Cheese problems solved:
Saved in:
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL [u.a.]
CRC Press [u.a.]
2007
|
| Edition: | 1. publ. |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XXI, 402 S. graph. Darst. |
| ISBN: | 9781420043945 1420043943 9781845690601 |
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MARC
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| 020 | |a 1420043943 |c (hbk.) : £125.00 |9 1-4200-4394-3 | ||
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| 245 | 1 | 0 | |a Cheese problems solved |c ed. by P. L. M. McSweeney |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Boca Raton, FL [u.a.] |b CRC Press [u.a.] |c 2007 | |
| 300 | |a XXI, 402 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
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Record in the Search Index
| _version_ | 1817914968332304384 |
|---|---|
| adam_text |
Contents
Contributor contact details . xiii
Preface . xvii
Bibliography . xix
Milk
1 Introduction . 1
2 What is the typical composition of cow's milk and what milk
constituents favour cheesemaking? . 3
3 How do seasonal variations in milk composition affect cheese
quality? . 5
4 What are milk salts and how do they affect the properties of
cheese? . 7
5 What are the compositions of other species' milks and how
does this affect their cheesemaking properties? . 9
Preparation of cheesemilk
6 Introduction . 11
7 What problems are caused by psychrotrophs? . 13
8 Why do elevated somatic cell counts cause difficulty in
cheesemaking? . 16
9 Why must milk be standardised for cheesemaking? . 18
10 Why is cheesemilk usually pasteurised? . 20
11 What effects does pasteurisation have on cheesemilk? . 22
vi Contents
12 How does one improve the cheesemaking properties of
over-pasteurised milk? . 24
13 What is thermisation and why is it used? . 26
14 Why are colours sometimes added to cheesemilk? . 27
15 What effects does cold storage have on the properties of
milk?. 28
Ultrafiltration of cheesemilk
16 Why is ultrafiltration used for cheesemaking and how is it
applied? . 30
Acidification
17 Introduction . 34
18 What are starters and what starter types are used for
cheesemaking? . 36
19 What problems are caused by antibiotic residues in milk? _ 38
20 What are lactenins and how do these natural substances inhibit
acid production? . 40
21 What are bacteriophage and what strategies should be used to
avoid phage infection? . 42
22 What factors affect the buffering capacity of cheese? . 47
23 What enzymes from starters contribute to cheese ripening? . 48
Conversion of milk to curd
24 Introduction: how does rennet coagulate milk? . 50
25 Why is the Phe-Met bond of K-casein so susceptible to rennet
action? . 52
26 How can one demonstrate that there are two stages to rennet
coagulation? . 54
27 What enzymes are in rennet? . 55
28 What factors affect the retention of rennet in cheese curd? _ 57
29 What rennet substitutes are suitable for cheesemaking? . 59
30 What factors affect rennet coagulation time? . 60
31 What effects has homogenisation of milk on the manufacture
and quality of cheese? . 63
32 How does homogenisation affect the functionality of cheese? . 66
33 Why is CaCl2 often added to cheesemilk? . 69
Syneresis
34 Introduction: what is syneresis? . 72
35 How does the composition of milk affect syneresis? . 74
36 What processing variables affect syneresis? . 75
37 Why are certain cook temperatures used for certain cheeses? . 77
38 What is case hardening and what problems does it cause? . 79
Contents vii
Salt in cheese
39 Introduction: what are the functions of NaCl in cheese? . 80
