Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.