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109. Studies on the Chemistry of Cheddar Cheese Making. III. The Conversion of Lactose into Lactic Acid by Starter Cultures

Published online by Cambridge University Press:  01 June 2009

F. H. McDowall  and
R. M. Dolby
F. H. McDowall
Affiliation:
Dairy Research Institute (N.Z.), Department of Scientific and Industrial Research, Palmerston North, New Zealand.
R. M. Dolby
Affiliation:
Dairy Research Institute (N.Z.), Department of Scientific and Industrial Research, Palmerston North, New Zealand.
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Extract

1. Determinations of acidity, lactose and lactic acid were made at various stages during the souring of milk by starter cultures, both with and without the addition of a neutralising agent.

2. Throughout the fermentation, the increase in acidity of the milk was accounted for quantitatively by the amount of lactic acid produced.

3. In some instances in the early stages of the fermentation a considerable quantity of the lactose appeared to be converted to substances other than lactic acid.

4. Over the whole fermentation the amount of by-products produced from the lactose was small.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 6 , Issue 2 , May 1935 , pp. 244 - 251
Copyright
Copyright © Proprietors of Journal of Dairy Research 1935

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References

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