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23. Rusty Spot in Cheddar and other Cheese. III

Published online by Cambridge University Press:  01 June 2009

A. T. R. Mattick ,
J. G. Davis  and
D. V. Dearden
A. T. R. Mattick
Affiliation:
National Institute of Research in Darying, University of Reading
J. G. Davis
Affiliation:
National Institute of Research in Darying, University of Reading
D. V. Dearden
Affiliation:
National Institute of Research in Darying, University of Reading
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Summary

1. The most important factor in the growth of the red spot organism in milk is the presence and growth of certain other bacteria. The reason for this is discussed.

2. The bacteria most active in metabiotic stimulation of pigment production are those inducing low oxidation-reduction potentials in milk.

3. The influence of factors such as variations in the method of manufacture and the composition of the milk and curd on the incidence of the fault have been investigated under practical cheese-making conditions.

4. There is no correlation between the hydrogen-ion concentration and other properties of the ripe cheese and the extent of the red spot.

5. Measures for the control of red spot have been suggested.

Type
Research Article
Information
Journal of Dairy Research , Volume 2 , Issue 2 , May 1931 , pp. 190 - 202
Copyright
Copyright © Proprietors of Journal of Dairy Research 1931

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References

REFERENCES

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