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Manufacture of Blue Cheese by Direct Acidification Methods^1,2,

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

Direct acidification procedures were developed to produce a Blue cheese curd similar in body and texture to curd made by traditional methods. Curd with the most optimum body and texture characteristics was formed by rennet coagulation of milk acidified to pH 5.6 with HCl. It was necessary to use 0.5% lactic starter culture to control undesirable fermentations and aid in flavor development of cheese during ripening. Curd formed by rennet at pH 5.9 was soft and excessively high in moisture. A tough elastic curd formed very rapidly with rennet coagulation of milk at pH 4.85 and 5.0. Curd formed at 4.7 was soft and grainy and shattered during handling. Acidification of milk with lactic acid produced curd with a higher moisture content than HCl. Moisture contents of curd were slightly higher when the level of rennet was increased and the level of lactic starter decreased. Increases in rennet gave higher levels of soluble nitrogen in cheese during ripening, whereas increases in lactic starter had a greater effect on levels of formol nitrogen.

¹ Published with approval of the Director of the Wisconsin Agricultural Experiment Station.

² This study was supported in part by a grant from the Cooperative State Research Service, United States Department of Agriculture.