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Utilization of carbohydrate in "short method" Cheddar cheese by mesophilic starters

Authors: D.R. Radford and R.R. Hull


It has been shown that mesophilic starter bacteria remain active and are able to metabolize residual lactose or galactose following the thermal stress (43°C) used in the manufacture of Cheddar cheese by the short method. When salt-tolerant strains were used to manufacture short method cheese residual galactose content was reduced ex-press and absent at 1 week.

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