RESEARCH, SCIENTIFIC AND FACTUAL WRITING
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, ...
CONFRONTING THE CHALLENGE OF LOW SALT CHEESE
Introduction Reducing the sodium chloride content in cheese presents particular challenges since salt has many roles in cheese. Cheesemakers use it to maintain expected flavour, body, texture and shelf life by controlling the activities of enzymes ...
TETRAPAK WHITE PAPER ON PLANT-BASED FROZEN DESSERTS
Introduction The frozen dessert industry face many challenges with the manufacture of plant-based frozen desserts including changes where dairy proteins are replaced with plant-based proteins, production challenges, reliable functionality of raw ...
CHANGES IN COCOA POWDER DURING STORAGE
Introduction The quality of cocoa powder depends on various factors for example the brand of cocoa grain, the technological parameters of processing and the conditions of storage. High moisture content may bring about physical changes such as caking, ...
DECREASING SYNERESIS IN YOGHURT BY USING AGAR AS A STABILIZER
Introduction Yoghurt quality is greatly influenced by many factors, including incubation time, incubation temperature as well as addition of a stabilizer. Agar is such a stabilizer which can be used as a thickening agent. Syneresis is one indicator ...
AVOIDING DEFECTS IN PROCESSED CHEESE
Introduction When you make process cheese, as with all other dairy foods, certain parameters must be followed to prevent defects. The focus of this discussion is on crystals and inclusions. Understanding the causes of process cheese crystals and ...
COLIFORM DETECTION IN CHEESE IS ASSOCIATED WITH SPECIFIC CHEESE CHARACTERISTICS
Introduction Coliform detection in finished products, including cheese, has traditionally been used to indicate whether a given product has been manufactured under unsanitary conditions. As our understanding of the diversity of coliforms has ...
CONTROLLING PINK DISCOLOURATION OF CHEESE
Introduction High intensity fluorescent lighting used in retail dairy cases can seriously affect the quality of dairy products - for example, oxidised flavours developing in fluid milk products has been extensively documented. Annatto-coloured ...
DO ON-FARM FEEDING SYSTEMS INFLUENCE FLAVOUR, TEXUTURE AND COMPOSITION OF CHEESE?
Introduction Preliminary results from a study done in the USA suggest bovine feeding systems do indeed influence milk and cheese. Feeding systems evaluated were grazing based, grazing with a corn-grain supplement [common supplement to increase milk ...
TO PASTEURISE OR NOT PASTEURISE CHEESE MILK
Introduction The cheese industry continues to be faced with the decision of how to treat their cheese milk prior to manufacture - should they use raw milk, heat-treated milk, or pasteurised milk? What are the considerations to take into account - how ...
THE BASICS OF ANNATTO EXPLAINED
Introduction Annatto is one of the most commonly used natural food colours in the world. It is a stable food colour that allows a 3-year old cheddar to look like the day it was made. However, like all natural colours it is sensitive to oxidation, ...
ENVIRONMENTAL CONDITIONS FOR AGING SURFACE-RIPENED CHEESE
Introduction There are many varieties of surface-ripened cheeses - one way to divide them up is by moisture content: soft surface-ripened have high moisture content for example Limburger cheese. Semi-soft surface-ripened cheeses have a average ...
PROBIOTICS - CAN THEY TIP THE MICROBIAL BALANCE TOWARDS BETTER HEALTH
Introduction Numerous health benefits are associated with yoghurt containing probiotic microorganisms - for example stabilization of Chron's disease, improved immunity to disease, reduction of hypertension, enhanced lactose digestion and improvement ...
pH CONTROL IN CHEESE
Introduction Excessive acidity in cheese is one of the most undesirable attributes, even for cheeses who by nature is described as having an acidic character. Some of the options available to prevent this from happening are whey dilution, curd ...
THE USE OF LIPASE ENZYME IN CHEESEMAKING
Introduction Lipase enzyme is used to enhance flavour in cheese, especially in hard Italian cheeses but also where the manufacturing process doesn't allow cheese to ripen very long to develop flavour. The activity of lipase is influenced by the ...
UNDERSTANDING AND AVOIDING UNDESIRABLE CHANGES IN WHEY POWDER
Introduction Whey powder can remain in excellent condition for at least 24 months, if prepared and stored under optimal conditions. However, exposure to a number of adverse conditions during shipment and storage can lead to defects in whey powder - ...
A REVIEW OF FACTORS INFLUENCING SALT RETENTION IN CHEESE
Introduction Most cheesemakers agree that salt plays a critical role in cheese flavour and body, and that correct salting levels in cheese are essential for a clean flavoured product. Under-salting cheese can produce a pasty and weak-bodied 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 ...
THE MELT AND STRETCH OF CHEESE
Introduction Melt and stretch properties of cheese are based on the number of interactions between the casein molecules - fewer interactions leads to greater melting properties. Some of the factors influencing the melt and stretch of cheese are ...
