Preparation of Cheddar Cheese at Elevated Temperatures

Open Access
Publisher Website
Google Scholar
Abstract
Reduction of cheddar cheese making time was investigated by regulating the amount of lactic starter culture initially added to the milk and preparing the cheese at 37.8.degree. C. Laboratory trials showed that in conventional cheese making at 31.1.degree. C, an initial cell count of 107 cfu/ml was necessary to achieve a 109 cfu/g population density and desirable acidity (pH 5.3 to 5.4) at the milling stage. In the modified process, cheese curd was prepared by prewarming milk to 37.8.degree. C and adding starter culture at 108 cfu/ml and milk coagulant (veal rennet) simultaneously. This method shortened preparation time by as much as 90 min, depending on the acid production of the starter culture. Cheeses made in six trials were stored at 4.4.degree. C for 1 yr. Ratings by an expert panel showed no significant differences in flavor, body, and texture characteristics that could be attributed to the method of preparation. On a 5-point intensity scale, increase in sharpness correlated significantly (P .ltoreq. .05) with storage time with slightly greater increase observed in the experimental cheese. No difference in sharpness was significant between samples made by conventional and experimental methods. Decline in curdiness with storage time showed similar correlations. The results suggested that reduction of make time by increasing starter culture inoculum to 108 cfu/ml and renneting at the time of setting at a higher temperature (37.8.degree. C) improved aging characteristics of the finished cheese over the storage time studied.