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 HighWire Citing Articles via Google Scholar Google Scholar Articles by Breene, W. M. Articles by Ernstrom, C. A. Search for Related Content PubMed Articles by Breene, W. M. Articles by Ernstrom, C. A.

Changes in Composition of Cheddar Curd during Manufacture as a Guide to Cheese Making by Direct Acidification^{1, 2,}

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

Studies were made to determine whether the properties and composition of Cheddar cheese could be reproduced by batch methods, using simplified procedures meeting requirements for mechanization. They indicated that curd milled at pH 5.3 to 5.4 should contain 41 to 43% moisture and 4.0 to 6.0 g lactose per 100 g buffering constituents (total solids minus fat and lactose). Nine lots of cheese made without starter from pasteurized whole milk acidified at 40 F with lactic acid to pH 5.40 ± .05 and renneted at 86 F ranged from 41.48 to 45.21% moisture. Attempts to follow a stirred-curd procedure after draining were complicated by matting of the curd. Bitterness always developed during storage.

Three lots of cheese made from pasteurized whole milk inoculated with 0.25, 1.0, and 2.0% commercial lactic starter, acidified at 40 F to pH 5.60 ± .03 and renneted at 86 F, ranged from 38.78 to 41.04% moisture. Cooking to 112 F did not produce matting. Vacuum treatment of curd (25 in. for 50 min) produced close-textured cheese. Initial body shortness disappeared during storage. Lots made with 1.0 and 2.0% starter did not become bitter.

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

² Supported in part by a grant from the Cooperative State Research Service, U. S. Department of Agriculture.

This article has been cited by other articles:

				D. J. McMahon, B. Paulson, and C. J. Oberg Influence of Calcium, pH, and Moisture on Protein Matrix Structure and Functionality in Direct-Acidified Nonfat Mozzarella Cheese J Dairy Sci, November 1, 2005; 88(11): 3754 - 3763. [Abstract] [Full Text] [PDF]