Mechanism and control of the eye formation in cheese. (August 2015)

• Record Type: Journal Article
• Authors: Guggisberg, Dominik; Schuetz, Philipp; Winkler, Hans; Amrein, Rudolf; Jakob, Ernst; Fröhlich-Wyder, Marie-Therese; Irmler, Stefan; Bisig, Walter; Jerjen, Iwan; Plamondon, Mathieu; Hofmann, Jürgen; Flisch, Alexander; Wechsler, Daniel
• Is Part Of: International dairy journal. Volume 47(2015:Aug.)
• Page Start: 118
• Page End: 127
• Publication Date: 2015-08
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2015.03.001
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: The production of Swiss-type cheeses with a typical number, size, and distribution of eyes is a difficult task, especially when bactofuged or microfiltrated milk is utilised. In this study, the potential of microparticles (plant origin) to influence eye formation in cheese, was assessed. Eight experimental Emmental cheeses were produced with one replicate from microfiltrated milk with addition of 0.0625–4.000 mg of powdered hay to the milk (90 L) and ripened for 130 days. Eye formation was quantified by means of X-ray computed tomography (between 30 and 130 days). The contents of fat, water, citric acid, lactic acid, and volatile carboxylic acids were determined at 130 days. The results demonstrate that microparticles of plant origin act as eye nuclei that control the number ( P < 0.001) and size of the eyes in cheese in a dose-dependent manner. The findings also provide new insights into the formation of eye defects.