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 Heinemann, B. Search for Related Content PubMed Articles by Heinemann, B.

Influence of Cottage Cheese Starter Organisms on Strength of Curd at Time of Cutting

Producers Creamery Company, Springfield, Missouri

ABSTRACT

Hammer and Babel (1) reported a number of investigations on the proteolytic properties of butter cultures and noted that proteolysis was evident in freshly coagulated cultures. They suggested that proteolysis may benefit flavor production by the flavor organisms.

Recently, van der Zant and Nelson (2) studied the proteolysis of Streptococcus lactis and found definite increases in the free tyrosine and tryptophan content of milk after four hours of incubation.

While this property of the organism may be of little apparent significance in butter cultures, it may be related directly to certain aspects of the manufacture of cottage cheese.

In the study reported here, eight different commercial cultures were selected and carried under as nearly identical conditions as possible. All of these cultures when used as starters developed a whey acidity of 0.55-% in five and one-fourth to six hours and have been used satisfactorily in the manufacture of cottage cheese.