Impact of pH value during pressing on the sensory properties of Emmental cheese

• Published in: Zbornik Biotehniske fakultete Univerze v Ljubljani
• Main Authors: Perko B, Kiphut K
• Format: Journal Article
• Language: English
• Published: 1995
• Subjects: calidad; cheese; cheesemaking; fabricacion del queso; fromage; ingredient; ingredientes; ingredients; lait; leche; materias primas; matiere premiere; milk; organoleptic properties; propiedades organolepticas; propriete organoleptique; qualite; quality; queso; raw materials; technologie fromagere
• ISSN: 0459-6404

The purpose of the thesis was to find out if the kind of milk (fresh milk and milk stored for 20 hours at 4 deg C) and the cheese acidification during the 20-hour pressing have any effects on the sensory evaluation of Emmental cheese. The acidity of milk, culture, whey (before and after the additional heating in a cauldron and after the 24-hour incubation) and cheese was studied every day in two containers for 40 days at different periods of time, that is at the beginning of the pressing, after 5, 10 and 20 hours of pressing and after the salting had been completed. The results of the microbiological testing of the terminized milk and of the cheese sensory properties were evaluated. It was determined that inthe all properties for sensory evaluation there were no differences between the cheese made from stored milk and the one made from the fresh milk. A significant statistical link can be noticed between the pH value after 10 and 20 hours of pressing and the overall evaluation of the quality of the cheese made from fresh milk. The results show that the cheese quality can be determined as soon as the pressing is completed.