Salting Of Cheese
Some experiments on the influence of file method of salting upon changes in cheese have been made in Sweden. It was found that salting immediately after the whey was drained retarded the growth of bacteria, and bacteria in such cheese developed more slowly than in cheese not salted for three hours. The percentage of milk-sugar decreased and the percentage of acidity increased much more slowly in the l cheese from the early-salted curds. Curds salted later stood more salt without becoming hard, brittle, and crumbly. One of the Canadian precepts respecting salting is, “Hold the curd until you believe it is ready for salting, and then give it a further 15 minutes/* This practice is conducive to a greater acidity in the cheese without showing in the body of the cheese excess acid, and is considered to be conducive to greater closeness of body. This is particularly necessary in the warmer months, with their higher temperatures in tbe average curing-rooms.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19300412.2.180.3
Bibliographic details
Sun (Auckland), Volume IV, Issue 946, 12 April 1930, Page 29
Word Count
163Salting Of Cheese Sun (Auckland), Volume IV, Issue 946, 12 April 1930, Page 29
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