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272. “Slowness” in cheesemaking

Published online by Cambridge University Press:  01 June 2009

J. Harrison  and
D. V. Dearden
J. Harrison
Affiliation:
National Institute for Research in Dairying, University of Reading
D. V. Dearden
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Two cases of “slowness” in cheesemaking are reported in which the trouble was eliminated by changing the source of the starter.

Attempts to isolate either bacteriophage or “non-acid” organisms failed.

Abnormal milk had no effect on the rates of acid production when compared with control normal milk.

A fall in the acidity of the whey draining from the cooler was observed.

The inability of certain strains of streptococci to grow at scalding temperatures appears to be one cause of “slowness” in cheesemaking.

Type
Original Articles
Information
Journal of Dairy Research , Volume 12 , Issue 1 , January 1941 , pp. 35 - 43
Copyright
Copyright © Proprietors of Journal of Dairy Research 1941

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References

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