Continental Cheese Types

Fourth revised edition, March 2002

1. Introduction
2. General characteristics of Continental Cheese types
3. Chr. Hansen ingredients for Production of Continental
cheese
3.1 Cultures
3.1.1 Product range primary cultures
3.1.2 Performance primary cultures
3.2 ”Direct Vat Set” cultures
3.3 Using DVS cultures
3.4 Coagulants
3.5 Other ingredients

4. Production procedure
4.1 Typical cheese manufacturing process
4.2 Critical manufacturing points

5. Action of the culture during manufacture and maturation

5.1 Pre-ripening
5.2 Washing or scalding
5.3 Pressing
5.4 Salting
5.5 Control of minimum pH
5.6 Surface ripening/Smearing
5.7 Storage
a. Eye formation
b. Flavor
c. Texture

6. Causes and prevention of faults in cheeses in the

Continental segment
6.1 Texture
6.2 Flavor
6.3 Eye formation and appearance

Appendix 1
Typical cheese types in the Continental segment

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 Continental Cheese Types
Fourth revised edition, March 2002

1. Introdution

CONTINENTAL cheese segment

This brochure is one of a series that has been
produced to give you an overview of starter culture
performance and modern manufacturing technology.
It also provides a good insight into the experience
and knowledge available to you as a partner of Chr.
Hansen. For more than 50 years cheese-makers have
turned to us to improve the quality of the food they
make for people all over the world.
Our aim has always been to provide excellent
products and we are aware that a product is only
excellent when it gives the best results. One of the
major reasons behind the success of Chr. Hansen’s
products is the partnership we establish with our
customers. A continuing dialog ensures that our
customers use the best products for their needs in
the best way. This dialog is also a source of
inspiration for new developments as the needs and
requirements of our customers are the main driving
force behind our R&D.
Apart from a complete range of coagulants, the
cheese-maker now has far greater flexibility and
better control over his processes and products,
thanks to Chr. Hansen colors, dairy cultures and
enzymes – all from natural sources.
Chr. Hansen bridges the gap between traditional
methods and the development and implementation of
innovations, allowing people like you to concentrate
on what they are best at – making cheese. For more
information contact your local sales office or
application center, there are more than forty in as
many countries throughout the world.

For nearly 130 years Chr. Hansen has worked to help

food manufacturers offer high quality products. From
the beginnings with rennet, Chr. Hansen has grown
into a full-range supplier for the dairy industry.

Segment description Typical examples Scalding Texture

max 35°C
Feta types Feta, White cheese Semi-soft cheeses
(95°F)
Camembert, Brie, Argentine Port Salut, Crescenza, max 35-40°C Soft to semi-soft
Soft cheese types
Gorgonzola (95-104°F) cheeses
Gouda, Edam, Samsoe, Maasdammer/Leerdammer, 35-40°C Semi-hard
Continental types
Saint Paulin, Raclette, Manchego, Prato (95-104°F) cheeses
22-32°C
Cottage cheese types Cottage cheese Soft fresh cheese
(72-90°F)
Cheddar, Territorials, American Cheddar, Monterey 36-42°C
Cheddar types Hard cheeses
Jack, Colby (97-108°F)
36-43°C Semi-hard to hard
Pasta filata types Mozzarella, Pizza cheese, Provolone
(97-109°F) cheeses
max 54°C
Emmenthal types Emmenthal, Gruyère Hard cheeses
(129°F)
50-55°C
Grana types Grana, Parmesan, Sbrinz Hard cheeses
(122-131°F)

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 Continental Cheese Types
Fourth revised edition, March 2002

2. General characteristics of Continental Cheese types

The Continental segment represents the third largest

cheese segment after Cheddar and Pasta Filata. It is
typified by the Gouda and Edam cheeses traditionally
made in the Netherlands, but now produced
worldwide. In appendix 1 other examples of typical
cheese types belonging to the Continental segment
are given. This and the following sections introduce
typical characteristics, production procedures and
the critical elements in the manufacture of these
cheese types.

Some of the general characteristics of the segment

are listed as follows:

* Fat in dry matter 20-60%

* Water content 35-57%
* Water content in fat-free cheese 53-63%
* Salt content in cheese 1-3.5%
* Pressed to obtain a closed rind
* Salted after pressing, usually in brine
* May be coated in wax or plastic
* May use a surface ripening culture

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 Continental Cheese Types
Fourth revised edition, March 2002

3. Chr. Hansen ingredients for Production of Continental cheese

3.1 Cultures cultures with higher citrate fermentation and gas

Primary cultures
Typically, starter cultures for cheeses in the
Continental segment are composed of mesophilic
strains and traditionally these starter cultures are
either mesophilic L cultures with low citrate
fermentation and gas formation or mesophilic LD
formation. In some cheeses, mesophilic O cultures
can also be used if no gas production is required.
Information on the composition and general
performance of O, L and LD cultures is shown in the
table below:

Speed of Speed of
Composition Composition Composition Homo- Hetero-
Strain name lactic acid citrate
O culture L culture LD culture fermentative fermentative
production fermentation

Lactococcus lactis
+++ + + + +
subsp. Lactis

Lactococcus lactis
+++ + + + +
subsp. cremoris
Lactococcus lactis
subsp. lactis ++ +++ + +
biovar
diacetylactis
Leuconostoc
mesenteorides + + + + +
subsp. cremoris

LD cultures are used in most Continental semi-hard
cheeses, and in such cases the LD cultures play a
significant role in flavor and eye formation.
The majority of LD cultures used in dairies today are
traditionally mixed multi-strain cultures composed of
the species that make up an LD culture. In general
the number of individual strains, for example
Lactococcus lactis subsp cremoris, is unknown. Due to
the undefined mix of strains it is very difficult to be
sure which strain or strains are really influencing the
cheese-making process, flavor and eye formation. It
is, therefore, a delicate balance to maintain the
performance of mixed multi-strain cultures.
The “primary” starters have a dual function, they
produce lactic acid thus reducing the pH of the milk
in the vat and release enzymes for flavor
development during the cheese maturation.
The difference between cultures with the same acid
development and gas production will lay in the final
flavor they develop in the cheese, as well as their
phage relationship to each other.
The range of cultures, including speed of
acidification, eye formation and phage group, are
shown in the table on the next page together with
product form.

