1. No category

Sébastien Roustel
Cheese defects :
The blowing defect
Early and late blowing
October 20-2014
Sébastien ROUSTEL
Sébastien Roustel
Typology of cheese defects
Late blowning
•Texture
Early blowning
•Holes
Mecanical holes
•Marbled
•Kracks
•Poor sliceability
Rind defects
Body defects
•Rancid flavour
•Acid
•Bitterness
•Salted
•Crystal
Taste defects
•Oxydation
•Thermic shock
•Microorganisms defects
•Sticky rind
Cheese defects
Milk composition
Work in vat until
demoulding
Colour defects
•Pink ring
•Pink spot
•TV effect
•Browning
•Bi coloured curd
Packaging
Brine and salting
Ripening
Sébastien Roustel
Eyes defect in semihard and hard cheeses
• Eyes defects appears after entry into ripening
•Types of defects
Holes size
defect
Massive
Small
Holes form
defect
Big
(butyric eyes)
Orange
skin
Filamentous
Cracks
Break
« Eraillure »
Sébastien Roustel
Early blowing
• Holes after salting and before ripening
• In continental cheeses, holes appear :
o Under press
o During draining of curd
o After salting
o When cheeses arrive in ripening room
• Origins
• Micro-organisms
o Coliformes
o Heterofermentative bacteria
(leuconostocs, lactobacillus…)
o (Yeasts)
• Cheese making troubles : mechanical openings
• Alteration of smell and taste
24-48 hours after
cheese making
Coliforms
Heterofermentative bacteria
or Clostridium perfringens in
semi-hard cheeses
(Yeasts)
Sébastien Roustel
Early blowing - Diagnostic
Hypothesis n°1 : Coliforms group (Enterobacter aerogenes, Echerichia coli)
Glucose + Water
Under mould
• Swelling in mold
• Cheese deformation
• Low acid
• Sponge curd
• Holes more or less
wet
• Surface of holes
smooth and shiny
• Large tear
Lactic acid + acetic acid +
Ethanol + CO2 and H2
During brining
• Floating cheese
• Domed cheese
During dry salting
• Domed cheese
• Shape
Sébastien Roustel
Early blowing - Diagnostic
Hypothesis n°1 : Coliforms group (Enterobacter aerogenes, Echerichia coli)
Poor hygiene, source of contamination, recontamination
(Coliforms + Pasteurization = Death)
• The gas production is visible in cheese with 1.106 cfu/g
Serious problem when 1.107 cfu/g
• Initial contamination of the milk : 100 to 400 cfu/g
Example :
Initial contamination of the milk : 200 cfu/mL
Coliforms are able to
multiplying 8 to 9 times
in 3 hours
In 10 L of milk : 2 000 000 cfu
10 L  1 kg of cheese
Close to 90% of Coliforms goes into the cheese
1 800 /g of cheese
Sébastien Roustel
Early blowing - Diagnostic
Hypothesis n°1 : Coliforms group (Enterobacter aerogenes, Echerichia coli)
Prevention and Fighting
• Find the contamination origin :
o Raw milk
o Pipes, tanks and tools
o Personal hygiene
• Use pasteurization
• Use highly active cultures to reduce the time to obtain a pH under 6
Sébastien Roustel
Early blowing - Diagnostic
Hypothesis n°2 : Heterofermentative bacteria
During brining
During first step of ripening
• Lot of holes in the curd
• Small holes : 1 mm or less
• Surface of holes smooth and shiny
• No moisture in holes
Lot of
heteroferment
ative bacteria
• Same that brining
• Cheese can be domed
2 factors for occurrence of defect
Prevention and Fighting
Slow pH curve
• Check hygiene
• Stop the cold prematuration
• Use homofermentative starters
