The Resource Development of deep-fried cheese curd (direct acidification) : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Seng Guan Lim

Development of deep-fried cheese curd (direct acidification) : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Seng Guan Lim

Label
Development of deep-fried cheese curd (direct acidification) : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Title
Development of deep-fried cheese curd (direct acidification)
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Statement of responsibility
Seng Guan Lim
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The aim of this project is to develop a process that produces 'squeaky' cheese curds by direct acidification which has a shelf life of 10 days in refrigerated conditions. The cheese curd making process did not involve the use of starter cultures. Direct acidification was used to eliminate issues with variable outcomes that could be due to starter cultures activity and to decrease processing time. Trials were conducted at different pH levels to determine an optimum pH for manufacturing cheese curds--Introduction
Cataloging source
PU
http://library.link/vocab/creatorName
Lim, Seng Guan
Degree
BFoodTech(Hons)
Dissertation year
2013
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Cheese products
  • Deep frying
Label
Development of deep-fried cheese curd (direct acidification) : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Seng Guan Lim
Instantiates
Production
Note
At head of cover title: Massey University. Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Overview ; Introduction ; Cheese curds manufacturing ; Basic cheese manufacture ; Factors affecting cheese manufacture ; Batter and deep-frying ; Yield of cheese curds ; Additives permitted ; Microbiological limits ; Hygiene and sanitation practices ; Preservation techniques ; Rheology ; Squeakiness ; Sensory evaluation ; Chemical analsys ; Conclusion -- Materials and methods -- Results and discussion -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
xiii, 76 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations
Label
Development of deep-fried cheese curd (direct acidification) : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Seng Guan Lim
Production
Note
At head of cover title: Massey University. Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Overview ; Introduction ; Cheese curds manufacturing ; Basic cheese manufacture ; Factors affecting cheese manufacture ; Batter and deep-frying ; Yield of cheese curds ; Additives permitted ; Microbiological limits ; Hygiene and sanitation practices ; Preservation techniques ; Rheology ; Squeakiness ; Sensory evaluation ; Chemical analsys ; Conclusion -- Materials and methods -- Results and discussion -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
xiii, 76 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations

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