Food Biochemistry and Food Processing

600

Table 26.2.

Comparison of Processing Characteristics of Different Types of Ripened, Natural Cheeses

Scald

Composition (%)

Cheese

Starter Cultures

Ripening

Temperature (°C)

Other Treatments

Moisture

Fat

Salt

Very hardRomano

Thermophilic

18–24 months at

45–48

• 
  

23.0

24.0

5.5

cultures

16–18°C

Hard—Ripened by bacteria, without eyesCheddar

Mesophilic

0.5–2 years

37–39

Curds are cheddared

37.0

32.0

1.5

D cultures

at 6–8°C

prior to salting,dry salting

Hard—Ripened by bacteria, with eyesEmmental

Thermophilic

10–14 days at

55

Brine-salted

35.5

30.5

1.2

cultures and

10–15°C; 3

propionibacteria

weeks–2 monthsat 20–24°C;1–2 months at 7°C

Swiss

Thermophilic cultures,

7–14 days at

50–53C

Brine-salted

37.1

27.8

0.5

Pr. freudenreichii

21–25°C; 6–9

ssp.

shermanii

months at 2–5°C

Semi-soft—Ripened principally by bacteria, without eyesColby

Mesophilic

2–3 months

37–39C

Curds and whey

38.2

32.1

1.5

D cultures

at 3–4°C

stirred after cooking, as whey is drained

Provalone

L. bulgaricus

1–12 months at

44–50

Curd—knead

42.5

27.0

3.0

15–16°C

and stretch in 85–90°C water

Mozzarella

Thermophilic



1 month

41

Curd—kneaded and

54.0

18.0

0.7

cultures

stretched in 70°Cwater