Contribution of the indigenous microflora to the maturation of cheddar cheese
作者： P.L.H. McSweeney , P.F. Fox , J.A. Lucey , K.N. Jordan , T.M. Cogan
DOI: 10.1016/0958-6946(93)90104-8
关键词: Lactic acid 、 Skimmed milk 、 Raw milk 、 Farmer cheese 、 Bacteria 、 Food science 、 Biology 、 Total bacterial count 、 Microfiltration
摘要: Abstract Cheddar cheeses were made from raw milk, pasteurised milk (72°C, 15 s) or produced skim which had been microfiltered using an Alfa-Laval MFS-1 MF unit and mixed with cream 30 s). Microfiltration (MF) reduced the total bacterial count (TBC) by > 99% cheesemilk a lower TBC than milk; counts of non-starter lactic acid bacteria (NSLAB)
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