<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.
|Qualification||Doctor of Philosophy|
|Award date||11 Nov 1977|
|Place of Publication||Wageningen|
|Publication status||Published - 1977|