Date of this Version
Thesis (M.S.)—University of Nebraska—Lincoln, 1963. Department of Dairy Science.
The purpose of this study was to determine if a manufacturing procedure for making a good quality Kasar type cheese from pasteurized milk could be developed.
Since pasteurized milk was to be used in the study the addition of starter cultures and enzyme preparations to replace the natural flora and lipolytic enzyme preparations to replace the natural flora and lipolytic enzyme systems of raw milk was considered to be necessary. This involved a comparison of the effect of different starter cultures as well as the effect of different lipolytic enzyme preparations used in varying amounts. Hydrogen peroxide treatment of milk for Cheddar cheese manufacture is now recognized in the United States. The use of hydrogen facilities for heating milk for pasteurization and cooling it thereafter are not available for the cheese factories.
The use of hydrogen-peroxide treatment of the milk in place of pasteurization will be investigated.
Advisor: L. K. Crowe