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Making Cheddar cheese on a small scale under controlled bacteriological conditions

Published online by Cambridge University Press:  01 June 2009

L. A. Mabbitt ,
Helen R. Chapman  and
M. Elisabeth Sharpe
L. A. Mabbitt
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Helen R. Chapman
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Extract

A cover for a 40 gal. cheese vat has been specially designed to allow cheese to be made under conditions which prevent the entry of micro-organisms into the vat from the dairy environment. The technique employed is described. Using milk free from lactobacilli it has been possible to make Cheddar cheese in which no lactobacilli grew during the ripening period. An assessment of the role of these and other micro-organisms in cheese ripening should now be possible.

The technique should also be of help in other cheese investigations where control of the microflora is desired.

Type
Original Articles
Information
Journal of Dairy Research , Volume 26 , Issue 2 , June 1959 , pp. 105 - 112
Copyright
Copyright © Proprietors of Journal of Dairy Research 1959

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References

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