• Increase the pH curve under mould
Yeasts rarely produce defect because few species ferment lactose apart Kluyveromices Lactis
Sébastien Roustel
Early blowing – Tree tool for semi-hard cheese
In vat
In mould
At demoulding
In brine
After brine
and before ripening
cheese
swelled and
deformed
cheese
not
deformed
domed
cheese,
cheese
sounds
domed
cheese,
cheese not
sounds
cheese
floating
cheese
not
floating
Same as at
demoulding
Swelling
rare
Coliformes
Mecanicals holes
Heterofermentative bacteria,
(yeasts)
Sébastien Roustel
Mechanical opening in cheese
Rennet quality
(ratio chymosin/pepsin)
Firmess at cutting
and kinetic of
cutting
Mechanical openings in
cheese come from
Type and quality of
mould (permeability)
Kinetic of pressing
(pressure, time and steps)
Composition of curd
(ratio Fat/protein)
Quality of curd
surface at moulding
(coiffage)
Temperature of
water adding (heat
impact) and modalities
of
adding (speed of
heating,
repartition)
Difficulties with having a good
cohesion between curd particles
after moulding
and pressing
Speed and duration of
stirring after heating
Ratio between curd
particles and whey at
moulding
Pressure during
moulding
Time
Type and amount
of starter
Pressure
Time
Curve pH under press
Temperture
of curd
Pre-pressing
under whey
Whey level
Balance between
pressure and curd
draining ability
Sébastien Roustel
Case study
Sébastien Roustel
Samples and Analysis
Code for
analysis
Ch1
Ch2
Ch3
Ch4
Ch5
Code suppliers
xxx fab 16/02/2011
xxx fab 16/02/2011
Zzz4 Carpatna trappista fab
11/02/2011
Zzz3 CbIp fab 06/02/2011
Zzz2 QUESO fab 04/02/2011
Analysis
DM
Fat
CaTotal
NaCl
pH (pénétration et H2O)
NT, NS (at pH 4.4) and NPT
Lactates L and D
AGV
Methods
FIL 4
Heiss, AFNOR V04-287 : 2002
Méthode des cendres
FIL 88
Protocole interne à l’ENILBIO
FIL 20
Kit enzymatique
Méthode Berdagué
Value of
repetability (r)
3,5 g/kg
2,5 g/kg
0,6 g/kg
0,66 g/kg
0,6 g/kg
7%
20 mg/100g
Sébastien Roustel
Results - Composition
Ch1
Ch2
Ch3
Ch4
Ch5
CV (%)
DM
(g/kg)
Fat
(g/kg)
Calcium
(g/kg)
NaCl
(g/kg)
pH water
544.26
541.48
544.76
562.28
549.76
1.5
237.50
235.00
220.00
237.50
235.00
3.2
8.08
7.57
8.19
8.03
8.14
3.1
26.76
29.30
38.96
33.70
25.15
18.2
5.61
5.60
5.45
5.52
5.50
1.1
pH pene
5.41
5.40
5.27
5.32
5.28
1.1
MFFB
Fat/DM
Ca/SNF
NaCl/H2O
(%)
(%)
(%)
(%)
Ch1
59.77
43.64
2.63
5.87
Ch2
59.94
43.40
2.47
6.39
Ch3
58.36
40.38
2.52
8.56
Ch4
57.41
42.24
2.47
7.70
Ch5
58.85
42.75
2.59
5.59
CV (%)
1.6
1.7
2.5
16.6
CH1 and CH2 are similar
for all parameters
CH3 is very different
comparatively wiht others
cheeses on :
-Fat/DM
- NaCl/Water
CH3, CH4 and CH5 are not
stable on composition.
Sébastien Roustel
Protein content
Ch1
Ch2
Ch3
Ch4
Ch5
CV (%)
Ch1
Ch2
Ch3
Ch4
Ch5
CV (%)
NT
(g/kg)
39.92
39.68
40.63
42.14
40.58
2.4
NS
(g/kg)
5.46
5.47
5.44
5.92
5.08
5.4
Total
protein
(g/kg)
254.66
253.15
259.24
268.83
258.87
2.4
NPT
(g/kg)
1.43
1.40
1.27
1.78
0.70
29.8
NS/NT NPT/NT NPT/NS
(%)
(%)
(%)
13.7
3.6
26.3
13.8
3.5
25.6
13.4
3.1
23.3
14.0
4.2
30.1
12.5
1.7
13.9
4.3
28.7
25.6
"Caséines"(*)
(g/kg)
219.85
218.29
224.57
231.09
226.46
2.3
"Cas"/Prot.
(%)
86.3
86.2
86.6
86.0
87.5
0.7
Protein content is correlated with DM ,
hence , we have probably the same
milk preparation about proteins.
