Cottage Cheese

What is the formula for casein determination in cheddar cheese?

%casein = 0.4 (%fat) + 0.9 EX: 4% whole milk %casein = 0.4 (4) + 0.9

What are examples of stabilizers used in soft unripened cheese varieties (such as neufchâtel, cream, and baker's)?

- Cara bean gum - Locust bean gum

What facilitates the action of rennin, acid, and heat in whey expulsion?

- Cutting - Cooking - Whey drainage

What soft unripened cheese varieties can have NMT 0.5 stabilizer based on cheese wt.?

- Neufchatel - Cream - Baker's

What soft unripened cheese varieties use the same culture as for cottage cheese?

- Neufchatel - Cream - Baker's - Cook

What are two differences between Ca caseinate and Ca paracaseinate?

- difference in solubility curves in salt soln - difference in electrophoretic patterns of casein fraction (cheddar is mostly rennet coagulated)

What causes a sour off-flavor in cottage cheese?

- excess acid development - insufficient washing

What are cheddar cheese solids often referred to as?

- fat - casein

What is the purpose of adding rennin (3 reasons)?

- helps clot skim - helps prevent matting of the cut curd (during cooking) - firms curd

What can be done to prevent coliforms in cottage cheese?

- pasteurize skim - sanitize equipment and utensils well - clean hands (Cl 2 dip)

What are the advantages of hot pack (neufchâtel and cream cheese) over cold pack?

- smoother appearance - increased market life

How long is mild (green) cheddar aged?

0-6 months

If NOT shipped in Interstate Commerce, how much CaCl2/1,000# skim is allowed?

0.2#/1,000lb skim

What % starter is added in the long set method?

0.3-1.0%

What is the acidity of curd during time of cutting?

0.47-0.53%

What is the whey acidity of cottage cheese? What pH is this?

0.5-0.55% approx. pH 4.5-4.7

What is the C/F ratio in whole milk for cheddar cheese?

0.7:1

What %TA does cottage cheese reach?

0.8-1.0%

At what %TA are the acid fermenters inhibited by their own acid and the culture balance (9:1) is lost?

0.9%TA

At what rate should the temperature rise for cooking curd?

1 degree F/ 3 min

Prior to cooking, what should be added to the vat?

1-2" layer of 110-115 degree F water

What are three forces that determine whey expulsion?

1. Rennin 2. Acid 3. Heat

What are the two standardization methods for standardization of whole milk for cheddar cheese?

1. add skim 2. remove cream

What are the purposes of milling?

1. promote further whey removal 2. promote uniform distribution fo salt

What are the 4 uses of salting curd?

1. promotes whey removal 2. hardening and shrinkage of curd 3. slows acid production 4. helps suppress growth of undesirable bacteria

How are # of uncreamed cottage cheese calculated specifically?

1.7 X #MSNF in vat = # uncreamed cottage cheese

What size knives are used for popcorn-style cottage cheese?

1/2" 5/8" 3/4"

What size knives are used for country or farm-style cottage cheese?

1/8" 3/16" 1/4"

What should be added to the 2nd wash water?

10 ppm Cl2

What is the yield of cheddar cheese?

10-12% (10-12#/ 100# whole milk)

How long should curd be held in water?

10-15 min

At what temp are lactic fermenters killed or inactivated?

105 degrees F

In the long set method, how many hours pass from starter addition until curd is cut?

12-16

What is the T.R. yield for uncreamed cottage cheese?

14-16#/100# skim

What is the yield of baker's cheese?

14-18%

What is the yield of neufchâtel?

15-18% yield

Cream cheese is made from pasteurized homogenized milk or cream with ____% fat.

16-20% fat (16%)

What temperature should cook, cup, or Penn pot cheese be heated to?

180 degrees F

How much rennet extract is used for making neufchâtel?

1cc/1000# diluted 40 times in cool tap water

How much rennin should be added? How is it diluted?

1cc/1000# skim diluted 1:40 with cool H2O (1cc RE/40cc H20)

How many times should curd be washed?

