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675. The carbon dioxide content of New Zealand Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

P. S. Robertson
P. S. Robertson
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Extract

Some of the factors influencing the concentration of carbon dioxide found in New Zealand Cheddar cheese have been investigated.

1. Cheeses made with the use of commercial starters (containing betacocci) are characterized by a rapid increase in their carbon dioxide content during the 2 weeks following manufacture.

2. Cheeses made with the use of single strain starters do not change in carbon dioxide content in the first 2 weeks following manufacture, but may ultimately contain as much carbon dioxide as commercial starter cheeses.

3. High concentrations of carbon dioxide within a cheese result in an open texture, especially when the carbon dioxide is formed shortly after manufacture.

4. The loss of carbon dioxide to the atmosphere is demonstrated by the existence of a carbon dioxide concentration gradient within the cheese.

5. Storage of cheese at a lower temperature than is usual results in retarded carbon dioxide formation.

Type
Original Articles
Information
Journal of Dairy Research , Volume 24 , Issue 2 , June 1957 , pp. 235 - 241
Copyright
Copyright © Proprietors of Journal of Dairy Research 1957

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References

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