Alternatives to pilot plant experiments in cheese-ripening studies

• Published in: International journal of dairy technology Vol. 54; no. 4; pp. 121 - 126
• Main Authors: Shakeel-ur-rehman, Fox, Patrick F, McSweeney, Paul L H, Madkor, Sabry A, Farkye, Nana Y
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.11.2001; Blackwell
• Subjects: Biological and medical sciences; Cheese ripening; Cheese slurries; Food industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; Model systems; Nonstarter bacteria; Rennet; Starter; Cheese ripening; Industrial production; Conditioner; Cheesemaking; Experimental method; Dairy product; Laboratory scale; Cheese; Review; Research and development; Pilot plant scale; Applied research
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1046/j.1364-727x.2001.00025.x

Experimental studies on cheese have several objectives, from assessing the influence of the microflora and enzymes indigenous to milk to evaluating starters and adjuncts. Several studies have been undertaken to evaluate the influence of an individual ripening agent in the complex environment of cheese. Cheesemaking experiments, even on a pilot scale, are expensive and time‐consuming, and when controlled bacteriological conditions are needed, pilot plant experiments are difficult to perform. Cheese curd slurries are simple models that can be prepared under sterile conditions in the laboratory and can be used as an intermediate between test tubes and cheese trials, but probably cannot replace the latter. Miniature model cheeses are similar to pilot plant cheeses and can be manufactured under sterile conditions. Several approaches to assess the role of cheese‐ripening agents are reviewed in this paper.