mcgraw-hill encyclopedia of science & technology, 10th edition, volume 4 (che-cos)

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1、CCCheese—Cosmologycheesedesired.Thestarter(bothsingleandmixedCheesestrainsofbacteriaareused)mustconvertallmilkAfoodproductselectivelyconcentratedfrommajorsugarleftinthecurdintolacticacidwithinarea-milkcomponents.Itisgenerallyrichinflavorandsonabletime.Severalfactorsmayp

2、reventthis:thecontainshigh-qualitynutrients.Therearemanyvari-occurrenceofnaturalinhibitorsinmilk,antibiotics,etiesofcheese,allproducedinthefollowinggeneralandbacteriophages.manner:Raworpasteurizedmilkisclottedbyacid,Someantibiotics(suchasnisin)whichaffecttherennet,orbo

3、th.Thecurdiscutandshapedintotheactivityofthestartermaybeproducedbymicrobesspecialformofthecheesewithorwithoutpressing.inthemilk.OthersmaybeexcretedintothemilkbySaltisadded,orthecheeseisbrinedafterpressing.cowstreatedforaparticulardisease;thishappensifAcidisproducedduri

4、ngmanufactureofcheesepenicillinisusedtotreatmastitis.SeeANTIBIOTIC.byfermentationofthemilksugar,lactose.Thisfer-Bacteriophages,orphages,areviruseswhichlysementationisinitiatedbytheadditionofaculturesensitivebacterialcells(Fig.1)andproducenewofspeciallyselectedacidbacte

5、ria(starterculture)phageparticles.Phageparticlesmaygetintothetothemilk.Acidproductionincheesecurdretardsmilkwithinfectedstarterculturesorthroughcon-growthofbacteriathatcauseundesirablefermen-taminationwithphage-carryingdustparticles.Phagetationsincheese.Moreover,itfavo

6、rstheexpulsionofthewheyandthefusionofthecurdparticles.Freshcheese(cottageorcreamcheese)doesnotre-quireanyripening,anditissoldsoonafteritismade.Othervarietiesofcheesearecuredorripenedtoob-tainthedesirableconsistency,flavor,andaroma.Theflavorandaromaofcheeseareobtainedbyap

7、artialbreakdownofmilkproteinsandfatbytheactionofmicrobial,milk,andrennetenzymes.Inhardvari-bacteriophageeties(Cheddar,Gouda,Edam,EmmentalerorSwiss,andprovolone)thisisdonebythemicroorganismsintheinteriorofcheese;insemisoftorsofttypes(Limburger,Camembert,andRoquefort)byt

8、heor-ganismson,orincontactwith,thesurfaceofcheese.SeeMILK.CheeseMicrobiologyMicroorganismsareessentialtothemanufactur