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Proceedings From The 29th Annual Marschall Italian Cheese Seminar, Various Authors
Proceedings From The 29th Annual Marschall Italian Cheese Seminar, Various Authors
Cheese Industry Conference
Three 375 lb vats of cultured low moisture pan skim Mozzarella cheese were produced from the same batch of standardized milk and rennet, but using three different rod (Lactobacillus bulgaricus - Marschall ProduciS - Thennorod) and coccus (Streptococcus thermophilus - Mar chall Product - Thennococcus) ratios (9R:IC, 5R:5C, and !R:9C). The total volume and total colony fonning units of culture added was kept constant for all ratios (i.e., I 02 ml/375 I b). Cheese was made with the ·'no-brine·· chee e making method using a I06°F (41° ) cook temperature, 6.4 draw pH *whey), 5.25 milling pH, and 135°F (57°C) …