摘要 : Cheddar cheeses [number not given] were manufactured from control unacidified milk (pH 6.67) and milks with pH adjusted to 6.55 using carbon dioxide or lactic acid immediately after pasteurization. Acidification of milk with CO2 o... 展开 Cheddar cheeses [number not given] were manufactured from control unacidified milk (pH 6.67) and milks with pH adjusted to 6.55 using carbon dioxide or lactic acid immediately after pasteurization. Acidification of milk with CO2 or lactic acid did not modify milk composition when compared with controls. Control and acidified milks were inoculated with an active starter produced under pH control. The effects of acidification of milk with CO2 on cheese manufacture, cheese composition and cheese yieldwere similar to those observed with lactic acid. By decreasing milk pH by 0.1 unit, the amount of rennet required to coagulate milk could be reduced by 30%, compared with controls. In addition, pre-acidification of milk reduced the manufacturing time and increased the fat recovery. However, cheese proteolysis may be affected by reducing the amount of rennet used to coagulate milk. 收起