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Influence of salt on lactose fermentation and proteolysis in Cheddar cheese


, : Influence of salt on lactose fermentation and proteolysis in Cheddar cheese. New Zealand Journal of Dairy Science and Technology 16(3): 253-259

Cheddar cheeses were produced in a commercial plant with approx. linear salt-in-moisture (S/M) gradients running diagonally across the blocks. The ranges of S/M within individual blocks spanned the values typical of normal Cheddar cheese (4-6% S/M). Only slight salt equilibration took place during storage for 6 months and in this period some of the important reactions involved in cheese ripening were monitored.

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