What is cheese blowing and how can it be prevented?
· Maryna Petruk · 4 min read
Cheese blowing is the process in which gases form and accumulate in cheese during its production. The main factor is bacteria, which are present in the whey or added during fermentation. During blowing, bacteria convert lactose (milk sugar) in the milk into lactic acid and other organic acids, contributing to the formation of gases, in particular carbon dioxide, and changing the texture and flavour.
Prodservis, your reliable supplier of certified food ingredients, invites you to find out how to prevent this problem effectively and ensure the production of cheese of the highest quality.
Causes of cheese blowing
Fermentation is the main reason for the formation of "eyes" in cheese. The key players are usually lactic acid bacteria (LAB): lactococci, streptococci and lactobacilli.
During souring, the bacteria consume lactose, the sugar in milk, converting it into lactic acid. As a result, the pH of the cheese falls and an acidic environment arises, favourable for the growth of other bacteria that produce carbon dioxide. This gas is trapped in the cheese matrix, creating bubbles and cavities. Their presence affects the texture and structure of the cheese. In cheeses with a considerable amount of gas formation (Swiss cheeses such as Emmental and Gruyère, Maasdam cheese and some types of Cheddar), the bubbles produce a characteristic "holey" or "open" texture. The size and distribution of these holes vary depending on factors such as the type of bacteria used, temperature and ripening conditions. In addition, the fermentation process contributes to the formation of flavour compounds in the cheese. The breakdown of lactose into lactic acid and other by-products, together with the metabolic activity of the bacteria, leads to the creation of a variety of aromatic compounds, forming the unique flavour of each type of cheese.
Cheesemaking defects
- If the fermentation process is not controlled, undesirable bacteria or yeast strains grow, leading to flavours such as bitterness, sourness or an ammonia-like aroma.
- In some cases, the distribution of holes ("eyes") in the cheese may be uneven, creating an inconsistent texture.
- Fermentation that is too fast, or excessive growth of gas-producing bacteria, leads to excessive gas formation in the cheese, causing swelling, deformation and even bursting of the cheese, and resulting in structural defects and loss of quality.
- Late blowing is a defect characterised by the formation of gas pockets and holes in the cheese after it has been aged for a certain time. The cause is contamination by gas-producing bacteria during ripening and insufficient control of the temperature and humidity regime.
- Incorrect fermentation or ageing conditions produce cheeses with an undesirable texture, for example excessive hardness, brittleness or crumbliness, which also affects the overall taste and the marketable appearance of the cheese.
- In some cases, gas formation during fermentation leads to cracks or splits in the cheese rind, breaking the integrity of the rind and increasing the risk of spoilage.
To mitigate these problems, cheesemakers use various methods, such as strict sanitation, careful control of fermentation parameters (temperature, pH, humidity) and regular monitoring of the cheese ripening conditions. In addition, choosing suitable bacterial cultures and using starters with known characteristics can help ensure consistent fermentation and the desired cheese quality.
FAQ
What is cheese blowing and which microorganisms cause it?
Cheese blowing is the process in which gases form and accumulate in cheese during its production.
In cheesemaking, gas formation is usually caused by lactic acid bacteria such as Lactococcus lactis, Lactobacillus bulgaricus, Streptococcus thermophilus and others. These bacteria convert lactose (milk sugar) into lactic acid through fermentation, which can lead to the formation of gases, in particular carbon dioxide. This gas creates a porous texture in some cheeses, helping them achieve the desired consistency and flavour properties.
How can cheese blowing be prevented?
Prevention includes observing the milk pasteurisation regime, using certified starter cultures and protective bacterial cultures, controlling bacteriophages and strictly observing sanitary conditions during production.
Why is it important to monitor the presence of antibiotics in milk in cheese production?
Antibiotics can inhibit the beneficial microflora of the starter. Monitoring their presence helps ensure proper fermentation and prevent undesirable processes.
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