Impact of Milk Preacidification with CO2 on the Aging and Proteolysis of Cheddar Cheese* From: Journal of Dairy Science | Date: November 1, 2004| Author: Barbano, D M; Lynch, J M; Nelson, B K | Copyright American Dairy Science Association Nov 2004. Provided by ProQuest LLC.Copyright information

ABSTRACT

To determine the influence of milk preacidification with CO2 on Cheddar cheese aging and proteolysis, cheese was manufactured from milk with and without added CO2. The experiment was replicated 3 times. Carbon dioxide (approximately 1600 ppm) was added to the cold milk, resulting in a milk pH of 5.9 at 31°C in the cheese vat. The starter and coagulant usage rates were equal for the control and CO2 treatment cheeses. The calcium content of the CO2 treatment cheese was lower, b...

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