The Effect of Flash Pasteurization of Milk upon the Flavor and Texture of Cheddar Cheese

Abstract

Summary A maximum flash temperature of 168°F. may be used in heating milk for the manufacture of cheddar cheese. Higher temperatures give a weak texture, a scorched flavor and sometimes allow a bitter flavor to develop. Heating milk to 160° to 168°F. improves the quality of the cheese in the case of poor milk, although uniform improvement is not noticed in the case of milk of good quality. Gassy milk pasteurized to 176°F. produces cheese of better quality than if the raw milk were used. Greater uniformity in the cheese is obtained by heating the milk. A yield of 9.49 pounds of cheese for each 100 pounds of milk testing 3.34 per cent butterfat was obtained. The loss of butterfat in the whey was 0.053 per cent lower when the milk was heated.