2 times

How long and at what temperature should cook, cup, or Penn pot cheese be cured?

2-3 days at 35 degrees F

What is the yield of cream cheese?

2.25#/ # fat in vat

How long does it take for clotting once rennet is added to cheddar?

20-30 min

At what temperature should cottage cheese be stored?

32-35 degrees F if possible

What are the cold curing (aging) room temp, RH, and time settings?

32-41 degrees F 75% RH aged 3-12 months

In the short set method, how many hours pass from starter addition until curd is cut?

4-6

Neufchatel is made from pasteurized homogenized ____% whole milk.

4-6% (5%)

What is the pH of curd at time of cutting?

4.5-4.7

What is the pH of dry cottage cheese?

4.6-4.8

What % starter is added in the short set method?

5%

What pH is the breakpoint for bacterial problems?

5.0

If cream is added to dry cottage cheese, what is the pH?

5.0-5.2

T.R. for standardization of whole milk for cheddar cheese: do not add NFDS unless its price is ____% or less than that of 1# of cheese.

50% or less than that of 1# of cheese

What are the warm curing (aging) room temp, RH, and time settings?

50-60 degrees F 85-90% RH aged 2-9 months

How long is aged cheddar aged?

6 months- 2 years

What is the temp of the 2nd wash water?

60 degrees F (+10 ppm Cl2)

What is the temp of the 1st wash water?

70 degrees F

What is the setting temp for the long set method?

70-72 degrees F

What is the setting temp for the short set method?

90 degrees F

What kind of starter culture is used for cottage cheese?

90% Streptococcus lactis or Streptococcus cremoris 10% Leuconostoc dextranicum, Leuconostoc citrovorum

How much rennet extract is used for cheddar cheese?

9cc/ 100#

How is cottage cheese coagulated?

Acid and rennin coagulated, but mostly acid coagulated

How is cheddar cheese coagulated?

Acid and rennin coagulated, but mostly rennin

What bacteria cause sliminess in cottage cheese?

Alcaligenes meacaligenes Pseudomonas viscosa Archromobacter bac.

What does the ~15 min interval between cutting curd and initiating the cooking process allow?

Allows any soft curd present to firm up

Why is water added to the vat prior to cooking?

Allows room for curd movement during cooking

What is cheddar in the U.S. known as?

American Cheddar or AM cheese

What kind of cream should be used for creamed cottage cheese?

At least 20% fat, pasteurized and homogenized

Is rennin used in short set or long set method?

Both

Based on the graph to predict % fat in dry matter of cheddar cheese, if the C/F ratio is 0.7, what is the approx. % fat in DM (dry matter)? If the C/F ratio is 0.6?

C/F 0.7 = ~52% fat in DM C/F 0.6 = ~55% fat in DM

During the clotting process of cheddar cheese, the Ca caseinate is acted on by the rennin to form what?

Ca paracaseinate

Is Ca caseinate or Ca paracaseinate more susceptible to ppt. ion by divalent cations?

Calcium paracaseinate

During cheddaring, curd changes from ____ body to more ___ body.

Changes from tough, rubbery body to more plastic, pliable body.

What is the most popular type of cheese manufactured in the U.S.?

Cheddar

Is the C/F ratio higher in cheese or milk?

Cheese

How is cook, cup, or Pennsylvania pot cheese made?

Cottage cheese is ground in meat grinder

What is the name of curd with small- sized particles

Country or farm-style

What is milling?

Cutting fibrous shreds into large cubes

What causes yeasty or fermented off- flavor in cottage cheese?

Exposure of cheese to air

What is a defect found in the use of a low fat product for creaming? (ex: 1/2 & 1/2)

Free whey in package

What should be done if there is an excess number of Leuconostocs in culture?

Get a new culture

Why is the C/F ratio higher in cheese than milk?

Greater loss of fat in cheese-making process

What should cook, cup, or Penn pot cheese be the consistency of ?

Honey

Why is CaCl2 added?

In the late winter, there is often a slight deficiency of Ca in milk. Therefore CaCl2 is added so all casein is precipitated as Ca caseinate

What causes a lack of aroma in cottage cheese?

