2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The process of maturing the cheese is the last stage of its preparation. It is preceded by curdling, draining and pressing the cheese, slicing and salting. It produces the most complex changes in its components. During this period, the properties are formed, giving the characteristic features of the type of cheese, namely - organoleptic.
During ripening, the most significant changes occurring in the cheese are those in the proteins and to a lesser extent in the fats. Only in the first hours after curdling the microorganisms from the yeast multiply rapidly, the lactose is broken down to glucose and galactose, and from there to lactic acid.
The overall titratable acidity increases during the process. By increasing lactic acid, calcium from calcium paracaseinate is converted to monocalcium. This new compound can swell, thus helping the individual grains to stick together and give the cheese elasticity.
In order to obtain the organoleptic and nutritional properties characteristic of the cheese, the change in casein is of the greatest importance. It goes through five complex stages.
During the ripening process, as a result of the decomposition products obtained, the typical specific taste and smell of the cheese are obtained. This set is called the "cheese bouquet".
The taste of the cheese after ripening is mainly due to certain amino acids. They are most strongly determined by glutamic acid, as well as by 130 other types of volatile substances. Among them are the amines tyramine, tryptamine, histamine, methylalanine, dimethyl and trimethylamine and others.
Maturation takes place at 15 ° and lasts 45 days. During the first few proteins, they are broken down by chymosin. After 12 - 14 days, the action of proteolytic endoenzymes, released after the death of lactic acid microorganisms, begins.
The maturation process aims to thicken the resulting lactic acid, which is also its preservative. According to the raw material in our country cheeses are divided into several types:
- Goat cheese and buffalo cheese;
- Cheese;
- Sheep cheese;
- Mixture;
In addition, the cheeses are divided according to the area in which they are made. However, the processes are almost the same everywhere, with small differences at the local level.
Recommended:
Wisconsin Cheese Is The Best Cheese In The World
The cheese, produced in the US state of Wisconsin, won the competition for the best cheese in the world. This is the first time in 28 years since the cheese was last honored in 1988 in Wisconsin. The winner of the competition is a work of the company Emmi Roth, whose director - Nate Leopold, said that the previous year was the best for them and is proud of the award.
They Replace Yellow Cheese With Gouda Cheese
In the local shops they massively replace the yellow cheese with Gouda cheese, as the price of the Dutch dairy product is much lower than the familiar yellow cheese. Although it is offered at attractive prices for consumers, such as BGN 6-7 per kilogram, the taste of Gouda cheese does not resemble yellow cheese at all.
For And Against Vegetable Yellow Cheese And Cheese
In the shops you can regularly see yellow cheese and cheese, on the label of which it is written that they contain vegetable fats or that it is an entirely vegetable product. This means that they are not made by ancient technology - with fat from cow's, sheep's or goat's milk.
An Ingenious Trick With Which The Avocado Ripens In 1 Night
Use the ingenious trick in the following lines to ripen your avocado overnight . We have all been in this situation: looking for the perfectly ripe avocado in the store. But there are none. Do not despair, we have an ingenious trick with which we will make the rock hard avocado to ripen for one night.
Parmesan Ripens For Three Years
Parmesan is one of the most famous cheeses in the world. The original classic parmesan is called parmigiano reggiano. It is produced in the Italian region of Emilia-Romagna. The modern recipe for the production of Parmesan is preserved from the twelfth century.
