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White Cheese Making using Acetic AcidUniversity of Santo Tomas

Faculty of EngineeringDepartment of Chemical Engineering

Samson, Jericko L.2 CHE-A

July 5, 2011

Abstract

Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout theworld in wide-ranging flavors, textures, and forms. Cheeseconsists of proteins and fat from milk, usually the milkof cows, buffalo,goats, or sheep. It is producedby coagulation of the milk protein casein. Typically, themilk is acidified and addition of the enzyme rennet causescoagulation. The solids are separated and pressed into finalform. Some cheeses have molds on the rind or throughout.Most cheeses melt at cooking temperature. The finalproduct was called El Queso Blanco. The texture of thecheese was smooth, it has a good smell and has a sour and

salty taste in it.

Introduction

The process of cheese making is an ancient craft that dates back thousands of years. By today's standards of industrial technology, the process of cheese making is still acomplicated one which combines both "Art" and "Science" together. The subject of cheesehas been extensively investigated by many research groups in many countries.[1][1] 

Other cheeses are made using acid-producing bacteria and rennin. Renninmolecules cleave a piece from casein molecules, which, like the hydrogen ions, cause themto clump together. Alternative cheese making experiments could be designed by utilizingthese other methods.

Cheese is valued for its portability, long life, and high content of fat, protein, calcium,and phosphorus. Cheese is more compact and has a longer shelf life thanmilk. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, andlower shipping costs. The long storage life of some cheese, especially if it is encased in aprotective rind, allows selling when markets are favorable. [2]

Review of Related Literature

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Cheese making capitalizes on the curdling of milk. First, the milk is carefully selectedto make sure there are no antibiotics or harmful agents that could affect the process. Themilk is then heated and held at a given temperature for a short period to destroy anyharmful bacteria (i.e. pasteurization). Special starter cultures are then added to the warmmilk and change a very small amount of the milk sugar into lactic acid. This acidifies themilk at a much faster rate and prepares it for the next stage. Rennet (mainly chymosin) is

then added to the milk and within a short time a curd is produced. Pepsin is not normallyused in Britain except for certain specialized cheeses. The resultant curd is then cut intosmall cubes, and heat is applied to start a shrinking process which, with the steady

production of lactic acid from the starter cultures, will change it into small rice-sized grains.At a carefully chosen point the curd grains are allowed to fall to the bottom of the cheesevat, the left-over liquid, which consists of water, milk sugar and albumen (now called whey)is drained off and the curd grains allowed to mat together to form large slabs of curd. Theslabs are then milled, and salt is added to provide flavor and help preserve the cheese.Later, it is pressed, and subsequently packed in various sized containers for maturing. Thatis the basic method for making what is known as a hard-pressed cheese. Now we can look

more closely at the individual components of milk to see what they do. [3][4]

 Figure 1. Flow chart for machinized production of cheddar cheese. [3]

Methodology

Three liters of milk was put into the upper part of the double boiler. Enough water was addedin the bottom of the the double boiler to prevent milk from scorching. The milk was stirred to preventfrom sticking. When the milk boiled , white vinegar was added. While waiting for the vinegar to cook,the solution was stirred.

When the vinegar was added, the long-handled spoon was gently move through the hot milkin one direction. After a few seconds, the milk splitted into limps of curd and watery whey. The saltwas dissolved from the milk and vinegar mixture before the slat was added.

The milk was then covered and standed for 30 minutes. The remaining whey was dippedout. The whey was removed and the white cheese was placed on the perforated containers. Thenthe final product was packed and stored in the refrigerator.

Discussion of the results

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Table 1. The Final Results of the Cheese produced

Texture The cheese was smooth.

Smell The cheese smelled good. It has a rich smell of the milk.

Taste It has a sour and salty taste.

In this experiment acid is added to milk and lumps form. The hydrogen ions in theacid interact with the casein molecules in the milk, allowing them to stick together and formthese lumps, or curd. The curd is used to make cheese. The curds can be separated fromthe whey with a centrifuge to make a simple cheese, much like cottage cheese or queso

blanco.

The final product produced was named El Queso Blanco which has a spanish originwhich means “The White Cheese” it was manufactured by the SamTiuSan short for Samson, Tiuting and Santos who composes the group.

Figure 2. The packaging of the produced white cheese.

 

Conclusion and Recommendation

Today, most types of cheeses are made in commercial factories, where state-of-theart equipment and technology prevent contamination and an overgrowth of bacteria. For food safety reasons, all cheeses are now made from pasteurized milk, instead of fresh milk.

For optimumflavor, allow cold cheese to warm for 30-minutes before eating. Cheesecan be placed on counter top during warming. Never store cheese with heavy, strong

smelling foods. Cheese will absorb the aroma of what is around it. Soft cheeses should bewrapped in wax paper and not plastic wrap.

Bibliography

[1] Jenny Ridgwell, Judy Ridgway, Food around the World, (1986)

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[2] Barbara Ensrud, (1981) The Pocket Guide to Cheese, Lansdowne Press/QuartoMarketing Ltd.

[3] The Flowchart of machinized production of cheddar cheese. Retrieved July 3, 2011 from

http://www.cip.ukcentre.com/cheese.htm.

[4] Fankhauser, David B. (2007). "Fankhauser's Cheese Page". Retrieved 2007-09-23.