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Effect of Using Frozen Concentrated Direct‐to‐the‐Vat Culture on the Yield and Quality of Cheddar Cheese
Author(s) -
SALJI JOSEPH P.,
KROGER MANFRED
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15381.x
Subject(s) - starter , food science , pasteurization , flavor , farmer cheese , chemistry , yield (engineering) , fermentation starter , milk products , biology , materials science , lactic acid , metallurgy , bacteria , genetics
Approximately 53,000 liters (14,000 gal) pasteurized whole milk was used to make 16 batches of cheese, eight control batches using conventional bulk starter and eight batches using a frozen concentrated direct‐to‐the‐vat culture. The calculated yields were based on both the weight of milk and cheese, and on the weight of milk solids and cheese solids. The yields averaged, respectively, 9.517% and 48.608% with the bulk starter and 9.707% and 49.191% with the frozen concentrated culture. These differences, slightly favoring the frozen concentrated direct‐to‐the‐vat culture, can be of economic and commercial significance. The compositions of the cheeses made with the two starter cultures were very similar. Sensory evaluation did not reveal significant differences in flavor and texture of the two types of cheese when examined at 3, 6, 9 and 12 months.