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Effect of temperature and salt on the maturation of white‐salted cheese
Author(s) -
AlOtaibi Mutlag M,
Wilbey R Andrew
Publication year - 2004
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.1471-0307.2004.00123.x
Subject(s) - food science , chemistry , lactic acid , trichloroacetic acid , protease , salt (chemistry) , moisture , bacteria , nitrogen , biochemistry , enzyme , biology , organic chemistry , genetics
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 5°C and 10°C 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.