The Manufacture of Cheddar Cheese from Pasteurized Milk

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Abstract
Original investigations on the development of a successful procedure for manufacturing Cheddar cheese from pasteurized milk are reported. Suitable conditions for pasteurization, to destroy practically all of the undesirable bacteria in the milk and control the lactic fermentation without affecting adversely the body of the cheese, are described. Results of expts. conducted both under controlled laboratory conditions and also in commercial plants indicated that, in making cheese from pasteurized milk of good quality, it is possible to simplify the making process by following a definite time schedule and to produce cheese of uniformly high quality. While pasteurization produced some improvement and increased the uniformity in cheese made from high-quality milk, the detrimental effect of inferior quality of milk was largely but not entirely overcome by pasteurization. In expts. in which milks were inoculated with Aerobacter aerogenes and allowed to ripen, pasteurization destroyed the gas-forming bacteria and improved the cheese considerably but did not remove entirely the harmful effects produced by these bacteria prior to pasteurization. The rate at which acidity developed in the making process was found to have a marked effect on the quality of cheese, and the limits within which the formation of acid should be controlled are indicated. Cheese made from pasteurized milk of good quality, with proper control of the acid development, could be ripened satisfactorily in a comparatively short time at temps. as high as 50[degree] F, insuring development of the characteristic Cheddar flavor without incurring body and texture defects or undesirable flavors.

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