40 What are the typical NaCl levels in different cheeses? . 82
41 What are the differences between dry-salting and
brine-salting? . 84
42 What factors affect salt uptake in cheese curd? . 87
43 How does NaCl affect cheese composition? . 90
44 What causes the outside of brine-salted cheese to become
slimy and sticky? . 92
45 How should cheese brine be prepared and maintained? . 94
46 How does NaCl affect the microbiology of cheese? . 96
47 How can one make low-sodium cheese? . 98
Cheese yield
48 Introduction: why is cheese yield important? . 100
49 How is cheese yield defined? . 102
50 How can cheese yield be predicted? . 105
51 What factors associated with the milk affect cheese yield? _ 107
52 What factors under the control of the cheesemaker affect
yield? . 110
New technologies
53 What potential uses do high hydrostatic pressures and
high-pressure homogenisation have in cheesemaking? . 115
The microbiology of cheese ripening
54 Introduction . 117
55 What factors affect microbial growth in cheese? . 119
56 What are non-starter lactic acid bacteria and how do they
affect cheese quality? . 124
57 What causes the development of gas during ripening? . 131
Pathogens and food poisoning bacteria
58 Introduction . 133
59 What cheeses are most liable to pathogens? . 134
60 Which pathogens survive pasteurisation and which are killed? 136
61 Do pathogens grow during cheese ripening? . 137
62 What is Mycobacterium avium subsp. paratuberculosis and
how is it controlled? . 140
63 Is Escherichia coli O157:H7 of concern to cheesemakers? _ 141
64 What factors should be considered to reduce coliform counts? 143
65 What are enterococci and are they pathogenic? . 145
66 What factors should be considered when developing a HACCP
plan for cheesemaking? . 146
67 What are biogenic amines and how are they produced? . 148
viii Contents
68 What are mycotoxins, where do they come from and what
problems do they cause? . 150
Nutritional aspects of cheese
69 Introduction . 152
70 What are typical levels of vitamins in different cheeses? . 153
71 Is cheese good for your teeth? . 155
72 What are typical calcium levels in different cheeses? . 157
Packaging
73 Introduction: how may cheese be packaged? . 159
74 Why does mould develop under the packaging? . 161
Whey processing
75 What products may be produced from whey? . 163
Analysis of cheese
76 Introduction . 166
77 What is the correct way to sample cheese for analysis? . 167
78 How are volatile flavour compounds measured in cheese? _ 170
79 What procedures are available for the sensory analysis of
cheese and are they reliable? . 172
80 How reliable is cheese grading? . 174
Principal families of cheese
81 Introduction . 176
82 What is a 'controlled designation of origin'? . 178
83 How are cheese varieties classified? . 181
84 How did cheese originate? . 184
85 Who are the major cheese consumers and producers in the
world? . 185
86 What are the differences between acid-curd cheese and
yoghurt/fermented milks? . 188
Flavour, texture and flavour defects in hard and semi-hard cheeses
87 Introduction . 189
88 How does flavour develop in cheese during ripening? . 191
89 How can the problem of bitterness in cheese be solved? . 194
90 What is hydrolytic rancidity and how can it be avoided? . 196
91 What is late gas blowing and how may this defect be avoided? 198
92 What general factors affect the texture of hard and semi-hard
cheeses? . 200
93 Cheese is weak-bodied. What strategies could be adopted to
produce a firmer cheese and what are the effects of each
treatment? . 202
Contents ix
94 What strategies should be adopted and what are the effects of
each treatment to obtain a less acid Cheddar cheese? . 204
