why cheese become oily when ripened?
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=55
Printed Date: 19 Apr 2024 at 6:00am
Software Version: Web Wiz Forums 12.03 - http://www.webwizforums.com
Topic: why cheese become oily when ripened?
Posted By: Guests
Subject: why cheese become oily when ripened?
Date Posted: 20 Mar 2010 at 8:57am
|
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! |
Replies:
Posted By: Guests
Date Posted: 20 Mar 2010 at 8:58am
|
I have find that high temperature during ripening results in greasy cheese |
Posted By: Guests
Date Posted: 20 Mar 2010 at 8:58am
|
Hello Tong Good to hear from you again. You seem to be describing 'oiling off'. Prof. Zeppa may wish to comment in due course. |
Posted By: Guests
Date Posted: 20 Mar 2010 at 8:58am
|
yes there and many small "oil drip" on the surface of cheese they are from the inside of the cheese. |
Posted By: Guests
Date 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. |
Tong wrote: