Studies on the manufacture of Cheddar cheese (I)
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概要
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It was begun to make this study, with the object of determining the scientific and sine method of making Chedder cheese of the best quality.<BR>In this study Chedder cheese of British type was made.<BR>In order to omit the ripening period, a proper quantity of lactic acid was directly abdded to raw milk after the addition of starter. In this way the acidity of the milk was adjusted to 0.20-0.22% as lactic acid, and then rennet was added.<BR>After curing for about 61/2 months, cheeses were chemically analysed and tested as to the flavor, texture and body.<BR>From the results thus obtained, the following were made clear.<BR>(1) In case of Chedder cheese of British type, sour taste is a little stronger, but the development of bitter taste and gas holes is generally reduced and it is easy to make cheese of firm body and clok texture.<BR>(2) The addition of lactic acid to raw milk has rather good effect on the quality of cheese and shortens the manufacturing time by omitting the ripening period of raw milk.<BR>(3) The most important points during the cheese-making process are cutting, dipping and milling (the end of cheddaring); especially the acidities of the whey at these points have a great influence on the quality of cheese and these acidities in case of the cheese of the best quality were respectively 0.147%, 0.185% and 0.588% on an average.<BR>(4) Cheese should contain as little water as possible within the limits of not becoming mealy and the average water-content of the cheese of the best quality was 36.17%.
- 公益社団法人 日本畜産学会の論文
公益社団法人 日本畜産学会 | 論文
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