APPLICATION OF ULTRAFILTRATION PROCESS FOR MANUFACTURE OF EMMENTAL TYPE CHEESE

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dc.contributor.advisorS.N. Rajakumar
dc.contributor.authorASWATHY V A
dc.date.accessioned2023-06-22T09:24:20Z
dc.date.available2023-06-22T09:24:20Z
dc.date.issued2022-11-11
dc.descriptionSubmitted in partial fulfillment of the requirement for the degree of Master of Technology in Dairy Technologyen_US
dc.description.abstractThe term Pre-cheese refers to the liquid product with similar composition to cheese obtained by ultrafiltration of milk at appropriate conditions. The current study was to standardize the manufacture of Emmental-type cheese observing pre-cheese technology. Based on preliminary trials the range of levels of total solids of skim milk retentate (TS), levels of addition of rennet, starter culture and adjunct culture (P.shermanii) were selected as 26.00-28.00%, 0.005-0.010%, 0.375-0.500%, and 0.00375-0.00500% respectively. Computation of the optimized solution was done using these four variables (TS, rennet, starter culture, and P.shermanii) and four responses consisting of sensory characteristics (Flavour, Body and Texture, Colour and appearance, Overall acceptability) with Central Composite Rotatable Design (CCRD) of Response surface methodology (RSM). The optimum level of the variables was obtained with 84.10% desirability and all the responses fitted well into the quadratic equation with R2 > 0.90. The optimum levels of total solids at 28%, Rennet at 0.010%, starter culture at 0.375% and adjunct culture at 0.005% were selected for the manufacture of Emmental – type cheese from UF skim milk retentate with maximum acceptable sensory attributes. The addition of salt was optimized at 1.00% level. The optimized product was prepared with and without paraffining and the paraffined cheese had a significantly better microbial quality. The non paraffined cheese contained 39.23±0.04% total solids, 45.19±0.05% fat on dry matter basis, 12.16±0.02% protein, 4.48±0.09 % ash, 1.34±0.01% salt, 1.41±0.01% lactic acid and a pH of 4.62±0.02. The paraffined cheese contained 40.67±0.05% total solids, 45.45±0.07% fat on dry matter basis, 12.59±0.04% protein, 4.69±0.02% ash, 1.47±0.01% salt, 1.23±0.01% lactic acid, and a pH of 4.53±0.01. The Cheese thus prepared had adequate eye formation and propionic acid flavour.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810197677
dc.keywordsAPPLICATION OF ULTRAFILTRATION PROCESS FOR MANUFACTURE OF EMMENTAL TYPE CHEESE, ULTRAFILTRATION PROCESS FOR MANUFACTURE OF EMMENTAL TYPE CHEES, Fermentation,General characteristics of Emmental cheese , Composition of Emmental cheese, EMMENTAL CHEESE – HISTORY AND DEFINITION, CHEESE, EMMENTAL CHEESE, Propionibacterium freudenreichii, Starter culture, Ripening and Storage,Rindless blocksen_US
dc.language.isoEnglishen_US
dc.pages134 p.en_US
dc.publisherCOLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSURen_US
dc.research.problemTo optimize the process of manufacture of Emmental-Type cheese exclusively from ultrafiltered milk retentate, To evaluate the Physico-chemical and sensory properties of the Emmental Type cheese, To study the changes during ripening of the Emmental-Type cheese.en_US
dc.subDairy Technologyen_US
dc.themeULTRAFILTRATION PROCESS FOR MANUFACTURE OF EMMENTAL TYPE CHEESEen_US
dc.these.typeM.Tech.en_US
dc.titleAPPLICATION OF ULTRAFILTRATION PROCESS FOR MANUFACTURE OF EMMENTAL TYPE CHEESEen_US
dc.typeThesisen_US
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