cheese manufacturing. milk preparation most cheese is made from pasteurized milk. condensed, whole,...
TRANSCRIPT
Milk Preparation• Most cheese is made from pasteurized
milk. • Condensed, whole, low fat or non fat
• Unpasteurized milk can be used legally• Must be ripened for at least 60 days• Kept above 35 F
Curdling
• Curds are formed by adding a coagulating agent• Acid, coagulating enzyme,
• Separates the milk into curds and whey• Acid is used to make cheese that is
unripened • Cottage cheese or Cream cheese
• Chymosin is used to make ripened variety• Cheddar
Cooking
• Curds and whey are heated using steam
• Length varies with cheese variety• Increases firmness of curd• Pulls moisture out• Control enzyme activity
Separation
• Whey is drained away from the curds using a strainer
• Liquid known as lactose serum • Concentrated and transformed into milk by-
products
Knitting the Curds
• Curds placed into different shapes• Balls, wheels, blocks, barrels
• Lactic acid starts to alter curd texture and flavor• Microorganisms break down the lactose
present
Flavor Development
• Salt is added for additional flavor• Varies between 1-5% depending on variety
• Adding specific microorganisms also produces flavor• Lactococci- Cheddar and Mozerella• Secondary Cultures- Swiss• Surface Slime-Brick, Muenster• External Mold-Brie, Camembert• Internal Mold- Blue Roquefort
Ripening/Curing
• Placed in temperature controlled room for specific time
• Microorganisms and enzymes continue to break down fat and protein
• Time varies with cheese variety• Several weeks to several years
• This step is not used in fresh cheeses• Cream or cottage
Ripening/Curing
• Swiss 4 months to 1 year• Cheddar
• Mild • Medium• Sharp
• Saanenkaese 7 years!• Fresh Mozzeralla Does not need curing