Insufficient development of Leuconostocs OR Breakdown of Diacetyl by Pseudomonas bacteria

Which is more acid tolerant, Leuconostocs or lactose fermenters?

Leuconostocs

What kind of moisture content does cheddar have? What kind of cheese is it classed as?

Low moisture content Classed as hard cheese (30-40% water)

What is skim for cottage cheese sometimes fortified with?

NFDM? (nonfat dry milk)

What are the composition standards for cheddar cheese?

NMT 39% H2O NLT 50% fat in DM (dry matter)

What are the standards for H2O and fat in cream cheese?

NMT 55% H2O NLT 33% fat

What are the standards for H2O and fat in neufchâtel?

NMT 65% H20 NLT 20% fat

What is the H2O standard for baker's cheese?

NMT 80% H2O

What is the H2O standard for cook, cup, or Penn pot cheese?

NMT 80% H2O

What is the federal standard for plain (pot) uncreamed cottage cheese?

NMT 80% water

What are the federal standards for creamed cottage cheese?

NMT 80% water NLT 4% BF

Should the 1-2" layer of 110-115 degree F water added to the vat prior to cooking be added directly?

No, add along vat wall

From what dairy product is cottage cheese made?

Pasteurized skim

From what is cheddar cheese made?

Pasteurized, non-homogenized whole milk

What is the name of cottage cheese with large sized curd?

Popcorn- style

What is the reason for cooking curd for cottage cheese?

Primarily facilitates expulsion of whey from curd

What classification of bacteria are those that cause sliminess in cottage cheese?

Psychrophiles

Cheddar is mostly ____ coagulated.

Rennet

T.R. : At 105 degrees F, what happens to acid production?

Stops as lactic fermenters are killed or inactivated at this temp

Once the Ca caseinate is acted on by the rennin to form paracaseinate, what happens?

The Ca paracaseinate reacts with free Ca 2+ ions and becomes insoluble, forming a gel.

What is cheddar cheese named after?

The village in which it was first produced: Cheddar, England

What is the objective of whole milk standardization for cheddar cheese?

To get the maximum # of cheese/ # of fat in whole milk

Why is skim for cottage cheese sometimes fortified with NFDM's?

To increase yield of cc slightly/lb of SNF

What is the purpose of standardization of whole milk for cheddar cheese?

To prevent excess fat loss => high fat cheese does not bring premium price

What laboratory method is used for casein determination?

Walker casein titration

When is rennin added?

When culture is added

Milling acidity is about ____ more than the acidity at the time of cutting (0.47-0.53%)

about 0.3-0.35% more

T.R. for standardization of whole milk for cheddar cheese: do not remove cream unless the value of cheese/ # is at least ____X the value of 1# fat.

at least 1.2X the value of 1# fat

From what is cream cheese made?

cream

What kind of cottage cheese is "dutch"

creamed

How is a close textured cheese accomplished?

in the cheddaring process

What are the disadvantages of hot pack (neufchâtel and cream cheese) over cold pack?

labor

Standardization lowers the yield of cheese/____ , but increases the yield of cheese/____ ?

lowers yield of cheese/ 100# whole milk increases yield of cheese/ # fat

What is the pH of cream and neufchâtel cheese?

pH 4.8-5.1

From what is baker's cheese made?

skim

What is another name for baker's cheese?

skim milk Neufchatel

What does curd particle size depend on?

the size of knives used to cut the curd

What can happen if temperature increases too rapidly when cooking curd?

toughens skin and hinders whey expulsion

What kind of cottage cheese is "pot"

uncreamed

How is baker's cheese manufactured?

use skim and follow Neufchatel procedure

Which curing method has more problems with contamination?

warm curing

From what is neufchâtel cheese made?

whole milk

How long of an interval is there between cutting curd and initiating the cooking process?

~15 min

For 100# of cheddar cheese, with 63# DM (-37% H2O), about how many # of fat and # of casein are present?

~34# fat ~24# casein

What is the pH at time of cutting?

~5.4

What is the pH during milling?

~5.4