20. Pasteurised Milk for Cheddar Cheese Making. II: The Mineral Content of Cheddar Cheese

1931 ◽  
Vol 2 (2) ◽  
pp. 176-178 ◽  
Author(s):  
George M. Moir
Keyword(s):  
Mineral Content ◽  
Cheddar Cheese ◽  
Ripening Period ◽  
Cheese Making

The preceding investigation left a little doubt as to the effect produced by pasteurisation of clean milk upon the flavour of the mature cheese. For although the cheese made from milk, flash-pasteurised at 165° F., appeared to develop a desirable flavour more rapidly than the raw control throughout the greater part of the ripening period, yet at the end this was spoilt by a very slight bitterness.

107. Studies On the Chemistry of Cheddar Cheese Making. I. The Mineral Content of Cheese and Whey

1935 ◽  
Vol 6 (2) ◽  
pp. 218-234 ◽  
Author(s):  
F. H. McDowall ◽  
R. M. Dolby
Keyword(s):  
Mineral Content ◽  
Cheddar Cheese ◽  
Titratable Acidity ◽  
Calcium Content ◽  
Cheese Making ◽  
Calcium And Phosphorus

1. Analyses have been made of the wheys obtained at various stages in the manufacture of Cheddar cheese.2. There is shown to be a steady rise in the concentrations of calcium and phosphorus in the wheys throughout the process up to salting. The calcium rises much more rapidly than the phosphorus.3. After salting there is a sudden temporary fall in the concentration of both calcium and phosphorus in the whey, the calcium fall being particularly pronounced.4. The concentration of calcium and phosphorus in the whey vary in accordance with the titratable acidity of the whey.5. In normal cheese making some 60 per cent, of the calcium and 57 per cent, of the phosphorus in the milk is retained in the cheese.6. Of the minerals lost in the whey some 86 per cent, of the calcium and 90 per cent, of the phosphorus escape before running.7. An increase in the acidity of the milk before renneting increases the loss of minerals in the whey and reduces the calcium content of the cheese.

153. Studies on the chemistry of Cheddar cheese making. VI. Factors affecting the relation between lactic acid and titratable acidity in wheys

1937 ◽  
Vol 8 (1) ◽  
pp. 86-91 ◽  
Author(s):  
R. M. Dolby ◽  
F. H. McDowall ◽  
A. K. R. McDowell
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Mineral Content ◽  
Cheddar Cheese ◽  
Titratable Acidity ◽  
Lactic Acid Concentration ◽  
Factors Affecting ◽  
Cheese Making ◽  
Close Relationship ◽  
The Relationship

The experiments described above have shown that on the whole there is a close relationship between titratable acidity and lactic acid concentration in wheys obtained under various conditions of cheese-making. Variations in the rate of acid development or in the lactose content of the cheese milk have no significant effect on the relationship. Variations in the mineral content of the curd brought about by differences in the composition of the milk or by different acidities up to the running stage do have a certain effect. In curd with a lower mineral content there is a less complete neutralization of lactic acid and the wheys show a higher titratable acidity for the same lactate content. The differences, however, are small and affect only the wheys coming off late in the cheese-making process.

scholarly journals Cheddar Cheese Making

1911 ◽  
Vol 72 (1877supp) ◽  
pp. 408-411
Author(s):  
G. C. Sawyers
Keyword(s):  
Cheddar Cheese ◽  
Cheese Making

Fate of Aflatoxin M1 in Cheddar Cheese and in Process Cheese Spread

1982 ◽  
Vol 45 (6) ◽  
pp. 549-552 ◽  
Author(s):  
ROBERT E. BRACKETT ◽  
ELMER H. MARTH
Keyword(s):  
Analytical Method ◽  
Cheddar Cheese ◽  
Aflatoxin M1 ◽  
Processing Conditions ◽  
Ripening Period ◽  
Process Cheese

Four batches of stirred-curd Cheddar cheese were prepared, using milk which was naturally contaminated with aflatoxin M1. This cheese was analyzed for aflatoxin M1 content at intervals while the cheese ripened for about 1 year. Levels of aflatoxin M1 detected in cheese started low, increased and then leveled off for the remainder of the ripening period. This cheese was used to make process cheese spread. The spread appeared to contain as much or more aflatoxin M1 as the cheese from which it was made. The aflatoxin M1 content of cheese spread appeared to increase, and then return to near original levels during storage at 7°C. Contaminated Cheddar cheese was treated with heat (90°C for 20 min), emulsifying salt (5% Na2HPO4) or both to determine the influence of processing conditions on aflatoxin M1. Samples treated with emulsifying salt or heat showed an increase in aflatoxin M1 content but not as much as when samples were treated with both. The apparent increased in aflatoxin M1 content in natural cheese and in process cheese spread may be associated with greater recovery of toxin by the analytical method as cheese ripens or is treated to make the process cheese spread.

scholarly journals Phage-Insensitive, Multiple-Strain Starter Approach to Cheddar Cheese Making

1981 ◽  
Vol 64 (11) ◽  
pp. 2270-2277 ◽  
Author(s):  
R.K. Thunell ◽  
W.E. Sandine ◽  
F.W. Bodyfelt
Keyword(s):  
Cheddar Cheese ◽  
Cheese Making

