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Causes and control of early gas production in cheddar cheese
Author(s) -
MULLAN W MICHAEL A
Publication year - 2000
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2000.tb02660.x
Subject(s) - starter , food science , lactose , lactic acid , cheesemaking , moisture , chemistry , curing (chemistry) , bacteria , biology , organic chemistry , genetics , polymer chemistry
Early gas production in cheddar cheese is a sporadic and recurrent problem. In this article the major causal agents of unwanted gas production are discussed and potential gas producing organisms in cheddar cheese are identified. Results of investigations of gas production in commercial plants and control measures are presented. It is concluded that early gas production in cheddar cheese results from a number of interacting factors, including lactose and citrate levels in the curd, the temperature of curd/cheese during pressing and curing, the salt in moisture level and the levels of gas producing, non‐starter lactic acid bacteria in the cheese.