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Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses

Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses The influence of cryogenic cooling of cheese curd on the yield and the quality of semi-hard cheese (Trappist type) was studied. During three successive cheese manufacturing processes, the curd at moulding was separated into two aliquots: the first being directly pressed (control cheese) and the second being quickly cooled previously at 20 °C in a cryogenic cabinet (trial cheese). The cryogenic cooling of the curd slightly delayed the acidification and significantly reduced the syneresis. The increase in the cheese yield (+4.8% at brining and +3.8% at the end of ripening) was only due to the increase in the moisture retention. The sensory characteristics of the ripened cheeses were similar for both control and trial cheeses. The slight modifications in the melting texture and the acid taste were due to a post-acidification phenomenon that could be easily corrected by the classical operating parameters. Although stretchability was slightly increased in trial cheeses, the other functionalities were similar to those of control cheeses. Moreover, the comparison of the two experiments that were conducted with different kinetics of cooling suggests that optimisation of the cryogenic parameters could lead to a more marked increase in the cheese yield, due to higher moisture retention, and also lead to a better recovery of milk components. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses

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Publisher
Springer Journals
Copyright
Copyright © 2009 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst/2008038
Publisher site
See Article on Publisher Site

Abstract

The influence of cryogenic cooling of cheese curd on the yield and the quality of semi-hard cheese (Trappist type) was studied. During three successive cheese manufacturing processes, the curd at moulding was separated into two aliquots: the first being directly pressed (control cheese) and the second being quickly cooled previously at 20 °C in a cryogenic cabinet (trial cheese). The cryogenic cooling of the curd slightly delayed the acidification and significantly reduced the syneresis. The increase in the cheese yield (+4.8% at brining and +3.8% at the end of ripening) was only due to the increase in the moisture retention. The sensory characteristics of the ripened cheeses were similar for both control and trial cheeses. The slight modifications in the melting texture and the acid taste were due to a post-acidification phenomenon that could be easily corrected by the classical operating parameters. Although stretchability was slightly increased in trial cheeses, the other functionalities were similar to those of control cheeses. Moreover, the comparison of the two experiments that were conducted with different kinetics of cooling suggests that optimisation of the cryogenic parameters could lead to a more marked increase in the cheese yield, due to higher moisture retention, and also lead to a better recovery of milk components.

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

References