The mixed multi-strain cultures are available in both
semi-direct and direct inoculation (DVS) in frozen or
freeze-dried forms and continue to prove very
effective in the market place. They are often
referred to as “primary” starters.
For the production of most Continental cheese types,
the use of an inoculation rate of either 0.005-0.01%
F-DVS or 500u-1000u FD-DVS per 10,000 l milk is
recommended.

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 Continental Cheese Types
Fourth revised edition, March 2002

3.1.1 Product range primary cultures

Culture name Phage Culture type Characteristics

group
Flora Danica 1 Mesophilic undefined traditional multiple Medium/low activity
CHN-11 2 strains Lactococcus lactis. Medium gas production
CHN-19 3 Citrate fermenting heterofermentative
CHN-120 2
B-11 2

DCC-230 3 Mesophilic undefined traditional multiple High activity – medium gas

DCC-240 2 strains Lactococcus lactis.
Citrate fermenting heterofermentative
1) 1)
DCC-250 3 Mesophilic/Thermophilic blend

R-603/R-703 4 Culture blend of single strains Lactococcus High activity – no gas

R-604/R-704 4 lactis.
R-607/R-707 5 Citrate negative
R-608/R-708 6 Homofermentative

NB. Cultures in rotation should not be replaced by a culture from the same phage group.

3.1.2 Performance primary cultures

Acidification activity: The figures show the relative activity difference between the Continental cheese cultures.
The cultures have been inoculated in whole milk at Gouda temperature profile, and pH has been measured after 5
hrs. Acidification profiles at specific temperatures are available in our product information sheets.

Culture activity - pH after 5 hrs

Frozen DVS cultures
6,4

6,1

pH 5,8

5,5

5,2

60
3
60
4
60
7
60
8
B-
11 -11 - 12
0 -19 AN 23
0
24
0
25
0
R- R- R- R- CH
N
HN CH
N -D CC
-
CC
-
CC
-
C FL D D D

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 Continental Cheese Types
Fourth revised edition, March 2002

Culture activity - pH after 5 hrs

Freeze-dried DVS cultures

6,4
6,2
6,0
pH

5,8
5,6
5,4
3

0
19

AN
70

70

70

70

24

25
-N

-D
R-

R-

R-

R-

C-

C-
CH

FL

DC

DC
FERMENTATION CONDITIONS : Whole milk 3.5% fat – 72°C (162°F)/15 sec.
TEMPERATURE PROFIL : Gouda temp. profile: 31°C (88°F) 2 hrs 40 min + 37°C (99°F) 35 min
(ramp 15 min) + 16°C (61°F) 15 hrs (ramp 145 min). Inoculation 0.01% / 500u/5000l.

Temperature effect: The figures show the temperature effect on the specific Continental cheese cultures.
Each culture has been inoculated in lab. milk at different temperatures and pH has been measured after 6
hrs.

Temperature effect
Homofermentative frozen DVS
6,3
6,1
5,9
5,7 R-603
5,5 R-604
pH

5,3 R-607
5,1 R-608
4,9
4,7
4,5

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 Continental Cheese Types
Fourth revised edition, March 2002

Temperature effect
Heterofermentative frozen DVS

7,0
B-11
6,5 CHN-11
CHN-120
6,0 CHN-19
pH

DCC-230
5,5
DCC-240
5,0 DCC-250
Fl-Danica
4,5
30°C/86°F 32°C/90°F 34°C/93°F 36°C/97°F 38°C/100°F 40°C/104°F

Temperature effect
Freeze-dried DVS
R-703
7,0 R-704
R-707
6,5
R-708
6,0 CHN-19
pH

DCC-240
5,5 DCC-250

5,0

4,5
30°C/86°F 32°C/90°F 34°C/93°F 36°C/97°F 38°C/100°F 40°C/104°F

FERMENTATION CONDITIONS : Lab. milk 9.5% DM – 140°C (284°F)/8 sec. – 100°C (212°F)/30 min
Inoculation 0.01% / 500u/5000l

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 Continental Cheese Types
Fourth revised edition, March 2002

Salt tolerance: The below figures show the specific salt tolerance expressed as a 50% acidification inhibition
of each Continental cheese culture. Each culture has been inoculated in lab. milk, different salt
concentrations added, and pH has been measured after 24 hrs. 50% acidification inhibition has been
calculated and expressed in the bar charts below. The higher the salt concentration needed for 50%
acidification inhibition, the higher the salt tolerance of the culture.

Salt tolerance - frozen DVS

50% acidification inhibition
6,0
5,5
5,0
% salt

4,5
4,0
3,5
3,0
2,5
2,0
1

03

04

07

08
11

19
0

a
-1

12

23

24

25

ic
-6

-6

-6

-6
N-

N-
B

an
N-

C-

C-

C-

R
CH

CH

-D
CH

DC

DC

DC

FL

Salt tolerance - freeze-dried DVS

50% acidification inhibition

6,0
5,5
5,0
% salt

4,5
4,0
3,5
3,0
2,5
2,0
3 4 7 8
19 24
0
25
0
70 70 70 70
-N C C R- R- R- R-
CH DC DC FD FD FD FD
FD FD FD

FERMENTATION CONDITIONS : Lab. milk 9.5% DM – 140°C (284°F)/8 sec. – 100°C (212°F)/30 min
Inoculation 0.01% / 500u/5000l. Temperature 30°C (86°F).

