why cheese become oily when ripened? |
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zeppa
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Posted: 20 Mar 2010 at 8:59am |
Mozzarella is a fresh cheese with only some days of ripening and it is sell submerged in a mix of water-whey-salt.
Then your product is not a Mozzarella but a Pasta filata cheese as Caciocavallo or Provolone. These products are obtained with a technology similar to those of mozzarella but are ripened (some months). In these productions this oil drip is normal and higher with high temperature as fat are more liquid. |
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Tong
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yes there and many small "oil drip" on the surface of cheese
they are from the inside of the cheese. |
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michael
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Hello Tong
Good to hear from you again. You seem to be describing 'oiling off'. Prof. Zeppa may wish to comment in due course. |
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Tong
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I have find that high temperature during ripening results in greasy cheese
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Tong
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I put a mozzarella cheese ball ,which has formed a rind ,out of cooler for two days
there is a little mould on the surface of cheese, so I smear it with brine and then place it in room about 25C for two days. today , I find there are many oil drip on the surface of the cheese ball... I think about it , but I cannot find out the mechanism.. who know about that?? thank you! |
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