Cheese defects : The blowing defect - Early and late blowing October 20-2014 Sébastien ROUSTEL
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Sébastien Roustel
Cheese defects :
The blowing defect
Early and late blowing
October 20-2014
Sébastien ROUSTEL
Sébastien Roustel
Typology of cheese defects
•Rancid flavour
•Texture Late blowning •Acid
•Holes Early blowning •Bitterness
•Marbled Mecanical holes •Salted
•Kracks •Crystal
•Poor sliceability
Rind defects Body defects Taste defects Colour defects
•Oxydation •Pink ring
•Thermic shock •Pink spot
•Microorganisms defects •TV effect
•Sticky rind •Browning
Cheese defects •Bi coloured curd
Milk composition Packaging
Work in vat until
demoulding 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 Holes form
defect defect
Massive Small Big Orange Cracks
(butyric eyes) skin Filamentous 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
24-48 hours after
o Heterofermentative bacteria
cheese making
(leuconostocs, lactobacillus…)
o (Yeasts)
• Cheese making troubles : mechanical openings Coliforms
Heterofermentative bacteria
or Clostridium perfringens in
• Alteration of smell and taste semi-hard cheeses
(Yeasts)
Sébastien Roustel
Early blowing - Diagnostic
Hypothesis n°1 : Coliforms group (Enterobacter aerogenes, Echerichia coli)
Glucose + Water Lactic acid + acetic acid +
Ethanol + CO2 and H2
Under mould During brining During dry salting
• Swelling in mold • Floating cheese • Domed cheese
• Cheese deformation • Domed cheese • Shape
• Low acid
• Sponge curd
• Holes more or less
wet
• Surface of holes
smooth and shiny
• Large tear
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
In 10 L of milk : 2 000 000 cfu
multiplying 8 to 9 times
in 3 hours 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 • Same that brining
• Small holes : 1 mm or less • Cheese can be domed
• Surface of holes smooth and shiny
• No moisture in holes
Lot of
heteroferment 2 factors for occurrence of defect Slow pH curve
ative bacteria
• Check hygiene
Prevention and Fighting • 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 cheese domed domed cheese cheese
swelled and not cheese, cheese, floating not
deformed deformed cheese cheese not floating
sounds sounds
Same as at
demoulding
Swelling Coliformes Mecanicals holes Heterofermentative bacteria,
rare (yeasts)
Sébastien Roustel
Mechanical opening in cheese
Firmess at cutting
Mechanical openings in Type and quality of
and kinetic of
mould (permeability)
Rennet quality cutting cheese come from
(ratio chymosin/pepsin)
Kinetic of pressing
(pressure, time and steps)
Composition of curd
(ratio Fat/protein) Difficulties with having a good
Quality of curd cohesion between curd particles Balance between
surface at moulding after moulding pressure and curd
(coiffage) and pressing draining ability
Temperature of
water adding (heat
impact) and modalities Speed and duration of
of stirring after heating Pressure during
adding (speed of Curve pH under press
moulding
heating,
repartition)
Ratio between curd
particles and whey at Temperture Time
moulding of curd
Pre-pressing
under whey Type and amount
of starter
Whey level
Pressure
TimeSébastien Roustel Case study
Sébastien Roustel
Samples and Analysis
Code for
Code suppliers
analysis
Ch1 xxx fab 16/02/2011
Ch2 xxx fab 16/02/2011
Zzz4 Carpatna trappista fab
Ch3
11/02/2011
Ch4 Zzz3 CbIp fab 06/02/2011
Ch5 Zzz2 QUESO fab 04/02/2011
Value of
Analysis Methods
repetability (r)
DM FIL 4 3,5 g/kg
Fat Heiss, AFNOR V04-287 : 2002 2,5 g/kg
CaTotal Méthode des cendres 0,6 g/kg
NaCl FIL 88 0,66 g/kg
pH (pénétration et H2O) Protocole interne à l’ENILBIO
NT, NS (at pH 4.4) and NPT FIL 20 0,6 g/kg
Lactates L and D Kit enzymatique 7%
AGV Méthode Berdagué 20 mg/100gSébastien Roustel
Results - Composition
DM Fat Calcium NaCl pH water pH pene
(g/kg) (g/kg) (g/kg) (g/kg) CH1 and CH2 are similar
Ch1 544.26 237.50 8.08 26.76 5.61 5.41 for all parameters
Ch2 541.48 235.00 7.57 29.30 5.60 5.40
Ch3 544.76 220.00 8.19 38.96 5.45 5.27 CH3 is very different
Ch4 562.28 237.50 8.03 33.70 5.52 5.32 comparatively wiht others
Ch5 549.76 235.00 8.14 25.15 5.50 5.28 cheeses on :
CV (%) 1.5 3.2 3.1 18.2 1.1 1.1
-Fat/DM
- NaCl/Water
CH3, CH4 and CH5 are not
MFFB Fat/DM Ca/SNF NaCl/H2O
stable on composition.
