USE OF HIGH-TEMPERATURE SHORT-TIME SCALDING IN CONTINUOUS CURD-MAKING

被引：7

作者：

BERRIDGE, NJ

机构：

[1] National Institute for Research, Shinfield

来源：

JOURNAL OF DAIRY RESEARCH | 1969年 / 36卷 / 01期

关键词：

D O I：

10.1017/S002202990001253X

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Experiments with continuously made curd leading to the use of a 4-min scalding period at 48°C for Cheddar curd-making are described. The short time at 48°C had only a slightly adverse effect on the starter, and the moisture content of the drained curd was within the range usually found in conventionally made curd at the same stage. The starter was allowed to grow in the drained curd during cheddaring. After 3–6 h the pH and moisture content were the same as those of normal cheddared curd. © 1969, Proprietors of Journal of Dairy Research. All rights reserved.

引用

页码：53 / &