Nonthermal attenuation of Lactobacilli to accelerate cheese ripening

Principal Investigator:

Barry Swanson, WSU


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.



Published Abstract: