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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
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.
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- Copyright © Proprietors of Journal of Dairy Research 1931
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