東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Reduction of salt (sodium chloride) ...

Nair, Sithara Sivasankaran.

Linked to FindBook

Google Book

Amazon

博客來

Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese./
Author:	Nair, Sithara Sivasankaran.
Description:	67 p.
Notes:	Source: Masters Abstracts International, Volume: 41-06, page: 1650.
Contained By:	Masters Abstracts International41-06.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1415402
ISBN:	0496201891

Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese.
Nair, Sithara Sivasankaran.

Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese. - 67 p.

Source: Masters Abstracts International, Volume: 41-06, page: 1650.

Thesis (M.S.)--South Dakota State University, 2003.

The objective of this study was to evaluate the effects of various cheese making technologies, i.e., homogenization of cream, ultrafiltration and vacuum condensing of milk, on the retention of salt in Cheddar cheese. One part of pasteurized, separated milk (0.58% fat) was ultrafiltered (55°C, 16.0% protein), another vacuum condensed (12.5% protein) and a third was not concentrated. Cheddar cheese was manufactured using six treatments by standardizing unconcentrated milk to a casein-to-fat ratio of 0.74 with unhomogenized 35% fat cream (C); homogenized (6.9 MPa/3.5 MPa) 35% fat cream (CH); ultrafiltered milk and unhomogenized cream (UF); ultrafiltered milk and homogenized cream (UFH); condensed milk and unhomogenized cream (CM); and condensed milk and homogenized cream (CMH). Treatments C and CH had 3.7% fat and 3.5% protein and the respective values in the remaining treatments were 4.9 and 4.6. Starter (DVS, 7g/kg protein) and rennet (20 ml/100 L for C, CH or 14 ml/100 L for UF, UFH, CM, and CMH) were added. Cooking temperature (°C) was 37 for C and CM, 39 for CH, 36 for UF, and 38 for UFH and CMH. Salting (2.7% by weight of milled curd) was done in three equal portions each with three minutes mixing. (Abstract shortened by UMI.)

ISBN: 0496201891Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese.
LDR:02112nmm 2200265 4500 001 1845683
005 20051101072045.5
008 130614s2003 eng d
020 $a 0496201891
035 $a (UnM)AAI1415402
035 $a AAI1415402
040 $a UnM $c UnM
100 1 $a Nair, Sithara Sivasankaran. $3 1933830
245 1 0 $a Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese.
300 $a 67 p.
500 $a Source: Masters Abstracts International, Volume: 41-06, page: 1650.
500 $a Adviser: Vikram V. Mistry.
502 $a Thesis (M.S.)--South Dakota State University, 2003.
520 $a The objective of this study was to evaluate the effects of various cheese making technologies, i.e., homogenization of cream, ultrafiltration and vacuum condensing of milk, on the retention of salt in Cheddar cheese. One part of pasteurized, separated milk (0.58% fat) was ultrafiltered (55°C, 16.0% protein), another vacuum condensed (12.5% protein) and a third was not concentrated. Cheddar cheese was manufactured using six treatments by standardizing unconcentrated milk to a casein-to-fat ratio of 0.74 with unhomogenized 35% fat cream (C); homogenized (6.9 MPa/3.5 MPa) 35% fat cream (CH); ultrafiltered milk and unhomogenized cream (UF); ultrafiltered milk and homogenized cream (UFH); condensed milk and unhomogenized cream (CM); and condensed milk and homogenized cream (CMH). Treatments C and CH had 3.7% fat and 3.5% protein and the respective values in the remaining treatments were 4.9 and 4.6. Starter (DVS, 7g/kg protein) and rennet (20 ml/100 L for C, CH or 14 ml/100 L for UF, UFH, CM, and CMH) were added. Cooking temperature (°C) was 37 for C and CM, 39 for CH, 36 for UF, and 38 for UFH and CMH. Salting (2.7% by weight of milled curd) was done in three equal portions each with three minutes mixing. (Abstract shortened by UMI.)
590 $a School code: 0205.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a South Dakota State University. $3 1019395
773 0 $t Masters Abstracts International $g 41-06.
790 1 0 $a Mistry, Vikram V., $e advisor
790 $a 0205
791 $a M.S.
792 $a 2003
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1415402