Author:
Perry K. D.,McGillivray W. A.
Abstract
SummaryA relatively simple method is described for the manufacture of Cheddar cheese under controlled bacteriological conditions. This method is shown to give the required degree of asepsis and to permit the manufacture of cheeses of uniform and normal composition.The composition, bacteriology and flavour of 28 ‘aseptic’ cheeses and of 18 ‘nonaseptic’ control cheeses made by this method are discussed. Thirty-nine of these cheeses were made using singly 3 strains of Streptococcus cremoris and 2 strains of Str. lactis as starter and 7 were made using gluconic acid lactone in place of starter. The effect of inoculating the milk with a strain (25·2) of ‘Lactobacillus plantarumcasei’ and a strain (L1) of micrococcus was also investigated.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
28 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献