Hard cheese

In Australia, Halpin and Brueckner (2004, p.7O) reported average price premiums of all organic goods to be 80%. Several products scored over 100%, such as wholemeal flour, muesli, olive oil, spaghetti (the highest was 287%), several vegetables (beans, zucchini, carrots), hard cheese and minced beef. 

Antonova, T., Daov, T. and Dedova, P. 1975. Study of bacterial strains producing milk-coagulating enzymes. IV. Preparation and characterization of hard cheeses. Pri-lozh. Mikrobiol. 6, 5-10. 

Chapman, H. R., Bines, V. E., Glover, F. A. and Skudder, P. J. 1974. Use of milk concentrated by ujtrafiltration for making hard cheese, soft cheese and yoghurt. J. Soc. Dairy Technol. 27, 151-155. 

Sampling.—The sample is taken by means of a tester, which is introduced in different parts of the cheese if this is a large one. With small cheeses, the whole of one or even more than one is taken, the dirt and rind being removed. Hard cheese is powdered by rasping, while soft cheese is pounded in a mortar. 

Wittrup, C. and Nprgaard, L. (1998). Rapid near infrared spectroscopic screening of chemical parameters in semi-hard cheese using chemometrics.. Dairy Sci. 81,1803-1809. 

Festivo Fermented low-fat hard cheese asl-casein f (1-9), asl-casein f (1-7), asl-casein f (1-6) No health claim as yet MTT Agrifood Research Finland Ryhanen et al. (2001)... 

The Finnish fermented milk drink Evolus is fermented with a L. helveticus strain and contains the same tripeptides as Calpis . The Evolus drink has been demonstrated to exert a significant reduction in blood pressure of mildly hypertensive human subjects upon daily intake of 150 ml during a 21-week intervention period (Seppo et al., 2003). A fermented low-fat hard cheese Festivo was developed in Finland (Ryhanen et al., 2001) with probiotic lactic acid bacteria and was found to produce during maturation, high amounts of ACE-inhibitory peptides derived from asi-casein. The peptides emerged at the age of three months and their level remained rather stable at least for six months. 

LDPE lrganox 1076 20 hard cheese 10.6 1652 Bieber, Figge, Koch, 1985... 

Jaros, D., Ginzinger, W., Tschager, E., Leitgeb, R., Rohm, H. 2001. Application of oilseed feeding to reduce firmness of hard cheeses produced in the winter feeding period. Ini. Dairy J. 11, 611-619. 

Jiang, J., Bjorck, L., Fonden, R. 1997. Conjugated linoleic acid in Swedish dairy products with special reference to the manufacture of hard cheeses. Int. Dairy J. 7, 863-867. 

The focus of this chapter is on the generic effects of fat on the composition, structure, yield, flavor, rheology and functionality of hard and semi-hard cheeses and pasteurized processed cheese products. 

Anonymous 1996. UK lite hard cheese market. Low and Lite Digest. 1, 7, 8-11. 

Guinee, T.P., Law, B.A. 2002. Role of milk fat in hard and semi-hard cheeses. In Fats in Food Technology (K.K. Rajah, ed.), pp. 275-331, Sheffield Academic Press, Sheffield, England. 

Riiegg, M., Blanc, B. 1987. The size distribution and shape of curd granules in traditional Swiss hard and semi-hard cheeses. Food Microstruc. 6, 35 46. 

Visser, J. 1991. Factors affecting the rheological and fracture properties of hard and semi-hard cheese. In Bulletin 268 Rheological and Fracture Properties of Cheese, pp. 49-61, International Dairy Federation, Brussels. 

In some mold-ripened cheeses, a very high FFA content (up to 25% of total fatty acids Gripon, 1987) is acceptable [e.g., >66 000 mg/kg for Blue cheese (Horwood et al., 1981) compared to <4000 mg/kg for good quality Cheddar (Bills and Day, 1964)]. High levels of butyric acid characterise Italian hard cheeses and certain pickled cheeses (Fox and Guinee, 1987), [e.g., up to 520 mg/kg for Greek Feta (Horwood et al., 1981) and >3000 mg/ kg for Romano (Woo and Lindsay, 1984)]. An imbalance in flavor constituents can, nevertheless, lead to undesirably rancid or goaty (C4 o-C8 0) or soapy (Cio o-Ci2 o) flavors in these cheeses (Woo and Lindsay, 1984). 

Delahunty, C.M., Piggott, J.R. 1995. Current methods to evaluate contribution and interactions of components to flavor of solid food using hard cheese as an example. Int. J. Food Sci. Technol. 30, 555-570. 

Driessen, F.M., Stadhouders, J. 1975. Lipolysis in hard cheese made from pasteurized milk. Document 86, International Dairy Federation, Brussels, pp. 101-107. 

Bills et al. (1963) used pre-treated Amberlite resin dispersed in hexane to isolate FFAs from milk. Fat was removed from the resin using hexane, absolute ethanol and methanol and the FFAs were esterified prior to analysis by GC. Needs et al. (1983) extracted lipids from milk by using ether and the FFAs were isolated using a strong basic anion exchange resin (Amberlyst 26, BDH Ltd, Poole Dorset, UK). The FFAs were methylated and resolved by GC. McNeill et al. (1986) also used Amberlyst resin to isolate FFAs in conjunction with silicic acid to remove phospholipids. Extracted FFAs were then analyzed by GC. This method was used by McNeill and Connolly (1989) to quantify FFAs in a number of semi-hard cheeses. 

Chaland, B., Mariette, F., Marchal, P., de Certaines, J. 2000. lH nuclear magnetic resonance relaxometric characterization of fat and water states in soft and hard cheese. J. Dairy Res. 67, 609-618. 

Dufour, E., Mazerolles, G., Devaux, M.F., Duboz, G., Duployer, M.H., Mouhous Riou, N. 2000. Phase transition of triglycerides during semi-hard cheese ripening. J. Dairy Sci. 10, 81-93. 

Proteases for Accelerating Cheese Ripening. Proteolysis plays such a major role in developing the flavor and texture of hard cheese that the addition of exogenous microbial proteases has been attempted using every commercially available protease preparation. 

The tailoring of protease preparations to rapidly produce hard cheeses in a cost effective manner and with good flavor and textural properties, is progressing rapidly. In the next few years several new and innovatively tailored enzyme preparations will be available for accelerating the production of hard cheeses. 

Because of the size of organic dairy, hard cheese production is primarily accomplished through small family-owned cheese plants, which have the size and capacity to segregate the milk and produce a fine cheese. Many cheeses are produced organically mild and sharp Cheddar, low-fat cheeses, farmhouse cheeses, Colby, Monterey Jack, Pepper Jack, Feta, Mozzarella, Provolone, Parmesan and Romano, to name a few. 

Figure 6.1 Schematic process diagram of semi-hard cheese manufacture [Adapted from Goud6dranche et al., 1980].

What is the most important property of a good pizza cheese Taste, of course. But also the ability to melt smoothly, uniformly, and without separating back into curds and whey—which is why pizza is not topped with an unripened cheese like cottage cheese, or a hard cheese like parmesan, but a semisoft cheese mozzarella. 

---