Combined temperature–time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese

Oiling-off is essential for the culinary functional properties of hard- and semi-hard cheeses. However, the parameters implied in the mechanisms leading to oiling-off are not well known. In Emmental cheese, a marked change in the supramolecular organization of fat occurs during the pressing of the w...

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Bibliographic Details
Published in:Food research international 2008-12, Vol.41 (10), p.1058-1064
Main Authors: Richoux, Romain, Aubert, Lydie, Roset, Gregory, Briard-Bion, Valérie, Kerjean, Jean-René, Lopez, Christelle
Format: Article
Language:English
Subjects:
Acidification
Biological and medical sciences
Cheese
Confocal
Dipping
Emmental cheese
Fat
Fat industries
Food engineering
Food industries
Free oil
Fundamental and applied biological sciences. Psychology
Life Sciences
Microstructure
Pressing
Strategy
Strength
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Summary:Oiling-off is essential for the culinary functional properties of hard- and semi-hard cheeses. However, the parameters implied in the mechanisms leading to oiling-off are not well known. In Emmental cheese, a marked change in the supramolecular organization of fat occurs during the pressing of the warm curd and could be related to the oiling-off of cheese. To check this hypothesis and to determine the relative effects of the temperature and pressing strength, twin-cheeses were submitted to various cooling rates after the curd have been dipped from the vat. These cheeses were either pressed or non-pressed. Using this strategy, we showed that a higher heat load yields to larger inclusions of fat in the cheese matrix, which has been characterised using confocal laser scanning microscopy, and to higher oiling-off. The heat load applied to the curd (integral of the temperature vs. time curve) and oiling-off of cheeses aged of 5 days were linearly related with r 2 = 0.89. In contrast, the pressing strength did not influence oiling-off. As a conclusion, the heat load applied during pressing and acidification could be a tool to modulate the oiling-off of Swiss cheese.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2008.07.021