Cheese Problems Solved

1845690605......Page 1
Contents......Page 6
Contributor contact details......Page 14
Preface......Page 18
Bibliography......Page 20
1  Introduction......Page 24
2  What is the typical composition of cow's milk and what milk constituents favour cheesemaking?......Page 26
3  How do seasonal variations in milk composition affect cheese quality?......Page 28
4  What are milk salts and how do they affect the properties of cheese?......Page 30
5  What are the compositions of other species' milks and how does this affect their cheesemaking properties?......Page 32
6  Introduction......Page 34
7  What problems are caused by psychrotrophs?......Page 36
8  Why do elevated somatic cell counts cause difficulty in cheesemaking?......Page 39
9  Why must milk be standardised for cheesemaking?......Page 41
10  Why is cheesemilk usually pasteurised?......Page 43
11  What effects does pasteurisation have on cheesemilk?......Page 45
12  How does one improve the cheesemaking properties of over-pasteurised milk?......Page 47
13  What is thermisation and why is it used?......Page 49
14  Why are colours sometimes added to cheesemilk?......Page 50
15  What effects does cold storage have on the properties of milk?......Page 51
16  Why is ultrafiltration used for cheesemaking and how is it applied?......Page 53
17  Introduction......Page 57
18  What are starters and what starter types are used for cheesemaking?......Page 59
19  What problems are caused by antibiotic residues for milk?......Page 61
20  What are lactenins and how do these natural substances inhibit acid production?......Page 63
21  What are bacteriophage and what strategies should be used to avoid phage infection?......Page 65
22 What factors affect the buffering capacity of cheese?......Page 70
23  What enzymes from starters contribute to cheese ripening?......Page 71
24  Introduction: how does rennet coagulate milk?......Page 73
25  Why is the Phe-Met bond of kappa-casein so susceptible to rennet action?......Page 75
26  How can one demonstrate that there are two stages to rennet coagulation?......Page 77
27  What enzymes are in rennet?......Page 78
28  What factors affect the retention of rennet in cheese curd?......Page 80
29  What rennet substitutes are suitable for cheesemaking?......Page 82
30 What factors affect rennet coagulation time?......Page 83
31  What effects has homogenisation of milk on the manufacture and quality of cheese?......Page 86
32  How does homogenisation affect the functionality of cheese?......Page 89
33  Why is CaCl2 often added to cheesemilk?......Page 92
34 Introduction: what is syneresis?......Page 95
35  How does the composition of milk affect syneresis?......Page 97
36  What processing variables affect syneresis?......Page 98
37  Why are certain cook temperatures used for certain cheeses?......Page 100
38  What is case hardening and what problems does it cause?......Page 102
39  Introduction: what are the functions of NaCl in cheese?......Page 103
40  What are the typical NaCl levels in different cheeses?......Page 105
41  What are the differences between dry-salting and brine-salting?......Page 107
42 What factors affect salt uptake in cheese curd?......Page 110
43  How does NaCl affect cheese composition?......Page 113
44  What causes the outside of brine-salted cheese to become slimy and sticky?......Page 115
45 How should cheese brine be prepared and maintained?......Page 117
46  How does NaCl affect the microbiology of cheese?......Page 119
47  How can one make low-sodium cheese?......Page 121
48  Introduction: why is cheese yield important?......Page 123
49  How is cheese yield defined?......Page 125
50  How can cheese yield be predicted?......Page 128
51  What factors associated with the milk affect cheese yield?......Page 130
52  What factors under the control of the cheesemaker affect yield?......Page 133
53  What potential uses do high hydrostatic pressures and high-pressure homogenisation have in cheesemaking?......Page 138
54  Introduction......Page 140
55  What factors affect microbial growth in cheese?......Page 142
56  What are non-starter lactic acid bacteria and how do they affect cheese quality?......Page 147
57  What causes the development of gas during ripening?......Page 154
58  Introduction......Page 156
59  What cheeses are most liable to pathogens?......Page 157
60  Which pathogens survive pasteurisation and which are killed?......Page 159
61  Do pathogens grow during cheese ripening?......Page 160
62  What is Mycobacterium avium subsp. paratuberculosis and how is it controlled?......Page 163
63  Is Escherichia coli O157:H7 of concern to cheesemakers?......Page 164
64  What factors should be considered to reduce coliform counts?......Page 166
65  What are enterococci and are they pathogenic?......Page 168
66  What factors should be considered when developing a HACCP plan for cheesemaking?......Page 169
67  What are biogenic amines and how are they produced?......Page 171
