Protocol for the manufacture of miniature cheeses

A protocol has been developed for the manufacture of model miniature cheeses. Pasteurised milk (63 °C × 30 min) at 31 °C was placed in each of 6 wide-mouth centrifuge bottles (200 mL). The standard protocol for the manufacture of Cheddar cheese was then followed up to completion of cooking. When the pH of the curd reached 6.2, curds and whey in the bottles were centrifuged for 60 min at 1700 g. The supernatant whey was drained and the matted curd was held in the bottles in a water bath at 36 °C and turned every 15min until pH of the curd reached 5.2-5.3. The acidified curd, inverted with respect to the first centrifugation, was recentrifuged at 1 700 g for 20 min. After whey drainage, the miniature cheeses (20-22 g) were immersed in brine (20 % NaCl and 0.05 % CaCl₂) for 30 min and then vacuum packed. Cheeses were analysed for moisture, salt and pH; statistical analysis showed no significant (P > 0.05) variation within a batch, between batches made on the same day or on different days. Miniature cheeses were compared to a control Cheddar cheese (made in a pilot plant from 20 L milk) after 2 or 4 months of ripening at 8 °C. The miniature cheeses were similar to the control in terms of gross composition, proteolysis and sensory scores. The model system developed in this study will be useful for screening the cheesemaking properties of starters, adjuncts or enzymes or for small-scale work involving expensive reagents.