Utilization of Microfiltration or Lactoperoxidase System or Both for Manufacture of Cheddar Cheese from Raw Milk¹

Experimental design for cheese milk preparation and cheese manufacture.

Changes in Escherichia coli K12 counts during a) cheese manufacture and b) cheese ripening. Curves: —▴— = MFE (cheese made from raw milk inoculated with Escherichia coli K12 + microfiltration); ---▵--- = MFELP (cheese made from raw milk inoculated with E. coli K12 + microfiltration + lactoperoxidase system activation); —●— = RME (cheese made from raw milk inoculated with E. coli K12); and ---○--- = RMELP (raw milk inoculated with E. coli K12 + lactoperoxidase system activation).

Changes in the population of starter lactic acid bacteria during 120 d of ripening. Curves: —■— = PM (cheese made from pasteurized milk); ---□--- = RM (cheese made from raw milk); —▴— = MFE (cheese made from raw milk inoculated with Escherichia coli K12 + microfiltration); ---▵--- = MFELP (cheese made from raw milk inoculated with E. coli K12 + microfiltration + lactoperoxidase system activation); —●— = RME (cheese made from raw milk inoculated with E. coli K12); and ---○--- = RMELP (raw milk inoculated with E. coli K12 + lactoperoxidase system activation).

Changes in the population of nonstarter lactic acid bacteria during 120 d of ripening. Curves: —■— = PM (cheese made from pasteurized milk); ---□--- = RM (cheese made from raw milk); —▴— = MFE (cheese made from raw milk inoculated with Esche-richia coli K12 + microfiltration); ---▵--- = MFELP (cheese made from raw milk inoculated with E. coli K12 + microfiltration + lactoperoxidase system activation); —●— = RME (cheese made from raw milk inoculated with E. coli K12); and ---○--- = RMELP (raw milk inoculated with E. coli K12 + lactoperoxidase system activation).

Changes in the pH during 120 d of ripening. Curves: —■— = PM (cheese made from pasteurized milk); ---□--- = RM (cheese made from raw milk); —▴— = MFE (cheese made from raw milk inoculated with Escherichia coli K12 + microfiltration); ---▵--- = MFELP (cheese made from raw milk inoculated with E. coli K12 + microfiltration + lactoperoxidase system activation); —●— = RME (cheese made from raw milk inoculated with E. coli K12); and ---○--- = RMELP (raw milk inoculated with E. coli K12 + lactoperoxidase system activation).

Changes in pH 4.6 soluble nitrogen (expressed as % total nitrogen) in the cheeses at 1, 60, and 120 d of ripening. Curves: —■— = PM (cheese made from pasteurized milk); ---□--- = RM (cheese made from raw milk); —▴— = MFE (cheese made from raw milk inoculated with Escherichia coli K12 + microfiltration); ---▵--- = MFELP (cheese made from raw milk inoculated with E. coli K12 + microfiltration + lactoperoxidase system activation); —●— = RME (cheese made from raw milk inoculated with E. coli K12); and ---○--- = RMELP (raw milk inoculated with E. coli K12 + lactoperoxi-dase system activation).

Changes in 12% TCA soluble nitrogen (expressed as % total nitrogen) in the cheeses at 1, 60, and 120 d of ripening. Curves: —■— = PM (cheese made from pasteurized milk); ---□--- = RM (cheese made from raw milk); —▴— = MFE (cheese made from raw milk inoculated with Escherichia coli K12 + microfiltration); ---▵--- = MFELP (cheese made from raw milk inoculated with E. coli K12 + microfiltration + lactoperoxidase system activation); —●— = RME (cheese made from raw milk inoculated with E. coli K12); and ---○--- = RMELP (raw milk inoculated with E. coli K12 + lactoperoxidase system activation).