WHAT CAUSES COMMON CHEESE DEFECTS

WHAT CAUSES COMMON CHEESE DEFECTS

There are different common causes of cheese defects like:

Body - Crumbly/short: often due to excess salt or acid
Corky: due to overcooking, low fat, low moisture, or excess salt. 

Texture - Mechanical openings which are holes of irregular shape caused by trapped whey. Trapped whey makes an impression in the cheese during pressing, but during ripening the moisture is dispersed throughout the cheese leaving the hole behind.

FLAVOUR - The acid flavour is often associated with acid body defects noted above. The common causes all relate to process control:
+ Too much moisture (i.e., too much lactose).
+ Too much starter (i.e., too much acid development before dipping).
+ Salting too late or too little.
+ Too warm during or immediately after pressing.
o Bitter flavours are common defects in American but also in other cheese, including fresh cheese.

**Refer to the attached article for more information or email Magriet@dynamiko.co.za for technical assistant.

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