Histamine Production in Low-Salt Cheddar Cheese

1991 ◽  
Vol 54 (11) ◽  
pp. 852-860 ◽  
Author(s):  
JAYNE E. STRATTON ◽  
ROBERT W. HUTKINS ◽  
STEVE L. TAYLOR
Keyword(s):  
Low Temperature ◽  
Trichloroacetic Acid ◽  
Phosphotungstic Acid ◽  
Cheddar Cheese ◽  
Ripening Period ◽  
Histamine Production ◽  
Low Salt ◽  
Histamine Formation ◽  
Low Levels ◽  
Control Milk

To assess the potential for histamine production in low-salt Cheddar cheese, pasteurized milk was inoculated with Lactobacillus buchneri St2A at levels of 102, 103, and 104 microorganisms per ml of milk. One additional vat was uninoculated and served as a control. Milk was then manufactured into low-salt (0.40%) Cheddar cheese. After 180 d of aging at 7°C, levels of L. buchneri St2A had increased approximately 100-fold in the inoculated cheese. Proteolysis, expressed as μmoles free glycine per g cheese, increased from 40 to 150 (trichloroacetic acid soluble) and from 25 to 130 (phosphotungstic acid soluble) during the ripening period. Histamine levels, however, remained low in the inoculated cheeses (<5 mg/100 g), suggesting that the potential for histamine formation may be minimal in low-salt Cheddar cheese. It was concluded that the relatively low levels of proteolysis and low temperature of storage were primarily responsible for inhibiting histamine production.

Lactobacilli in Cheddar cheese

1959 ◽  
Vol 26 (2) ◽  
pp. 157-161 ◽  
Author(s):  
C. K. Johns ◽  
Shirley E. Cole
Keyword(s):  
Cheddar Cheese ◽  
Raw Milk ◽  
Cheese Making

The numbers of lactobacilli present in milk for cheese-making and in the cheese at various stages of ripening, have been determined for 38 Cheddar cheeses made during studies on flavour enhancement. These organisms multiplied rapidly even during the first few days of curing. Maximum levels were attained at 3–6 months; at 1 year counts had declined appreciably.Flavour intensity in the experimental cheese appeared to be correlated with the level of lactobacilli present in (a) milk at the start of cheese-making and (b) at subsequent stages of ripening. These two count levels were usually closely correlated. Factory raw milk had the highest counts and gave the highest degree of flavour, followed by similar milk pasteurized and inoculated with selected strains of lactobacilli.

Survival of some non-starter bacteria in naturally ripened and enzyme-accelerated Cheddar cheese

1988 ◽  
Vol 55 (4) ◽  
pp. 597-602 ◽  
Author(s):  
Lydia Bautista ◽  
Rohan G. Kroll
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Enterococcus Faecalis ◽  
Enzyme System ◽  
Cheddar Cheese ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative ◽  
Ripening Period ◽  
Gram Positive Bacteria

SummaryEffects of the addition of a proteinase (Neutrase 1–5S) and a peptidase (aminopeptidase DP-102) as agents for accelerating the ripening of Cheddar cheese on the survival of some non-starter bacteria (Staphylococcus aureus, Enterococcus faecalis, Escherichia coliand aSalmonellasp.) were studied throughout a 4-month ripening period. The enzymes were found to have no significant effect on the survival of the Gram-positive bacteria but some significant effects were observed, at some stages of the ripening period, with the Gram-negative bacteria in that lower levels were recovered from cheeses treated with the enzyme system.

Assessment of swine, bovine and chicken pepsins as rennet substitutes for Cheddar cheese-making

1972 ◽  
Vol 39 (2) ◽  
pp. 261-273 ◽  
Author(s):  
Margaret L. Green
Keyword(s):  
Cheddar Cheese ◽  
Cheese Making ◽  
Stomach Mucosa ◽  
Milk Clotting ◽  
Cheese Ripening ◽  
Cheese Flavour ◽  
The Cost ◽  
Substrate Ph ◽  
Milk Clotting Activity

SummaryThree enzymes were assessed as rennet substitutes for cheese-making. The bovine and chicken pepsins used were relatively crude extracts of bovine stomach mucosa and chicken proventriculae respectively; the swine pepsin was a partially purified commercial product. The ratios of milk-clotting activity to general proteolytic activity were high for rennet and bovine pepsin and low for swine and chicken pepsins. Both bovine mucosa and chicken stomach gave low milk-clotting activities compared with calf stomach. For all the enzymes the chemical reactions causing milk clotting appeared to be the same. The milk-clotting activity showed a decrease with increase in substrate pH for all the enzymes, although they were all still active at pH 6·81.Duplicate cheeses were made from each of the swine, bovine and chicken pepsins, with rennet as a standard in each trial. The cheese-making process was similar with each enzyme, but differences appeared during ripening. The chicken-pepsin cheeses had poor body and weak Cheddar-cheese flavour, with many and intense off-flavours. The cheeses made with bovine and swine pepsins were only slightly inferior in quality and intensity of Cheddar-cheese flavour to the rennet cheeses. From a simulated cheese-making experiment it was concluded that 30–40 % of the added rennet, bovine pepsin and chicken pepsin was probably inactivated during the cheese-making process and that most or all of the swine pepsin was lost. These results provide an explanation for the variations observed in cheese ripening.It was concluded that chicken pepsin would not prove a suitable rennet substitute for making Cheddar cheese because of the quality of the cheese produced, and that bovine pepsin would not prove suitable because of the cost of preparing a suitable extract. Swine pepsin would appear to be suitable if the ripening time were to be lengthened or if another enzyme were to be added to assist ripening; it is cheaper than rennet and other rennet substitutes.

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