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Article: Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese
- Article from:
- Journal of Dairy Science
- Article date:
- August 1, 2003
- Author:
CopyrightCopyright American Dairy Science Association Aug 2003. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The occurrence of unappetizing calcium lactate crystals in Cheddar cheese is a challenge and expense to manufacturers, and this research was designed to understand their origin. It was hypothesized that non-starter lactic acid bacteria (NSLAB) affect calcium lactate crystallization (CLC) by producing D(-)-lactate. This study was designed to understand the effect of NSLAB growth and aging temperature on CLC. Cheeses were made from milk inoculated with Lactococcus lactis starter culture, with or without Lactobacillus curvatus or L. helveticus WSU19 adjunct cultures. Cheeses were aged at 4 or 13[degrees]C for 28 d, then half of the cheeses from 4 and 13[degrees]C were transferred to ...