Author:
McDowall F. H.,Whelan L. A.
Abstract
It is well known that the quantity of salt added to Cheddar cheese curd has an important influence on the quality and rate of ripening of the resultant cheese. The character of the cheese body is, indeed, dependent to a large extent on the rate of salting. An investigation of the salt content of cheeses of tender body, normal body, and harsh body showed that the percentage concentration of salt in the moisture in cheese of normal body in general did not exceed 5·5 per cent. (1).
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Reference4 articles.
1. (2) Riddet , Mcdowall and Valentine (1933). N.Z. Department of Scientific and Industrial Research Bull. No. 38: Dairy Research Institute (N.Z.) Publication, No. 33.
2. (1) Riddet , Valentine , Mcdowall and Whelan (1932). N.Z. Department of Scientific and Industrial Research Bull. No. 37: Dairy Research Institute (N.Z.) Publication, No. 32, p. 13.
3. 19. The Influence of other Bacteria on the Production of Acid by Lactic Streptococci in Milk
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