• Home page
  • Publications

  • EFFECT OF NON-SALTING OF CHEDDAR CHEESE MADE WI...

EFFECT OF NON-SALTING OF CHEDDAR CHEESE MADE WITH INDUCED STARTER FAILURE ON GROWTH OF CLOSTRIDIA AND KEEPING QUALITY OF PROCESSED CHEESE.

Author(s) : IBRAHIM G. F.

Type of article: Article

Summary

BATCHES OF PASTEURIZED MILK INOCULATED WITH SPORES OF CLOSTRIDIUM SPOROGENES, C. PERFRINGENS, C. BUTYRICUM AND C. TYROBUTYRICUM WERE USED TO PRODUCE CHEDDAR CHEESE WITHOUT STARTER ACTIVITY. AT THE END OF CHEDDARING, HALF THE CURD WAS SALTED. THE CHEESE WAS STORED FOR 6 WEEKS AT BOTH 284 AND 277 K (11 AND 4 DEG C) THEN PROCESSED. SAMPLES OF EACH BATCH OF PROCESSED CHEESE WERE MAINTAINED AT ROOM TEMPERATURE AND AT 310 K (37 DEG C) FOR AT LEAST 10 MONTHS. NO APPRECIABLE DIFFERENCE WAS OBSERVED IN GROWTH RATE OF CLOSTRIDIA IN BOTH SALTED AND UNSALTED CHEESE. RESULTS WERE COMPATIBLE WITH RESULTS PUBLISHED PREVIOUSLY REGARDING OMISSION OF SALTING OF LOW ACID CHEDDAR CHEESE WITH THE OBJECT OF RETARDING STAPHYLOCOCCUS AUREUS GROWTH AND ENTEROTOXIN PRODUCTION.

Details

  • Original title: EFFECT OF NON-SALTING OF CHEDDAR CHEESE MADE WITH INDUCED STARTER FAILURE ON GROWTH OF CLOSTRIDIA AND KEEPING QUALITY OF PROCESSED CHEESE.
  • Record ID : 1983-0198
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 4
  • Publication date: 1982
  • Available in the IIR library

Links


See other articles in this issue (3)
See the source