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Effect of temperature and salt on the maturation of white-salted cheese

Al-Otaibi, M.M. and Wilbey, R.A. (2004) Effect of temperature and salt on the maturation of white-salted cheese. International Journal of Dairy Technology, 57 (1). pp. 57-63. ISSN 1364-727X

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To link to this article DOI: 10.1111/j.1471-0307.2004.00123.x

Abstract/Summary

White-salted cheeses were prepared from ultrafiltered (UF) cows' milk and salted to give final salt-in-moisture (SM) levels of 2.5, 3.2 and 4.0%. The cheeses were stored at 5degreesC and 10degreesC for up to 15 weeks. The microflora was dominated by lactic acid bacteria (LAB) but some mould growth was evident within 15 weeks at all SM levels and both temperatures. Levels of water-soluble nitrogen (WSN), attributed to chymosin activity, increased significantly with time, the rate being inversely proportional to the SM level and increasing with storage temperature. Similar effects were noted for trichloroacetic acid-soluble nitrogen (TCA-SN) and free amino acid (FAA) levels, both of which would also be affected by bacterial protease activity. The proteolytic activity was reflected by changes in the hardness and fracturability of the cheeses.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13587
Uncontrolled Keywords:maturation, salt, ultrafiltration, white cheese, CHEDDAR CHEESE, FETA CHEESE, BLOOD-PRESSURE, PROTEOLYSIS, SODIUM, MICROFLORA, NITROGEN, TIME, MILK

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