The Manufacture of Cheddar Cheese from Pasteurized Milk in Commercial Plants
Open Access
- 1 August 1945
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 28 (8) , 597-606
- https://doi.org/10.3168/jds.s0022-0302(45)95213-1
Abstract
A report of the results obtained in commercial cheese plants with the use of the method developed in the Bureau of Dairy Industry for making Cheddar cheese from pasteurized milk. Results are given for the work in Minn., Mich., Ind., Mo., Ark., and Ohio, in which states organized programs of introduction were carried out. The work demonstrated that a high % of No. 1 cheese of uniform quality can be made from pasteurized milk by controlling the rate and amt. of acidity developed during manufacture with the use of controlled amts. of active starter and by following a definite time schedule. The results obtained in approx. 150 factories, over a period of 3 yrs., show that the % of No. 1 cheese increased from 50% to more than 90% in the majority of cases.This publication has 1 reference indexed in Scilit:
- The Manufacture of Cheddar Cheese from Pasteurized MilkJournal of Dairy Science, 1945