Effect of brine time and starter cultures on changes in pH, moisture and salt-in-moisture content of white-brined sheep, goat and cow milk cheeses

摘要

Changes in pH, moisture and salt-in-moisture content of white-brined cheeses made with sheep, goat or cow milk; thermophilic or mesophilic culture and two manufacturing methods were investigated. After drainage, three of the cheese blocks were immersed immediately into a brine solution for 16 h (treatment 1), then were canned and salted, whereas the other three cheese blocks were left in the mould for 16h before immersion in brine (treatment 2). pH and moisture content decreased whereas salt-in-moisture content increased for all cheeses during ripening. Cheeses made with the mesophilic culture developed lower pH and moisture content compared to cheeses made with the thermophilic culture. Cheeses made by applying treatment 1 developed higher moisture and salt-in-moisture content and lower acidity compared to cheeses from treatment 2. Cow cheeses had the highest moisture and sheep cheeses the highest salt-in-moisture content; there were no differences in acidity between cheeses made from the three different milks. Almost all the differences in pH, moisture and salt-in-moisture content became minimal on the day cheeses were placed in the cold room. In conclusion, the minor benefits applying treatment 2 do not overcome the extra labor and space required.