Process for increasing homogeneity in properties of brine-salted cheeses
A method is for manufacturing brine-salted cheese with a homogeneous salt distribution and/or organic acid distribution and/or eyes distribution and/or texture on one axis of the cheese. The method includes, before a brining, applying a hydrophobic barrier on the entire outer parts of the cheese, which are located at the ends of the cheese axis. The hydrophobic barrier is kept on the cheese outer parts at least during part of the brining.
1. A method for manufacturing brine-salted cheese having an outer surface, wherein the outer surface comprises a first exterior portion and a second exterior portion, said method further comprising providing the cheese with a homogeneous salt distribution and/or homogeneous organic acid distribution and/or homogeneous eyes distribution and/or texture within the brine-salted cheese along a length that is parallel to the second exterior portion, wherein the method comprises, before brining, applying a hydrophobic barrier only on the first exterior portion, such that the second exterior portion lacks the hydrophobic barrier, and wherein said hydrophobic barrier is kept on said first exterior portion at least during part of the brining.
2. The method according to claim 1 , wherein the hydrophobic barrier comprises a waxy layer covered by a protective layer.
3. The method according to claim 2 , wherein the waxy layer comprises a native animal fat, a blend of animal fats, a vegetable fat, a blend of vegetable fats, a mineral wax from non-renewable origin, a bio sourced wax from animal or vegetable origin or blends of these waxes.
4. The method according to claim 2 , wherein the waxy layer is a dairy fat layer.
5. The method according to claim 4 , wherein the dairy fat layer comprises anhydrous milk fat or butter.
6. The method according to claim 2 , wherein the protective layer comprises a plastic layer or a casein layer.
7. The method according to claim 6 , wherein the plastic layer comprises polyethylene, including high-density polyethylene and low-density polyethylene, polypropylene, polyisoprene, polybutadiene, polyethylene terephthalate, polyvinyl acetate and/or polyester.
8. The method according to claim 1 , wherein the brine-salted cheese is in the form of a rectangular block having a longitudinal axis, wherein the rectangular block has an upper surface, a bottom surface, a first side surface, a second side surface, a third side surface and a fourth side surface, the first side surface being located parallel to the third side surface, wherein the first exterior portion comprises the first and third side surfaces, wherein the upper and bottom surfaces, and second and fourth side surfaces extend along the longitudinal axis, and the first and third side surfaces extend transversely to the longitudinal axis.
9. The method according to claim 1 , wherein the brine-salted cheese is in the form of a wheel having a top surface, a bottom surface and an outer circumferential surface that connects the top surface and the bottom surface, wherein the first exterior portion comprises the outer circumferential surface.