Effects of Process Parameters on Formation of Volatile Acids and Free Fatty Acids in Quick-Ripened Blue Cheese

Abstract

A Blue cheese of desirable quality was produced by a modification of a quick-ripening procedure. This technique involves direct inoculation of mold into milk prior to addition of rennet and rapid curing of the particulate cheese curd in place of hooping, pressing and aging. The curing room is at a temperature of 17.degree. C and a relative humidity of 95%. Ripening is in 7 days in contrast to curing 90 days to 1 yr by conventional processes. The research was to evaluate and refine the quick-ripening process. Variables included salting, temperature of cooking and curing of curd, homogenization and pasteurization of the milk and addition of a commercial lipase. During the curing of cheese, pH and volatile acidity were determined daily. Upon completion of curing, free fatty acids were separated and quantitated by GLC. Sensory evaluation was made on all batches of cheese. Salting times and temperature of curing were critical for development of flavor and control of contamination. Homogenization and pasteurization were necessary for development of clean, full flavor. Addition of a lipase did not aid in development of flavor. Cooking the cheese curd strengthened cheese particles, reduced curd loss and permitted faster drainage. Cheese comparable or superior to commercial Blue cheese could be produced by modifications of the quick-ripening process.