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310. The influence of ‘abnormal’ milk upon the yield and quality of Cheddar cheese*

Published online by Cambridge University Press:  01 June 2009

C. K. Johns  and
C. A. Gibson
C. K. Johns
Affiliation:
Department of Agriculture, Ottawa, Canada
C. A. Gibson
Affiliation:
Department of Agriculture, Ottawa, Canada
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Extract

In studies previously reported (1) it was found that milk of normal appearance from cows having a latent infection with Streptococcus agalactiae yielded less cheese than that from cows with normal udders. Milk from cows free from Str. agalactiae infection, yet classed as ‘abnormal’ on the basis of biochemical tests, behaved similarly. The lower yield appeared to result from the lower casein and solids-not-fat contents of these ‘mastitis’ milks. With a single exception, the quality of the cheese made from these milks was not inferior to that of cheese made from normal milks. These findings appeared to warrant the extension of the studies to ordinary cheese-factory milks.

Type
Original Articles
Information
Journal of Dairy Research , Volume 13 , Issue 3 , March 1944 , pp. 287 - 294
Copyright
Copyright © Proprietors of Journal of Dairy Research 1944

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References

REFERENCES

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