Hostname: page-component-78c5997874-ndw9j Total loading time: 0 Render date: 2024-11-09T15:51:08.470Z Has data issue: false hasContentIssue false
  • English
  • Français

301. The effect of over-ripening upon the activity of Cheddar cheese starters*

Published online by Cambridge University Press:  01 June 2009

C. K. Johns  and
H. L. Bérard
C. K. Johns
Affiliation:
Division of Bacteriology and Dairy Research, Science Service, Department of Agriculture, Ottawa, Canada
H. L. Bérard
Affiliation:
Division of Bacteriology and Dairy Research, Science Service, Department of Agriculture, Ottawa, Canada
Get access Rights & Permissions [Opens in a new window]

Extract

The belief that over-ripening of starters is responsible for their weakening and for slow acid development during Cheddar cheese-making has been widely held by cheese-makers for many years. Statements that over-ripening is harmful have been made by investigators in several countries(1,2,3,4), but experimental evidence in support of this view is scanty. On the other hand, Whitehead(5) in New Zealand has shown that prolonged over-ripening of single-strain starters under rather extreme conditions merely resulted in a temporary checking of their activity; between wide limits of size of inoculum and period of incubation no permanent damage was done.

Type
Original Articles
Information
Journal of Dairy Research , Volume 13 , Issue 2 , May 1943 , pp. 127 - 135
Copyright
Copyright © Proprietors of Journal of Dairy Research 1943

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Knudsen, (1931). J. Dairy Res. 2, 137.Google Scholar
(2)Sammis, (1924). Cheesemaking. 7th ed., Madison, Wise: Mendota Book Co.Google Scholar
(3)Price, , Webster, & Hurd, (1932). Bull. Oregon agric. Exp. Sta. no. 301.Google Scholar
(4)Randell, & Shelton, (1931). N.S. Wales agric. Gaz. 42, 488, 508.Google Scholar
(5)Whitehead, (1939). J. Dairy Res. 5, 120.CrossRefGoogle Scholar
(6)Whitehead, & Cox, (1932). N.Z. J. Sci. Tech. 13, 304.Google Scholar
(7)Harrison, & Wolf, (1941). Proc. Soc. agric. Bact. (Abstracts), p. 19.Google Scholar
(8)American Public Health Association (1941). Standard Methods for the Analysis of Dairy Products, 8th ed. New York, N.Y.Google Scholar
(9)Sherman, & Cameron, (1934). J. Bact. 27, 23.Google Scholar
(10)Rice, (1942). Dairy Industr. 7, 230.Google Scholar