The ratio Cas/Protein is high :
-Specific heat treatment or
-Specific protein enrichment
Sébastien Roustel
Micro-organisms and lactates and fatty acid
Ch1
Ch2
Ch3
Ch4
Ch5
Lactates
D
(g/kg)
0.8
0.8
0.9
0.0
0.0
Lactates L
(g/kg)
14.2
14.2
16.6
14.6
14.7
S
Lactates
Lactates D/S
Lactates
(g/kg)
15.0
15.0
17.5
14.6
14.7
(%)
C2
(mg/100g)
Ch1
Ch2
Ch3
Ch4
Ch5
5.3
5.3
5.1
0
0
78.7
73.6
87.1
22.1
23.4
C4
iC5
C6
(mg/10 (mg/10 (mg/10
0g)
0g)
0g)
4.3
3.2
6.0
2.9
2.5
0.5
2.5
2.8
0.0
3.3
2.4
0.0
2.5
0.0
0.0
CH1, CH2 and CH3 have probably the same starters adding or near the same, with
heterofermentative microorganisms with gaz production
CH4 and CH5 dont have lactates D and have the same starter profil
Flora
Mésophiles homofermentaires
Lb mésophile plantarum
Leuconostocs
Streptococcus thermophilus
Lb delb. subsp. bulgaricus
Lb delb. lactis
Lb helveticus
Lactose
Galactose
+
+
+
+
+
+
+
+
+
+
+
+
Lactates
L
+
+
+
+
D
+
+
+
+
+
Sébastien Roustel
Pictures
CH1
CH4
CH2
CH5
CH3
Sébastien Roustel
Taste and sensory profile
Ouverture
Taille
ouverture
CH3 is different on : opening and
elasticity
Couleur de
pâte
Elasticité
CH1 and CH2 (same) are different with
CH3/CH4 and CH on :
- opening (between CH3 and CH4 / CH5)
- Elasticity : less
Fermeté
Adhésivité au
palais
Fondant
CH1
Odeur
CH2
Saveur salée
No difference on flavor, smell
CH3
CH4
Saveur amére
CH1 and CH2 are less salt and CH3 is
salter
CH5
Saveur acide
Saveur sucrée
Autre saveur
Arôme
1
2
3
4
5
6
7
Sébastien Roustel
Conclusion
- CH1 and CH2 (xxx) are similar, hence the cheese factory has a good cheese technology
management .
-CH1 and CH2 have some fermentatives openings
- CH3, CH4 and CH5 have a lot of heterogeneity in physicochemical and sensory (appearance
and perception salt).
- Ch3 The cheese is probably produced with the same starters as cheese Ch1 and Ch2, but
due to its lower Fat/DM it has small fermentatives and mechanical openings.
- CH4 and CH5 dont have opening and they are similar to CH1 and CH2 about sensory
properties.
Sébastien Roustel
Late blowing in semihard and hard cheeses
• Defect affecting the number and the size of eyes
• In continental cheeses, defect appear after several
weeks of ripening (15 days to 2 months)
• Origins
• Mainly from clostridial spores
present in raw milk
oClostridium tyrobutyricum
o Clostridium butyricum
o Clostridium beijerinchii
o Clostridium sporogenes
• Resist to pasteursization
• And propionics contamination
• Alteration of smell and taste
Cheeses with (top) and without (bottom) butyric acid
fermentation. Cheeses 67077 and 67080 were made of cheese
milk contaminated with spores of C.tyrobutyricum NIZO 51 and
ATCC 25755T. Cheeses 67071 and 67074 were controls.
Sébastien Roustel
Late blowing in semihard and hard cheeses
Lactate
Acetic acid + Butyric acid +
CO2 and H2
Poor hygiene at milking (silage, feces, dust)
• The gas production is visible in cheese with 500 to 1000 spores/L
Identification of
Clostridium tyrobutyricum
as the Causative Agent of
Late Blowing in Cheese by
Species-Specific PCR
Amplification
NICOLETTE KLIJN,* FRANS
F. J. NIEUWENHOF, JAN D.
HOOLWERF,
CEES B. VAN DER WAALS,
AND ANTON H. WEERKAMP
(1995)
Sébastien Roustel
Late blowing in Emmental cheeses
From A.G. Le Bourhis
and al
Inter. Jour. Of foof
Micro. 2007
Cross section of cheese
after 60 days of ripening.
A : Control cheese,
B :Cheese inoculated with
C. tyrobutyricum,
C : C. sporogenes,
D : C. beijerinckii,
E : Ct–Cs (1:1) mix
F : Ct–Cb (1:1) mix
G : Cs–Cb (1:1) mix
Abbreviations:
Cb, C. beijerinckii (CIP 104308);
Cs, C. sporogenes (ITFF 35CL13);
Ct, C. tyrobutyricum (CNRZ 608).
Sébastien Roustel
Types of blowing
Blowing by C. butyricum in cheese after 3
months of ripening.
The fermentation stopped after lactose
comsumption, so the blowing is not important
and the C4 content is < 1,5 mmol/kg.
