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Relevant bibliographies by topics / Cottage cheese / Dissertations / Theses

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Dissertations / Theses on the topic 'Cottage cheese'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Maniar, Amruta. "Use of modified atmosphere technology to maintain quality of direct-set cottage cheese." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-10102009-020046/.

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2

Ocampo-Garcia, Jorge Ricardo. "Cottage Cheese from Ultrafiltered Skimmilk by Direct Acidification." DigitalCommons@USU, 1987. https://digitalcommons.usu.edu/etd/5344.

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Pasteurized skimmilk at 4°C was acidified to pH 5.8 with 85.5% phosphoric acid (136g H3Po4;100 kg skimmilk), then warmed to 54°C and ultrafiltered to a protein concentration 9.1 ± 0.2%. The retentate was heated to 76.5°C for 16 s then cooled to 2°C. Phosphoric acid (85.5%) was added at a rate of 3.41g per kg retentate. The acidified retentate was slowly warmed to 29.5 °C (3°C/5 min) when the pH was checked. The pH at this point was no lower than 5.4. Heating was continued until a temperature of 32.2°C was reached. Glucono delta lactone was added to the retentate (17.6 g/kg retentate) and left

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3

Stoddard, Gary W. "Effect of Proteolytic Activity of Streptococcus cremoris on Cottage Cheese Yield." DigitalCommons@USU, 1985. https://digitalcommons.usu.edu/etd/5304.

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Using proteinase negative variants of Streptococcus cremoris UC310 or UC320 to manufacture cottage cheese, theoretical yields were increased 1 .97% and 1 .56% respectively when compared to the theoretical yields of the proteinase positive parents. Yield differences were strain dependant and differences between positive and negative variants were not manifest with strains of UC73 and UC97. It was necessary to produce bulk culture using pH control and to add sufficient nitrogenous stimulant to provide carry-over stimulant into the cheese milk. All cultures examined developed normally even when t

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4

Tung, Rita Y. Y. "The Effect of Ultrafiltration on Protein Quality of Skimmilk and Cottage Cheese." DigitalCommons@USU, 1987. https://digitalcommons.usu.edu/etd/5346.

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Protein quality in freeze-dried skimmilk (SM), regular cottage cheese (RCC), retentate (Ret) and cottage cheese made from ultrafiltrated skimmilk (UFCC) were evaluated by chemical (amino acid score) and biological methods. Biological evaluation was at 5, 8 and 11% protein level in growing rats by measuring biological value (BV), net protein utilization (NPU) and nitrogen efficiency for growth (NEG) over a 14-day period. A 28-day protein efficiency ratio (PER) was determined on the same products at 10% protein level. Effects of added lactose on PER of retentate, regular and UFCC were also evalu

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5

Boikhutso, Jane Motladi. "Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese." Diss., University of Pretoria, 2010. http://hdl.handle.net/2263/26061.

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Two novel strawberry cottage cheese desserts were developed in this study and evaluated regarding their microbiological, physico-chemical and sensory characteristics. The purpose of the study was to develop cottage cheese desserts, both full-fat (FFCCD) and skim milk (SMCCD) from fresh cottage cheese. Four formulations were made by adding fruit pulp to the cottage cheese. These were; treatment 1 = 0 % fruit pulp, treatment 2 = 10 % fruit pulp, treatment 3 = 20 % fruit pulp and treatment 4 = 30 % fruit pulp. All of the four treatments were found to be acceptable by a consumer panel and preferen

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6

Raynes, Ronald Michael. "Influence of Process Parameters in the Manufacture of Cottage Cheese Curd from Ultrafiltered Skim Milk." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/5391.

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A processing procedure for the manufacture of directly acidified cottage cheese curd from 16% total solids ultrafiltered retentate was developed. The effects of preacidification of skim milk before ultrafiltration and heat treatment of retentate were investigated to improve the functional and sensory qualities of retentate curd. Retentate directly acidified with phosphoric acid and glucono-delta-lactone to pH 4.7 formed a dense, rubbery curd that could not be handled well in a vat. A heat treatment of 71.1°C for 30 min applied to the retentate resulted in a curd with acceptable handling proper

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7

Mariba, Onneile Jacqueline. "The impact of the combined lactoperoxidase and pasteurisation treatment on the safety of goat milk and cottage cheese." Pretoria : [s.n.], 2006. http://upetd.up.ac.za/thesis/available/etd-09192007-164730.

