Food Biochemistry and Food Processing

601

Feta

Thermophilic or

7 days in salt

Not cooked

From sheep or

59.7

20.3

2.2

mesophilic starter

brine at 14–16°C;

sheep/goat milk

culture

2 months at 3–4°C

Semi-soft—Ripened principally by bacteria, with eyesGouda

Mesophilic

2–3 months

36–38

Curd washed with

41.0

28.5

2.0

DL culture

at 15°C

hot water, stirred for 30 minutes at 36–38°C, pressed under whey, brine salted

Edam

Mesophilic

6 weeks to

36

Similar to Gouda,

43.0

24.0

2.0

DL culture

6 months

made from semi-skimmed (2.5% fat) milk

Semi-soft—Ripened by bacteria and surface microorganismsLimburger

Mesophilic

2–3 weeks at

37

Whey drained and

45.0

28.0

2.0

DL culture

10–15°C;

replaced with salt

3–8 weeks at

brine, Surface smeared

4°C (wrapped

with microflora during

in foil)

initial ripening

Semi-soft—Ripened principally by blue mold in the interiorRoquefort

Indigenous

3–5 months in

Not cooked

Ewe’s milk. Curds

40.0

31.0

3.5

microflora

limestone caves at

mixed with

Penicillium

5–10°C and

roqueforti

spores,

95% RH

Cheeses pierced during ripening

Soft—Ripened principally by surface moldsCamembert

Mesophilic

10–12 days at

Not cooked

Surface mold

52.5

23.0

2.5

DL culture

12°C, 7–10

growth by

Penicillium

days at 7°C

camemberti

Sources

: Kosikowski 1977, Fox et al. 2000.