The Italian-cheese industry is faced with many problems, but two of immediate urgency are concerned with poor sanitary quality and a lack of state and national standards of identity.
Both Ricotta and Mozzarella cheese often are heavily contaminated with mold, yeast, and coliforms. This is particularly significant with Ricotta, because supposedly it leaves the hot kettle in an almost sterilized condition. Yet, when Ricotta cheese is packaged in plastic consumer cups, dramatic evidence frequently is displayed of poor sanitary quality through exploding caps and obnoxious flavors.
Obviously, the water which comes in contact with the cheese during slow cooling might be a source of the high counts. Designs for quick-cooling air-tunnels, replacing the water, are still on the drawing-boards and may remain there indefinitely because of estimated high cost of construction. Not to be overlooked is the fact that a lack of good cleansing and sterilizing techniques in these cheese plants may be a more important contributory factor.
In the packaging of Mozzarella cheese, mold growth may spoil the product because of the high initial count and because this cheese has no natural mold inhibitors such as propionic acid. Vacuum packaging has helped to reduce the incidence of mold in packaged cheese, but with sliced Mozzarella a high vacuum of 29 in. must be maintained for effective control.
The decision of the Federal Food and Drug Administration not to promulgate standards of identity for Ricotta and Mozzarella cheese at this time has been received with some misgivings. Standards are urgently needed for the elimination of the chaos apparent in certain segments of this industry. Manufacturers would do well to sit down together and work out on a nationwide scale the general basis for satisfactory standards of identity.
In the present confused state of the market, much cheese labeled and sold as Mozzarella bears little or no relationship to this cheese, whether of Eastern or Midwestern origin. Resembling poor Muenster, or green Cheddar, the entry of such cheese creates a very disturbing influence on the Italian soft-cheese industry and on many consumers.
The Italian soft-cheese industry is growing at a rapid rate. To keep it healthy, new ideas are of paramount importance. Now that many cheese manufacturers are becoming receptive to technological advances, a wonderful opportunity exists for progress.
