Cheese quality - Pink defect in cheese.

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Pink defect in cheese.

Printed From: Dairy Science and Food Technology
Category: Cheese quality
Forum Name: Cheese quality
Forum Description: Topics retaing to the quality of cheese
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=428
Printed Date: 19 Apr 2024 at 11:33pm
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Topic: Pink defect in cheese.

Posted By: formula123
Subject: Pink defect in cheese.
Date Posted: 27 Jun 2016 at 8:08pm

Is Thermus thermophilus the causal agent of pinking in cheese? “Pinking” the development of a red / pink colour in many cheese-types has been known for many years and is a significant cause of economic loss. Recently Quigley et. al. (2016) used shotgun metagenomic sequencing to reveal the presence of bacteria from the phylum Deinococcus-Thermus in faulty cheese. They subsequently identified Thermus thermophilus as the likely cause of the defect. For more see http://www.dairyscience.info/index.php/site-news.html - the News Section.

Replies:

Posted By: rajwantsingh1
Date Posted: 20 Mar 2019 at 12:50pm

Crumbly/short: often due to excess salt or acid
Corky: due to overcooking, low fat, low moisture, or excess salt.
Mealy: this defect can be detected on the palate or by massaging the cheese between the thumb and forefinger. It is usually associated with excess acidity.
Pasty: sticks to the palate and fingers; due to excess moisture.
Weak: breaks down too quickly when worked by hand; due excess fat or moisture.