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Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening

✍ Scribed by M. EL ABBOUDI; S. PANDIAN; G. TREPANIER; R.E. SIMARD; B. H. LEE

Book ID: 108818257
Publisher: Institute of Food Technologists
Year: 1991
Tongue: English
Weight: 310 KB
Volume: 56
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1991.tb14612.x

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## Abstract Freeze‐shocked cultures of __Lactobacillus helveticus__ or __Lactobacillus casei__ were added at levels of 1% and 2% to Ras cheese milk prior to renneting as an adjunct starter to enhance flavour development of cheese. These additives did not affect the gross chemical composition of the