MATURING AND STORAGE OF CHEESES

• Related Articles

• TEMPERATURE AND RELATIVE HUMIDITY INFLUENCE THE RIPENING DESCRIPTORS OF CAMEMBERT-TYPE CHEESES THROUGHOUT RIPENING

  Introduction Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors are normally defined to represent the sensory changes in Camembert-type cheeses: Penicillium camemberti appearance, cheese ...

• CONTROLLING CHEESE FLAVOUR DURING ACCELERATED RIPENING

  Introduction Some of the methods that can be used to accelerate cheese ripening are the use of flavour adjunct cultures, enzymes addition and elevated temperature ripening. ** Refer to the article attached for more information on other methods used ...

• CHEESE RIPENING

  Introduction Cheese ripening is a complex process. A lot of things have to go right and work in unison in order to create the perfect cheese. From the quality of the milk to the cleanliness of the cheese plant, plus the selection of starter cultures, ...

• DETECTING AND PREVENTING PSEUDOMONAS CONTAMINATION IN DAIRY PLANTS AND PRODUCTS

  Introduction Pseudomonas bacteria is a contaminant that can spoil milk and result in the discolouration and off-flavours in cheese - it is a challenging bacteria to control in a dairy plant. It needs oxygen to grown and can survive & grow in cold ...

• THE EFFECT OF A HUMIDITY CONTROLLED ENVIRONMENT ON STILTON CHEESE

  Introduction Humidity is an important environmental variable that affects cheeses during their maturation. Raising the relative humidity of the environment during maturation of the cheese both reduces loss of moisture from the cheese, but also reduce ...