Defects, General, Surface - 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, Surface This webpage is divided into the following topics: Colour - Black Colour - Brown Colour - Pink Cracks Damp Smelly Bottom Oily Colour - Black Description Black colour on surface of cheese. Causes Contamination by airborne Mucor or pin mould due to high humidity. Not dangerous, but visually unappealing. Wipe or brush off of cheese and rub rind with mixture of vinegar and salt. Lower aging humidity and ensure that area is clean and cannot harbor mould. Colour - Brown Description Brown colour on surface of cheese. Causes Contamination by airborne mould due to high humidity. Not dangerous, but visually unappealing. Wipe or brush off of cheese and rub rind with mixture of vinegar and salt. Lower aging humidity and ensure that area is clean and cannot harbor mould. Colour - Pink Description Pink colour on surface of cheese. Causes More common in Penicillium candidum (white mould) cheese when aging area's humidity is too high, reduce humidity. Cracks Description Cracks in surface of cheese. Causes If natural rind, aging environment's humidity is far too low causing rapid drying and shrinkage of exterior of cheese resulting in cracks as interior of cheese shrinks minimally. If making cheddared (tacked and milled) type cheese, curds may have become too cold causing uneven texture. Ensure stacked curds are kept warm. If straight out of press, to repair crack, seal the cheese in 65C / 150F water for 1 minute. Damp Smelly Bottom Description Bottom of cheese is moist and smelly. Causes Not turning the cheese frequently enough enabling moisture to build and unwanted yeasts to grow. Oily Description Surface layer of cheese is oily. Causes The cheese is too warm and fat is seeping out, store at cooler temperature.
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