Emmental of 2 months, blowing by C.
tyrobutyricum
From ALP forum no 85 | Avril 2011
Emmental with white defect, come from C.
sporogenes with bad smell
Grey spot obtained by anaeroci sporuled in semi
hard cheese at 5 months old
Sébastien Roustel
Late blowing in Gouda
Sébastien Roustel
Late blowing in semihard and hard cheeses
Predisposing factors
High moisture
in cheese
Incomplete
acidification curve
and final pH
Insufficient salt
Ripening
temperature not
adapted
• Low protein in milk
• Curd softer at cutting
• Heating to fast
• Not enough stirring after
heating
• Pressing too short and/or
to high pressure
• Acidity under press too
low
• Bad milk preparation
• pH > 5.35 at Day+1
• High lactose content at
demoulding
• Heating too fast
• Lb with not enough
acidity activity
• Maturation too short
• High pH renneting
• Crusting cheese before
salting
• Salt intake too slow
• Brine is not suitable
• Pre-repining too short
• Ripening room too hot
and too moist
Milk with bactofugation
C3=271 and C4=87 mg%g
Milk without bactofugation
(at 2300 spores/L)
C3=16 and C4=316 mg%g
Sébastien Roustel
Late blowing in semihard and hard cheeses
Anormal eyes
Normal eyes
Sébastien Roustel
Late blowing in semihard and hard cheeses
Prevention and Fighting
Milk
• Improve the quality of the milk (quality of silage, feces, dust)
• Adding of Nitrate (Na ok K) : 50 – 150 ppm
Additives
• Adding Lysozym : 20 ppm
• Adding Nisin or use cultures producing Nisin
(protective
lactic acid bacteria cultures y bacteriocins like Lactococcus lactis strain)
Use of bacteriocin produce by strains can have a negative effect by inhibition of
not only pathogenic or spoilage bacteria, but also starter bacteria or others which
are important in the ripening process.
Mechanism of Nitrate is based on
the xanthine-oxidase-mediated
reduction of nitrate to nitrite,
which is able to delay the
germination of spores.
Lysozyme is able to lyse the
celle walls of the vegetaive form
of Cl. tyrobutyricum through the
enzymatic cleavage and
consequently to control
clostridial growth
• Bactofugation of the milk
• Microfiltration of the milk
Process
• Work on cheese technology to optimize the draining and the pH curve
• Optimize the salting to obtain more that 1.5% NaCl in hard cheese and 2 % NaCl in
semihard cheese
• Realize a preripening at cold temperature (15-20 days at 7-13°C)
Sébastien Roustel
From Yi-Cheng Su, Inter.
Jour. Of Food
Micro.1999
Late blowing – Effet of factors in Gouda
Bactofugation (reduce the amount of spores)
• Reduction more than 60% by bactofugation at 3000 x g for 30 s for C. Tyrobutyricum
• Much greater reduction of > 99.5 and 92% at 3000 x g for C. butyricum
• The degree of spore reduction increased as the centrifugal g-force increased.
Sébastien Roustel
Late blowing – Effet of factors in Gouda
Bactofugation (reduce the amount of spores)
Effect of bactofugation temperature
60°C  82°C reduction of spores from 95.8 to 99.7% (Surgère)
50°C  60°C low improvment (Facobsson).
46°C (ITFF) reduction of spores of 83.9%.
Effect of bactofugation on flora
Elimination
Bacto
Seule
- ITG
- A 50°C (S)
- (F)
Bacto + chauffage
FMAR
Coliformes
55 – 66 %
51 – 70%
Mais CV élevés (30%)
59 – 61%
52 %
88 %
82 – 99 %
Butyriques
77 – 95%
Bactofugats
Composition :
DM = 11 – 16%,
Caseines = 45 to 60 g/kg (1 to 6% of milk caseine).
Milk bactofugated :
Caseine = 0.3 to 1 g/kg
 DM = 1 to 2.5 % (losses of 124 to 136 g DM/100L)
Propioniques
90% (46°C)
97 – 98%
(à 68 – 72°C)
Sébastien Roustel
Late blowing – Effet of factors in Gouda
Brining
(prevent the
germination of clostridia
spores)
• A sharp reduction in the
number of viable spores
was observed on day 1 for
all C.
• Subsequently, spores
survived well in the brine
during the first 3 weeks,
but decrease in numbers.
• C. beijerinchii did not
survive well in the brine.
