Smoking cheese - reference materials for temperature

Hello,

We are looking for reference materials to support temperature choices for smoking aged raw milk cheese.

The highest temperature at which we age in our cave is 55DF, and the ideal max temperature for smoking we are considering is 60DF.

Is anyone aware of research or industry guidance on this topic that we can use to better design our process and support our decisions?

Thanks!

1. Control the temperature of the smoke to protect the cheese from polycyclic aromatic hydrocarbons (PAHs).
   
   Small particles in smoke may carry PAHs. PAHs are a food safety concern because many of them are known or suspected to cause cancer. To reduce the risk of creating PAHs, keep the smoke temperatures low.
   
   Temperature control is extremely critical for the cold smoking process. Place the smoker outside the smokehouse, smoking chamber or processing oven. To keep ignition temperatures below 350-375°C, make sure the moisture content of the hardwood sawdust or chips is at least 30%. Also, keep the smoke vapour below 29-32°C to make sure that the cheese does not soften and lose shape or start to oil off.¹
2. Write down your processing procedures. For each batch of cheese you process, record:
   • The date
   • The lot identifier
   • The processing time
   • The temperature
   • The cooling time
   • The type of combustible material you used.
   • http://omafra.gov.on...gguidelines.htm

https://www.scienced...,et al., 2001).

https://www.cheesesc....org/smoky.html

https://www.scienced...022030209706824

https://www.research...s-of-cheese.pdf

Oh, gee that sounds yummy!

I wish I had a direct answer you, but there are some cheese heads on here that may be able to provide facts.

I have seen raw milk cheese smoked at 67 DF but I have nothing to reference on it.