Defects, Specific, White Mould Cheeses - 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 - Specific, Blue Mould Cheeses In addition to the General Defects webpages, Penicillium rocqueforti "blue mould" cheeses (such as Roquefort & Stilton) can have their own special set of problems. This webpage is divided into the following topics: Body - Mould Development, Poor Smell - Excessive, Early Surface - Mould Development, Slow Body - Mould Development, Poor Description Body of cheese has little blue mould development. Causes Inadequate amount of cavities in body of cheese in which blue mould to grow, causes of which are not enough milling, cheese pressed too much, or moisture content of cheese it too high not allowing cavities to stay open. Inadequate piercing of cheese not enabling air to enter body of cheese to activate blue mould. Pencillium rocqueforti mould dead. Smell - Excessive, Early Description The aroma of cheese becomes excessive before correct ripening/aging time. Causes Ripening/aging room humidity is too high, reduce. Surface - Mould Development, Slow Description Blue mould takes excessive time to develop on surface of cheese. Causes Ripening/aging room humidity is too low, increase. Moisture content of cheese is too low, stir less or cook for shorter time or at lower temperature, or cut curds larger. Very weak Penicillium candidum innoculant.
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