A Comparison of Three Methods of Pasteurizing Milk for Cheddar Cheese-Making

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Abstract
Pasteurization of milk for use in the manufacture of cheese has been shown to be practicable and beneficial by Sammis and Bruhn (1912), Liska (1912), Stevenson (1923), Price (1927) and others. Various methods of pasteurizing were used by these workers. Since it is conceivable that different heat treatments of milk may affect the quality, yield and composition of the cheese produced, it is the purpose of this investigation to determine the effect on the cheese-making processes of three methods of pas~ur- ization. These methods represent in a general way the type of heat treatments available for use in the manufacture of pasteur- ized milk cheese under commercial conditions. BACTERIOLOGICAL PROCEDURE The number of bacteria in the milk examined in this work were determined on lactose agar plates which were incubated at 37°C. for forty-eight hours. The medium used for plating had the following composition: