VIIA

     

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THE CONTROLLING OF |
GASSY CHEESE MILK ]
STARTERS NORMAN B.HORTON i

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LIBRARY
Michigan State
University

THESIS ( ‘ - o£ 9

 
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~ —_—_— ee
~“hesis
"ne Gontrolling of

“assy Uneese "ilk.

Starters.

sy iorman:, .iorton.
Gpgmmparn
A large nurcer of experinents have ceen made vwitn
"starters", especially as to tveir aviiity to cover come
"off flawors" end "orf conditions" in the development and
acing of milk into cheese ana butter,

wy reasons for worxving on t..is txesis were more
tant 7 wleac 2.arn 10W tO Handle Evarvers in connection with
cheese maxing than to give any new results.

A starter, ns ordinarily syoken cf, is a culture
of wactic «cid Germs added tv Grater of MlukK vor cream elitner
to mascven Lis ripening ov to overcome some orf condition uy
vse -roauchion or ueetic Acid. however a starter properly
used can he sooken of in connection witn any culture used
to start fermentatiod in pile or crenan,

1.3 a prelininar: step = found, a,vroximately, tre

micrvu-crs;anisms present in tnaree of our best xnown Commercixnl

 vtarters. ~oce work was yerformed with ail rossionle pre-

fA NF i aa c vy gt > “ 7 vex “oe om + . *° : 3} 4 7 ee a ar , mpi
Caution. Soree adrluticns were maudé in sterilised water and
+7 ése ai it. 9 ,Late + 3 ype py ‘ Fe ae . “. Nee mo ye
vi GS 2hs4O01OnNS PLaved in U2CtOSe -..% 6 ~ SOLOW ar

LOL VR?

}-
e
co ptm yee so pe te a 4 . a or - my ee ae Poo ape ge
SAt, Jaane om Ne bt a ne gud | wal aC uy tC roae 1a AG rns e
Ty UN i ne - - ris parte ' _ or a ‘ 7 vd
oUt) Lu eet oR hee .O OAwlas £ WAG D Le SCLC weriws e
Ty yp cme has soy ry i ne mo Te DO ta t! " if
at Jv AD Ge Ne ee wt ve or Ce 2. Olt as ke

~O tes: t7e relative erreets oo. srverters and

metcds of Gtovwying tne rrowth of Cassy Uneese Cerms.

iansen'ts Leetie Acid

the controllin= sterter,

Uv

saer

rerment was used in wvrecaring

ct)
CD

coterilized four flasks, escen containing 1 citer,
of skivmmed uiitk., inoculated then alli with S.o... Gassy

Cerm culvure. fet them grow in the ineunator for 24 ho

is tre desnth point of the Verm. Flated sna did no

frowth. Added 4> sterter ard developed the acid. os

addition of rermet I did set cet a precipitation of

© iis is pronapiy due to tne calcium salts soins out of
bination with tre cusein on beinc neaved.

Acdead 4; Starter directl: to rassy cheese }

set it in a ternereture of 245 derrees vc. In three “ours

tnecassy cheese -erm. /S check used .tinsk ..0.4,.

$1,
hela

tlask .o. 3. «cded .v5. Calt reter to Inoculated milk.

far as cou'd be cetected tunis had no effect in sto; cing

s.
-

evolution of sas, out seemed to invrove tre odor.

Slask no. 4--vsed as a check in determining tre effects of

-
“
«

-_ =:

~ Ty
su lK
2 ewe ohn

UrSe

ich

casein,

com-=

ANA

gas

tu be evolved showing that lactic acid had cvercoime

20

tre

varicus
processes wkile 1 used «rs: flask of uure etarter in determin-

ing w.oen 71 nad pure concitions arain.

voneiusions fron x:erdowst,

Tet, The treatin. cf gassy creese milk with reat
is impractical, because we cannot cet 2 nrecicitation of
casein within a reasonable ‘ive.

ond. 4. ecod cure starter seems to creck ‘ne
srowta or tne serm end start a cood pure Yermentation sand
can trerefore be used in combatine tre gassy cht2se c.-rn,.

ord. oalt peter inas no other erfech tian to nelp

1 twYP Ove mw fiavor ®

aoe all eee
eso ose value of a sactic Acid starter in tr
control of Gass; Uneese lerm.

Ose Of evod pure milk wes added, at £:u0 A....,
ai Gassy Oneese Julture, At 1.00 Wau. I civided the milk
into two equal vatcnes, ;utting them into separate vats.

“os vat No. Ll was aaded 4. Lactic Acid Starter.

~

4, 4 ° aor 2 ot ers 1- 7 7 —
novtine was done tO Aurryvy «til action,

Qo

~O Va" 1.06
~@ vets were worked in precisely the same manner, so far as
metiod oes; developing the same auount of acid at each stern
In va. .0.2 it was necessary to wait wuch Joncer for acid

5*o develop.

te@low is a comuara-ive tadle of tre working

resuits:

a |
.
-ounds of

cr

milk ,

Ts ae . a oo Les >
Perinet test word Sev ) aj ble oO 1/2
. . . ) e 4a yo oN a oy”
_ime set, Poa Le 2348
mye a hy: ~ ~, »@ ~~ oO 4
4 emnverat mre Fest ) On SF c L
facscunt revnet used,
a ONS a 4, / “ve ri
per loc 11x 4 On, “£ OF,

mweGcunt

inuses curdilin,

-meperature coored,

~ or

c.0. aaron
‘9 "

~™

JS pubs

O1 trie

‘
ww
cot
aod
Oo
e
XO
e@

Vat

are s0

Or tee milk, Curd 9143

factors,

ly ina.vted

ins. “re

LO

fh bine

muen

4
‘

eolor used, .

—_
-
—
Ay

wi
no
J
oO
e
oO
°
5
&

~s
~
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°
io
e

G
ps
N)

Co 20 “or 9
LloA & fe

test wien di-rved, L/i ines V/A jnen
" " galted, 3/4-1 ines. 3/i-1 "

Az3u 2. opal oy

Loe results scown ov tr e table are a gquiekening

*

cO1usimed by the overation of Wat *o.1 erainst

°-6 .0OP took 1 Rour and er than did

a
™~4
=

>
to
and
on
we

/owever trese are not tne concitions

interes;ed. VJne a pearance, smell] and condition
fPinisned wroduet are tee bonortant

“at ho. 1 had avetver fiavor tran Vat

28 soon as tre @gurds were @Givved trey vere trorois

to await tee prover -.cid for grind-

curd fro:n Vat “oo. Ll wre
7

snowed ratruer a firm compact structure. “nes curd fron Vat 2

wee. Cut throcugn pave evicenee cr the preserce of pas fry the
very numerous, snail pin nvles, circular in outline, Zhe
curd !'ad apm orfensive odor weich was not removed ov s:indire,
“owever Gee curd riil is of frreat use in cuttins us
and silowings tee eseave of the ras which seems t+. rnold tre
develoument of seid in cneck.

Cee ceeese stows +e same reneral characteristics.
in th: cheese fron Vat .o,1 truce noles are few and inclined *o
be flat. In a trish acid cheese «nese noles are very few and
extremely flat. “he cheese from Vet *0.2 shows a puffy
tendency, aid kas a spon’ feeling. ‘Yhen cut te same

mumerous round ;innoles were ;resent.

Nae 44 ns T ly eye 7 +>, ore:
Yronr tn18g experivent L nave g-itown toat 2 ~-cod

ot

vure Tactic Acid Starter will hurry tre oceration, ana what
is inuch m@re i:sortant, will stop to a great extent the sassy
cnecse serm fron aeveloping, and at tre sane tine overcone
Soe of tre evil efleceus already oven.

Anotner @xXpirscent waich snsodid nave ~oume wits oy

firs: work was as fuoliowss

20 1 Titer sterilized skimmed ilk was added 4.
Lactic “cid Starter. | “nen I sdded 4. Cassy Cheese “ulture
"oO far as I could determine =» paating there was no fuctier

© 1 Yiu ‘1d reer (Curr 1, : ~~ OS +. I, $ _— aoe . . - ' ee
develounent of sassy creese corms. Tris snows tuat if a

Qu

fsood “Tactic Acid Starter is added in tine there need pe 10

tear tor "orf conditions" of te.is sort,
Tllustration of High Acid Cheese i!ade From Pure ilk

Without a Control,
Tilustration of Cheese made from Gassv ilk witn a

Lactic Acid Starter 2s ‘Control,
Illustration of theese made from gassy milk without

Starter as Control.
pom

“a bo? z aed

ay

Pe
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a

ng we te

 

 
 
 

 

 

 

 

 

  

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