HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Dahlberg, A. C. Articles by Ferris, F. Search for Related Content PubMed Articles by Dahlberg, A. C. Articles by Ferris, F.

Influence of the Frequency of Transfer of Lactic Starters upon Rate of Acid Development and Quality of Cheddar Cheese¹

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

ABSTRACT

When lactic starters were inoculated every day or every third day and carried under excellent conditions, their quality was identical as judged by appearance, flavor, and acid development. When incubated in milk at temperatures used in cheese making, there were slight differences in the starters. When incubated at 86° F. acid development was rapid and the same for both starters; at 100° F. acid development was very slow; and at 86° F. for 2 hours followed by 100° F. for 6 hours the acid development was good and the same for both starters.

When the freshly coagulated starters were used in cheese making the results were not identical to those secured in milk. The greatest difference was that in the cheese making process the starter transferred every third day gave slower acid development in the curd. When inoculated and set in milk at 100° F. the acid development was almost arrested in the curd and both starters gave comparable results. Cooling the cooked curd back to 86° F. did not affect the rate of increase in acid. An initial incubation of the cultures at 86° F. in the cheese milk was very important in securing the desired increase of acid in the curd at higher temperatures. Aging starters generally slowed the increases in acidity.

Cheese manufactured with starters transferred daily developed more flavor of better quality in less time than when made with starters transferred every third day. This was true even though the starters appeared to be of equal quality. The old starters produced unclean flavors in the cheese. However, the cheeses that developed flavor sooner also over-ripened in less time so that they should be put in cold storage earlier to maintain their fine flavor.

The data show that transfer of lactic cultures every third day as compared with daily transfer reduced the acid produced during the Cheddar cheese, making process, and incubation at 86° F. in the cheese milk increased, the production of acid at the cooking temperature.

¹ This investigation was sponsored by a grant from the National Cheese Institute.

² Now with the General Foods Corporation, Hoboken, N. J.