Affiliation:
1. Instituto de Fermentaciones Industriales, C.S.I.C., Juan de la Cierva 3, 28006 Madrid, Spain
Abstract
The influence of acidification with CO2 on starter activity, rennet clotting properties, and cheese yield have been studied. Results obtained with lactic acid-treated milk were compared with those obtained with CO2-treated milks. CO2-treated samples showed lower acidification by starter than lactic acid-treated samples. The higher final pH values found in CO2-treated samples could be attributed to reduced starter metabolic activity. Heat treatments to 60 or 70°C for 30 min did not influence coagulation time by rennet. Acidification produced a decrease of coagulation time, which was more pronounced on samples treated with lactic acid. Cheese yield was influenced by the growth of psychrotrophic bacteria during storage of milk.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
22 articles.
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