The influence of acidification with CO2 on starter activity, rennet clotting properties, and cheese yield have been studied. Results obtained with lactic acid-treated milk were compared with those obtained with CO2-treated milks. CO2-treated samples showed lower acidification by starter than lactic acid-treated samples. The higher final pH values found in CO2-treated samples could be attributed to reduced starter metabolic activity. Heat treatments to 60 or 70°C for 30 min did not influence coagulation time by rennet. Acidification produced a decrease of coagulation time, which was more pronounced on samples treated with lactic acid. Cheese yield was influenced by the growth of psychrotrophic bacteria during storage of milk.

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