A Controlled Approach to Cheese Technology

Abstract The single most important factor in the control of cheese quality is the acid production in the vat, because this largely determines the characteristic basic structure of the cheese and, for most cheese varieties, pH. Any specific cheese variety can be classified by its normal range of calcium content and pH. The pH at draining also determines proportions of residual chymosin (calf rennet) and plasmin in the cheese. Activities of these two enzymes play a major part in degradation of cheese caseins during ripening and in consequent development of characteristic cheese flavor. Rate of proteolysis also is influenced by the ratio of moisture to casein and the ratio of salt to moisture. Uniform cheese quality can be achieved routinely only by cheese made within specified ranges of chemical composition. These should include specification for the normal range of calcium content to be expected in a traditional variety, because this, together with pH, will be an indication that acid production up to the draining stage was normal. The use of calcium data in cheese specifications should improve the prediction rate when young cheese is graded to assess its probable quality at maturity. Acid production can be under complete control only if defined starter systems are used. The development in New Zealand of the "multiple strain" and "single pair" concepts is described.

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