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Journal of Dairy Science Vol. 38 No. 1 29-33
© 1955 by American Dairy Science Association ®
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A Study of the Seasonal Slit-Openness Defect in Cheddar Cheese1

T. W. Albrecht and F. E. Ashe2, 3,

Dairy Department, University of Tennessee, Knoxville

ABSTRACT

The salts in milk as related to the period of lactation had no effect upon the development of the seasonableness of the open-texture defect. Variations in the pasteurization temperatures of the cheese milk, cooking procedures, and acidity of the curd at the time of milling had no effect upon the control of the defect. When the finished cheese contained 1.60 to 1.70% salt, the defect was materially minimized.

FOOTNOTES

1 This work was supported in part by funds from Swift and Co., Chicago.

2 Data submitted by F. E. Ashe in partial fulfillment of the requirements for a Master of Science degree.

3 Present address: Kraft Foods Co., Gallatin, Tennessee.






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Copyright © 1955 by the American Dairy Science Association ®.