Storage of cheese contd...

Dutch cheeses:

Gouda, Edam and other related cheese varieties are stored for at least 28 days after manufacture at 12-13°C and 85-90% RH and then at a temperature of 10°C and 85 – 90% RH until the cheese is mature. The cheese is turned many times during the maturation period and this process is well mechanized in large factories. The Dutch cheese varieties can be handled by three ways. They are

1.the compact system
2.the loose shelves system and
3.the box system.

The control of air temperature and circulation is important. Improvements in air circulation under the blocks of Gouda and Edam cheese have been achieved by using a newly designed plastic shelves known as the ‘Fakir’. The brined cheeses are plasticized a few times to prevent mould growth and to prevent soiling of the shelves in the store.

The cheese is plasticized from one side only, so that when it is turned the dried section of the cheese is in contact with shelf. At the end of the maturation period, the cheese is washed, dried, coated with paraffin wax at 90-120°C and if required wrapped with a cellophane material before it is dispatched to the market. In addition, Dutch cheese could be packed in an impermeable material by employing the “Cryovac” packaging system.

STORAGE OF CHEESE contd...

Emmental cheese:

Store the cheese at 10 – 15°C for 10 – 14 days at 90% RH; then at 20 - 24°C for 3-6 weeks at 80 – 85% RH followed by storage at 7.2°C or less for 6-12 months at 80-85% RH. Similar to that on Gruyere cheese, here also the cheese is turned regularly and the surface is soaked in a cloth soaked in brine.

Block shaped Swiss cheese:

Since the Swiss cheese is packed in barrier type material, the storage temperature is important and not the humidity. Dry the cheese after brining for 4 days at 7°C; packed in a barrier film material and stored at 17 – 18°C for 10-15 days till the formation of eye holes. And final storage at 8-12°C till it is matured. Turning the small block of cheese as done for other varieties is not essential.

British cheese:

The traditional types of British cheese are stored under different temperatures from 7 - 19°C depending on the variety. The relative humidity is around 85% to prevent dryness and crack formation in the rind. It is necessary for the cheese to be turned during the maturation period and this process is carried out manually in the small cheese factories.

Block shaped cheeses are normally matured at around 10°C and plastic laminates are used as the packaging material. Therefore turning of the cheese in store is not required. The stacking of cheese blocks in the maturation rooms is dependent upon factors such as type of shipping or outer packing container.

STORAGE OF CHEESE

Cheese - Storage

The quality of any cheese variety is dependent on many factors such as the quality of the milk, the activity of starter cultures and the manufacturing stages. But the criterion such as handling of cheese in the storage room and conditions provided during the maturation period are important. The latter aspects can have a bearing on the biochemical changes that take place in the curd during the storage period. This will ultimately have an effect on the final quality of the cheese. The handling ad storage conditions may vary depending on the variety of cheese and below are given some examples.

Swiss cheese

The Emmental and Gruyere type cheese undergo a secondary fermentation during the early stages of storage and the “eye” formation take place in cheese due to the metabolic activity of the propionic acid bacteria. Thus the wheel shaped Swiss cheese are matured under controlled temperature and relative humidity conditions and the following parameters amply illustrates this.

Gruyere cheese

The cheese is stored under 10°C for 3 weeks and then at 15 – 20°C for 2 – 3 months in an atmosphere of 90 – 95% relative humidity. The storage is completed at 12 – 15°C and 85% RH for 8-12 months. The cheese is turned regularly and rubbed with a damp cloth to aid the growth of those bacteria that provide the red brown smear coat.