Process of cheddaring in cheesemaking

The cheddaring process is discussed in the article from the technological point of view and general theory of cheesemaking. Cheddaring is described as a process of rebuilding of the cheese mass structure due to reorientation of links between polymolecular associations of milk ( casein micelles and fat globes). The algorithm of the cheddaring process is explained by the natural cycle of milk components transformations in the rennets of milk calves. There exists the acid-alkaline range (pH 5.3-5.1) in which certain dynamics of interactions between protein, fat, mineral and water phases of milk has been laid. The role of the carbonate buffer of milk in the restructuring of cheese mass is shown. At the production of the group of cheeses with marked cheddaring process the cheese mass spontaneously structures (with rapid increase of acidity) and obtains aky-fiber texture that is usually associated with the structure of «meat of a chicken breast» that is the result of the high speed of the process. From the point of view of the general theory of cheese making all the cheeses go through the stage of restructuring of protein carcass due to the change of intermolecular links - only in different rates regimes. In the course of the rennet cheese production there is a moment when the structure starts to transform from separate cheese grains into the monolith texture. In the technologies of all types of rennet cheese at first the process of milk medium acidification (microbial or with acids) takes place and then the cheese mass starts to alkaline. The known point of the pH value 5.15+0.5 defines the shift of the active acidity dynamics and tells about redistribution of links in the cheese mass.

cheddaring, cheesemaking