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MATURATION AND QUALITY OF CHEDDAR CHEESE FROM THERMIZED, COLD STORED MILK.

Author(s) : JOHNSTON D. E.

Type of article: Article

Summary

THERE WERE NO OUTSTANDING DIFFERENCES IN THE MICROBIOLOGICAL QUALITY OF CHEESES PREPARED FROM UNTHERMISED MILK AND THOSE PREPARED FROM THERMISED MILK. INCREASED MATURATION TIME GENERALLY RESULTED IN A DECLINE IN MICROBIAL NUMBERS. WHEN GRADED AT 14 WEEKS ALL THERMISED MILK CHEESE GRADED NORMALLY. UNTHERMISED MILK CHEESES GRADED NORMALLY AT 14 WEEKS AFTER 2 DAYS STORAGE BUT HAD LOWER SCORES AFTER 3 DAYS STORAGE. THIS WAS LARGELY DUE TO FAT BREAKDOWN (MEASURED AS ACID DEGREE VALUE) WHICH WAS TWICE THE CONTROL LEVEL. THE EFFECT WAS MORE MARKED WITH INCREASING DURATION OF MILK STORAGE BEFORE MANUFACTURE AND INCREASED AS MATURATION PROGRESSED. G.R.S.

Details

  • Original title: MATURATION AND QUALITY OF CHEDDAR CHEESE FROM THERMIZED, COLD STORED MILK.
  • Record ID : 1989-0204
  • Languages: English
  • Source: Milchwissenschaft - vol. 43 - n. 4
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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