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Impact of Milk Preacidification with CO2 on Cheddar Cheese Composition and Yield*
- Article from:
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Journal of Dairy Science
- Article date:
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November 1, 2004
- Author:
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Copyright informationCopyright American Dairy Science Association Nov 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Preacidification of milk for cheese making may have a beneficial impact on increasing proteolysis during cheese aging. Unlike other acids, CO2 can easily be removed from whey. The objectives of this work were to determine the effect of milk preacidification on Cheddar cheese composition, the recovery of individual milk components, and yield. Carbon dioxide was injected inline after the cooling section of the pasteurizer. Cheeses with and without added CO2 were made simultaneously from the same batch of milk. This procedure was replicated 3 times. Carbon dioxide in the cheese milk was about 1600 ppm, which resulted in a milk pH of about 5.9 at 31°C. The starter culture and ...
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