Download Microbial Technology. Fermentation Technology by Henry J. Peppler PDF

By Henry J. Peppler

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Centralization of cheese operations into manufacturing plants was inevitable so that this system eventually replaced most of the farm-based manufacturing. B. Classification of Cheese The long history of cheese, the accidental modification of the cheesemaking processes, its development in diverse areas during an era of limited communications, and global production has resulted in an enormous number of cheese varieties. Over 400 varieties have been described and more than 800 indexed by Walter and Hargroves (1972).

Residual hydrogen peroxide must be destroyed by catalase before cheese making. b. Yield of Cheese. When milk is converted into cheese, milk constituents are partitioned between curd and whey as illustrated in Table I (see Section II, C). The principal milk constituents contributing to yield of cheese are milk fat and casein. Based upon a large number of analyses, a formula was developed which related yield of Cheddar cheese to casein and fat contents of milk (Van Slyke and Price, 1952). 09) 45 2.

1977; Nelson and Marshall, 1977). b. Enzymes in Milk. In addition to microorganisms, milk contains enzymes that are elaborated by the mammary tissue or by microorganisms contaminating milk. The principal, naturally occurring enzymes in milk are catalase, peroxidase, xanthine oxidase, alkaline and acid phosphatases, amylases, proteases, lipases, and aldolase (Jenness and Patton, 1959). Several of these enzymes have direct or indirect effect on cheese making. Catalase has no direct effect but is an indicator of mastitic milk, which retards normal acid production and may affect rheological properties of cheese curd.

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