82. Studies in the Ripening of Cheddar Cheese. IV. The Bacterial Flora of Cheese made from Milk of a Very Low Bacterial Count. V. The Influence of the Rennet Flora on the Flora of the Cheese. VI. The Influence of the Starter on the Ripening Process

Abstract

In a previous communication (Allen (1)) it was shown that Cheddar cheese made from milk of a very low bacterial count (Grade A (T.T.)) exhibited a retarded rate of ripening, as evidenced by proteolysis and development of flavour and texture, when compared with similar cheese made from ordinary market milk, and the view was advanced that the miscellaneous flora of market milk produces sufficient proteolysis of the casein in the early stages of manufacture to provide the starter organisms with necessary nitrogen compounds for rapid growth.