultures and two pasteurization processes on Cheddar cheese body and flavor characteristics was studied. The objective of this study was to identify the conditions which would permit the manufacture of Cheddar cheese from buffalo milk with the typical body and flavor characteristics found in Cheddar cheese made of cow milk.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Al-Fayadh, Mujahid Hamid
Subjects
dc:subject × 1Rights
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
- (UMI)AAI8017910
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/66974