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 Continental Cheese Types
Fourth revised edition, March 2002

Sugars and organic acids: The table below shows the residual content of sugars and organic acids (mg/g). Milk
samples have been inoculated at Gouda temperature profile for 20 hrs and analyzed by HPLC (High Pressure
Liquid Chromatography).

Citrate Lactose Glucose Galactose Lactate Acetic acid

R-603 1.9 42.0 ND 0.3 6.1 0.1
R-604 1.9 42.2 ND 0.3 6.2 0.1
R-607 1.8 42.0 ND 0.3 6.1 0.1
R-608 1.8 42.1 ND 0.3 6.0 0.1
B-11 0.1 41.8 ND 0.4 7.5 0.6
CHN-11 0.4 41.0 ND 0.6 7.2 0.5
CHN-120 0.1 41.0 ND 0.4 7.7 0.7
CHN-19 0.1 41.4 ND 0.4 7.6 0.6
FL-Danica 0.1 40.3 ND 0.4 7.3 0.8
DCC-230 1.5 41.0 ND 0.4 6.9 0.2
DCC-240 0.1 40.2 ND 0.4 7.6 0.6
DCC-250 0.1 36.2 ND 3.5 7.6 0.7
ND : Not detectable
FERMENTATION CONDITIONS : Whole milk 3.5% fat – 72°C (162°F)/15 sec.
TEMPERATURE PROFILE : Gouda temp. profile: 31°C (88°F) 2 hrs 40 min + 37°C (99°F) 35 min
(ramp 15 min) + 16°C (61°F) 15 hrs (ramp 145 min). Inoculation 0.01% / 500u/5000l.

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 Continental Cheese Types
Fourth revised edition, March 2002

Propionic acid bacteria Product range propionic acid bacteria

Propionic acid bacteria are responsible for the second Culture Type
fermentation in semi-hard cheeses of the Maasdam Propionibacterium
type. During the second fermentation, propionic acid PS-1 freudenreichii subsp.
globosum
bacteria ferment the lactate developed by the LD Propionibacterium
culture and produce propionic acid, acetic acid and PS-2 freudenreichii subsp.
CO2. These develop the characteristic flavor and eye globosum
formation. Propionibacterium
PS-4 freudenreichii subsp.
shermanii

Maasdammer, Grevé, Jarlsberg,

Svenbo are all Continental cheeses with
added propionic acid bacteria to give
the typical Swiss eye formation

Ripening cultures Flavor Control TM

To modify and enhance the flavor in cheese the Lactobacilli
primary starter can be supplemented by the use of Coryneforms
attenuated starter cultures such as Flavor ControlTM
cultures, selected Lactobacilli strains or the use of Product range adjunct cultures
non-starter adjunct cultures. Culture Type
CR-210 Flavor ControlT M
CR-213 Flavor ControlT M
The cultures used for modification of ripening during
storage can be divided into three main categories: CR-312 Flavor ControlT M
CR-319 Flavor ControlT M
Lh-B02 Lactobacillus helveticus
LH-32 Lactobacillus helveticus
B.casei Coryneforms

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 Continental Cheese Types
Fourth revised edition, March 2002

Individually, or in combination, these cultures can Smear cultures

modify the flavor of cheeses in different directions.
The cultures are added directly to the cheese milk
with the primary starter and will, due to the lack of
acidification capacity, have no influence on the
production of the cheese.
The use of such ripening cultures has been made
simpler and more convenient by the introduction of
these cultures in direct inoculation form (DVS). This is
because the cheese-maker does not have to worry
about the preparation of an additional culture as a
bulk starter, the DVS culture can be stored in a
freezer and used as required.
Automatic smearing equipment
To effect the ripening and texture of semi-hard
cheese, surface ripening using Brevibacterium linens,
Geotrichum and yeast have traditionally been
applied.
Chr. Hansen’s product range for smearing is based on
a range of natural ripening cultures selected for their
specific biological and biochemical properties
essential to the cheese-making process. The ripening
cultures
used for smearing of cheese can be divided into three
main categories:
Bacteria
Geotrichum candidum
Yeast

Individually, or used in combination, these cultures

affect the appearance, texture and flavor of many
cheese types

Amino- Recommended
Proteolytic Product
Type of culture Product Performance peptidase inoculation per
activity form
activity 10,000 l milk
GEO CA - Cream white/ High 10-20u LIQ
Medium moldy
tendency
Geotrichum GEO CB Medium Cream white/ High 10-20u LIQ
Candidum Medium yeasty
tendency
GEO CD1 Medium Very white/ High 10-20u LIQ
Moldy tendency
BL 1 Low Orange High 30-60u FD
Brevibacterium pigmentation
linens BL 2 High Dark orange Low 30-60u FD
pigmentation
Brevibacterium Creamy
BC Medium Medium 30-60u FD
casei pigmentation
Debaryomyces LAF 3 Neutralization -
- High 10-20u FD
hansenii LAF 7 anti-contaminant
Staphylococcus SALSA 1 High Texture, aroma Very low 10u FD
xylosus SALSA 2 Medium Texture Very low 10u FD

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 Continental Cheese Types
Fourth revised edition, March 2002

