284 Chapter 11
maximum moisture content requirement is
45% in both. Their texture shows small holes,
or eyes, ascribed to the use of a CO 2 gas
generating culture.
Gouda Cheese Process : Milk is standard-
ized to a P/F ratio of 1.07, pasteurized, and
tempered to 32 ° C (90 ° F). Annatto coloring
(1 to 2 ml/1,000 kg of milk) is generally used
in the winter to standardize the cheese color.
Next, the starter is incorporated at the 0.75%
level. The starter contains Lactococcus lactis
subsp. lactis and Leuconostoc cremoris.
Lactococcus lactis subsp. diacetylactis may
be used sometimes. When the TA rises by
0.05% to 0.10%, rennet (190 ml/1,000 kg of
milk) is diluted with 10 volumes of water and
stirred in. When the coagulum is ready, it is
cut into 0.5 - to 1 - cm cubes in 10 to 15
minutes. The curd is agitated for 20 to 30
minutes until the pH drops to 6.4 to 6.5.
At this point, 33% of the whey is drained
off, followed by addition of suffi cient water
at 60 ° C (140 ° F) to warm the curd - whey
mixture to 36 ° C to 38 ° C (96.8 ° F to 100.4 ° F).
Water should be added gradually with agita-
tion in 15 to 20 minutes. Agitation is contin-
ued for an additional 15 minutes, after which
the curd is allowed to settle. The curd is
covered with steel plates for pressing on the
draining table. After the curd is pressed, the
whey is removed. Liners are placed in appro-
priate size hoops and the curd is transferred
into the hoops. The hoops are then pressed at
14 psi, turned, and then pressed at 14 to
28 psi. The hoops are turned occasionally.
The pH after pressing should be 5.3 to 5.5.
The pressed cheese is taken out of the
hoops and placed in 20% brine for salting.4.6 to 4.9. The cheese disks are taken out of
the hoops and dry salted by rubbing salt on
all sides.
The salted cheese is stored in a curing
room with 85% relative humidity at 12 ° C to
14 ° C (54 ° F to 57 ° F) for 24 hours. At this
point the white mold culture suspended in
water is sprayed on all sides of the cheese.
After six to 12 days the cheese surfaces
exhibit luxurious growth of the white mold.
The pH should rise to above 7.0. The cheese
is packaged in foil or waxed paper and stored
at 4 ° C (39 ° F). It is ready for consumption
when it becomes soft. The cheese surface
should have a regular disc - like shape with a
thin rind and snow - white surface. The body
should be smooth with light - creamy color
and display no runny character. The fl avor
should be pleasant, mild, and characteristic
of the cheese. It must not exhibit soapy,
bitter, metallic, or pungent notes. The over -
ripened cheese turns slightly brown in color,
becomes runny, and displays an ammonia
odor.
Dutch Cheese Group
The chemical composition of Dutch - and
Swiss - type cheeses is given in Table 11.7.
Edam and Gouda Cheeses
Edam and Gouda cheeses are typical Dutch -
type cheeses. Edam cheese contains a
minimum milk fat content of 40% by weight
of the solids (FDM) and the maximum mois-
ture content is 45%. Gouda has slightly more
fat (46% FDM) than edam (40% FDM). The
Table 11.7. Approximate chemical composition of some Dutch and Swiss cheeses.
Cheese pH % Moisture % Fat % Fat in
dry matter% Protein % Salt % LactoseGouda 5.8 41.5 27.4 46.9 25.0 2.0 2.2
Edam 5.7 43.0 24.0 42.1 26.1 2.0 2.1
Swiss 5.6 37.2 27.4 43.7 28.4 1.2 3.4
Gruyere 5.7 33.5 30.0 50.4 30.0 1.1 2.9Adapted from Fox et al. (2000a) , Nath (1993)