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THE INFLUENCE OF VACUUM PRESSING ON THE TEXTURE OF CHEDDAR CHEESE *
Author(s) -
ROBERTSON P. S.
Publication year - 1966
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1966.tb01849.x
Subject(s) - pressing , texture (cosmology) , materials science , food science , vacuum packing , composite material , chemistry , computer science , image (mathematics) , artificial intelligence
Summary A study was made of the influence of several factors on the texture of young and mature vacuum‐pressed rindless cheese. Pressures greater than 26 lb/in 2 were required for maximum improvement in texture. A vacuum of 15 in was less effective than a vacuum of 25 in. Vacuum pressing of ‘dressed’ cheese for 5 min was almost as effective as vacuum pressing for 17 h; vacuum pressing after dressing was more effective than before dressing; transfer of vacuum‐pressed cheese to a normal press for the completion of pressing did not affect texture. Vacuum treatment of curd before hooping and pressing in the normal way had no beneficial effect on texture; vacuum pressing improved the texture of cheese made with mixed‐strain starters although this cheese was not as close as vacuum‐pressed cheese made with single strain starters. The distinct improvement in cheese texture which resulted from some combinations of vacuum pressing condition was confirmed in commercial scale trials involving 2,540 rindless cheese. This improvement was evident when cheese were graded at two weeks and when regraded at maturity.