Fresh acid-curd cheese

FIG. 1. Fresh acid-curd cheese varieties (from Guinee et al, 1993). 

Daryaei etal. (2006,2008) indicated that high-pressure processing (300-600MPa, 5 min) is an effective process to control residual viable count of Lactococcus in fresh lactic curd cheese incubated aerobically or anaerobically. Spoilage yeasts and titrat-able acidity could also be controlled. The product shelf life could be extended up to... 

The most successful commercial applications of UF in cheese manufacture to date have been in the production of cast Feta in Denmark (Tamime and Kirkegaard, 1991), fresh acid-curd varieties (Quarg, Ricotta and Cream cheeses) in Germany and other European countries (Pedersen and Ottosen, 1992), and the standardization of milk protein, to 4-5%, for the production of Camembert and other varieties (Coton, 1986 Korolczuk et al, 1987 Puhan, 1992). 

Glycolysis. Most (about 98%) of the lactose in cheese-milk is removed in the whey as lactose or lactic acid. However, fresh cheese curd contains 1-2%... 

As one would expect, microbial enzymes range in specificity. For example, lipases from Candida cylindracea and Staph aureus have little specificity while those from Geotrichum candidum are specific for long chain acids [57], which are of little value in this application. Fortunately, most microbial hpases show specificity for the one and three positions of the triglyceride where the short chain fatty acids are found. While substantial information exists in the literature characterizing lipase enzyme activity to help in enzyme choice [58], enzymes must be evaluated for function in a model system. This often is done in a curd slurry system, which is produced by blending two parts of fresh cheese curd plus one part sterile dilute salt solution (5.2%... 

---