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602. Experiments in cheesemaking without starter

Published online by Cambridge University Press:  01 June 2009

L. A. Mabbitt ,
Helen R. Chapman  and
N. J. Berridge
L. A. Mabbitt
Affiliation:
National Institute for Research in Dairying, University of Reading
Helen R. Chapman
Affiliation:
National Institute for Research in Dairying, University of Reading
N. J. Berridge
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Cheese has been successfully made from raw and pasteurized milk by a process similar to that employed for Cheddar or Cheshire-type cheese but omitting the starter inoculum.

In the preferred method gluconic acid lactone was used as the acidifying agent during the setting of the curd and after milling.

The flavour of the best products was acceptable to a number of people not necessarily experienced in cheese-tasting, but it was different from that of normal Cheddar.

No improvement in flavour was achieved by inoculation of the cheese milk with a strain of L. casei and L. brevis.

Further detailed investigation is needed to perfect the process and to determine whether its use in industry is justified or desirable.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 3 , October 1955 , pp. 365 - 373
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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References

REFERENCES

(1)Van Slyke, L. L. & Publow, C. A. (1921). The Science and Practice of Cheesemaking, p. 63. New York: Orange Judd Co.Google Scholar
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(5)Sharpe, M. E. (1955). J. Dairy Res. 22, 374.CrossRefGoogle Scholar