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A flavour defect in cheese made from apparently normal curd

Authors: Ailsa F. Gillies, T.W. Domett, Anita M. Larcher and Claire I. Curtis


Surveys were carried out at Queensland cheese factories to determine the causes of a fermented flavour in cheese. No evidence was obtained of delayed acid production late in manufacture. The flavour appeared in cheese made from curd initially of good quality. There was no correlation between pH of the cheese and the flavour defect. There was however a relation between the appearance of the ferment and the early die-out of the starter organisms, and at one factory there was a correlation between the defect and the use of certain starters.

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