Wisconsin Center for Dairy Research
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Transcript of Wisconsin Center for Dairy Research
Typical Composition of Milk and Cheese
Component Milk Cheddar Mozzarella
Water
Fat
Protein
Minerals
Lactose
pH
87.4
3.75
3.15
0.8
4.75
6.6
38
32
25
4.1
0
5.1
48
22
21
3.5
0.2
5.2
Starter cultures are bacteria
Coccus Lactococcus lactis ssp. lactisLactococcus lactis ssp. cremorisStreptococcus thermophilus
Rods Lactobacillus bulgaricusLactobacillus helveticus
Add Starter
Add Rennet
• Rennets are enzymes
• Other terms used are coagulant and milk-clotting enzyme
• Any enzyme that coagulates milk
Fat and
serum
are
trapped
Calcium ion “free calcium”
(ionic calcium from the milk,
or addition of calcium
chloride)
Rennet Coagulation(thin network = soft clot, small pores)
Casein micelles
Addition of coagulant
pH 6.4 - 6.6
Loss of protruding k casein
Ca ++
Cl- Cl-
Heat and Cook the Curds and Whey
101°F for 30 - 45 minutes for Cheddar90°F 118°F for 45 minutes for Swiss
98°F for 20 minutes for Brick
as you heat the curd, the curd shrinks, and more water is expelled
Add salt
Press curd in form (hoop)
Press curd in hoop
Put cheese in saturated
salt solution
Or
When to Salt – Depends on Variety
Curing or Ripening
Develop desirable body, texture, flavor
Could be days, months or years, depends on the cheese
Mozzarella 1 week to 2 monthsCheddar 1 month to yearsCottage Cheese 1 day to 1 monthParmesan years
Chandan. 1997. Dairy-based Ingredients39
Cheeses
Unripened cheeses, made by
coagulating milk proteins with
acid, e.g., soft cheeses like
cottage, cream, Neufchatel,
Paneer, Quarg, etc.
Ripened cheese, made by
coagulating with enzymes
(rennet-type) and culture aids
Bacterial ripened Mold ripened
Internal External Internal External
Cheddar
Swiss
Colby
Edam
Gouda
Gruyere
Romana
Provolone
Parmesan
Brick
Trappist
Limburger
Liederkranz
Muenster
Monterey Jack
Port du Salut
Blue
Roquefort
Gorgonzola
Stilton
Camembert
Brie
Classification of
Cheeses by Type of
Ripening
• Cheddar
• Colby/Monterey Jack
• Swiss
• Edam /Gouda
• Romano
• Provolone
• Mozzarella
• Parmesan
• Muenster
• Brick
• Trappist
• Limburger
• Liederkranz
• Gruyere
• Esrom
• Comté
• Port du Salut
• Reblochon
• Tilsit
• Blue
• Roquefort
• Gorgonzola
• Stilton
• Danableu
• Rosenbourg
• Bleu d’Auvergne
• Blue Shropshire
• Camembert
• Brie
• Cambozola
• Coulommiers
• Saint André