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A modification to the short method for Cheddar cheese manufacture

Authors: J. T. Feagan

Abstract:

The short process of cheesemaking developed by the C.S.I.R.O and the Victorian Department of Agriculture has been modified by excluding the Streptococcus lactis and Str. cremoris. strains of starter culture from the manufacture. Satisfactory cheddar cheese has been using only active strains of Str. thermophilus. With the modified method a higher initial cooking temperature was employed. It was found that the pH of the cheese produced was commonly higher than that of the standard new was method, but eventually dropped to below pH 5.30. Regular acid development during the manufacturing process was found to be essential for food quality cheese.

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