95 What strategies can be adopted to soften the texture of a hard
cheese? . 206
Grana-type cheeses and Parmesan
96 Introduction . 208
97 What causes the traditional grainy texture of Italian Grana-
type cheeses? . 209
98 What common problems are associated with Grana-type
cheeses? . 210
99 How do traditional Italian Grana-type cheeses and industrial
'Parmesan' differ? . 212
Cheddar cheese
100 Introduction . 214
101 What is cheddaring and what physicochemical changes occur
during this process? . 217
102 What are the mechanical and slit openings in Cheddar and
how may they be avoided? . 219
103 Why do salted Cheddar curd pieces not fuse together
properly? . 220
104 Why is it important to control the composition of Cheddar
cheese to ensure high quality? . 221
105 Why does cheese develop a pink discoloration? . 223
106 What factors lead to texture defects in low-fat/reduced-fat
Cheddar cheese? . 225
107 What factors favour the development of calcium lactate
crystals in cheese? . 228
Dutch-type cheeses
108 Introduction . 230
109 Why is the surface of Gouda cheese slimy and discoloured? . 232
110 Why is the texture of Gouda cheese tough and the flavour
flat? . 234
111 Why does Gouda cheese have a soapy off-flavour? . 236
112 Why does Gouda cheese have irregular eye distribution? . 238
113 What problems do Propionibacterium spp. cause in Gouda
cheese? How are they controlled? . 240
114 Under which conditions do blisters occur under the wax layer
of Gouda-type cheese? . 241
115 How may late blowing be avoided in Gouda-type cheeses? . 242
116 How can excessive gas formation by thermophilic streptococci
take place in Gouda cheese? . 244
x Contents
Swiss cheese
117 Introduction . 246
118 What factors affect eye development in Swiss cheese? . 248
119 What causes'blind'Emmental cheese? . 250
120 What causes irregular eye formation, slits or cracks in
Emmental cheese? . 252
121 What is aspartase of Propionibacteriuml . 254
122 How does aspartase activity of Propionibacterium affect
Swiss cheese? . 255
123 How may the size and quantity of the eyes in Emmental-type
cheese be controlled? . 257
124 How do I control the elastic texture of Swiss-type cheese? _ 260
125 Why does Swiss cheese have a sweet flavour? . 262
126 What are the causes of the most common flavour defects of
Swiss cheese? . 263
127 Is Emmental cheese hygienically safe? . 265
White-mould cheese
128 Introduction . 268
129 Why does the surface pH in Camembert cheese not increase
adequately? . 270
130 Why is mould development on Camembert or Brie inadequate? 273
131 Why does Camembert or Brie have a grey or brown colour? . 275
132 Why does the texture of Camembert or Brie remain too hard? 277
133 Why does Camembert-type cheese become too liquid? . 278
134 How are spoilage fungi controlled in white-mould cheeses? . 279
135 How may the 'toad-skin' and 'cat-hair' defects of Camembert
cheese be solved? . 280
136 What causes bitterness and other flavour defects in
Camembert? . 282
Blue cheese
137 Introduction: what are Blue cheese varieties? . 284
138 Why does Blue cheese develop brown spots? . 286
139 How may spoilage fiingi be controlled in Blue cheese? . 287
140 Why does Blue cheese not develop adequate veining? . 288
Bacterial surface-ripened cheeses
141 Introduction: what are bacterial surface-ripened (smear)
cheeses? . 289
142 What organisms grow on the surface of smear cheeses? . 291
143 Why might smear cheese develop excessive mould? . 293
144 Why does cheese not develop an adequate smear? . 295
145 How may patchy smear development be avoided? . 297
Contents xi
Low-moisture Mozzarella cheese (LMMC)
