DBPapers
DOI:10.5593/SGEM2013/BF6/S25.010

EXPERIMENTAL STUDIES ON CHANGES MADE TO PRE PRESS FOR GOUDA CHEESE WITH SPICES

A. Majdik
Tuesday 6 August 2013 by Libadmin2013

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 141 - 146 pp

ABSTRACT

Pre-press is used for pressing table Gouda cheese from curd to obtain blocks of raw cheese. Cheese that we are studied in this paper is with spices. We have studied three cases: Gouda with mustard and pepper, Gouda with hot pepper and Gouda with greens.
In order to improve the technological flow and to make the Gouda type cheese manufacturing process more efficient we have introduced two agitators, this way mixing the curdle mass will be uniform and there will no longer be pressing defects (inhomogeneous mixing of the ingredients: garlic, mustard, parsley and other; cheese pieces with different sizes etc.). This type of cheese is analyzed inside the pre-press to highlight the necessity of its modification. Problems arise only when the spice cheese is processed. The curdle mass does not mix homogenously with the spice as it migrates either in the inferior part of the press (as in the case of mustard, pepper, tomatoes) or in the superior part, rising to the surface of the surface (as in the example of greens). Due to the irregular dispersal of the spices in the curdle mass the following happen:
- the maturation is not adequate: the fermentation of the spice, inadequate waxing, wheels with defects, the spice flavor is not uniformly spread through the cheese;
- the salting process is not adequate and it runs the risk of contaminating the brine bath with spice suspension;
- downgrading the cheese in the moment of delivery.

Keywords: per-pres, agitators, Gouda with spices.