Factors Influencing Acid Production by Cheese Cultures. II. Influence of Bacteriophage on Acid Production in the Manufacture of Cheddar and Cottage Cheese

Slow acid production by cheese cultures is much more evident in the manufacture of cheddar and cottage cheese than it is in the manufacture of certain other cheeses in which relatively small amounts of acid are developed. In the manufacture of cheddar cheese the acidity is carefully followed for a period of 5 or 6 hours and with cottage cheese, acid development may take place for a period of 14 to 16 hrs. if overnight setting is practiced. In the manufacture of cheeses in which only a small amount of acid is developed, and where the whey may be diluted with water in the manufacturing procedure, it is sometimes difficult to determine whether or not the cheese culture is producing acid properly.