الفهرس 
part 1Only 14 pages are availabe for public view
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Abstract
A direct acidification procedure was developed to produce a Blue cheese curd similar in body and texture to curd made by traditional methods1 This method offered certain economies over the traditional method; the manufacturing time and amount of rennet were reduced by 50% and the amount of starter by 75%, Curd with the most optimum body and texture characteristics was: formed by rennet coagulation of milk acidified to pH 5,6 with HCI, It was necessary to use 0.5% lactic starter culture to control undesirable fermentations in cheese during ripening, Curd formed by rennet at pH 5.9 was soft and was excessively high in moisture. A tough elastic curd formed very rapidly with rennet coagulation of milk at pH 4.85 and 50. Curd formed at pH 4,7 was soft and grainy and shat.. tered during handling, Acidification of milk with lactic acid produced curd with a higher moisture content than curd formed by use of HC1. Moisture contents of curd were slightly higher when the level of rennet was increased and level of lactic starter was decreased, Increasin rennet gave higher levels of soluble nitrogen, Bitter and ammoniacal flavors were observed in certain lots of cheese indicating in imbalance in flavor components:foñied during ripening.
Homogenization of cream and recombining it with skimmilk for making Blue cheese by direct acidification procedure improved the flavor of cheese, Cheese produced by this method was higher in moisture and underwent more extensive proteolysis and lipolysis during ripening than cheese made from nonhomogenized cream0 Cheese made with different levels of added Calipase (Dairyland
Food Laboratories, Waukesha, Wisconsin) were higher in moisture at I day, but lower in moisture at 3 months than the control0 Addi.. tion of 28,4 g of C—lipase per 453,6 kg of milk produced cheese with a good Blue cheese flavor arid satisfactory mold growth, after a ripening period of 4 months at 10 C0 However, further ripening caused deterioration of flavor0 Cheese made with 7l g of added C.Dlipase per 453,6 kg of milk developed typical Blue cheese flavor after 6 months of ripening.
Blue cheese made with added lipolyzed butteroil (LBO) did not develop Blue cheese flavor but exhibited a musty flavor during ripening0 Mold growth was inhibited in these cheese0
Calcium chloride was added to determine its effect on the properties of cheese made by direct acidification0 Curd made with 0,01 to 0,03% added CaCl2 had approximately the same firmness at draining0 The moisture contents of cheese made with 0001 and 0,03% added CaC12 were higher, while the moisture content of cheese made with 0,02% added CaCl2 was lower than the control0 However, the differences in the moisture content at the age of 3 months were slight and not, statistically significant, Use of CaC.l2 in making Blue cheese by direct acidification caused a decrease in levels of proteolysis and lipolysis in cheese during ripening, The f1a- vor and mold growth were better in cheese made with 0,02% added CaC12 than the control or cheese made with 0,01 and 0,03* added CaC 120 Addition of C.. or K.lipase to milk (28,4 g/453,.6 kg) containing OO2% CaC12 produced cheese with typical Blue cheese flavor and satisfactory mold growth. Use of KL..1ipase with O.O2$ GaOl2 produced cheese which did not develop Blue cheese flavor and possessed off—flavors during ripening.