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The utilization of cheese slurries to accelerate the ripening of Cheddar cheese



The utilization of cheese slurries to accelerate the ripening of Cheddar cheese



Australian Journal of Dairy Technology 31(4): 143-148



A method has been developed for accelerating the ripening rate of Cheddar cheese, with consequent savings in storage costs. Cheese was manufactured by normal techniques up until salting, at which time Cheddar cheese slurries, ripened for about 1 wk at 30 deg C, were added to the curd. The bacterial flora, amount of proteolytic breakdown, and grading results of the resultant cheeses were compared with controls.

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Accession: 000558151

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