Dairy products and milk-based food ingredients - Natural Food Additives, Ingredients and Flavourings - page 425

Table 17.6 Continued

Cheddar production Camembert production

7. Cut curd.
8. Scald by raising temperature to 39°C over 45
minutes.
9. Hold curd at 39°C for 45-60 minutes, agitate to
encourage syneresis.
10. Drain whey from the curd when TA reaches
0.20-0.24%.
11. Cheddar curd for 90 minutes, until TA reaches
0.65-0.85%.
12. Mill curd.
13. Salt at 2.0 - 3.5% of curd weight.
14. Hoop.
15. Press for 16 hours (overnight).
Day 2 Day 2 (Cheese manufacture)

16. Remove cheese from hoop: pH between
4.95-5.15.
17. Bind/pack cheese to exclude air - vacuum
packing in heat sealed polyethylene bags is
common.
18. Box vacuum packed cheese to retain shape.
19. Ripen at 10-12°C for 3-18 months.
20. Pre-pack or sell as block cheddar.

4. Heat milk to 32-33°C.
5. Add mould culture: 100 ml
per 10 000 litres milk.
6. Add rennet: 17ml per 100 litres
milk.
7. Curd formation over 120
minutes.
8. Cut curd; allow syneresis for
15-30 minutes.
9. Transfer to cheese moulds, pH
5.2-5.5.
10. Turn curd in moulds: fi rst turn
after 10 minutes; second turn
40 minutes after fi rst; third turn
80 minutes after second.
11. Cool overnight (16 hours).
Day 3 (Brining and drying)
12. Remove from mould (or not)
and immerse in brine, 75-80
minutes (then remove from
mould).
13. Store in drying room 16-17°C,
70-80% RH, turn once.
Day 4-10 (Ripening)
14. Transfer curd to ripening room
15°C, 70-80% RH, turn 3-4
times.
Day 11 : Dry surface mould, turn
once, 13°C, 90% RH.
Day 12 : Pack cheese.

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Days 12-15 : Cold store, 3-4°C,
70% RH.