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20. Pasteurised Milk for Cheddar Cheese Making. II: The Mineral Content of Cheddar Cheese

Published online by Cambridge University Press:  01 June 2009

George M. Moir
George M. Moir*
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

The preceding investigation left a little doubt as to the effect produced by pasteurisation of clean milk upon the flavour of the mature cheese. For although the cheese made from milk, flash-pasteurised at 165° F., appeared to develop a desirable flavour more rapidly than the raw control throughout the greater part of the ripening period, yet at the end this was spoilt by a very slight bitterness.

Type
Research Article
Information
Journal of Dairy Research , Volume 2 , Issue 2 , May 1931 , pp. 176 - 178
Copyright
Copyright © Proprietors of Journal of Dairy Research 1931

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References

REFERENCES

(1) Moir, (1930). J. Dairy Res. 1, 149.Google Scholar
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(5) van Slyke, and Bosworth, (1907). New York Agric. Exp. Sta. Tech. Bull. 4.Google Scholar