Why is cheese acidity important in cheesemaking?
· Maryna Petruk · 3 min read
The importance of acidity for texture formation
The decisive factors in making all types of cheese are the chemical composition, physical properties and microbiological indicators of the milk being processed. Increased acidity and other bacteriological changes adversely affect the quality of cheeses. Unsatisfactory primary treatment and too long a storage period after milking reduce its quality and increase acidity. Milk from sick cows, milk with reduced or increased acidity, and sour milk are unsuitable for cheese production.
The acidity of milk before coagulation affects the firmness, elasticity and cohesion of the curd and, in combination with the milk microflora, determines the fermentation process in the milk and the rennet curd, as well as the ripening of the cheese.
The optimal acidity at coagulation is considered to be 19.5-20.5°T, and when raw milk is used it is achieved through natural or artificial ripening. If pasteurised milk is used in production, additional microorganisms must be added in the form of pure cultures before coagulation.
Avoiding cheese defects
High acidity speeds up the coagulation process and forms an excessively dense curd that quickly releases whey, which leads to dehydration of the cheese mass and results in cheese with a crumbly, brittle or prickly consistency. Insufficient cohesion of the cheese dough can lead to self-cracking. Small and large cracks form in the cheese, its stability falls and a sour taste appears.
With reduced acidity, on the contrary, a loose, sluggish curd forms from which the whey separates poorly, and protein and fat losses increase.
An increase in milk acidity (17-30°T) shortens the coagulation period and forms a denser and coarser curd. The duration of coagulation is affected by pH, which should not be lower than 6.2.
The cause of cheese spreading, often observed in summer, is the use of soured milk at a low coagulation temperature, with soft, insufficiently dried grain.
FAQ
How does acidity affect the milk coagulation process?
The acidity of milk directly affects the coagulation process, determining the density and elasticity of the curd. Optimal acidity promotes the formation of a strong curd, which is necessary for quality cheese.
Why can milk acidity that is too high or too low be a problem?
Acidity that is too high can lead to brittle cheese and loss of calcium, while acidity that is too low can cause weak curd density. Both conditions negatively affect the quality and taste of the final product.
How can milk acidity be measured before cheese production?
Milk acidity can be measured using a pH meter or by titration to determine the acidity level and its compliance with the optimal parameters for cheese production.
What steps can be taken if milk acidity is higher or lower than optimal?
If milk acidity is higher than the established norm, it can be lowered by 0.5-1°T by adding microbiologically clean water (3-5% water of the total volume of milk prepared for processing).
Milk acidity can be increased by adding 0.5% starter to the total volume of the mixture being processed.
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