Phage-insensitive Streptococcus cremoris starter strains were
selected by assaying cheese whey against potential starter
strains. Six strains were selected and characterized for continual
use in cheesemaking. Upon phage-infection, strains were removed
from the blend. Cheesemaking continued with remaining strains. A
phage-insensitive, fast-acid-producing mutant of the infected
strain was isolated and...
The effect of reducing sodium chloride in Cheddar cheese was
studied. Milled curd from a split-lot was salted at selected NaCl
concentrations and analyzed through aging by sensory and rheological
tests. Estimation of differences in compositional analysis, lactic
acid populations, degree of proteolysis, water activity, and pH were
also determined....
Published October 1980. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog