College
College of Agriculture and Applied Sciences
Department
Nutrition, Dietetics, and Food Sciences Department
Faculty Mentor
Prateek Sharma
Abstract
Unexpected pH changes often lead to a rubbery texture, off flavor and poor taste in commercially produced Cheddar, negatively affecting the quality of the cheese. Use of fast-acid producing (thermophilic) starter cultures in cheese manufacture is becoming common.
Our goal was to discover the cause(s) for this pH variation. Knowing what causes pH changes will save Utah cheese manufacturers’ money, allowing them to pass the savings on to consumers and reduce waste. We posit that excessive use of fast acid producing thermophilic bacteria (S. thermophilus) can be the cause for pH variation.
Document Type
Poster
Publication Date
2-20-2025
Recommended Citation
Bond, Jordan, "Specific Bacteria in Commercial Cheddar Cheese can Cause Rubbery Texture and Poor Taste" (2025). Research on Capitol Hill. Paper 199.
https://digitalcommons.usu.edu/roch/199