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    Wiki: Body Defects, Dry

    Excessively dry bodies of cheese are normally associated with rennet coagulated pressed cheeses although it happen on other cheese types. This article provides a description, causes and solutions organized by root problem to unwanted dry bodies of cheeses.

    Description

    • Texture of cheese is too dry from low moisture content and thus excessively hard or tough.

    Rennet

    Cause

    • Too much rennet used resulting in excessive whey expelled from curds.

    Solution

    • Reduce amount of rennet used.

    Curd Cutting

    Cause

    • Curds cut into too small pieces resulting in excessive whey expelled from curds.

    Solution

    • Cut curds into larger size.

    Curd Stirring

    Cause

    • Cut curds stirred excessively or for too long or at too high a temperature resulting in excessive whey removed form curds.

    Solution

    • Reduce amount of stirring of cut curds or reduce time or reduce temperature.

    pH Too Low

    Cause

    • Cheese is too acidic.

    Solution

    • Ripen for less time or add less starter culture.

    Poor Environment

    Cause

    • If natural rind, ripening/aging environment’s humidity is too low.

    Solution

    • Increase humidity during aging, or semi seal rind by oiling or seal rind by vacuum bagging or waxing.

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