68  What are mycotoxins, where do they come from and what problems do they cause?......Page 173
69  Introduction......Page 175
70  What are the typical levels of vitamins in different cheeses?......Page 176
71  Is cheese good for your teeth?......Page 178
72  What are typical calcium levels in different cheeses?......Page 180
73  Introduction: how may cheese be packaged?......Page 182
74 Why does mould develop under the packaging?......Page 184
75  What products may be produced from whey?......Page 186
76  Introduction......Page 189
77  What is the correct way to sample cheese for analysis?......Page 190
78  How are volatile flavour compounds measured in cheese?......Page 193
79  What procedures are available for the sensory analysis of cheese and are they reliable?......Page 195
80  How reliable is cheese grading?......Page 197
81  Introduction......Page 199
82  What is a 'controlled designation of origin'?......Page 201
83  How are cheese varieties classified?......Page 204
84  How did cheese originate?......Page 207
85  Who are the major cheese consumers and producers in the world?......Page 208
86  What are the differences between acid-curd cheese and yoghurt/fermented milks?......Page 211
87  Introduction......Page 212
88  How does flavour develop in cheese during ripening?......Page 214
89  How can the probloem of bitterness in cheese be solved?......Page 217
90  What is hydrolytic rancidity and how can it be avoided?......Page 219
91  What is late gas blowing and how may this defect be avoided?......Page 221
92  What general factors affect the texture of hard and semi-hard cheeses?......Page 223
93  Cheese is wak bodied. What strategies could be adopted to produce a firmer cheese and what are the effects of each treatmen......Page 225
94 What strategies should be adopted and what are the effects of each treatment to obtain a less acid Cheddar cheese?......Page 227
95  What strategies can be adopted to soften the texture of a hard cheese?......Page 229
96  Introduction......Page 231
97  What causes the traditional grainy texture of Italian Grana-type cheeses?......Page 232
98  What common problems are associated with Grana-type cheeses?......Page 233
99  How do traditional Italian Grana-type cheeses and industrial 'Parmesan' differ?......Page 235
100  Introduction......Page 237
101  What is cheddaring and what physicochemical changes occur during this process?......Page 240
102  What are the mechanical and slit openings in Cheddar and how may they be avoided?......Page 242
103  Why do salted Cheddar curd pieces not fuse together properly?......Page 243
104  Why is it important to control the composition of Cheddar cheese to ensure high quality?......Page 244
105  Why does cheese develop a pink discoloration?......Page 246
106  What factors lead to texture defects in low-fat/reduced-fat Cheddar cheese?......Page 248
107  What factors favour the development of calcium lactate crystals in cheese?......Page 251
108  Introduction......Page 253
109  Why is the surface of Gouda cheese slimy and discoloured?......Page 255
110  Why is the texture of Gouda cheese tough and the flavour flat?......Page 257
111  Why does Gouda cheese have a soapy off-flavour?......Page 259
112  Why does Gouda cheese have irregular eye distribution?......Page 261
113  What problems fo Propionibacterium spp. cause in Gouda cheese? How are they controlled?......Page 263
114  Under which conditions to blisters occur under the wax layer of Gouda-type cheese?......Page 264
115  How may late blowing be avoided in Gouda-type cheeses?......Page 265
116  How can excessive gas formation by thermophilic streptococci take place in Gouda cheese?......Page 267
117  Introduction......Page 269
118  What factors affect eye development in Swiss cheese?......Page 271
119  What causes 'blind' Emmental cheese?......Page 273
120  What causes irregular eye formation, slits or cracks in Emmental cheese?......Page 275
121  What is aspartase of Propionibacterium?......Page 277
122  How does aspartase activity of Propionibacterium affect Swiss cheese?......Page 278
123  How may the size and quantity of the eyes in Emmental-type cheese be controlled?......Page 280
124  How do I control the elastic texture of Swiss-type cheese?......Page 283
125  Why does Swiss cheese have a sweet flavour?......Page 285
126  What are the causes of the most common flavour defects of Swiss cheese?......Page 286
127  Is Emmental cheese hygienically safe?......Page 288
128  Introduction......Page 291
129  Why does the surface pH in Camembert cheese not increase adequately?......Page 293
130  Why is mould development on Camembert or Brie inadequate?......Page 296
131  Why does Camembert or Brie have a grey or brown colour?......Page 298
132  Why does the texture of Camembert or Brie remain too hard?......Page 300
133  Why does Camembert-type cheese become too liquid?......Page 301
134  How are spoilage fungi controlled in white-mould cheeses?......Page 302
