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

Resource Information

The work 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 represents a distinct intellectual or artistic creation found in Massey University Library, University of New Zealand. This resource is a combination of several types including: Work, Language Material, Books.

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 remainder

a project report presented in partial fulfilment of the Bachelor of Food Technology at Massey University

Statement of responsibility

Emily McCormack

Creator

• McCormack, Emily

Contributor

• Massey University

Author

• McCormack, Emily

Degree granting institution

• Massey University

Subject

• Coagulants -- Testing
• Food -- Shelf-life dating
• Cheese -- Varieties
• Cheesemaking

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

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