146 Introduction . 298
147 What are pasta-fdata cheeses and what physicochemical
changes occur during cooking/stretching? . 300
148 How can expression of free watery serum be avoided in
cooked LMMC? . 302
149 I recently changed from bacterial to direct acidification. Why
is my LMMC different? . 305
150 How may moisture levels in LMMC be controlled and what
changes should be expected if moisture changes? . 307
151 Shredded cheese tends to mat together into wet aggregates.
How may the shreddability of LMMC be improved? . 310
152 Why does LMMC not develop a smooth stretchable consistency
on heating? . 312
153 Why does LMMC become excessively soft and fluid on
heating? . 314
154 Why does LMMC have poor flowability? . 316
155 Why does LMMC brown excessively on cooking? . 317
156 Why and how do the functional properties of LMMC change
on heating? . 319
157 Why does LMMC become excessively soft and gummy during
ripening? . 321
158 What factors affect the functionality of LMMC? . 322
159 LMMC is tough and rubbery; what might be the problem? . 323
160 What causes the soft rind/soft surface defect in LMMC? . 324
161 What causes soft body defect in LMMC? . 325
162 How may the development of free oil during melting be
controlled? . 326
163 How can the browning rate of LMMC be controlled? . 329
Cheeses ripened in brine
164 Introduction . 330
165 What causes early and late gas blowing in white-brined
cheese? . 332
166 What causes blowing of the white-brined cheese containers? . 336
167 How may mouldiness in white-brined cheese be avoided? — 337
168 What causes softening of the cheese body in white-brined
cheeses? . 338
169 Why is the brine surrounding my white-brined cheese ropy? . 341
Acid and acid/heat-coagulated cheeses
170 Introduction . 343
171 How may wheying off (spontaneous syneresis) in Quarg be
avoided? . 346
172 Why is Quarg dry and grainy? . 347
xii Contents
173 How may over-acid and bitter flavour defects in Quarg be
avoided? . 348
174 How may the viscosity of Cream cheese be controlled? . 349
175 Free oil forms in Cream cheese at the outlet of the heat
exchanger. How can this problem be resolved? . 350
176 Why is the coagulum of Cottage cheese weak with poor
syneresis? . 351
177 What is agglutination of starter bacteria and how do I avoid
sludge formation? . 352
178 How do I solve the 'floating curd' defect in Cottage cheese? . 353
179 Why are the curd particles for Cottage cheese slick and slimy? 354
180 Why is there whey separation from my Cottage cheese after
packaging? . 355
181 What strategies should be adopted to improve the yield of
Cottage cheese? . 356
182 What are the likely causes of surface discoloration,
off-flavours and bitterness in Cottage cheese? . 357
183 How may the shelf-life of Cottage cheese be extended? . 358
184 What are harsh and green flavour defects in Cottage cheese? . 359
185 How may the mouthfeel of Queso Blanco be improved? . 360
186 What approaches may be used to control the texture of
Queso Blanco? . 361
Cheese as a food ingredient
187 Introduction . 362
188 How may the browning of heated cheese be controlled? . 364
Processed cheese
189 Introduction: what is processed cheese? . 365
190 Why does processed cheese sometimes have a gummy
pudding-like texture and oil-off? . 368
191 Why does processed cheese sometimes have a soapy flavour? 371
192 How is the firmness and spreadability of processed cheese
controlled? . 373
193 Why does processed cheese have a dry, short, crumbly texture? 376
194 Why does processed cheese have a soft, inelastic, adhesive
and spreadable texture? . 379
195 What causes crystals in processed cheese and how can this
problem be minimised? . 381
Cheese-like products
196 Introduction: what are analogue cheeses? . 384
197 What is enzyme-modified cheese? . 387
Index . 389 |
| adam_txt |
Contents
Contributor contact details . xiii
Preface . xvii
Bibliography . xix
Milk
1 Introduction . 1
2 What is the typical composition of cow's milk and what milk
constituents favour cheesemaking? . 3
3 How do seasonal variations in milk composition affect cheese
quality? . 5
4 What are milk salts and how do they affect the properties of
cheese? . 7
5 What are the compositions of other species' milks and how
does this affect their cheesemaking properties? . 9
Preparation of cheesemilk
6 Introduction . 11
7 What problems are caused by psychrotrophs? . 13
8 Why do elevated somatic cell counts cause difficulty in
cheesemaking? . 16
9 Why must milk be standardised for cheesemaking? . 18
10 Why is cheesemilk usually pasteurised? . 20
11 What effects does pasteurisation have on cheesemilk? . 22
