Dairy Ingredients for Food Processing

Manufacturing Outlines and Applications of Selected Cheese Varieties 275

moisture retention in cheese. Keeping the

curd warmer leads to drier curd. Subsequent

to cheese pressing, the rate of fl avor devel-

opment can be controlled by ripening tem-

perature and curing period. In general,

under comparable ripening conditions,

development of both desirable fl avor and

undesirable taints are related to the mois-

ture level and salt content of cheese.

• Strain composition and activity of the
  starter constitute effective criteria to


• Size of wire knives, which determines the
  surface area of curd particles. A smaller
  size favors reduction of curd moisture.


• Higher cooking temperature and extended
  period of stirring curd in whey (especially
  at higher acidity) favor loss of curd
  moisture.


• Higher acidity during the cheddaring and
  milling steps favors lower curd moisture.


• Temperature fl uctuations during cheddar-
  ing infl uence both acid production and

Table 11.4. Flavor problems in cheddar cheese.

Flavor defect observed Probable cause Remedial measure

Bitter fl avor Excessive moisture

Low salt level

Proteolytic strains of starters and/or

contaminating microfl ora

Excessive acidity

Poor milk quality and/or sanitary

conditions

Use less starter

Ripen for shorter time and/or at lower

temperature

Check salt level and salting technique

Check starter for purity/suitability

Improve cleaning and sanitizing practices

Control acid and rate of acid production

Sour fl avor Excessive acidity

Excessive moisture

Too high starter level

High - acid milk used

Improper expulsion of whey from the

curd

Low salt level

Use less starter

Shorten the ripening period

Follow standard procedures for the

cutting, cooking, and salting steps

Fruity/yeasty Low acidity

Excessive moisture

Dirty equipment

Poor - quality milk

Improve sanitation

Check and improve water quality

Follow standard procedure for cheese

making and equipment cleaning

Check salting procedure

Rancid/soapy Milk lipases activated by improper

milk production and handling

practices

Microbial lipases from contaminating

microfl ora

Late lactation milk or accidental

homogenization of milk

Check cheese milk for rancid fl avor

Avoid excessive agitation, foaming, and

temperature fl uctuations of raw milk

Avoid microbial contamination of milk

and cheese by improving sanitation

Weak/no fl avor Lack of acid production

Low - fat milk used for cheese making

Excessively high cooking temperature

Too - low ripening temperature/

too - short ripening period

Check starter activity

Increase starter level

Check curing temperature

Extend curing period

Follow standard procedure for fat

standardization in milk and cheese

making

Musty/moldy Extensive mold growth on cheese

surface

Seal cheese blocks/barrels to eliminate

oxygen entry

Miscellaneous off

fl avors: barny, feed,

malty, onion, weed

Usually associated with milk

production (feed and physiological

condition of cows)

Avoid milk with these fl avors

Vacuum pasteurize milk prior to cheese

making to volatilize off most of these

fl avors associated with raw milk