(%) (%) (%) (%)
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 16.6Sébastien Roustel
Protein content
NT NS NPT NS/NT NPT/NT NPT/NS
(g/kg) (g/kg) (g/kg) (%) (%) (%)
Ch1 39.92 5.46 1.43 13.7 3.6 26.3
Ch2 39.68 5.47 1.40 13.8 3.5 25.6
Ch3 40.63 5.44 1.27 13.4 3.1 23.3
Ch4 42.14 5.92 1.78 14.0 4.2 30.1
Ch5 40.58 5.08 0.70 12.5 1.7 13.9
CV (%) 2.4 5.4 29.8 4.3 28.7 25.6
Total Protein content is correlated with DM ,
protein "Caséines"(*) "Cas"/Prot. hence , we have probably the same
(g/kg) (g/kg) (%) milk preparation about proteins.
Ch1 254.66 219.85 86.3
Ch2 253.15 218.29 86.2 The ratio Cas/Protein is high :
Ch3 259.24 224.57 86.6
Ch4 268.83 231.09 86.0
Ch5 258.87 226.46 87.5
-Specific heat treatment or
CV (%) 2.4 2.3 0.7
-Specific protein enrichmentSébastien Roustel
Micro-organisms and lactates and fatty acid
Lactates S Lactates D/S C2 C4 iC5 C6
D Lactates L Lactates Lactates (mg/10 (mg/10 (mg/10
(%) (mg/100g)
(g/kg) (g/kg) (g/kg) 0g) 0g) 0g)
Ch1 0.8 14.2 15.0 5.3 Ch1 78.7 4.3 3.2 6.0
Ch2 0.8 14.2 15.0 5.3 Ch2 73.6 2.9 2.5 0.5
Ch3 0.9 16.6 17.5 5.1 Ch3 87.1 2.5 2.8 0.0
Ch4 0.0 14.6 14.6 0 Ch4 22.1 3.3 2.4 0.0
Ch5 0.0 14.7 14.7 0 Ch5 23.4 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
Lactates
Flora Lactose Galactose
L D
Mésophiles homofermentaires + + + -
Lb mésophile plantarum + + + +
Leuconostocs + + - +
Streptococcus thermophilus + - + -
Lb delb. subsp. bulgaricus + - - +
Lb delb. lactis + + - +
Lb helveticus + + + +Sébastien Roustel
Pictures
CH1
CH4
CH2
CH5
CH3Sébastien Roustel
Taste and sensory profile
Ouverture
Taille
ouverture
Couleur de CH3 is different on : opening and
pâte
elasticity
Elasticité
Fermeté CH1 and CH2 (same) are different with
Adhésivité au CH3/CH4 and CH on :
palais
- opening (between CH3 and CH4 / CH5)
Fondant
CH1
- Elasticity : less
Odeur
CH2
No difference on flavor, smell
Saveur salée CH3
CH4
Saveur amére
Saveur acide
CH5
CH1 and CH2 are less salt and CH3 is
salter
Saveur sucrée
Autre saveur
Arôme
1 2 3 4 5 6 7Sébastien 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 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
• And propionics contamination ATCC 25755T. Cheeses 67071 and 67074 were controls.
• Alteration of smell and tasteSébastien 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 From A.G. Le Bourhis
Late blowing in Emmental cheeses 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 From ALP forum no 85 | Avril 2011
Types of blowing
Blowing by C. butyricum in cheese after 3 Emmental with white defect, come from C.
months of ripening. sporogenes with bad smell
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. Grey spot obtained by anaeroci sporuled in semi
tyrobutyricum hard cheese at 5 months oldSébastien Roustel Late blowing in Gouda
Sébastien Roustel
Late blowing in semihard and hard cheeses
Predisposing factors
High moisture Incomplete Insufficient salt Ripening
in cheese acidification curve temperature not
and final pH adapted
• Low protein in milk • pH > 5.35 at Day+1 • Crusting cheese before • Pre-repining too short
• Curd softer at cutting • High lactose content at salting • Ripening room too hot
• Heating to fast demoulding • Salt intake too slow and too moist
• Not enough stirring after • Heating too fast • Brine is not suitable
heating • Lb with not enough
• Pressing too short and/or acidity activity
to high pressure • Maturation too short
• Acidity under press too • High pH renneting Milk without bactofugation
Milk with bactofugation (at 2300 spores/L)
low
• Bad milk preparation
C3=271 and C4=87 mg%g C3=16 and C4=316 mg%gSébastien Roustel
Late blowing in semihard and hard cheeses
Anormal eyes
Normal eyesSébastien Roustel
Late blowing in semihard and hard cheeses
Prevention and Fighting
Milk • Improve the quality of the milk (quality of silage, feces, dust)
Mechanism of Nitrate is based on
• Adding of Nitrate (Na ok K) : 50 – 150 ppm the xanthine-oxidase-mediated
reduction of nitrate to nitrite,
• Adding Lysozym : 20 ppm
Additives which is able to delay the
germination of spores.
• Adding Nisin or use cultures producing Nisin (protective
lactic acid bacteria cultures y bacteriocins like Lactococcus lactis strain) Lysozyme is able to lyse the
celle walls of the vegetaive form
Use of bacteriocin produce by strains can have a negative effect by inhibition of of Cl. tyrobutyricum through the
enzymatic cleavage and
not only pathogenic or spoilage bacteria, but also starter bacteria or others which consequently to control
are important in the ripening process. 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.
Late blowing – Effet of factors in Gouda Jour. Of Food
Micro.1999
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 FMAR Coliformes Butyriques Propioniques
- ITG 55 – 66 % 51 – 70% 77 – 95% 90% (46°C)
Bacto Mais CV élevés (30%)
Seule - A 50°C (S) 59 – 61%
- (F) 52 % 88 %
Bacto + chauffage 82 – 99 % 97 – 98%
(à 68 – 72°C)
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)Sébastien Roustel From Yi-Cheng Su,
Late blowing – Effet of factors in Gouda Inter. Jour. Of
Food Micro.1999
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.Sébastien Roustel
Eyes and cheese
• Elasticity PF = C3/(C3+C4)
Eyes • Gaz production Or C3/(C3+(C4-3C6))
• Mecanical openning
Low Elasticity of cheese High
Gaz Gaz
No Yes No Yes
Eyes before 10 days Eyes after 10 days
Rupture point
Presence of Absence of
Lactates content C3 and C4 C3 and C4
And
No Yes Normal Superior PF> 50 90% 50% iC4 et iC5
No eyes Eyes Eyes and No eyes Lot of small Medium Medium Propionic Propionic Butyric Decarboxylation
« Beaufort No defect Crack « Raclette eyes eyes eyes fermentation And fermentation of amino
cheese » « Valio cheese » cheese » butyric acid
Coliformes Lb Leuconostoc fermentation
heterofermented Lb plantarumSébastien 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 YES NO
hard cheese
Presence of C3 and iC4
lactate D content Calculate fermentative profile = FP
and iC5 in small quantity
(a few mg/100g). In
Normal Superior to normal
FP= C3/(C3+(C4-3*C6)) soft cheese small round
holes under rind or in
Very numerous Medium holes Excessive the core)
FP > 90% 50< FPSébastien Roustel From D.
Late blowing – Example Saint Nectaire Mayenoble, R.
Didienne and G.
Pradel (1983)
Free volatile fatty acids (mg/kg of cheese) St Microorganisms per g
The butyric acid Nectaire cheese
Ratio
of cheese
fermentation give late Samples
Spores of
Propionic
blowing in Saint Nectaire C3/C3+(C4 bacteria clostria
C2 C3 iC4 C4 IC5 C6 C4/C6 -3C6) butyricum
(semi hardcheese) if the
1 960 130 51 14,5 20 2,6 107%Sébastien Roustel From D.
Late blowing – Example Saint Nectaire Mayenoble, R.
Didienne and G.
Pradel (1983)
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.Sébastien Roustel From D. Mayenoble, R.
Late blowing – Example 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.You can also read
