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 Roundy, Z. D. Search for Related Content PubMed Articles by Roundy, Z. D.

Treatment of Milk for Cheese with Hydrogen Peroxide^{1, 2,}

Food Research Department, Armour and Company, Chicago, Illinois

ABSTRACT

The ripening of cheese is due to enzymes secreted in the milk, to the rennet extract added to coagulate the milk, and to microorganisms growing symbiotically and in proper sequence in the cheese. Mixed with the beneficial bacteria of most milk supplies will be found harmful types. If these are abundant, or find conditions favorable for growth, they are certain to have an undesirable influence on the ripening of the cheese. Control of the bacteria in the manufacture of cheese is, therefore, of paramount importance.

Beginning about 1890, notable advances were made toward the control of the fermentation process in cheese. The principal ones were: (1) the use of specially prepared cultures, (2) ripening of the cheese at cooler temperatures, and (3) pasteurization of the milk.

¹ Presented at Research Conference at Beltsville, Maryland, October 30, 1957, held by the Eastern Utilization Research and Development Division, USDA, Philadelphia, Pa.

² A paper on this subject appeared recently by L. J. Tepley, P. H. Derse, and W. V. Price. J. Dairy Sci., 41: 593. 1958.