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The Influence of Temperature and Various Coverings on the Curing of Five-Pound Prints of Cheddar Cheese^*

Dairy Husbandry Department, University of Nebraska, Lincoln

ABSTRACT

The paraffin-covered cheese aged uniformly better than the cheese with the comparatively air-tight coverings of the various types of parafilm. Most parafilm-covered cheese eventually developed fruity, fermented flavor defects. These were particularly noticeable at the 65° F. temperature. The cheese aged at the 65° F. temperature with parafilm coverings also showed considerable moisture accumulation under the covering and surface deterioration as the aging process progressed. With the exception of the first few days, the cheese ripened at the 45° F. temperature, regardless of the covering used, was of better quality. Defects in body, particularly those such as Swiss-eye formation, pastiness, and weakness, were much more noticeable in the cheese covered with parafilm than those covered with wax or paraffin.

Surface taint was not generally noticeable with the parafilm covered cheese during the early period of storage at either temperature but made its appearance at the 45° F. temperature after 220 days. It was one of the rather objectionable features encountered in the use of parafilms.

Weight losses were greatly reduced by the use of all parafilm coverings and practically eliminated in the case of 45° F. curing conditions with normal bodied cheese. The black parafilm seemed to have a slight advantage over the white parafilm in this respect.

^* Published with the approval of the Director as Paper No. 267, Journal Series, Nebraska Agricultural Experiment Station.