Some key points from the Nowegen Study:
Raising the cooking temperature results in less whey in the cheese curd and this gives a harder cheese.
The addition of water to the cheese whey allows for regulation of the cheese acidity without simultaneously changing the level of moisture in the cheese.
The addition of salt at an early stage in cheesemaking, for example to the whey, can therefore help control the growth and activity of butyric acid bacteria in the cheese.
The study also showed that it was possible to achieve maximal propionic acid fermentation by combining a particular level of whey dilution with a particular brining time.
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The effect of whey dilution on the score for taste and aroma in the cheese followed similar trends on the whole, and the tendency to form cracks was clearly reduced by increasing dilution levels.