Factors Influencing Acid Production by Cheese Cultures. I. Effect of Cooking Temperatures on Acid Production in the Manufacture of Cheddar Cheese

Abstract

The rates of lactic acid production by 7 cheese cultures in skim milk at temps. of 86[degree], 98[degree], 101[degree] and 104 [degree]F were detd. Three cultures produced acid more rapidly at 86[degree], 4 at 98[degree]. All of the cultures produced acid slowly at 101[degree] and 104[degree]. The rates of acid production of the same 7 cheese cultures held continuously for 7 hrs. at 86[degree] were compared with the rates of acid production when the cultures were held for 2 hrs. at 86[degree], then 2 hrs. at 104[degree], and then 3 hrs. at 86[degree]. Six of the 7 cultures produced less acid as a result of the higher temp. and 1 culture produced slightly more acid. In actual cheese-making operations, a cooking temp. of 102[degree]F slightly retarded acid development with 5 of the 7 cultures when compared with a cooking temp. of 100[degree]. A cooking temp. of 104[degree] appreciably retarded acid production as compared with a cooking temp. of 100[degree]. Ripening milk for a longer period before setting appeared to be more time-saving in the manufacture of cheddar cheese when cooking temps. of 104[degree] were employed than following the usual procedure and waiting for acid development just prior to milling. A slightly high cooking temp. (104[degree]F) could be used as an explanation for somewhat retarded acid development in the manufacture of cheddar cheese but it did not account for cases of greatly decreased acid production or the actual stopping of acid production by cheese cultures.