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 Zorn, R. A. Articles by Foster, E. M. Search for Related Content PubMed Articles by Zorn, R. A. Articles by Foster, E. M.

The bacteriology of sweet-curd brick cheese^{1, 2,}

Department of Bacteriology, University of Wisconsin, Madison

ABSTRACT

The term "sweet-curd" describes a brick cheese which never becomes more acid than pH 5.1 and which has a moisture content of 44 per cent or slightly less. Control of pH and moisture is accomplished by washing the curd with water before dipping, thus removing much of the lactose. Conventional brick cheese made without water treatment often becomes too acid for proper curing when the moisture content approaches 44 per cent, the legal limit. The pH may drop to 4.8 or 4.9 and rise little, if at all, during ripening.

Foster et al. (6) described a curd-washing procedure with which they were able to control the acidity and moisture content of brick cheese within desired limits and produce cheese with good commercial characteristics. Buyens (3) also has used this method successfully and, in addition, has modified it to make it more acceptable in factory practice. The modifications involve largely a preliminary removal of most of the whey followed by application of a single volume of water, thus reducing the amount of whey to be separated and saving considerable labor.

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.

² This work was a cooperative project with the Bureau of Dairy Industry, U.S.D.A. It was financed in part by funds provided by the Research and Marketing Act.

³ Current address: Grain Processing Corp. Muscatine, Ia.

⁴ Current address: Research Lab., Pabst Brewing Co., Milwaukee, Wis.