The right impact on taste and texture CONDITIONING COATING BROCHURE

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Jewel Watts
6 years ago
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1 The right impact on taste and texture CONDITIONING

A natural and distinctive appearance combined with sophistication and diversity in flavour and texture are hereby leading to the degree of perceived quality.

2 Consumer trend The trend in today s consumer market is strongly focused on high quality cheese. Besides, consumers show a clear interest in authentic cheese specialties, often regionally produced on a specific traditional way. A natural and distinctive appearance combined with sophistication and diversity in flavour and texture are hereby leading to the degree of perceived quality. Besides the appearance and packaging of cheese quality is mainly determined by the milk quality, the selection of cheese ingredients, the production process and significantly by the conditions during the ripening of cheese. During ripening the specific flavour of naturally ripened cheese is developed. Cheese coating plays an important role in this process. Besides offering protection against yeasts and moulds, the type of coating determines the appearance of the cheese and the final desired flavour, texture and consistency. Added value of CSK The added value of CSK as a market leader in cheese coatings is based on client-specific support and development of specific coating concepts. In this way added value in terms of strengthening brand identity and image, optimisation of flavour and texture, conditioning with minimal fungicides and efficiency improvements during the ripening process can be obtained. CSK has developed an advanced research laboratory and an international knowledge network, which supports the application and development of cheese coating for various cheese types. Characteristics of cheese coating Natural ripening of cheese takes place in different ways, depending on the cheese type and market areas. Besides cheese coating also schmier, oils and waxes are used or combinations thereof. For hard and semi hard cheeses the use of coating is the most suitable form as conditioning, flavour and appearance of cheese is affected positively in this way during the ripening and storage. The following characteristics of cheese coatings are of interest: protection of the rind against microbial defects caused by yeasts and moulds; protection against mechanical damage of the rind during ripening and transport; limitation and reduction of excessive weight loss (dehydration) without influencing the ripening process; delivery system for functional additives such as natamycin; standardisation of cheese quality; positive influence on the desired flavour, consistency, texture and appearance during ripening. Protection against yeasts and moulds For an optimal protection against yeasts and moulds the following important aspects are important: general hygiene; proper processing conditions (sufficient time for acidification, brining conditions and size); proper ph of the rind; too high ph can cause a sticky rind; use of additives, such as: natamycin potassium sorbate combination of natamycin and potassium sorbate organic acids. Also the hygiene of the cheese boards in the ripening room is a concern, since much contamination of cheese occurs from the boards. 02

Protection against mechanical damage During the ripening period cheese needs sufficient protection, taking into account the fact that cheese is often moved internally and to traders.

Limitation and reduction of moisture loss During cheese ripening a significant moisture loss from the cheese takes place due to evaporation.

3 Protection against mechanical damage During the ripening period cheese needs sufficient protection, taking into account the fact that cheese is often moved internally and to traders. The following adverse effects may occur here: loss of form; loss during cutting; cracking which causes a green rind; lower quality image. Limitation and reduction of moisture loss During cheese ripening a significant moisture loss from the cheese takes place due to evaporation. A part of this moisture loss is essential to achieve the right consistency, texture and flavour which matches the corresponding stage in the ripening process. However from a commercial point of view, moisture loss also means revenue loss. Hence a reduction in moisture loss through evaporation is a strong desire. Due to this desire to improve the economical efficiency of the cheese making process CSK has developed several concepts which are used to reduce the evaporating moisture loss significantly compared to conventional coatings. Hereby no concessions are made to the consumer perceived quality of the cheese; the optimum between the desired flavour, consistency, texture and rind on the one hand, and a reduction of moisture loss on the other hand is retained. Standardisation of cheese quality Throughout the whole cheese making process the quality of cheese is influenced by the ripening conditions and the use of the proper cheese coating. The main parameters during ripening are temperature, relative humidity and airflow around the cheese. The relative humidity and air flow around the cheese form an optimal balance between an acceptable dehydration (moisture loss) and a minimal risk of mould formation. The right cheese coating should be tuned to these factors, so that optimum balance can be maintained. Positive influence on desired flavour, texture and appearance With use of coating considerable added value can be given to the development of high quality cheese with the right corresponding flavour, consistency, texture and appearance. The composition of the coating influences the ripening of the cheese and hence the flavour, consistency and texture formation. Besides standardisation of the desired quality the flavour, consistency and texture can be optimised with use of the right type of coating. Also the type of culture, process conditions and ripening temperature play an important role. In addition, the appearance of cheese is a decisive factor in the perception of consumers. The appearance should support the positioning of the product and should be matching the developed flavour, consistency and texture. In particular, the demand for authentic cheese specialties can be fulfilled by using the coating to express the authentic origin, regional character and the specific traditional production. Coating is an ideal way to communicate the unique natural character and dedication which is involved to produce specialty cheeses. Product characteristics The CSK cheese coating, Ceska -coat, is produced from high quality aqueous plastic dispersions and is particularly suitable for the surface treatment of semi-hard and hard cheese types. Functionalities such as viscosity, drying times, fungicide concentrations, gas permeability, and paraffin adhesion can be custom set. Ceska -coat is available in a wide colour palette with various yellows. In addition, several possible structures are available with a matte or shiny appearance. Depending on the application these coatings are available with or without yeast and mould inhibiting additives in various combinations and concentrations. 03

Customer specific portfolio CSK has developed a product portfolio, which is suitable for many distinctive varieties of cheese and desired product features and which can be highly customised applied.

