A Comparison of Three Methods of Pasteurizing Milk for Cheddar Cheese-Making

Autor:	Paul S. Prickett, Walter V. Price
Rok vydání:	1928
Předmět:	Chemistry food and beverages Pasteurization Hydrochloric acid bacterial infections and mycoses complex mixtures humanities law.invention chemistry.chemical_compound law parasitic diseases Genetics Animal Science and Zoology Rennet Food science Food Science
Zdroj:	Journal of Dairy Science. 11:69-78
ISSN:	0022-0302
DOI:	10.3168/jds.s0022-0302(28)93615-2
Popis:	Summary 1. Milk pasteurized by any of the three heat treatments described produced higher scoring cheese than identical milk not pasteurized. 2. No calcium chloride or hydrochloric acid was necessary to stimulate rennet coagulation. 3. The Flash method of pasteurizing was not so effective as the other heat treatments. 4. The yield of cheese from pasteurized milk was increased from 2.5 to 4 per cent in excess of the yield obtained from identical milk not pasteurized, due to the retention of more moisture.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::afe0e8c0440874d6c8ee560412667994 https://doi.org/10.3168/jds.s0022-0302(28)93615-2 Zobrazit plný text záznamu