TABLE XVIII
Table Showing the Relation of Temperature of Curingto Score of Body and Texture, and Flavor | |||
| Temperature of Curing | 40° F. | 50° F. | 60° F. |
Body and texture | 23.4 | 32.0 | 22.2 |
| Flavor | 47.4 | 46.4 | 44.8 |
Of the three temperatures of curing, the lowest gave a higher total score and a higher score for flavor, body and texture.
The curing temperature should not go low enough to freeze the cheese, as this lowers the quality. The cheese will cure very slowly and have a mealy texture.
242. Moisture-content of the cheese.—Other conditions being equal, there is a larger amount of water-soluble nitrogen compounds in cheese containing more moisture than in that containing less moisture. Therefore, a high moisture-content of the cheese causes it to cure faster. The presence of moisture also serves to dilute the fermentation products which otherwise would accumulate and thus check the action of the ripening agents.
243. The size of the cheese.—Cheeses of large size usually cure faster than smaller ones, under the same conditions. This is due to the fact that the large cheeses lose their moisture less rapidly by evaporation and therefore after the early period of ripening have a higher water-content.
244. The amount of salt.—The relation of salt to the rate of ripening is more or less directly associated with the moisture-content of the cheese, since an increase in the amount of salt decreases the moisture. Thus, cheese containing more salt forms water-soluble nitrogen compounds more slowly than that containing less salt. The salt also has a direct effect in retarding one or more of the ripening agents.
245. The amount of rennet extract.—The use of increased amounts of rennet extract in cheese-making, other conditions being uniform, results in the production of increased quantities of soluble nitrogen compounds in a given period of time, especially such compounds as paranuclein, caseoses and peptones.
246. The influence of acid.—It is necessary that acid be present but the exact relation of varying quantities of acid to the chemical changes of the ripening process is not fully known. If too much acid is present, it imparts a sour taste to the cheese. It also causes the texture of the cheese to be mealy or sandy instead of smooth and waxy.
Conditions that may increase the rate of ripening:
1. Increase of temperature.
2. Larger amounts of rennet.
3. More moisture in the cheese.
4. Less salt.
6. Moderate amount of acid.
Conditions that may retard ripening:
1. Decrease of temperature.
2. Smaller amounts of rennet.
3. Less moisture in the cheese.
4. More salt.
5. Small size of the cheese.
6. No acid or an excess of acid.
247. Care of the cheese in the curing-room.—The cheeses need daily attention while in the curing-room ([Fig. 53]). They should be turned every day to prevent sticking and molding to the shelf and to secure an even evaporation of moisture. If not turned, the moisture will not evaporate evenly from all surfaces and will result in an uneven distribution in the cheese, which causes uneven curing, and usually gives the product an uneven color.
The surface of the cheese should be watched to see that the cloths stick. If they do not, the surface will crack, due to the evaporation of the moisture. If the cloths are loosened, they should be removed and the surface of the cheese greased with butter. The grease will tend to prevent the rind from cracking. If the surface of the cheese is not smooth, due to wrinkles in the bandage, or if it cracks, due to the lack of cloths, it furnishes the opportunity for insects to lay their eggs and the larvæ to develop within the cheese. Molds also lodge and grow in such cracks.
Fig. 53.—Cheddar cheese curing-room.
The cheese should be kept clean while in the curing-room. This means that the hands of the person handling the cheese must be clean. The shelves should be washed with good cleaning solution and scalded with hot water whenever they become greasy or moldy.
Some means should be provided for regulating the temperature and humidity of the curing-room. In most factories this is accomplished by opening the doors and windows at night to admit the cool air and closing them in the morning to keep out the hot air. Care should be taken to keep the doors and windows closely secured. The windows should have shades to keep out the sun. If the room becomes too dry, the floor may be dampened with cold water.
The length of time in the curing-room depends on how often shipment is made to some central warehouse or to the market. This usually varies from two to six weeks.
When the surface of the cheese becomes dry and the rind is well formed, the cheese may be paraffined. It usually requires four to six days after cheeses are taken from the hoop before they are ready for this process. The object of paraffining is to prevent the escape of moisture and to keep the cheese from molding.
248. Evaporation of moisture from the cheese during ripening.—The losses due to evaporation while the cheeses are curing are a considerable item. The rate of evaporation depends on the temperature and humidity of the curing-room, the size of the cheese, the moisture-content and protection to the surface.
Table XIX[120] shows the effect of size of cheese and temperature of the curing-room, on losses while curing. This table shows that the evaporation of moisture is more as the size of the cheese decreases and the temperature is increased. This is probably due to the fact that the smaller cheese has more surface to a pound than a large cheese. The evaporation increases with temperature, probably because of lowered relative humidity. The humidity can be tested with an hygrometer.