Caerphilly cheese

Abstract: Caerphilly Cheese making procedure was modified to suit the conditions and kitchen environment of the average Cameroonian household. Cheese making trials were carried out for over a period of twelve months. Results show that the ripening time for milk increased from 45 minutes to 60 minutes; curd formation time from 45-60 minutes to 60 - 90 minutes, scalding temperatures, method of draining, salting, pressing and maturation temperature have been modified (Fig.1). The acid development pattern during cheese making was normal but with lower values than the standard ( 0.22, 0.14, 0.18, 0.21 for the standard and 0.15, 0.12, 0.14, 0.21 for the modified procedures respectively, from renneting to after cutting to whey removal and during texturing. The cheese yield is encouraging (1 16g-160g/litre of fresh milk) and its composition is good (fat 25.9%, dry matter 50.8% and moisture content 48%). The production of the cheese should be encouraged at the household level. The Journal of Food Technology in Africa Volume 5 Number 4 (October - December 2000), pp. 120-122 KEY WORDS: Adapted Technology, Caerphilly cheese, cow's milk, Cameroon.

Abstract: Caerphilly cheese is a British Welsh cheese originally processed from cow's milk and similar in its characteristics with Ras cheese, the most popular hard cheese variety in Egypt, which needs three to six monthes to sharp flavour. However Caerphilly cheese this period can be shorter than 3 weeks to reach the same organoleptic properties of Ras cheese. To process that variety under the Egyptian conditions, three types of milk processed into Caerphilly cheese as the following, 100% cow's milk, 100% buffalo's milk and mixture(cows: buffalos' 1:1). Resultant cheeses were chemically, physically, microbiologically and sensory evaluated at zero time and throughout the repining period. Results indicated that, cow's milk gained higher quality cheese with low yield (12.91%) while, buffalo's milk gave harder and harsh cheese with higher yield (15.80%), as well as, mixture milk gained medium yield (13.01%) and the highest score of sensory properties (78/100) in fresh cheese and (88/100) after the 45days of storage period compared with other treatments. Cheese made from buffalo's milk obtained the highest value for each of total solids, fat, ash and total protein when compared with other treatments either in fresh or after 15 days of ripening period. Cheese made from mixture milk had the lowest total counts of all types of cheese microfloura either it was fresh or after 15 days of storage. Moreover, mixture milk cheese had the best rheological properties [Adhesiveness (g), Hardiness (N), Springiness (mm), Cohesiveness (Ratio), Gumminess (N), Chewiness (J) and Modulus (g/mm)] among cheese treatments.So, from these results it could be recommended to process Caerphilly cheese from mixture from cows and buffalo's milk to obtain the best characteristics and medium yield.

Abstract: The association of dietary NaCl with arterial hypertension has led to a reduction in the levels of this salt in food and dairy products. For salting, Kcl has been used as a partial substitute for NaCl, without affecting product acceptability. In this study a sensually adequate saline solution was simultaneously diffused during salting of Caerphilly cheese in brine. Caerphilly cheese was made from mixtures of cow and buffalo milks (1:1) with added liquid rennet and starter (Lactococcus lactis Sub.sp& Lactococcus lactic Sub.sp cremoris. biovar diacetyl lactis and leuconostoc pseudomesenteroides). Dry salt was added at a level of 1% (w: w) of the wet curd. Brine constituting of 25% of only NaCl without salt substitutes as a control, and mixes of NaCl: Kcl (90:10, 80:20and 70; 30, respectively, were examined. Cheese brined by using NaCl: Kcl 70:30 characterized with higher scoring points of 84.8 and 89.2 %, either when fresh or during storage, compared with the control cheese, being treated with 100% NaCl, which gained the lowest scoring points of 70.5-74.4 %. Higher yield of 16.20 % was found in control cheese, compared with either cheese brined with NaCl: Kcl 70:30, which was of the lowest yield of 15.85%. Meanwhile, control treatment contained lower total bacterial counts, lactic acid bacteria and moulds and yeasts, compared with other treatments. Using only NaCl (without added substitutes) in the control treatment had a higher total solid, compared with other treatment. Brining by substituting 10, 20 and 30 % NaCl by Kcl was not markedly different from the traditional cheese salted with sodium chloride.