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Cheddar Cheese from Pasteurized Milk

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

ABSTRACT

Milk of undesirable quality is frequently delivered to factories engaged in the manufacture of cheddar cheese. This milk commonly contains an overdevelopment of lactic acid producing bacteria or other types of microorganisms which cause objectionable flavors and textures in the cheese. Such milk is often responsible for losses in the manufacturing and the curing of the cheese which would seldom occur if the milk had been of better quality.

The improvement of the quality of a milk supply under some conditions is a matter of great difficulty so that the manufacture of inferior milk into cheese is a problem often encountered. Since the common defects of cheese made from such milk are caused largely by microorganisms, it seems possible to attack the problem by pasteurizing the milk.

This application of the process of pasteurization is not new. Von Freudenreich in 1893 (8) and Fascetti in 1903 (7) were among the first to see the use of the process.