4 Customer specific portfolio CSK has developed a product portfolio, which is suitable for many distinctive varieties of cheese and desired product features and which can be highly customised applied. From the specific requirements and desired features in terms of functionality and appearance, the following aspects can be applied or developed: Colour and structure of the coating CSK has a wide range of coatings with distinctive colours, structures, gloss strength and relief within the portfolio, which enable the development of new concepts. The method of application and the properties of the coating determine the final result. Optimisation water barrier properties: By adjusting the barrier properties of coating aspects like drying rind, fungal reduction, drying percentage and the ability to cut can be influenced. Improved shelf life of coated and waxed cheese: By being more efficient with coating cost reduction can be obtained without loss of quality. Examples are faster drying time, reduced transport damage and less coating treatments. Optimisation fungicide systems: A fungicide system may consist of natamycin, organic acids and potassium sorbate. Since natamycin is not always functioning sufficient due to defects in a poor solubility, due to the fact that only the soluble part is effective against yeasts and moulds, fungicide systems are developed systems, which give better and cheaper results with a lower concentration of natamycin. In addition, research is conducted to develop a method to counteract the development of a green rind. Optimisation of flavour and texture formation during ripening in relation to the ripening protocol and coating type: By using different barrier properties of coating it is possible to influence the formation of flavour and texture of cheese. Particularly for low-fat cheeses flavour and texture improvement can be obtained. Also prevention of a large drying rind and optimization of the adhesive properties of coating in relation to the ripening is possible in this way. Improved ability to cut: Due to the growth of the prepacked cheese segment CSK has developed coating, which is suitable for optimal cutting of cheese under various conditions. Regarding these aspects, it is important to take into account the factors which influence the functionality of the selected cheese coating in the cheese making and ripening process, such as: Cheese type and shape: Different formats cheese, such as round, rectangular and Carone model, justify special coating parameters. Also herbal cheese is generally good treatable, despite the very open rind and fungi sensitive herbs. 04

Type of cheese vat: The difference in the cheese vat may explain why there is difference in roughness of the rind and therefore a different coating behavior.

Humidity of the cheese rind: It is important that the cheese is as dry as possible before the first treatment after brining to prevent coating losses. The CSK coating posses good drying qualities.

5 Type of cheese vat: The difference in the cheese vat may explain why there is difference in roughness of the rind and therefore a different coating behavior. Pressing conditions often play a major role in this respect. Humidity of the cheese rind: It is important that the cheese is as dry as possible before the first treatment after brining to prevent coating losses. The CSK coating posses good drying qualities. The exact drying time depends on the type of coating, the temperature, relative humidity and velocity of air circulation in the cheese warehouse. Type and capacity coating machine: Specific coating parameters can be adjusted to the coating machine and circumstances. Installation support of the equipment and optimisation of the use of coating is often combined. Legislation The cheese coating portfolio of CSK complies with the Dutch legislation on coating. Legislation generally varies between countries. CSK offers extensive knowledge and expertise in this field. R&D expertise In recent years, the R&D centre of CSK invested heavily in advanced equipment for studying the physical-chemical properties of coatings. This has enabled CSK to understand important properties of coating dispersions and derived films in practical applications at a fundamental level. Also is has become possible to adapt the desired characteristics by changing the recipe through targeted intervention. Customer support Spray coating: A new technology to apply coating is spray coating. With use of spray coating not only more homogeneous but also a more smooth coating surface can be obtained. Besides, also the efficiency improves significantly. Dosing frequency and quantity: The frequency of dosing depends on the type of cheese and the age of the cheese, the ripening conditions, the cheese coating and the cleaning of the cheese boards. When dosing the settings of the coating machine, the pressure on the buffer tank, the level in the buffer tank and the viscosity of the cheese coating should be taken into account. Viscosity of the cheese coating: The viscosity can be influenced by the performance of machinery and piping system, the temperature of the coating and the pressure in the piping system of the coating machines. Besides the technological support in the field of application of cheese coating on different cheese types and in customerspecific concepts, CSK gives also support in the areas of legislation, optimisation of the ripening process and mould monitoring. In addition, CSK advises how to use cheese coating and cheese production in general, either on location or within the CSK site. This publication is for informational purposes only. CSK food enrichment can not be held responsible for the content. This is specifically applicable in cases where its products are used in contravention of applicable laws and regulations and / or licenses. 05

NZQA registered unit standard version 5 Page 1 of 7. Dairy Processing > Milk Products

NZQA registered unit standard version 5 Page 1 of 7. Dairy Processing > Milk Products Page 1 of 7 Title Explain specialty cheese making Level 5 Credits 20 Purpose This theory-based unit standard is for experienced people working in a cheese factory or the cheese manufacturing department