Share

The effect of carbonation of milk on the yield and quality of Cheddar cheese.

Author(s) : MCCARNEY T. A., MULLAN W. M. A., ROWE M. T.

Summary

Levels of psychrotrophic bacteria in milk were found to be correlated to cheese quality and yield. Carbonation of milk prior to storage extended the time taken for psychrotrophs to reach 1 million CFU/ml by up to 1.5 days. There was no significant effect on cheese yield but cheese produced from CO2-treated milk was of better quality.

Details

  • Original title: The effect of carbonation of milk on the yield and quality of Cheddar cheese.
  • Record ID : 1995-0334
  • Languages: English
  • Publication date: 1993/04
  • Source: Source: FIL-IDF, Proc. Semin., Cork, IE
    302-308; 4 fig.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing