Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach

Abstract

Very diverse cutting and cooking intensity processes are currently used in small artisan dairies to manufacture Idiazabal cheese. The combination of the technical settings used during cheese manufacturing is known to affect cheese composition and yield, as well as whey losses. However, the information regarding the effect on microstructure and texture of cheese is scarce, especially in commercial productions. Therefore, the effect of moderate-and high-intensity cutting and cooking processes on whey losses, curd-grain characteristics, microstructure and cheese properties, and yield were analyzed. Three trials were monitored in each of 2 different small dairies during the cheesemaking of Idiazabal cheese, which is a semihard cheese made from raw sheep milk. The role and know-how of the cheesemakers are crucial in these productions because they determine the cutting point and handle semi-automatic vats. The 2 dairies studied used the following settings: dairy A used moderate-intensity cutting and cooking conditions, and dairy B used high-intensity cutting and cooking settings. Multiple relationships between cheese-processing conditions and curd, whey, and cheese properties as well as yield were obtained from a partial least square regression analysis. An increased amount of fat and casein losses were generated due to a combination of an excessively firm gel at cutting point together with high-intensity cutting and cooking processes. The microstructural analysis revealed that the porosity of the protein matrix of curd grains after cooking and cheese after pressing was the main feature affected, developing a less porous structure with a more intense process. Moderate-intensity cutting and cooking processes were associated with a higher cheese yield, regardless of the longer pressing process applied. No significant differ-ences were observed in cheese composition. After 1 mo of ripening, however, the cheese was more brittle and adhesive when the high-intensity cutting and cooking process was applied. This could be associated with the composition, characteristics, and size distribution of curd grains due to differences in the compaction degree during pressing. These results could help to modify specific conditions used in cheesemaking, especially improving the process in those small dairies where the role of the cheesemaker is crucial.

Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

“…After 240 days of ripening, batch L4 had the highest fat content (54.4 AE 1.50), while batch L2 had the lowest (52.7 AE 1.5). The evolution of the fat and protein content of the cheeses included in this study followed a similar trend to that observed in other studies (Mezo-Sol ıs et al 2020; Aldalur et al 2021), although the contents in the present study were slightly higher.…”

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

“…This differentiation could be due to several reasons, such as differences in milk composition [ 73 , 74 ] or different cheese-making and ripening conditions [ 54 , 70 ]. For instance, Aldalur et al [ 75 ] have reported differences in cooking pH and whey-draining pH between Idiazabal cheese producers. The type of rennet used or the concentration of coagulant enzyme employed have also been described as affecting the gross composition of cheese, including pH or protein content [ 76 , 77 , 78 ].…”

Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese

“…Nonetheless, producers may employ different flock management and cheese making practices that, in turn, affect the quality of the milk and final cheese. The most notable differences are related to the flock management and grazing practices, such as valley or mountain grazing ( Abilleira et al, 2010a ; Valdivielso et al, 2016 ); the use of artisanal or commercial rennet ( Virto et al, 2003 ) or the technological conditions used for cheese making and ripening ( Aldalur et al, 2021 ).…”