MANUFACTURE OF CHEESE MADE FROM CO2-TREATED MILK

Cheeses were manufactured from pasteurised milk (control), pasteurised milk acidified to pH 6.0 with CO2, and milk acidified to pH 6.0 with CO2 prior to pasteurisation. Production of cheese from CO2-treated mil k at pH 6.0 reduced the amount of rennet necessary for coagulation by about 75%. Although acidification reduces the amount of lactic acid pr oduced by starter during incubation of milk, no significant difference s in lactic acid content were detected between cheeses manufactured fr om non-acidified or CO2-acidified milks. Cheeses produced from CO2-tre ated milk showed less proteolysis than control cheeses, but no signifi cant differences in sensory characteristics between cheeses were detec ted.