Nonthermal attenuation of Lactobacilli to accelerate cheese ripening

Principal Investigator:

Barry Swanson, WSU

Co-Investigators:

Joseph Powers, WSU
Stephanie Clark, WSU
Lloyd Luedecke, WSU

Project Summary:

The ultra high pressure attenuation of a selected Lactobacillus sp. reduces acid forming activity and provides viable cells which are resitant to autolysis in a pseudocurd system, yet provide enhanced protease and aminopeptidase activity. Cheddar cheeses containing adjunct UHP treated attenuated cultures to accelerate ripening will be made within the next three weeks.

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