Crystallization and demineralization phenomena in washed-rind cheese.

This report documents an observational study of a high-moisture washed-rind cheese. Three batches of cheese were sampled on a weekly basis for 6 wk and again at wk 10. Center, under-rind, rind, and smear samples were tested for pH, moisture, and selected mineral elements.

Crystallization and demineralization phenomena in stabilized white mold cheese.

Stabilized white mold cheese is a commercially important variant of traditional white mold cheese (sometimes called bloomy rind cheese) that has an extended shelf life compared with the traditional permutation. The objectives of this observational study were to document mineral element movements and the development of a pH gradient in stabilized white mold cheese, and to use novel crystallographic techniques to identify crystals that form in the rind of this cheese. Cheeses from 3 separate batches were collected from a commercial supplier at d 1, 4, 10, 14, and 18 of aging and analyzed in a randomized block design.