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Article: Influence of Salt-to-Moisture Ratio on Starter Culture and Calcium Lactate Crystal Formation
- Article from:
- Journal of Dairy Science
- Article date:
- August 1, 2008
- Author:
CopyrightCopyright American Dairy Science Association Aug 2008. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The occurrence of L(+)-lactate crystals in hard cheeses continues to be an expense to the cheese industry. Salt tolerance of the starter culture and the salt-to-moisture ratio (S:M) in cheese dictate the final pH of cheese, which influences calcium lactate crystal (CLC) formation. This research investigates these interactions on the occurrence of CLC. A commercial starter was selected based on its sensitivity to salt, less than and greater than 4.0% S:M. Cheddar cheese was made by using either whole milk (3.25% protein, 3.85% fat) or whole milk supplemented with cream and ultrafiltered milk (4.50% protein, 5.30% fat). Calculated amounts of salt were added at milling (pH 5.40 ± ...