Dairy Chemistry And Biochemistry

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^41 1

Figure 10.20 Formation of water-soluble nitrogen (WSN) in: (A) Cheddar cheese with a

controlled microflora (free of non-starter bacteria); (B) controlled microflora chemically-

acidified (starter-free) cheese; (C) controlled microflora, rennet-free cheese; (D) controlled

microflora, rennet-free, starter-free cheese.

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I D S PI1 2 3 4 6 8

Ripening (weeks)

Figure 10.21 Changes in the population of starter cells in cheese made using different single
strain starters. I, Inoculation; D, whey drainage; S, salting; P, after pressing.