Effects of Scalding Temperature and Ripeness of Cheese on the Formation of Fibrousness

Abstract

Effects of scalding temperature and cheese ripeness on the formation of fibrousness in the resultant processed cheese were investigated. The same rennet coagulum from a single milk supply was divided into three vats after cutting, and scalded at temperatures of 38°, 43°and 50°C to prepare three types of Gouda cheeses. Ripening temperature was 10°C. Each cheese was cooked at 80°C after blended with whey protein concentrate (WPC) for manufacturing the processed cheese possessing textured fibrous structure. Changes in pH, ionic calcium content and meltability during ripening were measured. When ripening time was over 5 weeks, there were small differences in these factors among the above three types and not affected by scalding temperature, although in the primary phase of ripening, a higher scalding temperature caused a higher pH, a lower ionic calcium content and poorer meltability. No significant changes in the chemical composition were caused by a higher scalding temperature as well. Fibrousness was found to be associated to a greater extent with scalding temperature. In the 2 types scalded at 38°C and 43°C, fibrousness tended to decrease with an increase of ripening although sufficient fibrousness was obtained in the primary phase of ripening, whereas in the cheese scalded at 50°C, fibrousness increased with an increase of ripening. This was possibly because a higher scalding temperature caused both a finer casein network structure and a decrease of the cleavage of α_s1-casein. It was concluded that scalding temperature was one of the critical factors in controlling the formation of fibrousness, and an employment of a higher scalding temperature possibly gave the fibrous cheese with rich flavor.