Brick cheese

Most varieties of cheese are cooked by applying heat to the outside of the vessel containing the curd and whey slurry. Gouda cheese curd is heated by first draining a portion of the whey and then adding hot water. The proportion of whey removed and water added is varied to control the amount of residual lactose in the curd. Washing of the curd is also used in cottage and brick cheese manufacture to remove lactic acid and lactose, but in these cases the cheese curds have first been heated. 

Frank, J. F., Marth, E. H. and Olson, N. F. 1978. Behavior of enteropathogenic Escherichia during manufacture and ripening of brick cheese. J. Food Prot. 41, 111-115. 

EM Cheddar, Swiss, Romano, Mozzarella, Provolone, Feta, Parmesan, Blue, Gouda, Gruyere, Colby, and Brick cheeses are commercially available [44]. Kilcawley et al. [44] have provided a thorough review of this topic and it is highly recommended for further reading. 

Hydrolytic rancidity flavor defects in Swiss, brick, and Cheddar cheeses have been linked to high concentrations of individual short chain free fatty acids (Woo et al 1984). Lipases from psychrotrophic bacteria have been implicated in causing rancidity in cheese (Cousin 1982 Kuzdzal-Savoie 1980), although most starter streptococci and lactobacilli isolated from cheese are also capable of hydrolyzing milk fat (Paulsen et al. 1980 Umemoto and Sato 1975). Growth of Clostridium tyrobutyricum in Swiss cheese causes the release of butyric acid and subsequent rancid-off flavors (Langsrud and Reinbold 1974). The endogenous lipoprotein lipase is also responsible for hydrolytic rancidity in nonpasteurized milk. 

Micrococci comprise approximately 78% of the nonlactic bacteria in raw milk Cheddar cheese (Alford and Frazier 1950). The proteolytic system of Micrococcus freudenreichii functions optimally at 30 °C and at a pH near neutrality (Baribo and Foster 1952). An analysis of pro-teinases present in 1-year-old Cheddar cheese indicates that micrococci may contribute to proteolytic activity (Marth 1963). Proteolytic micrococci also contribute to the ripening of surface-ripened cheeses such as brick and Camembert (Lenoir 1963 Langhus et al. 1945). Micrococcal proteases probably contribute to development of ripened cheese flavor when ripening temperatures are above 10°C (Moreno and Kosikowski 1973). This effect results from degradation of /3-casein. 

Cheeses Parmesan (1848), process (1421), blue (1396), brick (557), cream cheese (294). 

Practice Problem 1.4 Which is heavier, (a) bricks or straw (b) one package of cheese or two of those packages of cheese (c) Which of these uses of the word heavier describes an intensive property and which an extensive... 

Enzymatically modified cheeses developed to accelerate the ripening and flavor building blocks can be produced by controlled proteolytic and/or lipolytic enzyme treatment of natural cheese. The most popular enzyme-modified cheeses include Cheddar, Swiss, Parmesan, Romano, Brick, and Blue cheeses [95]. 

Chem. Descrip. Petroleum hydrocarbon wax Uses For food, health, and cosmetic applies. suited for barbecue lighter bricks, butcher wrap, candles, cheese coating, corrugated paperboard, lumber end coating... 

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