602. Experiments in cheesemaking without starter
L. A. Mabbitt, Helen Chapman, N. J. Berridge
Journal of Dairy Research
Abstract
Cheese has been successfully made from raw and pasteurized milk by a process similar to that employed for Cheddar or Cheshire-type cheese but omitting the starter inoculum. In the preferred method gluconic acid lactone was used as the acidifying agent during the setting of the curd and after milling. The flavour of the best products was acceptable to a number of people not necessarily experienced in cheese-tasting, but it was different from that of normal Cheddar. No improvement in flavour was achieved by inoculation of the cheese milk with a strain of L. casei and L. brevis . Further detailed investigation is needed to perfect the process and to determine whether its use in industry is justified or desirable.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
cheesemaking successful without starter inoculum
“Cheese has been successfully made from raw and pasteurized milk by a process similar to that employed for Cheddar or Cheshire-type cheese but omitting the starter inoculum. In the preferred method glu...”
cheesemaking no improvement in flavor by inoculation
“No improvement in flavour was achieved by inoculation of the cheese milk with a strain of L. casei and L. brevis.”
cheese flavor acceptable to people
“The flavour of the best products was acceptable to a number of people not necessarily experienced in cheese-tasting, but it was different from that of normal Cheddar.”