THE EFFECT OF CASEIN:FAT RATIO ON STIRRED CURD CHEDDAR CHEESE YIELD
Introduction It is well known that reducing fat content in milk leads to lower cheese yields as fewer milk solids are available for cheesemaking. ** Refer to the article attached for more information on how important the milk casein:fat ratio is and ...
MATURING AND STORAGE OF CHEESES
Introduction Maturing and storing of cheeses - some of the more critical phases to develop flavour for aged cheeses - time is the master of flavour. Ageing gives these types of cheeses its typical organoleptic properties and the special texture and ...
THE RELATIONSHIP BETWEEN MILK FAT AND PROTEIN CONTENTS AND CHEESE YIELD
Introduction Cheesemaking is a process in which the milk components, particularly the fat and protein contents, are concentrated - these are 2 of the determinant factors of cheese yield, influencing the efficiency and profitability of cheesemaking. ...
CHARACTERISTICS IN MILK INFLUENCING CHEESE YIELD AND CHEESE QUALITY
Introduction Good quality milk, giving an optimal cheese yield and cheese quality, originate from healthy animals, has good flavour, has been cold-stored for a limited amount of time and has a high protein content. The milk should be low in somatic ...
THE INFLUENCE OF MILK SOMATIC CELL COUNT AND MILK AGE ON CHEESE YIELD
Introduction Mastitis causes economic losses for dairy farmers due to reduced milk yields. During mastitis, the milk somatic cell count increases, which cause the milk composition and functional characteristics to change. Milk with high somatic cell ...
ESSENTIAL PRINCIPLES OF CHEESEMAKING - DECIDING WHICH STARTER CULTURES TO USE
Introduction Properly using and maintaining starter cultures is crucial to producing consistently good cheese. Culture selection, use, distribution, monitoring, implementing and maintaining a rotation program plus technical support from your supplier ...
THE IMPORTANCE OF DAIRY INGREDIENTS' FUNCTIONALITY
Introduction Testing the functionality of ingredients to understand the performance attributes in a specific application can save a lot of time and money. Attributes like heat stability, water binding, stability, clarity, acidity level at which the ...
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 ...
FOREIGN MATERIAL PREVENTION AND CONTROL
Introduction Foreign material, also classified under the physical hazard category, can be anything from a piece of plastic, piece of glass, sampling utensils, metal shards from a piece of equipment that has broken down - it comes in many shapes and ...
CONTROLLING THE RISK OF ALLERGENS IN DAIRY PROCESSING
Introduction An allergen is any substance that causes a person's immune system to overreact - the amount of an allergen needed to initiate a reaction, varies. Peanuts & tree nuts are among the most common and potent allergens - only a very small ...
ACHIEVING CONSISTENT FLAVOUR DEVELOPMENT WITH THE USE OF ADJUNCT CULTURES
Introduction One of the biggest challenges in cheesemaking is consistently manufacturing high-quality cheese with the same consistent flavour profiles / notes, functional and sensory attributes - every choice that a cheesemaker makes during the ...
HOW THE CHEESEMAKING PROCESS INFLUENCE MELTING & STRETCHING OF PIZZA CHEESE
Introduction Cheese can be made to have a wide range of functional characteristics like melting / non-melting, which various different options for example complete melt [typical pizza cheese], restricted melt [cheese in sausage / meats] and ...
FACTORS IMPACTING BROWNING & BLISTERING OF PIZZA CHEESE
Introduction When referring to the browning and blistering of pizza cheese, we're looking at the number & size of the blisters, as well as the colour of browing - there is a whole range of blistering and browning. However, there is no wrong or right ...
GENERAL TROUBLESHOOTING FOR DAIRY INGREDIENTS
Introduction Troubleshooting is a problem-solving tool in that it helps to identify the issue and then tracing that back to, and correct the faults, in an operational system. It involves identifying and isolating the specific causes of an issue and ...
EMMENTHALER / SWISS CHEESE - PRODUCTION AND DEFECTS
Introduction Manufacturing consistently high quality Swiss cheese, also known as Emmenthaler, requires a combination of ingredients and crucial production steps to be right. Ingredients for example like the quality of milk used, cheese starter ...
SENSORY PROPERTIES OF YOGHURT
Introduction Sensory properties of yoghurt varies between the different styles of yoghurt and the preference of consumers. Defining characteristics of yoghurt can be anything related to the level of acidity, sweetness, texture and viscosity to name a ...
THE IMPORTANCE OF ESTABLISHING AND MAINTAINING A STARTER CULTURE ROTATION PROGRAM
Introduction The goal of every cheesemaker is to make consistent, quality cheese. However, given all the variables that go into cheesemaking, it can be very challenging. Properly using and maintaining starter culture is crucial to producing good ...