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Flexible Wrappers for Cheddar Cheese¹

Dairy Husbandry Department, Agricultural Experiment Station, University of Nebraska, Lincoln

ABSTRACT

Use of a Parakote wrapper reduced the weight loss of cheddar cheese during curing to a very small amount, as compared with that found when the cheese was paraffined.

The per cent of weight lost by the Parakote-wrapped cheese was less when the 5-lb. loaf was wrapped intact rather than as five 1-lb. portions.

Only slight, if any, mold growth was found on the surface of the cheese wrapped in Parakote and pressed overnight, as long as the wrapper remained intact.

Uncoated aluminum foil was unsatisfactory as a cheese wrapper since it disintegrated during curing and mold growth occurred on the exposed surface of the cheese.

The 12 per cent sodium propionate solution was satisfactory as a mold inhibitor. Sodium hypochlorite in the concentration used (400 ppm.) was not as effective.

The use of a Parakote wrapper resulted in a cheese which ripened slightly slower than the corresponding paraffined cheese, regardless of whether the curing temperature was 50 or 65° F., but this effect of the type of cover was of little importance compared with the effect of age and temperature on flavor development.

The flavor produced in the cheese wrapped in Parakote was slightly different from that of the paraffined cheese in that the flavor, developed toward the end of the ripening period in some of the Parakote-wrapped cheese, was described as a "slight volatile acid flavor," while that of the paraffined cheese was called "nutty."

¹ Published with the approval of the Director as Paper no. 524, Journal Series, Nebraska Agricultural Experiment Station.

² Present address: Dairy Industry Dept., Iowa State College, Ames.