The Use of Lactic Acid in the Manufacture of Cheddar Cheese from Milk Containing an Antibiotic

• Main Author: George, Elmer, Jr.
• Format: Others
• Published: DigitalCommons@USU 1955
• Subjects: Lactic Acid; cheddar cheese; milk; antibiotic; Animal Sciences; Dairy Science; Life Sciences
• Online Access: https://digitalcommons.usu.edu/etd/4806; https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5846&context=etd

The manufacture of cheddar cheese is greatly dependent on bacterial growth for acid production. The quality of cheese depends upon the type and extent of microbial activity. An important function of the lactic fermenting bacteria is the production of acid resulting from cellular metabolism. If little or no acid is production of acid resulting from cellular metabolism. If little or no acid is produced the resulting cheese will have an inferior body, flavor, and texture and may even cause the cheese to be used as grinders. The major causes for inhibited lactic bacterial growth are poor starter handling procedures, antibiotic in mild coming from cows treated for mastitis, quaternary ammonium compounds used in plant sanitation, and bacteriophage. The occurrence of bacteriophage contamination and the increased use of quaternary ammonium compounds and antibiotics have caused a serious problem in cheese manufacturing. Purpose of project. The purpose of this project is to determine if cheddar cheese, comparable to normal cheese, can be made from slow or non-acid milk with the use of added lactic acid. Lactic acid will be used for the purpose of substituting for the acid that is normally produced by bacterial metabolism in the manufacture of cheddar cheese.