3.2 Direct Vat Set (DVS) cultures
DVS cultures for direct inoculation of the process milk
have made a significant impact on modern cheese-
making operations across the world. DVS cultures for
cheeses in the Continental segment were introduced
in the mid seventies and are now able to compete
head to head with bulk starter cultures, both in terms
of flavor development and speed of activity in the
cheese vat. The reasons behind the growth in the use
of DVS cultures are based on a number of benefits
that these systems offer to the cheese-maker. The
key benefits are:
Convenience
* with DVS the cheese-maker does not have to
prepare bulk starter in the dairy and can
concentrate on making cheese.
* the DVS culture can be used as it is required
in the dairy, so there is no bulk starter waste
either from overproduction or losses in the
system.
* the dairy manager does not have to worry
about bulk starter preparation at the
weekend, the DVS culture can be used
directly from the freezer on Monday
mornings.
Safety
* the DVS culture is fully tested for activity and
microbiological contaminants before it leaves
Chr. Hansen, and certificates of analysis can
be provided to support this if required.
* no bulk starter production means less risk of
phage contamination leading to slow or lost
vats and downgraded cheeses.
* with a range of phage unrelated cultures, our
DVS can always provide a back-up culture.
3.3 Using DVS Cultures
DVS cultures should be stored as closely as possible to
the cheese vat and taken from the freezer
immediately prior to use. Alternatively they can be
transferred to the vat platform and kept in a cool box
for short periods (10-15 mins.) prior to use. Inoculate
directly into the cheese vat as soon as a thin layer of
milk is on the bottom of the vat. Good agitation of
the vat milk improves the dispersion of the culture.
The use of DVS cultures in place of bulk starter
requires some very minor changes to the
manufacturing process. These changes are required
because when bulk starter, with a pH of around 4.6,
is added to the cheese vat there is an immediate, but
small, drop in the milk’s pH. This drop does not occur
when DVS cultures are used because the inoculation
with DVS is about 100 times lower than inoculation
with bulk starter.
We usually recommend the use of an increased pre-
ripening period and choosing the right DVS culture for
the cheese type to be produced. This can be achieved
without the overall process time being increased; but
since each dairy has its own particular needs we
advise close collaboration with our Application
Technology Center (ATC) technicians to ensure that
the introduction of DVS cultures runs smoothly.

Yield
* standardized DVS culture activity means
consistent acid production and performance
in the vat. This in turn can result in moisture
levels closer to the maximum allowed and
increased cheese yield.

Flexibility
* ability to use DVS cultures in special
combinations producing different cheese
types and flavors without the need
for additional bulk starter facilities.

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3.4 Coagulants
Chr. Hansen is able to supply a full range of
coagulants. It is within this particular segment that
we have our longest track record, having supplied
rennet for over 125 years. We have adapted our
range to fit your needs, linking tradition with
research and innovation.
Chr. Hansen’s coagulant range:
NATUREN  : Animal rennet (calf and/or bovine)
CHY-MAX: Chymosin produced by fermentation
MICROLANTTM : Microbial coagulants
These three groups have varying characteristics for
proteolytic activity, heat lability and sensitivity to
changes in pH, temperature and CaCl2. Traditionally,
calf rennet has been regarded as the ideal cheese
coagulant because of its highly specific milk clotting
activity. CHY-MAX shares this characteristic and is
rapidly winning ground all over the world to be the
preferred choice of cheese-makers.
The last two groups, CHY-MAX and MICROLANT TM , are
approved for use in kosher, halal and vegetarian
products. CHY-MAX is also available in a kosher
quality approved for Passover. This opens up
completely new opportunities for you.
On top of that, we can demonstrate the effect each
of these coagulants has on your yield. This may not
be more than a fraction of a percentage point – but
sufficient to make a measurable impact on the
bottom-line result for your business. You should, for
example, be able to achieve an improvement of
around 0.5% in yield by switching from a microbial
coagulant to our very specific CHY-MAX or to a high
chymosin NATUREN type.
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Continental Cheese Types
Fourth revised edition, March 2002
Being a full-range supplier we can give you objective
advice designed to achieve the optimal solution for
your particular process. But optimization of
production is not simply a question of enhancing the
yield from a specific quantity of milk. The
characteristics of the end product are at least as
significant. For instance, side activity is an important
issue, particularly when your cheese or whey is used
as an ingredient in other products.
Whey is often a significant additional source of profit
in cheese-making. Highly nutritious, it is a valuable
ingredient in a wide range of foods. However, for
whey of the right quality to be produced, it is
important to select exactly the right coagulant for
your cheese-making.
Consistent clotting activity, specific proteolytic
activity, side activity, yield, maturation, flavor and
texture, whey, certification - all in all there are over
30 interactive parameters to be taken into
consideration when choosing the right coagulant. It is
a complicated jigsaw but we offer you our expertise
to help you solve it.
From the sourcing of raw materials to the on-time
delivery at your doorstep, our commitment is driven
by your requirements.
Filling of liquid rennet
Contiental-4rev_0302.doc/maj2002/13:24
 Continental Cheese Types
Fourth revised edition, March 2002

3.5 Other ingredients Cheese Wax

Natural Colors
Cheese may be colored using a large variety of
natural colors supplied from Chr. Hansen. They are all
extracted from natural sources. The colors most often
used are described below.
Coloring the whole cheese
Ripened cheese like Cheddar may be colored warm
yellow to orange using annatto or carotenes.
Processed cheese and powders may be colored in the
range fresh yellow to red using turmeric, annatto,
paprika or carotenes all of which are soluble in both
water and oil. Fresh cheeses are colored with various
natural and water soluble colors according to the
shade required.
Wax for cheese products may be colored both
naturally, using substances like the ones mentioned
below, and artificially.
Carotenes
The carotenes may be split into beta-carotene, which
is made chemically, and natural carotene, which is
extracted from things like palm fruit oil. Both natural
carotene and beta- carotene provide provitamin A.
The natural carotene has an antioxidant effect and is
believed to provide some health benefits such as
preventing certain types of cancer.

Surface coloring
Some cheese products of the Port Salut type are put
into a color bath to dye the surface only. If the color
is to be a warm yellow, annatto is used. To get a
more reddish shade annatto could be mixed with
carmine. Mixing with caramel, a more brownish shade
is obtained.

