THE EFFECT OF DIELDRIN ON ACID DEVELOPMENT DURING MANUFACTURE OF CHEDDAR CHEESEa,b
- 1 July 1968
- journal article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 31 (7) , 202-203
- https://doi.org/10.4315/0022-2747-31.7.202
Abstract
Dieldrin as a natural contaminant or as artificial contaminant in milks used for Cheddar cheese manufacture reduced acid development when both a commercial mixed strain culture and cultures of Streptococcus lactis II, Streptococcus cremoris and Streptococcus lactis var. diacetilactis were used. This reduction in acid development in the two lots of cheese made with a mixed strain culture was still evident when the pH values were determined ater aging for 10 weeks.Keywords
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