Unripened cheese

Unripened cheeses have a soft (quark), gelatinous (layer cheese), or grainy (cottage cheese) consis- 

Neuchitel, Petit Suisse, Demi Sel, Cottage Cheese Schichtkhse (layers of different fat content) 

Doppelrahmfrischkase, Demi Suisse, Gervais, Carre-frais, Cream Cheese Mozzarella (plastic curd by heating to 60 °C within the whey), Scamorze 

Chevre (from goat s milk), Chevret, Chevretin, Nicolin, Cacciotta, Rebbiola, Pinsgauer Kase Brie, Le Coulommiers 

Cooking cheese (from Cottage Cheese by heating with emulsifying agents, F 10 60) 

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Novella-Rodriguez et al. (2003) studied the content of biogenic amines in different cheese types. The study analyzed 20 unripened cheeses, 20 hard-ripened cheeses made from pasteurized milk, 20 hard-ripened cheeses made from raw milk, 20 goat cheeses, and 20 blue cheeses (Table 6.7). 

Ripened cheeses contain higher average concentrations of amines than do unripened cheeses, a difference that could be related to processing (Martelli et ah, 1993 Schneller et al., 1997). Casein proteolysis that occurs during cheese manufacture may result in an increased level of free amino acids. These amino acids are then decarboxylated, resulting in the formation of biogenic amines. A... 

Unripened cheese Hard-ripened cheese, pasteurized milk Hard-ripened cheese, raw milk Goat cheese Blue cheese... 

Very low levels of biogenic amines occur in unripened cheese made from pasteurized milk, due to the pasteurization and the lack of a ripening period. Any high levels that may be found in unripened cheese would most likely be due to the use of poor-quality milk (Novella-Rodriguez et al., 2003). 

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. 

To verify whether the volatiles listed in Table 6.32 are actually the key odorants, an aroma model was prepared by using an unripened cheese (UC) as base ]53J. The odorants and in addition the compoimds showing high taste activity values ]54] were quantified in UC and in Swiss cheese ]53]. The differences in the concentration of these compounds in both samples were calculated, and, accordingly, the compounds were dissolved in water and/or sunflower oil and then added to freeze-dried UC. The flavour model obtained agreed in colour, pH, water, protein and fat content with grated Swiss cheese, only the texture was more grainy ]53]. 

The aroma profile of unripened cheese, e. g.. Mozzarella, consists of butter-like, sweetish, salty and sour notes produced by 1,5-decalactone, NaCl and lactic acid. The characteristic odor and taste of the type of cheese are formed during ripening, whereby the composition of the microflora and the storage conditions (temperature, air humidity, time) have the greatest influence. For a soft cheese (Camembert) and a hard cheese (Emmentaler), the compounds mainly responsible for the odor and taste in the ripened product will be discussed here. 

The butter-like note of unripened cheese can still be detected in Camembert and Emmentaler, but the intensity is lower, because other aroma substances formed during ripening become evident. Thus, Camembert also has mushroom-like, sulfurous and flowery notes and Emmentaler, nutty, sweet and fruity notes. In comparison with unripened cheese, the taste profile is extended to include a glutamate note and in the case of Emmentaler, an additional and characteristic sour/pungent impression. 

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