Color Type Color product Color Shade Origin

Chlorophyll C-130-WS-Blego Green Green dried plants
Turmeric T-TP8-WS Fresh yellow Turmeric root
Beta-carotene BC-140-WSS Yellow Artificial or nature identical
Natural Carotene Natural carotene WS2 Fresh Yellow Palm fruit oil
Annatto A-320-WS Warm Yellow Annatto seeds
Paprika P-40,000G-WS Orange Paprika fruits
Carmine CC-500-WS Red Cochineal
Caramel CA-19,000C-WS Brown Heat treated sugar

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 Continental Cheese Types
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4. Production procedure

4.1 Typical cheese manufacturing process

Bactofuge or
microfiltration
Milk treatment
72°C (162°F)/15 seconds
Cooling to 31-33°C (88-91°F) Freeze-dried DVS 500-1000U/10,000 l
Frozen DVS: 0.005-0.1%
+ Propionic bacteria (for Maasdammer type)
Culture addition
Pre-ripening 15-45 min

Additives
e.g. Lysozyme 2 g/100 l
Renneting or nitrate 5-20 g/100 l
Renneting time 25-40 min
Temperature 31-33°C (88-91°F)

Naturen Standard Plus 175

Cutting and stirring 20-30 ml/100 kg or
Cut into 5-10 ml cubes CHY-MAX Plus 20-30 ml/100 kg
Stir for 1-25 min

Whey removal and washing Remove approx 35-40% of initial

After whey removal the curd is milk volume, add 25-30% of initial
scalded to 35-39°C (95-102°F). milk volume as hot water
Final stirring of 15-35 min.

Pre-press tower Pre-press vat

Via buffer tank to Curd and whey
automatic pre- pressed approx 20
press tower min 15 at 2-4 bar

Molding and pressing

Pressing time from 30-90 min
Pressure increased from 0-6 bar
Cold water
8-12°C (46-54°F)
Salt brine
pH 5.3-5.5 in cheese
Optional: Smearing with
20-40 hrs at approx 14°C (57°F)
B. linens and yeast

Storage
6-20°C (43-68°F) for 5-52 weeks Coating
depending on cheese type and Coated with wax or plastic
desired flavor

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 Continental Cheese Types
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4.2 Critical manufacturing points

During the production of Continental cheeses,
parameters such as acidification rate, citrate
fermentation rate and flavor development are critical
in obtaining the required quality.

Acidification Flavor (and Aroma)

* through controlled development of lactic
acid the starter culture ensures final
cheese moisture, texture, consistency,
and pH targets are met
* the pH of the cheese after pressing should
be pH 5.3-5.7. This target pH value will
differ according to the type of cheese
being produced, e.g. full fat, low fat etc
* 24 hours after culture addition the cheese
curd should be pH 5.1-5.3
* the cheese produced should have the
desired flavor and aroma typical for the
cheese type and its intended market
* with controlled proteolysis and lipolysis,
from among other things the starter culture,
no off or bitter flavors should occur that
could result in downgrading or the cheese
having to be sold before its targeted
maturing date.

Eye Formation

* through consistent fermentation of

citrate by the starter culture, regular
round cheese eyes, with an even
distribution are formed
* it is recommended that the residual citrate
in cheese after 24 hours be 0.5-1.0 mg/g
when “LD” cultures are used, or 1.2-1.5 mg/g
when “L” cultures are used.

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 Continental Cheese Types
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5. Action of the culture during manufacture and maturation

5.1 Pre-ripening Industrial pressing in casomatic equipment

The culture - as bulk starter or direct vat set - is
added to the milk as it enters the vat during filling.
With a bulk starter culture a small but immediate
drop in the milk pH is noted. Direct vat set culture
takes a short time, less than ten minutes, to reach
optimum activity. Acid development continues during
the ripening, coagulating, cutting and stirring stages
of the make.

5.2 Washing or scalding

The washing or scalding process is done via whey
removal and the addition of hot water. As whey is
removed both the stirring action and temperature
rise promote water loss from the curd grain because
the protein structure destabilizes and water is 5.4 Salting
ejected from the curd grain, the process of syneresis. During the salting or brining step the culture
The temperature rise should not be so high as to fermentation is slowed by the reduction in
injure the culture since its lactose fermentation is temperature so it is important that the conversion of
required during the rest of the process. lactose to lactic acid is close to completion before
this step and the pH is approaching its target level.
Control of the water content and final pH of the Brining is primarily done to provide the cheese with
cheese can be achieved by the washing step and the
the necessary salt for taste and to slow down the
scalding temperature used. Washing causes diffusion growth of contaminating bacteria. Brining will also
of lactose from the curd grains into the wash water,
cause some loss of water.
reducing the lactose content of the curd, the ability
of the culture to develop lactic acid and hence its
The cheese enters the salt brine
final pH.

When the required pH and curd firmness are reached,

usually around pH 6.3-6.5, stirring and washing are
stopped and the curd is transferred to the pressing
stage.

5.3 Pressing
Pressing starts with the application of a low pressure
that allows whey expulsion without the rind forming
and preventing this occurring. The cheese loses
considerable moisture during pressing, but this loss is
slight once the rind is formed. During this period the
culture needs to continue converting available
lactose to lactic acid bringing the pH down to 5.3-5.7,
depending on the cheese type. The pressures
required during this step will depend on the size of
the cheese.