135  How may the 'toad-skin' and 'cat-hair' defects of Camembert cheese be solved?......Page 303
136  What causes bitterness and other flavour defects in Camembert?......Page 305
137  Introduction: what are Blue cheese varieties?......Page 307
138  Why does Blue cheese develop brown spots?......Page 309
139  How may spoilage fungi be controlled in Blue cheese?......Page 310
140  Why does Blue cheese not develop adequate veining?......Page 311
141  Introduction: what are bacterial surface-ripened (smear) cheeses?......Page 312
142  What organisms grow on the surface of smear cheeses?......Page 314
143  Why might smear cheese develop excessive mould?......Page 316
144  Why does cheese not develop an adequate smear?......Page 318
145  How may patchy smear development be avoided?......Page 320
146  Introduction......Page 321
147  What are pasta-filata cheeses and what physicochemical changes occur during cooking/stretching?......Page 323
148  How can expression of free watery serum be avoided in cooked LMMC?......Page 325
149  I recently changed from nacterial to direct acidication. Why is my LMMC different?......Page 328
150  How may moisture levels in LMMC be controlled and what changes should be expected if moisture changes?......Page 330
151  Shredded cheese tends to mat together into wet aggregates. How may the shreddability of LMMC be improved?......Page 333
152  Why does LMMC not develop a smooth stretchable consistency on heating?......Page 335
153  Why does LMMC become excessively soft and fluid on heating?......Page 337
154  Why does LMMC have poor flowability?......Page 339
155  Why does LMMC brown excessively on cooking?......Page 340
156  Why and how do the functional properties of LMMC change on heating?......Page 342
157  Why does LMMC become excessively soft and gummy during ripening?......Page 344
158  What factors affect the functionality of LMMC?......Page 345
159  LMMC is tough and rubbery; what might be the problem?......Page 346
160  What causes the soft rind/soft surface defect in LMMC?......Page 347
161  What causes soft body defect in LMMC?......Page 348
162  How may the development of free oil during melting be controlled?......Page 349
163  How can the browning rate of LMMC be controlled?......Page 352
164  Introduction......Page 353
165  What causes early and late gas blowing in white-brined cheeses?......Page 355
166  What causes blowing of the white-brined cheese containers?......Page 359
167  How may mouldiness in white-brined cheese be avoided?......Page 360
168  What causes softening of the cheese body in white-brined cheeses?......Page 361
169  Why is the brine surrounding my white-brined cheese ropy?......Page 364
170  Introduction......Page 366
171  How may wheying-off (spontaneous syneresis) in Quarg be avoided?......Page 369
172  Why is Quarg dry and grainy?......Page 370
173  How may over-acid and bitter flavour defects in Quarg be avoided?......Page 371
174  How may the viscosity of Cream cheese be controlled?......Page 372
175  Free oil forms in Cream cheese at the outlet of the heat exchanger. How can this problem be resolved?......Page 373
176  Why is the coagulum of Cottage cheese weak with poor syneresis?......Page 374
177  What is agglutination of starter bacteria and how do I avoid sludge formation?......Page 375
178  How do I solve the 'floating curd' defect in Cottage cheese?......Page 376
179  Why are the curd particles for Cottage cheese slick and slimy?......Page 377
180  Why is there whey separation from my Cottage cheese after packaging?......Page 378
181  What strategies should be adopted to improve the yield of Cottage cheese?......Page 379
182  What are the likely causes of surface discoloration, off-flavours and bitterness in Cottage cheese?......Page 380
183  How may the shelf-life of Cottage cheese be extended?......Page 381
184  What are harsh and green flavour defects in Cottage cheese?......Page 382
185  How may the mouthfeel of Queso Blanco be improved?......Page 383
186  What approaches may be used to control the texture of Queso Blanco?......Page 384
187  Introduction......Page 385
188  How may browning of heated cheese be controlled?......Page 387
189  Introduction: what is processed cheese?......Page 388
190  Why does processed cheese sometimes have a gummy pudding-like texture and oil-off?......Page 391
191  Why does processed cheese sometimes have a soapy flavour?......Page 394
192  How is the firmness and spreadability of processed cheese controlled?......Page 396
193  Why does processed cheese have a dry, short, crumbly texture?......Page 399
194  Why does processed cheese have a soft, inelastic, adhesive and spreadable texture?......Page 402
195  What causes crystals in processed cheese and how can this problem be minimised?......Page 404
196  Introduction: what are analogue cheeses?......Page 407
197  What is enzyme-modified cheese?......Page 410
Index......Page 412