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8

Paródia, Carline Gass. "DESENVOLVIMENTO DE QUEIJO COTTAGE SIMBIÓTICO." Universidade Federal de Santa Maria, 2010. http://repositorio.ufsm.br/handle/1/5687.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The growing popularity of functional foods, has promoted advances in the research of new products, specially in the dairy industry. The objective of this study was to evaluate the influence of different levels of fat and inulin on the physicochemical and sensorial characteristics, instrumental color and texture, and viability of probiotic cultures of cottage cheese with the addition of Streptococcus termophilus, Lactobacillus acidophilus La - 5 and Bifidobacterium Bb 12, during storage for 21 days at 4 ± 1 °C. Twelve treatments o

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9

Barrantes, Lizette D. "Effect of Nanofiltration on The Composition of Cottage Cheese Whey and Its Use in Ice Cream /." The Ohio State University, 1995. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487929230742481.

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10

Hylander, AnnaKarin, and Elin Rydenbäck. "KESO - en allmän benämning för produkten cottage cheese : Vilka för- och nackdelar uppstår för innehavaren när dess varumärke blir en allmän benämning för en produktkategori?" Thesis, Uppsala University, Department of Business Studies, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-106950.

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<p>Syftet med denna uppsats är att beskriva för- och nackdelar som uppstår för en varumärkesinnehavare då dennes varumärke, utav konsumenter, har kommit att uppfattas som en allmän benämning av en produktkategori. Även orsaker till fenomenet samt förebyggande åtgärder kommer att beröras. Ämnet är inte belyst i större utsträckning, varken inom teori eller i praktik. Syftet besvarades med hjälp av att studera Arla Foods varumärke KESO® som i uppsatsen konstateras vara en allmän benämning för produkten cottage cheese. Teori kring varumärken generellt samt ämnesspecifik teori sammanställdes för at

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11

Puspitasari, Ni Luh. "Calcium fortification of cottage cheese." 1990. http://catalog.hathitrust.org/api/volumes/oclc/23104239.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1990.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 66-83).

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12

Cheung, Kuen. "Evaluation of commercial practices to enhance the shelf-life of cottage cheese." Thesis, 1993. http://hdl.handle.net/1957/35626.

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13

Scott, Timothy Charles. "Hydrolysis of lactose in permeate from the ultrafiltration of cottage cheese whey using immobilized beta-galsctosidase." 1985. http://catalog.hathitrust.org/api/volumes/oclc/12136891.html.

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Thesis (Ph. D.)--University of Wisconsin--Madison, 1985.<br>Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 366-372).

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14

SHI, YA-XIN, and 施雃馨. "Studies on the partial substitution of soymilk for skim milk to make imitation Cottage cheese." Thesis, 1991. http://ndltd.ncl.edu.tw/handle/61340989408685182209.

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15

Mariba, Onneile Jacqueline. "The impact of the combined lactoperoxidase and pasteurisation treatment on the safety of goat milk and cottage cheese." Diss., 2007. http://hdl.handle.net/2263/28043.

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This study investigated the effect of the Lactoperoxidase system (LPS) alone and in combination with pasteurisation, on the growth of Listeria monocytogenes (LM) ATTC 7644 in goat milk and goat milk cottage cheese during a shelf life of 10 days at 4 °C. Goat milk was inoculated with LM ATTC 7644 and divided into two samples, one the control and Lactoperoxidase (LP) was activated in the other sample. Both the control and LP activated samples were kept at ambient temperature for 6h. After 6h the control and LP activated samples were again divided into two and one of the respective samples was pa

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16

Reykdal, Olafur. "Soluble, dialyzable and ionic calcium in milk, spinach and calcium fortified cottage cheese with correlation to bioassay." 1990. http://catalog.hathitrust.org/api/volumes/oclc/23612631.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1990.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 100-112).

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17

Khouja, Dora. "Tools to develop dairy ingredients: bioactive and preservative purposes." Master's thesis, 2019. http://hdl.handle.net/10198/23477.

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Mestrado de dupla diplomação com a Université Libre de Tunis<br>High cholesterol levels are a major concern these days due to the serious illnesses associated with this problem. Interesting progress has been made to overcome this situation and decrease the absorption of cholesterol by the body, including the incorporation of phytosterols in foods that can compete with cholesterol and decrease its absorption due to the structural similarity between the cholesterol and phytosterols. Mycosterols have been studied for the same purpose, particularly Ergosterol, which has already been shown to be mo

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