Coverart for item
The Resource Shelf-life study of starter cultures used to make camembert and quark cheeses : a project report presented in partial fulfilment of the Bachelor of Food Technology at Massey University, Emily McCormack

Shelf-life study of starter cultures used to make camembert and quark cheeses : a project report presented in partial fulfilment of the Bachelor of Food Technology at Massey University, Emily McCormack

Label
Shelf-life study of starter cultures used to make camembert and quark cheeses : a project report presented in partial fulfilment of the Bachelor of Food Technology at Massey University
Title
Shelf-life study of starter cultures used to make camembert and quark cheeses
Title remainder
a project report presented in partial fulfilment of the Bachelor of Food Technology at Massey University
Statement of responsibility
Emily McCormack
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
A company currently store their freeze-dried starter cultures below -18°C. They wish to obtain information about storing the cultures at higher temperatures at hgher temperatures. Therefore the aim of the current work is to determine if the starter cultures used to produce specialist cheeses could be stored at 20 and 37°C. The project was divided into three main aspects: starter culture screening; cheese production; and cheese characterisation--Executive summary
Cataloging source
UW1
http://library.link/vocab/creatorName
McCormack, Emily
Degree
BFoodTech(Hons)
Dissertation year
2011
Granting institution
Massey University, Albany,
Illustrations
  • illustrations
  • forms
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Massey University
http://library.link/vocab/subjectName
  • Food
  • Coagulants
  • Cheesemaking
  • Cheese
Label
Shelf-life study of starter cultures used to make camembert and quark cheeses : a project report presented in partial fulfilment of the Bachelor of Food Technology at Massey University, Emily McCormack
Instantiates
Publication
Note
College of Sciences food technology project--Cover
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdscarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Introduction ; Cheese varieties ; Cheese making process. Milk ; Rennet and coagulants ; Starter cultures ; Methods of estimating shelf life ; Cheese flavour development ; Cheese texture development ; Conclusion -- Materials and methods. Screening of starter cultures ; Cheese preparation ; Cheese characterisation ; Sensory characterisation of produced cheese -- Results. Screening of starter cultures ; Starter culture colour measurements ; Predicted shelf life ; Producing cheese results ; Cheese characterisation results ; Cheese sensory characterisation -- Discussion. Starter culture screening and shelf life ; Cheese making and characterisation -- Conclusions and recommendations
Dimensions
30 cm
Extent
viii, 81 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Shelf-life study of starter cultures used to make camembert and quark cheeses : a project report presented in partial fulfilment of the Bachelor of Food Technology at Massey University, Emily McCormack
Publication
Note
College of Sciences food technology project--Cover
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdscarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Introduction ; Cheese varieties ; Cheese making process. Milk ; Rennet and coagulants ; Starter cultures ; Methods of estimating shelf life ; Cheese flavour development ; Cheese texture development ; Conclusion -- Materials and methods. Screening of starter cultures ; Cheese preparation ; Cheese characterisation ; Sensory characterisation of produced cheese -- Results. Screening of starter cultures ; Starter culture colour measurements ; Predicted shelf life ; Producing cheese results ; Cheese characterisation results ; Cheese sensory characterisation -- Discussion. Starter culture screening and shelf life ; Cheese making and characterisation -- Conclusions and recommendations
Dimensions
30 cm
Extent
viii, 81 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

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