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602. Experiments in cheesemaking without starter

  • L. A. Mabbitt (a1), Helen R. Chapman (a1) and N. J. Berridge (a1)

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.

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References

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(1)Van Slyke, L. L. & Publow, C. A. (1921). The Science and Practice of Cheesemaking, p. 63. New York: Orange Judd Co.
(2)Hucker, G. J. & Marquardt, J. C. (1926). Bull. N.Y. St. agric. Exp. Sta. no. 117.
(3)Mulder, H. & Radema, L. (1948). Ned. Melk Zuiveliijdschr. 2, 108.
(4)Baron, M. (1947). Dairy Ind. 12, 548.
(5)Sharpe, M. E. (1955). J. Dairy Res. 22, 374.

602. Experiments in cheesemaking without starter

  • L. A. Mabbitt (a1), Helen R. Chapman (a1) and N. J. Berridge (a1)

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