Effects of water addition on composition and fracture properties of Emmental cheese

Abstract

In a number of replicated large-scale experiments, Emmental cheeses were produced from raw milk with addition of 0%, 10% and 20% water to the curd/whey-mixture subsequent to curd cutting. During ripening in standard conditions for 16 weeks, appropriate samples were cut from the cheese wheels and subjected to analysis. The results show that gross composition parameters, eg, fat, dry matter and calcium content were partially influenced by maturation but remained totally unaffected by the water addition level. The dilution of the whey, however, reduces the amount of fermentable lactose within the immature cheeses and leads to differences in pH and lactic acid content. Due to pH-induced accelerated development of propionibacteria, lactate degradation was found to be more pronounced in Emmental cheeses produced with addition of 20% water. Consequently, higher levels of propionic acid and accelerated eye formation were evident in such cheeses. On the other hand, increasing amounts of water added to the curd/whey-mixture resulted in a reduced breakdown of αS1-casein and lower secondary proteolysis estimates. Additionally, stress and strain at apparent fracture were heavily affected by water addition. Emmental produced with 20% water showed significantly higher levels of fracture stress, which can be regarded as an instrumental measure of sensory firmness. As higher levels of fracture strain generally imply increased sensory elasticity of the cheese mass, the water addition technology seems to be an appropriate tool to minimise sensory defects (too short cheese body), to improve storage ability and to lower the risk of late fermentation.