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    Wiki: Body Defects, Rubbery

    Rubbery is a term describing a cheeses ability to stretch and return to shape, i.e. the bendability of a young Gouda cheese. This is different from plasticity which is the cheese’s ability to stretch but not return to shape, i.e common with warm mozzarella. Body poor rubbery defects are primarily an issue for Washed Curd type cheeses such as Gouda and Edam. This article discusses a description and causes and solutions organized by root cause.

    Description

    • Texture of finished cheese is too rubbery.

    Rennet

    Causes

    • Excessive amount of rennet used in coagulation phase.

    Solutions

    • Current batch, none.
    • For future makes, reduce amount of rennet to correct amount.

    Coagulation Temperature

    Causes

    • Overheating during making stage.

    Solutions

    • Apply correct temperature control during coagulation phase of make.

    Improper Washing

    Causes

    • If washed curd type cheese, incorrect amount of whey removal and replacement by warm water or incorrect amount of stirring or time during washing.

    Solutions

    • Current batch, none.
    • For future washed curd type cheese batches, adjust amount of whey removal and replacement by warm water up or down or amount of stirring or time during washing to obtain more or less rubbery final cheese.

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