Andy Montoya
Asiago cheese is a versatile Italian cow's milk cheese with a nutty flavor and a range of textures and colors. It is named after the place where it was first produced, Asiago, in the Veneto region of Italy. Asiago cheese is known for its holes, which are caused by bacteria fermentation during the ripening stage that releases carbon dioxide gas, which then gets trapped in the cheese's compact structure, forming irregular holes. The process of making Asiago involves heating milk and adding specific enzymes, followed by a kneading and cooking process. The curd is then broken into small pieces, cooked again, and poured into molds with perforated walls. The compact pressing stage without whey contributes to the formation of the holes in Asiago cheese.
| Characteristics | Values |
|---|---|
| Reason for holes | Bacteria fermentation in the ripening stage releases carbon dioxide gas, which is then trapped in a compact structure and forms irregular holes. |
| Hole characteristics | Irregular and smaller, sometimes looking like a crack or split in the cheese. |
| Hole characteristics in Asiago Pressato | Larger holes throughout the cheese. |
| Hole characteristics in Asiago d'Allevo | Tiny, round, regular holes or can be "blind" too. |
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What You'll Learn
Bacteria fermentation in the ripening stage
The process of bacterial fermentation in the ripening stage of cheese involves several key steps that begin with preparing and inoculating milk with lactic-acid-producing bacteria. This fermentation process breaks down the milk proteins, carbohydrates, and fats, transforming the milk into cheese. The specific enzymes involved in this process include rennet and lipase, which are added to the milk as a liquid solution. The milk then begins to coagulate, forming curds that are cut and cooked to shrink them.
During the ripening stage, the cheese is stored for a certain period, typically 12 months or more for aged cheeses, to develop their distinctive flavour, smell, and texture. This process is largely dependent on the activity of microbes, specifically bacteria, yeasts, and moulds. The microbial fermentation process involves the breakdown of complex substances, such as proteins and sugars in milk, into simpler products that can be stored for extended periods. This breakdown is facilitated by protein catalysts produced by the microbes, which convert lactose sugar into lactic acid through fermentation.
The specific bacteria involved in this process are lactic acid bacteria (LAB), which play a crucial role in converting lactose to lactic acid. Additionally, the presence of yeasts during the ripening stage is important, as they exhibit neutralizing activity, enabling the growth of bacteria such as Brevibacterium linens. The growth of these bacteria can also be influenced by factors such as climate, regional conditions, geographical position, and technology used in the cheese-making process.
The ripening stage is particularly crucial in the development of holes in certain types of cheese, such as Swiss cheese. The holes in Swiss cheese are created by the action of Propionibacterium freundenreichii bacteria during the ripening process. These bacteria ferment lactate into acetate, propionate, and carbon dioxide, and it is the carbon dioxide gas that forms the holes in the cheese. The temperature during the ripening stage is also significant, as the ideal range for the growth of propionic acid bacteria is between 20 to 24 °C.
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Carbon dioxide gas trapped in the compact structure
Asiago cheese is a cooked-curd cheese, which means it has a great elasticity and a creamy, buttery texture. It is also known for the holes or "eyes" of varying sizes throughout its paste. The holes in Asiago cheese are caused by carbon dioxide gas becoming trapped in the compact structure of the cheese during the production process.
The process of making Asiago cheese involves heating milk to 35°C (95°F) and adding specific enzymes such as rennet and lipase. The milk starts to coagulate and form curds, which are then kneaded and partially cooked. The curds are then broken into small pieces and cooked again at approximately 45°C (113°F). This mixture is then poured into molds with perforated walls and undergoes a dry salting process. Finally, the mold is pressed for about four hours, resulting in the compact structure of the cheese.
During the ripening stage of cheese production, bacteria fermentation releases carbon dioxide gas. This gas becomes trapped in the compact structure of the cheese, forming irregular holes. The presence of carbon dioxide gas is due to the natural propionic-acid-synthesis-bacteria in the milk, such as P. freudenreichii, P. acidipropionici, and P. microaerophilum. These bacteria produce propionic acid and carbon dioxide as end products. Additionally, other strains of bacteria, such as lactococci, Lactobacillus, and Streptococcus, play a role in the metabolism of lactic acid and the production of additional carbon dioxide.
The formation of carbon dioxide gas and its entrapment in the compact structure of the cheese is a key factor in the development of the holes or "eyes" in Asiago cheese. The size and regularity of these holes can vary, with the Asiago Pressato variety known for its large holes, while the Asiago d'Allevo variety typically has tiny, round, regular holes or can be "blind" without holes. The compact pressing stage during production, where the cheese is pressed without whey, contributes to the formation of these holes.
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Propionic-acid-synthesis-bacteria in milk
Asiago cheese, named after the place where it was first produced, is a cooked curd cheese made from cow's milk. It exhibits eyes or holes of varying sizes throughout its paste. The process of making Asiago cheese involves heating milk to a specific temperature, adding specific enzymes, coagulating the milk, and then kneading and cooking the curd.
Propionic-acid-synthesis-bacteria, or Propionibacterium, play a crucial role in the production of certain cheeses, including Asiago. These bacteria are responsible for the synthesis of propionic acid, which is a common ingredient in the food and biotechnology industries. While Propionibacterium freudenreichii is often used for propionic acid production, other species such as Propionibacterium acidipropionici, Propionibacterium jensenii, and Propionibacterium thoenii are also known producers.
