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why cheese become oily when ripened?
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zeppa View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote zeppa Quote  Post ReplyReply Direct Link To This Post Topic: why cheese become oily when ripened?
    Posted: 20 Mar 2010 at 8:59am
Originally posted by Tong Tong wrote:

yes there and many small "oil drip" on the surface of cheese

they are from the inside of the cheese.
 
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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tong Quote  Post ReplyReply Direct Link To This Post 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.
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michael View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote michael Quote  Post ReplyReply Direct Link To This Post 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.
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Tong View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tong Quote  Post ReplyReply Direct Link To This Post Posted: 20 Mar 2010 at 8:58am
I have find that high temperature during ripening results in greasy cheese
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Tong View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tong Quote  Post ReplyReply Direct Link To This Post 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!
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