Cheddar Cheese from Pasteurized Milk

Milk of undesirable quality is frequently delivered to factories engaged in the manufacture of cheddar cheese.This milk commonly contains an overdevelopment of lactic acid producing bacteria or other types of mieroSrganisms which cause objectionable flavors and textures in the cheese.Such milk is often responsible for losses in the manufacturing and the curing of the cheese which would seldom occur if the milk had been of better quality.The improvement of the quality of a milk supply under some conditions is a matter of great difficulty so that the manufacture of inferior milk into cheese is a problem often encountered.Since the common defects of cheese made from such milk are caused largely by microSrganisms, it seems possible to attack the problem by pasteurizing the milk.This application of the process of pasteurization is not new.Von Freudenreich in 1893 (8) and Fascetti in 1903 (7) were among the first to see the use of the process.In 1907, Dean (5) and Lunde and Holm (14) reported that pasteurization was not effective in improving the quality of the cheese.Liska (12) in 1912 found some improvement in the cheese made from heated milk and Dean in 1912 (6) working with camembert cheese reported that heating the ~nill~ to high temperatures improved the quality of the cheese.Other observers (2, 3, 4, 10, 20) have reported varying degrees of improvement in the cheese made from heated m~l~:.The outstanding work on the pasteurization of vailtr for cheese making in this country is by Sammis and Bruhn (17).They heated milk to 160 ° to 165°F.for an instant and after cooling added hydrochloric acid to the milk to stimulate the rennet *