Food Biochemistry and Food Processing (2 edition)

BLBS102-c23 BLBS102-Simpson March 21, 2012 13:44 Trim: 276mm X 219mm Printer Name: Yet to Come

Semisoft: Ripened principally by bacteria, with eyes

Gouda

Mesophilic DL culture

2–3 mo at 15

◦C

36–38

◦C

Curd washed with hot water,

stirred for 30 min at36–38

◦C, pressed under

whey, brine salted

41.0

28.5

2.0

Edam

Mesophilic DL culture

6 wk–6 mo

36

◦C

Similar to Gouda, made from

semiskimmed (2.5% fat)milk

43.0

24.0

2.0

Semisoft: Ripened by bacteria and surface microorganisms

Limburger

Mesophilic DL culture

2–3 wk at 10–15

◦C;

3–8wkat4

◦C

(wrapped in foil)

37

◦C

Whey drained and replaced

with salt brine, surfacesmeared with microfloraduring initial ripening

45.0

28.0

2.0

Semisoft: Ripened principally by blue mold in the interior

Roquefort

Indigenous microflora

3–5 mo in limestone

caves at 5–10

◦C and

95% relative humidity

Not cooked Ewe’s milk. Curds mixed

with

Penicillium roqueforti

spores. Cheeses are piercedduring ripening

40.0

31.0

3.5

Soft: Ripened principally by surface molds

Camembert

Mesophilic DL culture

10–12 d at 12

◦C, 7–10 d

at 7

◦C

Not cooked Surface mold growth by

Penicillium camemberti

52.5

23.0

2.5

Sources

: Kosikowski 1978, Fox et al. 2000.

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