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Fresh Acid-Curd Cheese Varieties

  • Chapter
Cheese: Chemistry, Physics and Microbiology

Abstract

Fresh acid-curd cheeses refer to those varieties produced by the coagulation of milk, cream or whey via acidification or a combination of acid and heat, and which are ready for consumption once the manufacturing operations are complete (Fig. 1). They differ from rennet-curd cheese varieties (e.g. Camembert, Cheddar, Emmental), where coagulation is induced by the action of rennet at pH values of 6.4–6.6, in that coagulation occurs close to the isoelectric point of casein, i.e. pH 4.6, or at higher values when elevated temperatures are used, e.g. in Ricotta (pH 60 to 80°C). While a very small amount of rennet may be used in the production of Quarg, Cottage cheese and Fromage frais to give firmer coagula and minimize casein losses (on subsequent whey separation), its addition is not essential.

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Author information

Authors and Affiliations

  1. The National Dairy Products Research Centre, Moorepark, Fermoy, Co Cork, Ireland

    T. P. Guinee

  2. Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Yugoslavia

    P. D. Pudja

  3. Dairy Products Technology Centre, California Polytechnic State University, San Luis, Obispo, CA, 93407, USA

    N. Y. Farkye

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  1. T. P. Guinee
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  2. P. D. Pudja
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  3. N. Y. Farkye
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Editors and Affiliations

  1. Department of Food Chemistry, University College, Cork, Ireland

    P. F. Fox

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Guinee, T.P., Pudja, P.D., Farkye, N.Y. (1999). Fresh Acid-Curd Cheese Varieties. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2800-5_13

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