Defects, General, Flavor - CheeseForum.org


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Making Cheese Making Homepage Cheese Making Steps Basic Principles Milk: ◦ Types ◦ Processing ◦ Yield ◦ Products Acidification Starter Cultures: ◦ Function ◦ Manufacturers ◦ Manufactured Products Lipases Colourants: ◦ General ◦ Annatto Acids Coagulation Calcium Chloride Rennets: ◦ Animal ◦ Plant ◦ Microbial ◦ Fermentation Milk Additives Curd: ◦ When to Cut ◦ How to Cut Salt: ◦ Function ◦ Types ◦ Salting Curds ◦ Salting Rinds Pressing Curds Brine: ◦ Making ◦ Using ◦ Maintaining ◦ For Preserving Turning Cheeses Ripening Rinds: ◦ General ◦ Natural ◦ Ash Defects General: ◦ Coagulation ◦ Surface ◦ Body ◦ Aroma ◦ Flavour Specific: ◦ Blue Mould ◦ White Mould Equipment Books Cheese Caves Cheesecloths Hygrometers Mats Miscellaneous pH Meters Scales Vats (Stockpots) Thermometers	Defects - General, Flavour This webpage is divided into the following topics: Acidic Bitterness Fermented Little Off Acidic Description Flavour of cheese is too acidic or sour as too much lactic acid has been generated. The most common sour tasting food is lemon juice. Causes Too much starter culture. Milk pre-ripened too long before adding rennet. Leaving curds in whey too long after cutting. Insufficient pressing resulting in excess whey left in cheese. Bitterness Description Flavour of cheese is bitter or acidic. Common bitter tasting foods or drinks are coffee, unsweetened chocolate, citrus peel, or quinine in tonic water. Causes Inadequate amount of salt resulting in excessive acidification, imparting a bitter taste. Fermented Description Flavour of cheese is fermented. Fermentation is the product of yeast, unwanted in cheese making. Causes Poor hygiene. Close proximity to sources of concentrated yeast such as beer, wine, or bread making. During aging, bottom of cheese was wet or too moist due to infrequent turning or improper shelf. Cheese aged to warm, reduce to recommended temperature. Salt level too low, add more salt. Little Description Flavour is too mild (cheese dependant). Causes Inadequate aging. Inadequate starter culture. Inadequate starter culture ripening time. Off Description Flavour of cheese is off and tastes bad. Causes Inadequate cleanliness and sterilization, milk products are ideal environments for unwanted micro-organisms.
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