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5.5 Control of minimum pH
The minimum pH of the cheese a few days after
manufacture results from the amount of lactic acid
and incorporated lactose and buffering compounds in
the cheese mass at the moment the cheese loaf is
formed. Therefore the higher the cheese moisture,
the more lactose, or its equivalent lactic acid, is
present in the cheese, the lower the final pH will be.
It has been observed that increasing the water
content of Gouda cheese by one percent decreases
the final pH by 0.1 unit.
5.6 Surface ripening/Smearing
The aim of surface ripening cultures is to secrete
enzymes that work in combination with the enzymes
from the starter bacteria inside the cheese to deliver
the final cheese flavor and aroma. Chr. Hansen has an
extensive range of surface ripening cultures in the
SWING range as given in an earlier table.
Adding these cultures ensures that the right
microorganisms are present on the surface of the
cheese when it goes into the cheese store. In this way
they will quickly colonize the surface of the cheese
using lactate and any remaining lactose for growth,
thus reducing the growth capability of undesirable
micro-organisms. These surface ripening cultures are
either added to the process milk in the vat or to the
surface of the pressed cheese.
Four main factors influence the surface ripening
cultures:
Water content
High moisture content, with high lactose, favors the
development of any acidifying micro flora. Incorrect
water content thus results in cheeses with
inconsistent flavor and often an unclean odor. High
acidity and high salt concentrations on the surface
can also inhibit culture growth and need to be
controlled.
Size of pressed cheese
Cultures on the surface develop much more active
proteolytic and lipolytic enzymes than bacteria
present inside the cheese. Metabolites produced from
the surface culture growth penetrate the body of the
cheese and contribute to the cheese flavor, thus the
size is important. Smeared cheeses tend to have high
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Continental Cheese Types
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surface-to-volume ratios, thus there is a short
distance for these metabolites to travel.
Curing method
Smeared cheeses are ripened in rooms with a relative
humidity (RH) above 95%, although sometimes a
period at lower RH is used to help strengthen the
rind. Ripening room temperatures are 12-20°C (54-
68°F). Cheeses are turned and brushed 2-4 times
during ripening with a salt and red smear solution.
Accelerating the development of the smear and its
ripening effect is achieved by using a pure ripening
culture rather than relying on the natural growth of
the smear culture. Weak or excessive smear
development has an adverse effect on the flavor of
the cheese.
Composition of the culture
It is known that yeasts are the first micro-
organisms to develop on the surface of the cheese.
These lower the acidity at the surface and create
favorable conditions for the growth of Brevibacterium
linens, which can also tolerate high salt conditions on
the cheese surface, and other surface cultures.
Yeasts are thus indispensable in the surface ripening
process and can be added to the milk or smeared on
the surface.
B. linens synthesizes highly active proteolytic
enzymes that act on the milk casein releasing high
concentrations of amino acids as well as lipolytic
enzymes. The intensity of their action is far greater
than that of the starter bacteria used in the cheese-
making process, and with the free amino acids
available from proteolysis, non-enzymic reactions
take place to generate flavor compounds and their
precursors. B. linens is also responsible for the red
color of smear-ripened cheese.
For further information on application of the SWING
cultures please see our SWING brochure.
Contiental-4rev_0302.doc/maj2002/18:24

Rind coatings
The growth of undefined microorganisms on the
surface of cheeses is undesirable unless a specific
surface ripening culture is applied to give particular
characteristics to the cheese. To prevent this cheeses
are mostly coated with a plastic emulsion or harder
wax that prevents microbial spoilage, reduces
moisture loss and prevents damage to the cheese
surface. This coating may also contain fungicides
(natamycin) to prevent mold growth.
Prior to its transfer from the cheese manufacturer to
the market place, an additional coating of plastic
may be applied, or a harder wax coating is added.
5.7 Storage
During storage the starter cultures work to develop:
a) Eye formation
Eye formation is critical to the visual acceptance of
many cheeses. The starter cultures can be selected
on the basis of how quickly they produce carbon
dioxide (CO2) and this can affect the resulting eye
formation. Eye formation occurs at nuclei sites in the
cheese. These nuclei are usually small air bubbles,
either incorporated in the curd when it is worked
after draining or present in the milk. The shape and
number of holes that develop in the cheese depend
on the rate of gas production and cheese texture. If
the gas production is not too fast and the cheese is
viscous, eyes develop correctly. If the texture is not
viscous, so-called short texture and the breaking
stress is low, slits rather than eyes can be formed.
This can be the case in a cheese of low pH and high
proteolysis at the time of gas production.
Traditional Gouda with few regular eyes
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b) Flavor
Flavor development during the maturing process is
the result of:
Ÿ aroma compounds
Ÿ proteolysis
Ÿ lipolysis
The breakdown products from the cheese-making
process (lactic acid, CO2, diacetyl and other
metabolites) and maturation (proteolysis and
lipolysis) all contribute to the overall cheese flavor.
Higher storage temperatures, higher pH, higher water
content and lower salt content all favor proteolysis,
the formation of amino acids and the breakdown of
these amino acids into numerous volatile compounds
which give the mature cheese its balanced flavor.
To control and modify the maturation process of the
cheese, Chr. Hansen can supply a range of different
ripening cultures. These cultures are selected to
retain their enzyme potential within an intact cellular
structure but with a reduced acidification activity.
The technological advantage is that the natural
bacteria enzymes are trapped in the cheese curd and
not lost in the whey. When captured in the cheese
matrix the bacteria cells lyse and release the
intracellular peptidases into the cheese matrix.
Traditional Tilsiter with irregular eye
formation
Contiental-4rev_0302.doc/maj2002/19:24

