Factors Influencing Acid Production by Cheese Cultures. I. Effect of Cooking Temperatures on Acid Production in the Manufacture of Cheddar Cheese

Abstract

Summary The rates of acid production of 7 cheese cultures held at temperatures of 86°, 98°, 101° and 104° F. were determined. Three cultures produced acid more rapidly at 86° F., while 4 cultures produced acid more rapidly at 98° F. All of the cultures produced acid slowly at temperatures of 101° and 104° F. The rates of acid production of 7 cheese cultures held continuously for 7 hours at 86° F., were compared with those of the same cultures held 2 hours at 86° F., then 2 hours at 104° F., and then 3 hours at 86° F. Six of the 7 cultures produced less acid as a result of the higher temperature and 1 culture produced slightly more acid. In actual cheese-making operations, a cooking temperature of 102° F. slightly retarded acid development with 5 of the 7 cultures when compared with a cooking temperature of 100° F. A cooking temperature of 104° F appreciably retarded acid production as compared with a cooking temperature of 100° F. Ripening the milk for a longer period before setting appears to be more time-saving in the manufacture of cheddar cheese when cooking temperatures of 104° F. are employed than does following the regular procedure and waiting for acid development just prior to milling. A slightly high cooking temperature (104° F.) may be an explanation for somewhat retarded acid development in the manufacture of cheddar cheese but it does not explain cases of greatly decreased acid production or the actual stopping of acid production by cheese cultures.