Texture Control

  •  untypical texture in a young cheese is a strong indication of probable flavour defects later; therefore, a primary objective of cheese making is to develop the ultrastructure which will determine the proper texture
  • conformation of the protein matrix is also influenced by pH--at lower pH micelles are disrupted, but the proteins are tightly packed because of reduced charge repulsion; therefore, Feta is brittle while Camembert is soft and smooth due to alkalinity contributed by ammonia during ripening
  • cheese drained at higher pH has higher calcium content and is firmer and more elastic
  • firmness is also affected by ripening agents (see 11.6 Flavour control)
  • other factors also play a role--salt, moisture, and fat, but none of these will alter the basic structure of the protein matrix at the submicellar level.