Flavor ControlTM cultures are Lactococcus lactis subsp
cremoris selected for high aminopeptidase activity
and lyses. They will boost the basic taste and reduce
the tendency to bitterness.
Application of selected Lactobacillus helveticus
provides more intense flavor notes and the flavor
notes can be directed towards nutty-Swiss style
flavors.
Even though Coryforms are aerobic bacteria they are
a potential enzyme source for specific flavor notes
and can also be applied as such for the maturation of
rindless cheeses.
Further information on ripening cultures can be
obtained from Chr. Hansen.
Texture and eye formation take place during the
cheese ripening
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c) Texture
Texture in cheese is a combination of firmness and
elasticity and is affected by moisture content, extent
of proteolysis, acidity, salts like calcium and fat
levels. During the maturation period several changes
occur which affect the texture:
i) the structure becomes more uniform and
elastic as the curd grains fuse, moisture is
lost and the pH increases slightly due to
enzyme activity which causes alkaline
substances to be released
ii) the cheese can lose water by evaporation
and due to proteolysis
iii) gas is formed
The resultant mature cheese should have a curd
texture with the desired elasticity and eye formation.
Contiental-4rev_0302.doc/maj2002/20:24

6. Causes and prevention of faults in cheeses in the Continental segment
The three common faults in these cheese types are
texture, flavor and eye formation and appearance.
6.1 Texture
Texture in cheese is a combination of firmness and
elasticity. Firmness is dependent on the ratio
between liquids and solids in the cheese. Elasticity is
dependent on the molecular binding, especially
between protein molecules and the protein binding
from salts like Ca++. The most common texture faults
are as follows:
* Too elastic
Seen when a cheese matrix is too elastic and bends
without fracturing. Often due to slow acidification
which results in a level of salts higher than usual,
especially calcium, binding in the cheese protein
matrix. Thus the optimum balance of hydrogen-
calcium ions in the cheese is not achieved.
* Too short texture
Seen when the cheese matrix is not flexible, cracking
too easily. Often due to acidification that is too fast
and is the opposite of elastic texture.
* Too hard
Firmness from too low water content caused by
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i) Fast acidification and scalding temperatures that
are too high both influence the protein syneresis
process. As a result water is forced out from the
protein matrix as the syneresis process takes place
and the cheese curd becomes too dry.
ii) Excessive stirring, combinations of speed of
stirring and time, or too high pressures applied
during pressing. Overuse of these mechanical
processes can lead to water being physically
removed from the cheese curd.
* Too soft
Due to too high water content. The opposite of too
hard and likely to be due to weak acidification, too
low scalding temperatures, insufficient stirring and
low pressing pressure/time combinations.
* Sticky and doughy texture
Caused by a combination of fast acidification and
high water content. This gives a lower than optimum
level of salts combined with the higher water content
resulting in cheese which sticks to the palate and
teeth when eaten.
6.2 Flavor
* Too acid
Too much acid is due to high levels of lactose in the
cheese matrix that become converted to lactic acid.
The high levels of lactose can be the result of
insufficient washing of the curd or a water content
that is too high. The high water content in turn can
be the result of slow acidification, low scalding
temperatures etc.
* Bitterness
Due to unbalanced proteolysis, contamination or milk
pasteurized at temperatures that are too high.
Unbalanced proteolysis can be due to incorrect
choice of starter culture or incorrect ripening times
and temperatures. Contamination can occur at any
stage during the cheese-making process resulting in
the growth of undesirable bacteria that affect the
cheese flavor. In addition secondary microbiological
flora found in the milk, which are not inactivated
during the pasteurization process, may grow and
adversely affect the cheese flavor.
Contiental-4rev_0302.doc/maj2002/21:24

Addition of Flavor ControlTM cultures can reduce the
tendency towards bitterness in cheese.
* Rotten
This always occurs in cheese infected by Clostridium
strains or other bacteria that cause decomposition,
e.g. Bacillus putrificus.
* Chemical
Due to poor post-cleaning practices with excessive
use of detergents and sanitizers. Excessive levels of
sodium nitrate, calcium chloride, fungicides and also
the storage of any strong smelling chemicals close to
the cheese ripening areas should be avoided.
* Too salty
Due to excessive use of salt.
* Rancid
Results from the enzymatic breakdown of fat to free
fatty acids. Becomes excessive and noticeable after
over-homogenization of the milk, which adversely
affects the fat globule membranes.
* Bland
Results from the incorrect choice of starter culture,
too much water during washing, weak brining and
incorrect ripening conditions, e.g. temperature.
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* Off flavor
This defect is very difficult to define and it is not
usually easy to determine the cause. In most cases
this is seen as a pre-stage to other flavor defects,
e.g. bitterness. The causes of these defects are often
contamination from other unwanted bacteria like
Coliforms.
5.3 Eye formation and appearance
In this cheese segment regular and even eye
formation is an important visual aspect. Whilst eye
formation in general is the direct result of the
conversion of lactose or citrate to carbon dioxide by
the culture, the final cheese eye formation is also
influenced by the processing and storage conditions.
The most common eye formation faults are as
follows:
* Edge holes
Small irregular eyes in the outer edges of the cheese
generally considered to be due to a mechanical
defect where the cheese curd grains do not knit
together well.
The defect may be caused by the following:
i) absorption of air during pumping and pre-pressing
from leaking pipes and pumps or whey levels that
are too low. This results in too many eyes being
formed and consequently edge holes
ii) cooling the curd too fast during pre-pressing in
press vats or tower pressing systems may result in
poor knitting of the curd grains and too many eyes
iii) a pressure that is too high may result in early rind
formation which traps whey and leads to unwanted
fermentation. Pressure that is too low may result
in poor knitting of the curd grains
iv) salting too early can result in the salt solution
increasing the size and number of holes in the curd
mass as the curd grains are knitting together
v) rough handling of the pre-pressed cheese when
transferring the cheese to the molds
Contiental-4rev_0302.doc/maj2002/22:24

