Small scale cheese ripening of bacterial smear cheeses

The design of glass cells (551 volume) for ripening of bacterial smear-ripe ned cheeses is described. The necessary humidity (>98% relative humidity) i s established by the water reservoir at the bottom. The glass cells were pl aced in rooms with appropriate temperatures for cheese ripening (14-18 degr eesC). Two different defined surface starter cultures and an old-young smea r obtained from a cheese producer were used to smear several batches of che ese. Ripening of cheeses treated with defined surface starters was comparab le to old-young smeared cheeses. For all cheese batches surface pH values > pH 6.0 were observed after 2 days which allowed the rapid development of a smear flora with a typical composition and smell after 2 weeks of ripening . Mould contamination which was detected for old-young smeared cheeses coul d be avoided completely by using defined surface starters. The ripening cel ls and the ripening conditions described are ideal tools to characterize th e microbiology and sensory qualities of defined mixed-strain smear starters .