Heat-acid coagulated cheese

Figure 10.26 Examples of acid-coagulated or heat-acid coagulated or whey-based cheese varieties (from Fox et al, 1996a).

There are at least 1000 named cheese varieties, most of which have very limited production. The principal families are Cheddar, Dutch, Swiss and Pasta filata (e.g. Mozzarella), which together account for about 80% of total cheese production. All varieties can be classified into three superfamilies based on the method used to coagulate the milk, i.e. rennet coagulation (representing about 75% of total production), isoelectric (acid) coagulation and a combination of heat and acid (which represents a very minor group). 

Farkye, N.Y. 2004. Acid- and acid/rennet-curd cheeses. Part C Acid-heat coagulated cheeses. In Cheese Chemistry, Physics and Microbiology, Vol. 2, Major Cheese Groups, 3rd edn (P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee, eds.), pp. 343-348, Elsevier Academic Press, Amsterdam. 

This review will concentrate on those varieties produced by coagulation at pH values close to the isoelectric point of casein at 20-40°C (e.g., Quarg, Fromage frais, cream cheese) acid-heat coagulated fresh cheese varieties (e.g., Ricotta) were reviewed by Torres and Chandan (1981a,b). 

In cheese-making, the curd is generally made by coagulating milk casein with an enzyme, an acid, and either with or without further curd treatments by heat, pressure, salt, and fermentation with selected microorganisms. The retention coefficient is an important parameter in predicting the recuperation rate of value-added functional ingredients such as polyphenols. Indeed, low-molecular-weight soluble... 

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