* Over developed eyes and “blowing”
The cheese eyes are oversize and the curd structure
may be broken. Often due to contamination in the
cheese and recognized as early or late blowing
i) Early blowing usually occurs within 48 hrs
of the cheese-making and is often due to
infection by coli bacteria. Since coli bacteria
are destroyed by low temperature
pasteurization this problem is usually
regarded as being due to post-
pasteurization infection. The coli bacteria
ferment lactose, releasing large amounts of
hydrogen gas and an unclean smell
ii) Late blowing occurs during the ripening process of
the cheese, most often after a minimum of three
weeks storage and is primarily due to infection by
propionic acid bacteria or Clostridia.
Clostridia are spore forming and ferment lactate
to release hydrogen gas. They infect the milk at
the farm where they are propagated via the feed,
often in silage. Clostridia are pH sensitive and
anaerobic, growing best in the late ripening
period. Clostridia growth is accompanied by a
smell of butyric acid. Addition of nitrate or
lysozyme inhibits the growth of Clostridia.
Contamination by propionic acid bacteria is simple to
note since the cheese will develop a
characteristic “nutty” Emmenthal aroma following
the infection. The problem can sometimes be solved
by raising the pasteurization temperature.
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* Too few or compact eyes
This defect can be caused by the lack of gas-forming
bacteria or the addition of too much salt/saltpeter
which inhibits the development of these bacteria. In
addition the processing technology used is an
important consideration. It can be solved by changing
the growth conditions of the bacteria, using a
different culture or changing the salting conditions.
* Too many small eyes
This defect is often due to the release of CO2 gas too
early in the process at a time wh en the curd grains
are not closely knit resulting in a curd mass that
allows variable diffusion of the gas. This fast citrate
metabolism can be due to a content of diacetylactis
that is too high in the starter culture. An acid level in
the cheese grains that is too high may also result in
the formation of membranes on the grains and poor
knitting. Lower storage temperatures or a change of
culture may solve this problem.
* Slits
Seen in the curd as large or small slits or fissures.
This defect may be the result of acidification being
too strong resulting in the leaching of
Ca++ and thereby a less elastic curd that does not
yield well to the CO2 gas build up. Alternatively large
temperature fluctuations during storage or shipment
may be the cause.
Contiental-4rev_0302.doc/maj2002/23:24
 Continental Cheese Types
Fourth revised edition, March 2002

Appendix 1
Typical cheese types in the Continental segment

Cheese
Fat in Water Surface
type and Traditional pH after
Texture dry matter content Coating Ripening
country of form 24 hours
(%) (%) Cultures
origin
Wax,
Gouda 5-8 kg Smooth, springy
5.15-5.25 48 45 plastic or -
(Netherlands) wheels texture with few holes
foil bags
Edam 2-5 kg waxed Smooth, springy Wax or
5.15-5.25 40 45 -
(Netherlands) spheres texture with few holes plastic
Maasdammer/ 10-12 kg Smooth, springy
Leerdammer 5.2-5.3 40-45 <43 - -
cylinder texture with few holes
(Netherlands)
Samsoe 14-16 kg Smooth, springy 5.15-5.25 30-45 52 - 44 Foil bags -
(Denmark) rectangular texture with few holes
2 kg Soft, light yellow color
Havarti 54, 50 or Wax or foil B. linens
loaf shape or with numerous small 5.15-5.2 30, 45 or 60
(Denmark) 42 bags Yeast
cylinder irregular holes
Soft, light yellow body
Tilsiter 3-5 kg loaf 30, 40, 45,
with numerous small 5.15-5.25 45 Foil bags B. linens
(Germany) shaped 50
irregular holes
Butterkäse 1.5 kg loaf Yellow color, no eyes 5.0-5.5 45.5 - Foil bags B. linens
(Germany)
Soft smooth texture
Wilstermarch
1.5-6 kg loaf with numerous small 5.15-5.25 45.5 - Foil bags B. linens
(Germany)
irregular holes
Pale yellow semi-hard With or Geotrichum
St Paulin 1-2 kg
cheese with small 5.2 40 66 without B. linens
(France) cylinder
holes, mild flavor wax Yeast
Cantal 3.5-4.5 kg Penicillium
Smooth firm texture 5.15 45 43 -
(France) cylinder types
Tomme 1.3 - 2 kg Soft to firm texture with Penicillium
5.2 45 65 -
(France) cylinder small holes types
Raclette Geotrichum
4.5-7 kg Firm texture, smooth
5.1 53 47 - B. linens
cylinder after melting
(France) Yeast
Brick 2.5 kg brick Open texture, many 5.2-5.3 50 43 - B. linens
(USA) small irregular holes
Norvegia Smooth texture with Plastic
4.5 kg loaf 5.2-5.3 46 45 -
(Norway) few holes and wax
Herrgårdsost Mild, nutty flavor with Wax
12-15 kg 5.2-5.3 30 - 45 39 - 46 -
(Sweden) holes
Grevéost 12-14 kg Similar to Emmenthal 5.2-5.3 45 41 Wax -
(Sweden) wheel with large holes
Prästost 12-15 kg 5.2-5.3 45 - 50 40 - 43 Wax -
(Sweden) cylinder
Hushållost 2 kg cylinder Like Havarti 5.2-5.3 45 - 55 39 - 43 Wax -
(Sweden)
Manchego 2-3.5 kg Firm texture with few 5.0-5.2 50 43 Wax -
(Spain) cylinder holes
The information contained herein is to our knowledge true and correct and presented in good faith. However, no
warranty, guarantee, or freedom from patent infringement is implied or inferred. This information is offered solely for
your consideration and verification.
EN-Continental-0801

Contiental-4rev_0302.doc/maj2002/24:24
Chr. Hansen A/S, 10-12 Bøge Allé, DK-2970 Hørsholm. Tel: +45 45 747474. Fax: +45 45 748813. Web: chr -hansen.com
Chr. Hansen A/S – Bøge Allé 10-12 – 2970 Hørsholm – Denmark – Phone: +45 74 74 74 / Fax: +45 45 74 88 13 – www.chr -hansen.com