Methods for strictly aseptic making of cheese and effect of some bacteria on its ripening

G. Kleter

    Research output: Thesisinternal PhD, WU

    Abstract

    <p/>To study the influence of different enzymes on ripening of cheese, such as Gouda, a method was developed for making cheese strictly aseptically, including equipment for aseptic cheesemaking and aseptic milking of selected cows. In aseptically drawn milk only heat-labile micrococci and coryneforms were present. Nutrients needed for their growth were determined. Starter bacteria proved essential for the ripening process of Gouda cheese, including breakdown of protein, and production of taste and flavour substances, but strains differed widely. Lactobacilli proved to be not necessary for ripening and the strains tested caused off-flavours.
    Original languageEnglish
    QualificationDoctor of Philosophy
    Awarding Institution
    Supervisors/Advisors
    • Vos, E.A., Promotor
    Award date11 Nov 1977
    Place of PublicationWageningen
    Publisher
    Publication statusPublished - 1977

    Keywords

    • cheeses

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