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The Influence of Acidity Variations During Manufacture on the Quality and Rate of Ripening of Blue or American Roquefort Cheese

Division of Dairy Husbandry, University of Minnesota, St. Paul

ABSTRACT

Blue cheese were manufactured using 2, 3 and 4 per cent starter, with the milk set at low acidity (0.19 to 0.20 per cent), and after ripening to 0.23 to 0.24 per cent, with the curd dipped after cutting before additional acidity development, and with dipping delayed until 0.05 to 0.06 per cent acidity developed in the whey.

Variations to this extent in acidity during manufacture do not appear to be highly important in the manufacture of Blue cheese. Excellent cheese were produced with all combinations used. Cheese set and dipped at low acidity as indicated by fat hydrolysis, protein degradation and character of the cheese, ripened somewhat sooner than those set and dipped at high acidity.

¹ The data in this paper are from a thesis presented by J. Spencer George in partial fulfillment of the requirements for the degree of M.S., University of Minnesota. Journal Series Paper 1548, Minnesota Agricultural Experiment Station.