Hard Cheeses

Hartmann, Katja; Licitra, G.; Eugster‐Meier, Elisabeth; Fröhlich-Wyder, Marie-Thérèse; Jakob, E.; Wechsler, Daniel; Maubois, J.L.; Karatzas, Kimon-Andreas G.; Bintsis, Thomas; Alichanidis, E.; Morales, María Belén López; Berthier, Françoise; Uzunsoy, İrem; Özer, Barbaros; Ardö, Ylva

doi:10.1002/9781119046165.ch2

Cited by 2 publications

(1 citation statement)

References 56 publications

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“…Because the parameters and results were reproducible on different experimental days, the system was considered stable and reliable. The temperature and pH of the laboratory cheeses were comparable to those of hard and semihard Swiss cheeses found in Alpine cheeseries (Tete de Moine and Gruyere were used as reference cheeses based on consult experience and published reports (13)). An average pH of 5 6 0.04 was recorded in all the cheese batches after 20 h, which corresponds to the pH of 5 found in Alpine cheeseries for the production of Tete de Moine and Gruyere.…”

Section: Resultsmentioning

confidence: 91%

Effect of Scalding Temperature on Growth of Staphylococcus aureus and Formation of Staphylococcal Enterotoxin during the Production of Alpine Cheese in a Laboratory Cheesemaking Model

Schwendimann

Berger

Graber

et al. 2020

Journal of Food Protection

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To reduce the number of potential S. aureus contaminated cheese reaching consumers, European legislation stipulates that all cheese must be tested for coagulase-positive staphylococci (CPS) at the point in production when numbers are expected to be highest. If CPS counts exceed 105 CFU/mL, enterotoxin tests must be conducted. In the case the enterotoxin test shows positive results the cheese must be destroyed. Manufacturers of Swiss Alpine cheese are exempt from this legislation because enterotoxin formation in hard cheese is expected to be very unlikely, given the high scalding temperatures the cheese is exposed to during its production. Such temperatures result in inactivation of CPS in the curd. However, this assumption has not yet been scientifically demonstrated. Therefore, a laboratory-scale cheese production experiment was performed, in which the conditions corresponded with certain limitations to practical cheese-making conditions in terms of temperature and time exposure like in Gruyere or Tete de Moine Swiss type cheese. Raw milk aliquots (200 ml) were inoculated with five different strains of CPS, and scalding temperatures, ranging from 46–56° C, were applied during cheese production. The temperatures applied after pressing the curd aimed at reproducing the temperature curve in the peripheral zone of a real cheese wheel. Contrary to expectations, enterotoxin formation occurred and changed with the different scalding temperatures (52–56° C).The differences in enterotoxin formation were more associated with strain type rather than temperature. Based on these results, the mechanism of enterotoxin formation in cheese requires further study.

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Section: Resultsmentioning

confidence: 91%

Effect of Scalding Temperature on Growth of Staphylococcus aureus and Formation of Staphylococcal Enterotoxin during the Production of Alpine Cheese in a Laboratory Cheesemaking Model

Schwendimann

Berger

Graber

et al. 2020

Journal of Food Protection

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Computerized Penetrometry Methodology Assisted by Advanced Algorithms Applied in the Multi-Dimensional Analysis of the Rheology of Mold-Ripened Cheeses

Ipate,

Pana,

Ilie

2024

Applied Sciences

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The main objective of this study is to understand the rheological behavior of various types of cheeses with mold subjected to multiple stresses during processing/handling, transport, or storage, aiming to maintain or even improve product quality, using computer-assisted penetration methods and advanced regression algorithms. Uniaxial penetration tests with a cone at a constant speed were conducted using a universal Hounsfield testing equipment connected to a computer to analyze the texture behavior (tangential stress, flow index, apparent viscosity) of four of the most common types of cheese with mold depending on the cone’s tip angle (9, 19, and 90 degrees) and penetration speed (12, 30, and 60 mm/min). From the results obtained for the four categories of mold cheeses (Brie, Camembert, Dorblue, and Roquefort), the amplitude of the speed and angle of penetration were considered as the main influencing factors for the shear deformation (τc), flow index (Kf), and apparent viscosity (ηa). The moisture and firmness of mold cheeses are closely linked and depend on the type of mold, the maturation process, or storage conditions. Careful control of these factors is essential to achieve the desired texture and taste characteristics in cheeses with mold.

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Hard Cheeses

Cited by 2 publications

References 56 publications

Effect of Scalding Temperature on Growth of Staphylococcus aureus and Formation of Staphylococcal Enterotoxin during the Production of Alpine Cheese in a Laboratory Cheesemaking Model

Effect of Scalding Temperature on Growth of Staphylococcus aureus and Formation of Staphylococcal Enterotoxin during the Production of Alpine Cheese in a Laboratory Cheesemaking Model

Computerized Penetrometry Methodology Assisted by Advanced Algorithms Applied in the Multi-Dimensional Analysis of the Rheology of Mold-Ripened Cheeses

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