vi Contents
12 How does one improve the cheesemaking properties of
over-pasteurised milk? . 24
13 What is thermisation and why is it used? . 26
14 Why are colours sometimes added to cheesemilk? . 27
15 What effects does cold storage have on the properties of
milk?. 28
Ultrafiltration of cheesemilk
16 Why is ultrafiltration used for cheesemaking and how is it
applied? . 30
Acidification
17 Introduction . 34
18 What are starters and what starter types are used for
cheesemaking? . 36
19 What problems are caused by antibiotic residues in milk? _ 38
20 What are lactenins and how do these natural substances inhibit
acid production? . 40
21 What are bacteriophage and what strategies should be used to
avoid phage infection? . 42
22 What factors affect the buffering capacity of cheese? . 47
23 What enzymes from starters contribute to cheese ripening? . 48
Conversion of milk to curd
24 Introduction: how does rennet coagulate milk? . 50
25 Why is the Phe-Met bond of K-casein so susceptible to rennet
action? . 52
26 How can one demonstrate that there are two stages to rennet
coagulation? . 54
27 What enzymes are in rennet? . 55
28 What factors affect the retention of rennet in cheese curd? _ 57
29 What rennet substitutes are suitable for cheesemaking? . 59
30 What factors affect rennet coagulation time? . 60
31 What effects has homogenisation of milk on the manufacture
and quality of cheese? . 63
32 How does homogenisation affect the functionality of cheese? . 66
33 Why is CaCl2 often added to cheesemilk? . 69
Syneresis
34 Introduction: what is syneresis? . 72
35 How does the composition of milk affect syneresis? . 74
36 What processing variables affect syneresis? . 75
37 Why are certain cook temperatures used for certain cheeses? . 77
38 What is case hardening and what problems does it cause? . 79
Contents vii
Salt in cheese
39 Introduction: what are the functions of NaCl in cheese? . 80
40 What are the typical NaCl levels in different cheeses? . 82
41 What are the differences between dry-salting and
brine-salting? . 84
42 What factors affect salt uptake in cheese curd? . 87
43 How does NaCl affect cheese composition? . 90
44 What causes the outside of brine-salted cheese to become
slimy and sticky? . 92
45 How should cheese brine be prepared and maintained? . 94
46 How does NaCl affect the microbiology of cheese? . 96
47 How can one make low-sodium cheese? . 98
Cheese yield
48 Introduction: why is cheese yield important? . 100
49 How is cheese yield defined? . 102
50 How can cheese yield be predicted? . 105
51 What factors associated with the milk affect cheese yield? _ 107
52 What factors under the control of the cheesemaker affect
yield? . 110
New technologies
53 What potential uses do high hydrostatic pressures and
high-pressure homogenisation have in cheesemaking? . 115
The microbiology of cheese ripening
54 Introduction . 117
55 What factors affect microbial growth in cheese? . 119
56 What are non-starter lactic acid bacteria and how do they
affect cheese quality? . 124
57 What causes the development of gas during ripening? . 131
Pathogens and food poisoning bacteria
58 Introduction . 133
59 What cheeses are most liable to pathogens? . 134
60 Which pathogens survive pasteurisation and which are killed? 136
61 Do pathogens grow during cheese ripening? . 137
62 What is Mycobacterium avium subsp. paratuberculosis and
how is it controlled? . 140
63 Is Escherichia coli O157:H7 of concern to cheesemakers? _ 141
64 What factors should be considered to reduce coliform counts? 143
65 What are enterococci and are they pathogenic? . 145
66 What factors should be considered when developing a HACCP
plan for cheesemaking? . 146
67 What are biogenic amines and how are they produced? . 148
viii Contents
68 What are mycotoxins, where do they come from and what
problems do they cause? . 150
Nutritional aspects of cheese
69 Introduction . 152
70 What are typical levels of vitamins in different cheeses? . 153
71 Is cheese good for your teeth? . 155
72 What are typical calcium levels in different cheeses? . 157
Packaging
73 Introduction: how may cheese be packaged? . 159
74 Why does mould develop under the packaging? . 161
Whey processing
75 What products may be produced from whey? . 163
Analysis of cheese
76 Introduction . 166
77 What is the correct way to sample cheese for analysis? . 167
78 How are volatile flavour compounds measured in cheese? _ 170
79 What procedures are available for the sensory analysis of
cheese and are they reliable? . 172
80 How reliable is cheese grading? . 174
Principal families of cheese
81 Introduction . 176
