| Título: | Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese |
| Autores: | BLAKE, A. J. ; POWERS, J. R. ; LUEDECKE, LLOYD O. ; CLARK, STEPHANIE |
| Tipo de documento: | texto impreso |
| ISBN/ISSN/DL: | 42520 |
| Nota general: | ISBN: |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | Three experimental batches of Cheddar cheese were manufactured in duplicate, with standardization of the initial cheese-milk lactose content to high (5.24%), normal (4.72%, control), and low lactose (3.81%). After 35 d of aging at 4.4°C, the cheeses were subjected to temperature abuse (24 h at 21°C, unopened) and contamination (24 h at 21°C, packages opened and cheeses contaminated with crystal-containing cheese). After aging for 167 d, residual cheese lactose (0.08 to 0.43%) and L(+)-lactate concentrations (1.37 to 1.60%) were high and D(-)-lactate concentrations were low ( |
| Nota de contenido: | En: Journal of Dairy Science. -- (88) : 2302-2311 (2005) |
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