Cheese quality factors

Ardo, Y., Larsson, P.O., Mansson, H.L., Hedenberg, A. 1989. Studies of peptidolysis during early maturation and its influence on low-fat cheese quality. Milchwissenschaft 44,485-490. Arnott, D.R., Morris, H.A., Combs, W.B. 1957. Effect of certain chemical factors on the melting quality of process cheese. J. Dairy Sci. 40, 957-963. 

D. Factors that Affect Cheese Quality Cheese Texture... 

Acid production affects almost all facets of cheese manufacture and is probably the most important factor affecting cheese quality. Among the most important consequences of acid development are ... 

Certain factors/agents can be manipulated easily and precisely, while others are more difficult to control. In this section, possible factors responsible for the variability of cheese quality and how they might be controlled will be considered. Interactions (Fig. 21) between these factors were reviewed by Lawrence and Gilles (1980). 

It is generally accepted that calf chymosin produces the best quality cheese. An adequate supply of chymosin from genetically engineered microorganisms is now available and therefore rennet quality should not be a factor in cheese quality. 

Since the numbers and strains of lactobacilli in cheese are uncontrolled, it is likely that they contribute to variability in cheese quality. Since it is impossible to eliminate NSLAB completely, even under experimental conditions, it appears worthwhile to determine what factors affect their growth. The number of NSLAB in Cheddar is strongly influenced by the rate at which the curd in cooled and subsequently ripened (Folkertsma et al., 1996). The growth of NSLAB does not appear to be influenced by the concentration of NaCl in the cheese (Turner and Thomas, 1980). It is likely that the moisture content of cheese affects the growth of NSLAB but we are not aware of studies in which this effect has been studied. 

The final factor known to influence the rate of ripening and cheese quality is ripening temperature. Ripening at elevated temperatures is normally... 

Milk from cows affected with mastitis alters the sensory quality of raw milk and cheese (Munro el al., 1984). Sensory defects are reported as increased rancidity and bitterness, factors which are consistent with higher levels of lipolysis and proteolysis (Ma et al., 2000). 

For example, the color of fresh fruit indicates ripeness and the time the fruit is most likely to taste best. Off-colors in cheese or meats are associated with poor flavor quality. Generally, we expect each food product to have a certain color. Deviations from this expected color can result in rejection of a product even when this color does not adversely influence the flavor or nutritional value of the food. If plant-protein products are to attain widespread utilization in food applications, the color they impart to the product must be considered an important factor in consumer acceptability. 

Cheeses made from milks with high fat contents tend to have higher moisture levels in relation to protein content. This ratio, also called moisture in the nonfat substance (MNFS), is an important compositional factor influencing the quality of cheese (Pearce and Gilles 1979). It is the relative wetness of the casein in the cheese, rather than the percentage of moisture in the cheese as a whole, that influences the course of the ripening process (Lawrence and Gilles 1980). 

Lemay, A., Paquin, P., Lacroix, C. 1994. Influence of milk microfluidization on Cheddar cheese composition, quality and yields. In Cheese yield and factors affecting its control. Proc. IDF Seminar, Cork, Ireland, 1993, pp. 288-292, International Dairy Federation, Brussels. 

McCarney, T.A., Mullan, W.M.A., Rowe, M. T. 1994. The effect of carbonation of milk on the yield and quality of Cheddar cheese. In Cheese Yield and Factors Affecting its Control, Special Issue No. 9402, pp. 302-308, International Dairy Federation Brussels. 

The quality of cheese will be the major factor determining the potential application of HP in cheese-making. 

FIG. 21. Principal factors that affect the quality of Cheddar cheese. 

An alternative method to produce cheeses of characteristics more similar to those produced by the conventional method wonld be to nse a UF retentate obtained at low concentration factor [79]. Kosikowski [84], for instance, suggested that 1.8x is the limit for making good quality Cheddar cheese. In a related work on raw milk, Hinrichs [76] reported a transition from Newtonian to non-Newtonian flow behavior above a concentration factor of 2 in the UF, which corresponds to more than 8% fat and 3.33% protein in the retentate. Similarly, Erdem [83,85] found that because of concentration by UF to two- and threefold using 10 kDa MWCO polysnl-fone membrane, the protein system in skim milk becomes more agglomerated via hydrophobic bonds, which results to reorganization of the protein system into a more compact micellar structure. 

The nature of cheese varies considerably, and the subtle differences in aroma, flavour and texture all add to its appeal. Various factors are involved in the nature of the final product, including the type of animal, its diet, processing of the milk, the cheese culture, and the ageing conditions. Manufacturers spend a great deal of effort in ensuring the products are of a consistently high quality. 

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