82 What is a 'controlled designation of origin'? . 178
83 How are cheese varieties classified? . 181
84 How did cheese originate? . 184
85 Who are the major cheese consumers and producers in the
world? . 185
86 What are the differences between acid-curd cheese and
yoghurt/fermented milks? . 188
Flavour, texture and flavour defects in hard and semi-hard cheeses
87 Introduction . 189
88 How does flavour develop in cheese during ripening? . 191
89 How can the problem of bitterness in cheese be solved? . 194
90 What is hydrolytic rancidity and how can it be avoided? . 196
91 What is late gas blowing and how may this defect be avoided? 198
92 What general factors affect the texture of hard and semi-hard
cheeses? . 200
93 Cheese is weak-bodied. What strategies could be adopted to
produce a firmer cheese and what are the effects of each
treatment? . 202
Contents ix
94 What strategies should be adopted and what are the effects of
each treatment to obtain a less acid Cheddar cheese? . 204
95 What strategies can be adopted to soften the texture of a hard
cheese? . 206
Grana-type cheeses and Parmesan
96 Introduction . 208
97 What causes the traditional grainy texture of Italian Grana-
type cheeses? . 209
98 What common problems are associated with Grana-type
cheeses? . 210
99 How do traditional Italian Grana-type cheeses and industrial
'Parmesan' differ? . 212
Cheddar cheese
100 Introduction . 214
101 What is cheddaring and what physicochemical changes occur
during this process? . 217
102 What are the mechanical and slit openings in Cheddar and
how may they be avoided? . 219
103 Why do salted Cheddar curd pieces not fuse together
properly? . 220
104 Why is it important to control the composition of Cheddar
cheese to ensure high quality? . 221
105 Why does cheese develop a pink discoloration? . 223
106 What factors lead to texture defects in low-fat/reduced-fat
Cheddar cheese? . 225
107 What factors favour the development of calcium lactate
crystals in cheese? . 228
Dutch-type cheeses
108 Introduction . 230
109 Why is the surface of Gouda cheese slimy and discoloured? . 232
110 Why is the texture of Gouda cheese tough and the flavour
flat? . 234
111 Why does Gouda cheese have a soapy off-flavour? . 236
112 Why does Gouda cheese have irregular eye distribution? . 238
113 What problems do Propionibacterium spp. cause in Gouda
cheese? How are they controlled? . 240
114 Under which conditions do blisters occur under the wax layer
of Gouda-type cheese? . 241
115 How may late blowing be avoided in Gouda-type cheeses? . 242
116 How can excessive gas formation by thermophilic streptococci
take place in Gouda cheese? . 244
x Contents
Swiss cheese
117 Introduction . 246
118 What factors affect eye development in Swiss cheese? . 248
119 What causes'blind'Emmental cheese? . 250
120 What causes irregular eye formation, slits or cracks in
Emmental cheese? . 252
121 What is aspartase of Propionibacteriuml . 254
122 How does aspartase activity of Propionibacterium affect
Swiss cheese? . 255
123 How may the size and quantity of the eyes in Emmental-type
cheese be controlled? . 257
124 How do I control the elastic texture of Swiss-type cheese? _ 260
125 Why does Swiss cheese have a sweet flavour? . 262
126 What are the causes of the most common flavour defects of
Swiss cheese? . 263
127 Is Emmental cheese hygienically safe? . 265
White-mould cheese
128 Introduction . 268
129 Why does the surface pH in Camembert cheese not increase
adequately? . 270
130 Why is mould development on Camembert or Brie inadequate? 273
131 Why does Camembert or Brie have a grey or brown colour? . 275
132 Why does the texture of Camembert or Brie remain too hard? 277
133 Why does Camembert-type cheese become too liquid? . 278
134 How are spoilage fungi controlled in white-mould cheeses? . 279
135 How may the 'toad-skin' and 'cat-hair' defects of Camembert
cheese be solved? . 280
136 What causes bitterness and other flavour defects in
Camembert? . 282
Blue cheese
137 Introduction: what are Blue cheese varieties? . 284
138 Why does Blue cheese develop brown spots? . 286
139 How may spoilage fiingi be controlled in Blue cheese? . 287
140 Why does Blue cheese not develop adequate veining? . 288
Bacterial surface-ripened cheeses
141 Introduction: what are bacterial surface-ripened (smear)
cheeses? . 289
142 What organisms grow on the surface of smear cheeses? . 291
143 Why might smear cheese develop excessive mould? . 293
144 Why does cheese not develop an adequate smear? . 295
145 How may patchy smear development be avoided? . 297
Contents xi
Low-moisture Mozzarella cheese (LMMC)
