INFLUENCE OF ACID RELATED MANUFACTURING PRACTICES ON PROPERTIES OF COTTAGE CHEESE CURD

Journal of Food Science

Volumn 45, Issue 4, 1980, Pages 794-797

  PERRY, CONNIE A ^b   CARROAD, PAUL A ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985278809     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1980.tb07451.x     Document Type: Article

References (17)

1. Jnfluence of cooking procedures on properties of cottage cheese curd
2. Culture identity and selection. Symposium on lactic starter cultures
3. Manufacturing top‐quality cottage cheese
4. Multiple range and multiple F‐tests
5. Relations among manufacturing procedures and properties of cottage cheese
6. Reduced washing of cottage cheese and increased recovery of whey solids
7. Effects of lactic‐streptococcal agglutinins in milk on curd formation and manufacture of cottage cheese
8. Factors affecting the PH of skim milk coagulation by lactic cultures
9. Direct acidification methods for making cultured milk products
10. Applications of the Pro‐milk MK2
11. Instrument for texture of small curd cottage cheese and comparison to sensory evaluation
12. Yields of cottage cheese made with cultures and direct acidification
13. Influence of heat treatment and methods of acidification of milk on manufacture and properties of cottage cheese curd