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A Simple Method for Estimating the Extent of Surface Crystal Development on Colored Cheddar Cheese
Stephen T Dybing1, Steven A Brudvig1, James A Wiegand1
1Cheese Research Group, Research and Development, Land O'Lakes, Inc., P.O. Box 116, Minneapolis, Minnesota 55440-0116.
Abstract:
A simple, non-destructive method for estimating the extent of crystal development as white specks on the surface of colored Cheddar cheese is described. This method involves photocopying the surface of the cheese with a photocopier set at an exposure calibrated to clearly show the crystals. The photocopies of the cheese surface are then compared to a series of photocopies showing designated increases in crystal growth. Crystal development was rated as follows: 0 = no crystals, 1= light, 2 = medium, 3 = heavy, and 4 = very heavy to encrusted crystal development. The method does not disrupt or destroy the environmental conditions existing in the cheese package, allowing extended shelf life studies to be done on the same piece of cheese. However, the photocopy technique may not work as well with white cheese or cheeses without flat surfaces.
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