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Title: A study of the use of coagulants in cheddar cheese making
Author: Al-Obaidi, Ghazi Younis
ISNI:       0000 0001 3407 7071
Awarding Body: University of Glasgow
Current Institution: University of Glasgow
Date of Award: 1980
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The aim of this work was to study the properties of different coagulants, and to find the effect of their use on the yield and quality of Cheddar cheese. Different coagulants were found to have different clotting and proteolytic activities. Calf rennet was found to possess the best ratio of clotting activity to proteolytic activity, and other coagulants i.e., Mucor miehei rennet, a 1:1 mixture of calf rennet and porcine pepsin, and porcine pepsin had different ratios of clotting activity to proteolytic activity from that of calf rennet. It is considered that despite differences between coagulants the ratios of clotting activity to proteolytic activity of the coagulants mentioned above are of an acceptable level for Cheddar cheese production. The clotting activity of the above coagulants was found to be affected in different ways by different levels of milk temperature and pH. Different levels of calcium in milk were found to have a smaller effect on clotting activity than different levels in the temperature and pH of milk. The hydrolysis of lactose in the milk was found to have no effect on the clotting activity of calf rennet.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Food technology & food microbiology