20. Pasteurised Milk for Cheddar Cheese Making. II: The Mineral Content of Cheddar Cheese
- 1 May 1931
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 2 (2) , 176-178
- https://doi.org/10.1017/s0022029900000236
Abstract
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.Keywords
This publication has 2 references indexed in Scilit:
- Pasteurised Milk for Cheddar Cheese-Making. I: A Preliminary Chemical InvestigationJournal of Dairy Research, 1930
- Über die Messung der Wasserstoffionenkonzentration des Käses mittels der ChinhydronelektrodeZeitschrift für Lebensmittel-Untersuchung und Forschung, 1925