EFFECTS OF WATER ADDITION ON COMPOSITION AND FRACTURE PROPERTIES OF EMMENTALER CHEESE

In a number of replicated large-scale experiments, Emmental cheeses we re produced from raw milk with addition of 0%, 10% and 20% water to th e curd/whey-mixture subsequent to curd cutting. During ripening in sta ndard conditions for 16 weeks, appropriate samples were cut from the c heese wheels and subjected to analysis. The results show that gross co mposition parameters, eg, fat, dry matter and calcium content were par tially influenced by maturation but remained totally unaffected by the water addition level. The dilution of the whey, however, reduces the amount of fermentable lactose within the immature cheeses and leads to differences in pH and lactic acid content. Due to pH-induced accelera ted development of propionibacteria, lactate degradation was found to be more pronounced in Emmental cheeses produced with addition of 20% w ater. Consequently, higher levels of propionic acid and accelerated ey e formation were evident in such cheeses. On the other hand, increasin g amounts of water added to the curd/whey-mixture resulted in a reduce d breakdown of alpha(S1)-casein and lower secondary proteolysis estima tes. Additionally, stress and strain at apparent fracture were heavily affected by water addition. Emmental produced with 20% water showed s ignificantly higher levels of fracture stress, which can be regarded a s an instrumental measure of sensory firmness. As higher levels of fra cture strain generally imply increased sensory elasticity of the chees e mass, the water addition technology seems to be an appropriate tool to minimise sensory defects (too short cheese body), to improve storag e ability and to lower the risk of late fermentation.