Food Biochemistry and Food Processing (2 edition)

BLBS102-c23 BLBS102-Simpson March 21, 2012 13:44 Trim: 276mm X 219mm Printer Name: Yet to Come

Table 23.2.

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

Composition (%)

Cheese

Starter Cultures

Ripening

Scald

Temperature

Other Treatments

Moisture

Fat

Salt

Very hard

Romano

Thermophilic cultures

18–24 mo at 16–18

◦C

45–48

◦C

23.0

24.0

5.5

Hard: Ripened by bacteria, without eyes

Cheddar

Mesophilic D cultures

0.5–2 yr at 6–8

◦C

37–39

◦C

Curds are cheddared prior to

salting, dry salting

37.0

32.0

1.5

Hard: Ripened by bacteria, with eyes

Emmental

Thermophilic cultures and

propionibacteria

10–14 d at 10–15

◦C;

3 wk–2 mo at 20–24

◦C;

1–2moat7

◦C

55

◦C

Brine-salted

35.5

30.5

1.2

Swiss

Thermophilic cultures,

Pr.

freudenreichii

ssp.

shermanii

7–14 d at 21–25

◦C; 6–9

mo at 2–5

◦C

50–53

◦C

Brine-salted

37.1

27.8

0.5

Semisoft: Ripened principally by bacteria, without eyes

Colby

Mesophilic D cultures

2–3 mo at 3–4

◦C

37–39

◦C

Curds and whey stirred after

cooking, as whey is drained

38.2

32.1

1.5

Provalone

L. bulgaricus

1–12 mo at 15–16

◦C

44–50

◦C

Curd—knead and stretch in

85–90

◦C water

42.5

27.0

3.0

Mozzarella

Thermophilic cultures

<

1mo

41

◦C

Curd—kneaded and stretched

in 70

◦C water

54.0

18.0

0.7

Feta

Thermophilic or

mesophilic starterculture

7 d in salt brine at

14–16

◦C; 2 mo at

3–4

◦C

Not cooked From sheep or sheep/goat

milk

59.7

20.3

2.2

432