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70. The Effect of Common Salt on the Growth of Lactic Streptococci in Milk

Published online by Cambridge University Press:  01 June 2009

F. H. McDowall  and
L. A. Whelan
F. H. McDowall
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand.
L. A. Whelan
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand.
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Extract

It is well known that the quantity of salt added to Cheddar cheese curd has an important influence on the quality and rate of ripening of the resultant cheese. The character of the cheese body is, indeed, dependent to a large extent on the rate of salting. An investigation of the salt content of cheeses of tender body, normal body, and harsh body showed that the percentage concentration of salt in the moisture in cheese of normal body in general did not exceed 5·5 per cent. (1).

Type
Original Articles
Information
Journal of Dairy Research , Volume 5 , Issue 1 , December 1933 , pp. 42 - 45
Copyright
Copyright © Proprietors of Journal of Dairy Research 1933

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References

REFERENCES

(1) Riddet, , Valentine, , Mcdowall, and Whelan, (1932). N.Z. Department of Scientific and Industrial Research Bull. No. 37: Dairy Research Institute (N.Z.) Publication, No. 32, p. 13.Google Scholar
(2) Riddet, , Mcdowall, and Valentine, (1933). N.Z. Department of Scientific and Industrial Research Bull. No. 38: Dairy Research Institute (N.Z.) Publication, No. 33.Google Scholar
(3) Okla-Jensen, S. (1919). The Lactic Acid Bacteria. Copenhagen.Google Scholar
(4) Cox, and Whitehead, (1931). J. Dairy Res. 2, 164.CrossRefGoogle Scholar