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CHEESE

Description: Strong tendency to sweating when taken from cool storage into a humid atmosphere, which will also create conditions of mold. If cheeses are not to be landed into cool storage they should be taken from the wrappers and wiped off, unless these wrappers are air and moisture proof. Sun heat tends to transform the cheese into a less solid state, cracking the sides and so enabling the cheese to break out. Cheeses, when subjected to heat, may swell to twice their normal size due to gas-forming bacteria being present when the cheeses were made, heat causing the bacteria to become very active and reproductive. All types are subject to inherent vice, which may be further aggravated by contact with heat. Cheese which has suffered in this way may be found to be covered with a lush growth of fungi and emitting a foul odor. Depending on the type of cheese involved, it may also be found to be soft, pulpy or hard and abounding with mites and slightly decomposed. Dutch cheeses, if shipped before they have been allowed to dry sufficiently, may swell, crack and become mildewed, although the interior may be unaffected. Mold found on some cheeses may be superficial only and can often be wiped off and will not recur under proper stowage conditions. Internally the cheese should be sound and in a perfectly edible condition. Cheese is subject to a natural loss in weight. It should be carried in cool storage on tropical voyages, otherwise it may melt or mold may form. Cheese is a dairy product, made from milk. According to the German cheese-making regulations, cheese is defined as "fresh products or products at varying degrees of ripeness which are made from coagulated cheese-making milk". Cheese production may be divided into the following stages: - Curdling of the milk: curdling may also be known as milk coagulation. By adding substances which promote curdling (rennet, lactic acid bacteria), the protein and fat constituents are precipitated out of the milk. - Curd formation: during curd formation, the liquid parts (whey) of the curdled milk are separated from the solid parts (curd). - Ripening of the cheese: the cheese is ripened by the addition of microorganisms.
Index: 181
Commodity Name: CHEESE

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