Dairy Chemistry And Biochemistry

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^399

Starter

(1-296, wlv, Lactococcus lacris ssp.cremnris

and/or Lactococcus lactis ssp. lactis)

Salt plays a number of important roles in cheese:

0 It is the principal factor affecting the water activity of young cheeses and
has a major effect on the growth and survival of bacteria and the activity
of enzymes in cheese, and hence affects and controls the biochemistry of
cheese ripening.

CaCI, (0.02%. w/v)

R~~~~~ (1:15000)

Pasteurized milk (31°C)

f

Coagulum

Cutting (approx. 6 mm cubes)

1

Cooking (increasing temperature from 3OoC

to 37-39°C over approx. 30 min;

hold for approx. 60 min)

Whey drainage

Cheddaring

Milling (when curd pH = 5.2, approx.)

Dry salting (2%. w/w. approx.)

Moulding ah pressing

(a) Ripening (0.5-2 years at 6-8'C)

Figure 10.14 Protocols for the manufacture of (a) Cheddar, (b) Gouda, (c) Emmental and
(d) Parmigiano-Reggiano.