Dairy Ingredients for Food Processing

Manufacturing Outlines and Applications of Selected Cheese Varieties 273

chemically simpler and more volatile in

nature. Accordingly, specifi c bacteriological

and biochemical transformations must be

fostered and controlled in cheese during

manufacturing and curing to create con-

sistently good - quality cheese. Table 11.3

gives information on defects in body and

texture.

An ideal quality of cheese body and tex-

ture is indicated by a waxy and smooth - sided

plug that bends fairly well and does not snap

but breaks slowly upon bending. Flavor,

color, body, and texture are intimately con-

nected with the fermentation pattern.

Chemical changes in protein and lipids lead

to their breakdown products, which are

Table 11.2. Problems related to the color and appearance of cheddar cheese.

Defect Probable cause Remedial measure

Acid - cut, bleached/faded,

dull looking portions or

on the entire surface of

the cheese

Excessive acid development in the

whey or at the packing stage

Non - uniform moisture distribution

in the cheese

Watch acid development carefully

Take precautions to ensure consistent and

uniform moisture retention in the curd

Mottled appearance,

irregularly shaped light

and dark areas on the

cheese surface

Combining curds of different colors,

batches, or moisture contents

Uneven acid development in curd

Growth of yeast and bacteria

accompanied by typical fruity

fl avor and pasty body

H 2 O 2 production by microorganisms

Avoid mixing starter after color addition

Strain the starter before adding to the vat

Try to cut curd into uniform size particles

Handle curd carefully to avoid drying

during the matting and cheddaring steps

Seamy, showing

light - colored lines

around curd pieces;

cracked cheese in the

extreme form

Exudation of fat in curd pieces due

to excessive forking

Warmer temperature

Lack of dissolution of salt

Press the curd at 29 to 32 ° C (85 ° to 90 ° F)

Allow all of the salt to dissolve

completely

Avoid too much forking of the curd

Wash greasy curd at 32 ° C (90 ° F) and drip

dry the curd immediately.

White specks or granules

or smeared with white

powder material

Generally present in aged cheese.

Derived from crystallization of

calcium lactate

Ripen at higher temperature/shorter curing

period

Avoid exposure to UV light

Moldy appearance Mold growth on the surface Ensure tight seals on cheese packages

Avoid oxygen in the package by vacuum/

fl ushing with CO 2 /N 2 gas

Table 11.3. Body and texture defects in cheddar cheese.

Defect Probable cause Remedial measure

Corky, dry, and hard Lack of acid development

Low fat in cheese

Overcooked cheese curd

Low moisture retention in the cheese curd

Excessive salt levels

Follow standard production procedures

Crumbly, mealy,

and short body

Excessive acid production and low

moisture retention in the cheese

Avoid ripening at high temperatures

Control acid development and moisture

level in the cheese

Rubbery or curdy Lack of curing conditions Optimize ripening time and temperature

Pasty, sticky, or wet Excessive acid development

Excessive moisture content,.

Control acid development in relation to

time and temperature parameters,.

Weak/soft Fat content too high

Moisture content too high

Standardize the fat in cheese milk

Cook the curd to desirable fi rmness

(higher temperature, longer period)

Avoid piling curd slabs too high or too

soon while cheddaring the curd