From Yi-Cheng Su,
Inter. Jour. Of
Food Micro.1999
Sébastien Roustel
Eyes and cheese
Eyes
Low
• Elasticity
• Gaz production
• Mecanical openning
Elasticity of cheese
High
Gaz
No
PF = C3/(C3+C4)
Or C3/(C3+(C4-3C6))
Gaz
Yes
No
Yes
Eyes after 10 days
Eyes before 10 days
Rupture point
Presence of
C3 and C4
Lactates content
No
Eyes
No eyes
No
defect
« Beaufort
«
Valio
cheese »
cheese »
Yes
Eyes and
Crack
Normal
No eyes
« Raclette
cheese »
Lot of small
eyes
Medium
eyes
Coliformes
Lb
heterofermented
Superior
Medium
eyes
Leuconostoc
Lb plantarum
PF>
90%
Propionic
fermentation
50 <PF
> 90%
PF<
50%
Propionic
Butyric
And
fermentation
butyric
fermentation
Absence of
C3 and C4
And
presence of
iC4 et iC5
Decarboxylation
of amino
acid
Sébastien Roustel
Logigram to determine the most likely cause of the origin of CO2 production in cheese
Significant C2 with a little C3 and C4 (< 10 mg / 100mg)
YES
NO
CO2 of heterofermentative origin
Presence of both C3 + C4 (> 15 - 20mg/100g)
If making soft or semi
hard cheese
YES
lactate D content
Normal
Very numerous
small holes (pin
head) with
acidification
fault
Calculate fermentative profile = FP
Superior to normal
Medium holes
(with residual
lactose at
unmoulding,
NaCl/H2O
normal)
Excessive
development of :
FP= C3/(C3+(C4-3*C6))
FP > 90%
Propionic
fermentation
Coliforms
heterofermentative
Lb
NO
Leuconostocs
LB plantarum
50< FP <90%
FP < 50%
Butyric
fermentation
or lipolysis
(see C4/C6)
Propio butyric
fermentation
Presence of C3 and iC4
and iC5 in small quantity
(a few mg/100g). In
soft cheese small round
holes under rind or in
the core)
Decarboxylation of
AA
* = 3 in semi hard and hard
cheese, 1 to 2 in soft cheese
Sébastien Roustel
Late blowing – Example Saint Nectaire
The butyric acid
fermentation give late
blowing in Saint Nectaire
(semi hardcheese) if the
amount of butyric acid is
higher than 300 mg/kg of
cheese.
In gouda, where the
lipolytic activity is higher,
the amount of butyric
acid : 500 mg/kg (For D.
Free volatile fatty acids (mg/kg of cheese) St
Nectaire cheese
C2
C3
1
960
130
2
128
93
3
287
804
iC4
13
107
IC5
C6
C4/C6
51
14,5
20
2,6
107%
<106
25
37
48
16
2,3
113%
<106
<10
102%
27.106
2500
<10
291
77
1210
273
5
189
140
6
376
321
9
113
1042
10
213
955
81
2,9
2,6
103%
1337
10
133,7
10%
<106
<10
610
16
38,1
36%
2,3.106
2500
100
1950
1220
1600
1377
16
102
104
3340
169
124
800.106
804
8
Spores of
Propionic
C3/C3+(C4 bacteria clostria
butyricum
-3C6)
C4
4
7
Microorganisms per g
of cheese
Ratio
Samples
From D.
Mayenoble, R.
Didienne and G.
Pradel (1983)
42
80
21
10
334,0
20%
26.106
22
88,6
39%
24.106
<10
63
25,4
42%
80.106
60
42%
2,3.106
2500
16
86,1
Mayenoble and less that 300
mg/kg for Klijn)
Follow the fatty acid is better than follow spores of clostria.
In semihard cheeses : If C4/C6 ≥ to 4, the risk of late blowing is high.
Sébastien Roustel
Late blowing – Example Saint Nectaire
Cheeses without blowing defect
• Cheese blowing can be detect by the
ratio C4/C6 in Saint-Nectaire (butyric
acid/caproïc acid).
• In normal cheeses, C4/C6 < 4.
• This value is higher when butyric acid
come from microorganisms.
From D.
Mayenoble, R.
Didienne and G.
Pradel (1983)
Sébastien Roustel
Late blowing – Example
From D. Mayenoble, R.
Didienne and G. Pradel
(1983)
When C4 produce only by lipolysis, the amount of C4 is under of 600 mg/kg.
Volatil Fatty Acid give us the information about the type of fermentation : propionic or butyric.