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644. The influence of penicillin on the manufacture and ripening of Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

H. R. Whitehead  and
D. J. Lane
H. R. Whitehead
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
D. J. Lane
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Extract

The addition of penicillin to cheese milk had the effect of delaying acid production by starter in the cheese curd; any effect on cheese quality could be traced to the delay in acid production and to a high final pH in the cheese. There was no indication of any direct effect of penicillin on the ripening process.

A concentration of 0·10 unit/ml. of penicillin in the cheese milk was a borderline amount with the particular starters which were used. Cheese quality was sometimes adversely affected. A smaller concentration (0·05 unit/ml.) delayed the cheese-making process slightly but had no adverse effect in final cheese quality. Higher concentrations regularly resulted in poor quality cheese.

Penicillinase added to cheese milk neutralized any penicillin present but with a short time of contact of about 30 min., a large excess of penicillinase had to be used.

Type
Original Articles
Information
Journal of Dairy Research , Volume 23 , Issue 3 , October 1956 , pp. 355 - 360
Copyright
Copyright © Proprietors of Journal of Dairy Research 1956

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References

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