The presence of propionic-acid-synthesis-bacteria in milk can have both desirable and undesirable effects on cheese production. On the one hand, propionic acid bacteria are essential for the development of the flavour and texture characteristics of certain cheeses. They contribute to the synthesis of volatile and non-volatile fatty acids, gases, and heat through the anaerobic fermentation of dietary fibre, proteins, and undigested carbohydrates in the small intestine. This process results in the production of propionic, butyric, and acetic acids, which are important in the cheese-making process.
On the other hand, the presence of spoilage bacteria, including dairy propionic acid bacteria (dPAB), in raw milk can lead to blowing and sensory defects in cheese, resulting in economic losses for producers. Improperly cleaned milking systems, feed, soil, feces, and teat skin have all been identified as potential sources of dPAB contamination in milk. Therefore, it is crucial to implement effective cleaning and sanitation practices to mitigate the risk of raw milk contamination and ensure the quality of the final cheese product.
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Lactococci, Lactobacillus, Streptococcus metabolism
Asiago cheese is a cooked curd cheese made from cow's milk. It has holes, or "eyes", of varying sizes throughout its paste. The cheese gets its holes through the process of heating milk and adding specific enzymes, like rennet and lipase, which cause the milk to coagulate. The curd is then kneaded, partially cooked, and cut into small pieces before being cooked again. This cooked curd is then poured into moulds with perforated walls, creating the holes in the cheese.
Now, onto the metabolism of Lactococci, Lactobacillus, and Streptococcus:
Lactococci, Lactobacillus, and Streptococcus are all types of lactic acid bacteria (LAB). These bacteria play a crucial role in food fermentation, particularly in the production of dairy products like cheese. Lactococcus lactis, for example, is often used as a starter culture in cheese-making due to its ability to produce lactic acid, which lowers the pH and inhibits the growth of spoilage bacteria. Lactococcus lactis also exhibits genetic and metabolic diversity, allowing for various applications in cheese production.
Lactobacillus is another important genus within the LAB group. Lactobacillus delbrueckii subsp. bulgaricus, for instance, is commonly used in yoghurt production as it can increase the exopolysaccharide content, improving the texture and sensory qualities of the yoghurt. Additionally, Lactobacillus strains can produce folic acid when p-Aminobenzoic acid (pABA) is added to the culture medium.
Streptococcus is the third genus of focus within the LAB group. Streptococcus thermophilus is often used in combination with Lactobacillus delbrueckii subsp. bulgaricus in yoghurt fermentation, contributing to the sensory characteristics of the final product. Streptococcus pyogenes is another species within this genus that has been studied for its aerobic metabolism.
Overall, the metabolism of these lactic acid bacteria plays a critical role in food fermentation and the development of dairy products, including cheese. The production of lactic acid, exopolysaccharides, and other metabolites by these bacteria contributes to the unique characteristics of various foods, including the delicious Asiago cheese.
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Formation of diacetyl
Diacetyl is an aromatic compound that is a prominent element in the flavor of many food products. It is a butter flavor formed from diacetyl and acetoin. Diacetyl was found in all lots and kinds of cheese examined. The majority of the lots contained less than 0.05 mg of diacetyl per 100 g of cheese. A small quantity of diacetyl contributes to the typical flavor of Cheddar cheese.
The use of the hetero-fermentative culture Leuconostoc subsp. as a single starter microflora does not guarantee the required level of lactic acid fermentation during cheese production. This leads to an increase in the moisture content of the cheese mass after pressing and over-acidification of the cheese in the early stages of ripening. This contributes to the formation of an overly plastic consistency and an overdeveloped pattern in the form of cracks.
The use of Leuconostoc subsp. as a gas-aroma-forming component of a traditional starter culture for semi-hard cheeses causes the development of a nest-like pattern. This does not fully ensure the formation of the desired pattern with regular rounded eyes. However, the use of a culture of citrate-fermenting lactococci L. diacetylactis ensures a stable lactic acid fermentation process during the production and ripening of the model and control cheeses. This results in the formation of an elastic consistency and the desired pattern with eyes of a regular round shape.
The formation of diacetyl in Asiago cheese is likely due to the presence of L. diacetylactis and Leuconostoc subsp. cultures during cheese production. These cultures contribute to the development of the characteristic eyes or holes in the cheese through their influence on lactic acid fermentation and the formation of aromatic compounds like diacetyl.
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Frequently asked questions
The holes in Asiago cheese are caused by bacteria fermentation during the ripening stage, which releases carbon dioxide gas. This gas gets trapped in the compact structure of the cheese, forming irregular holes.
Yes, there are two main varieties of Asiago cheese: Asiago Pressato (pressed Asiago) and Asiago d'Allevo. Asiago Pressato typically has larger and more irregular holes, while Asiago d'Allevo usually has tiny, round, and regular holes or can sometimes be "blind" without any holes.
The variation in the size and shape of the holes in Asiago cheese is due to the production process and the specific conditions under which the cheese is made and aged. Factors such as the compactness of the pressing stage, the type of bacteria present, and the level of fermentation can all influence the formation and size of the holes.
