Share

PSYCHROTROPHIC BACTERIA REDUCE CHEESE YIELD.

Author(s) : HICKS C. L.

Type of article: Article

Summary

PSYCHROTROPHIC STRAINS OF BACILLUS AND PSEUDOMONAS THAT DEMONSTRATED BOTH PROTEOLYTIC AND LIPOLYTIC ACTIVITY WERE INCUBATED WITH GRADE A MILK. THE YIELD OF DIRECT-ACID CHEESE MANUFACTURED FROM INOCULATED MILK DECREASED AS PSYCHROTROPHIC INOCULATION LEVEL INCREASED. YIELD REDUCTION RESULTED FROM LIPID AND PROTEIN DEGRADATION, AND ACCOUNTED FOR APPROXIMATELY 45 AND 55% OF THE DRY MATTER LOSS, RESPECTIVELY. CHEESE YIELD STUDIES MUST INVOLVE ASSAYS OF BOTH PROTEIN AND LIPID ON A DRY MATTER BASIS. ACID DEGREE VALUES AND FAT DISAPPEARANCE IN STORED MILK AND TOTAL NITROGEN IN WHEY WERE THE BEST INDICATORS OF REDUCTION IN YIELDS.

Details

  • Original title: PSYCHROTROPHIC BACTERIA REDUCE CHEESE YIELD.
  • Record ID : 1983-2257
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 4
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

Links


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

Indexing