146 Introduction . 298
147 What are pasta-fdata cheeses and what physicochemical
changes occur during cooking/stretching? . 300
148 How can expression of free watery serum be avoided in
cooked LMMC? . 302
149 I recently changed from bacterial to direct acidification. Why
is my LMMC different? . 305
150 How may moisture levels in LMMC be controlled and what
changes should be expected if moisture changes? . 307
151 Shredded cheese tends to mat together into wet aggregates.
How may the shreddability of LMMC be improved? . 310
152 Why does LMMC not develop a smooth stretchable consistency
on heating? . 312
153 Why does LMMC become excessively soft and fluid on
heating? . 314
154 Why does LMMC have poor flowability? . 316
155 Why does LMMC brown excessively on cooking? . 317
156 Why and how do the functional properties of LMMC change
on heating? . 319
157 Why does LMMC become excessively soft and gummy during
ripening? . 321
158 What factors affect the functionality of LMMC? . 322
159 LMMC is tough and rubbery; what might be the problem? . 323
160 What causes the soft rind/soft surface defect in LMMC? . 324
161 What causes soft body defect in LMMC? . 325
162 How may the development of free oil during melting be
controlled? . 326
163 How can the browning rate of LMMC be controlled? . 329
Cheeses ripened in brine
164 Introduction . 330
165 What causes early and late gas blowing in white-brined
cheese? . 332
166 What causes blowing of the white-brined cheese containers? . 336
167 How may mouldiness in white-brined cheese be avoided? — 337
168 What causes softening of the cheese body in white-brined
cheeses? . 338
169 Why is the brine surrounding my white-brined cheese ropy? . 341
Acid and acid/heat-coagulated cheeses
170 Introduction . 343
171 How may wheying off (spontaneous syneresis) in Quarg be
avoided? . 346
172 Why is Quarg dry and grainy? . 347
xii Contents
173 How may over-acid and bitter flavour defects in Quarg be
avoided? . 348
174 How may the viscosity of Cream cheese be controlled? . 349
175 Free oil forms in Cream cheese at the outlet of the heat
exchanger. How can this problem be resolved? . 350
176 Why is the coagulum of Cottage cheese weak with poor
syneresis? . 351
177 What is agglutination of starter bacteria and how do I avoid
sludge formation? . 352
178 How do I solve the 'floating curd' defect in Cottage cheese? . 353
179 Why are the curd particles for Cottage cheese slick and slimy? 354
180 Why is there whey separation from my Cottage cheese after
packaging? . 355
181 What strategies should be adopted to improve the yield of
Cottage cheese? . 356
182 What are the likely causes of surface discoloration,
off-flavours and bitterness in Cottage cheese? . 357
183 How may the shelf-life of Cottage cheese be extended? . 358
184 What are harsh and green flavour defects in Cottage cheese? . 359
185 How may the mouthfeel of Queso Blanco be improved? . 360
186 What approaches may be used to control the texture of
Queso Blanco? . 361
Cheese as a food ingredient
187 Introduction . 362
188 How may the browning of heated cheese be controlled? . 364
Processed cheese
189 Introduction: what is processed cheese? . 365
190 Why does processed cheese sometimes have a gummy
pudding-like texture and oil-off? . 368
191 Why does processed cheese sometimes have a soapy flavour? 371
192 How is the firmness and spreadability of processed cheese
controlled? . 373
193 Why does processed cheese have a dry, short, crumbly texture? 376
194 Why does processed cheese have a soft, inelastic, adhesive
and spreadable texture? . 379
195 What causes crystals in processed cheese and how can this
problem be minimised? . 381
Cheese-like products
196 Introduction: what are analogue cheeses? . 384
197 What is enzyme-modified cheese? . 387
Index . 389 |
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| title | Cheese problems solved |
| title_auth | Cheese problems solved |
| title_exact_search | Cheese problems solved |
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| title_full | Cheese problems solved ed. by P. L. M. McSweeney |
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| title_short | Cheese problems solved |
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