Cheese
10 lbs of Milk Produces
1 lb cheese + 9lbs whey
1 cup of Milk Produces
1 ounce of cheese
Processed Cheese Food
51% natural cheese, mild flavor and soft texture process cheese ->milk and/or whey solids
Processed Cheese Spread
51% natural cheese, soft and spreadable processed cheese ->moisture & optional additional milk solids, sweetening agents, starch, vegetable gums
Cheese Grading
AA, A, B and C; evaluated in variety, flavor, texture, finish, color and appearance; no grades for process cheese products
Preparation with Cheese
adds flavor, color and texture; select best cheese for us
Internal Mold Ripened Cheese
bleu, gorgonzola
Forms of Cheese
block, shredded, sliced, pre-portioned
External Bacterial Ripened Cheese
brick, monterey jack
External Mold Ripened Cheese
brie
Coagulation of Milk
caused by adding enzyme and/or acid, separates solid curd from liquid whey; used to make cheese
Internal Bacterial Ripened Cheese
cheddar, colby, gouda, parmesean, provolone, romano, swiss
Ripening
chemical and physical changes occur during curings; longer time gives stronger flavor; from 4 weeks to 2 years; salt slows process
Cheese Grading Exceptions
colby cheese: color not considered swiss: based on salt and hole size
Curd Texture
depends on pH (4.6-5.5); more solid an compact as acidity increases; (noncohesive to springy); (feta->cheddar->swiss)
Chemical Composition of Cheese
determines functional properties, dictates use in food prep.
Coagulation of Milk by Acid
direct form: addition of acid indirect form: acidic environment created by adding a bacterial culture; convert lactose to lactic acid; may take 4-16 hours, curd is soft and spongy, whey contains higher mineral concentrations
Refrigeration of Cheese
for most cheeses; keep in drawer wrapped in original paper or aluminum foil; prevents drying and absorption of odors from other foods, protected from molds
Moisture Content of Cheeses
fresh country cheese >80%; cream cheese, ricotta soft: 50-75%; brie semi-hard: 40-50%; bleu hard: 30-40%; cheddar, swiss very hard: 30%; parmesean
Milk Selection
greatest influence in cheese production; determines amount of fat in cheese
Milk Separates to Form Cheese
into whey (liquid portion) and cheese curd/coagulated casein (solid portion); mostly fat, calcium, protein and some micronutrients
Temperature of Cheese for Cooking
keep low, with short heating time
Whey and Whey Products
low in fat, rich in nutrients: lactose, water soluble vitamins & minerals; highly perishable when fresh, processed into whey cheeses, dry whey, and modified whey products
Basic Steps in Cheese Production
milk selection-> coagulation-> curd treatment-> curing-> ripening
Classify Cheese
most common is by processing method, milk source or moisture content; based on place of origin, microbial characteristics, appearance
Freezing of Cheese
not recommended for high moisture cheese, low moisture cheese acceptable for up to 2 months, process cheese up to 5 months
Cheese
preserved food made from curd or solid portion of milk; over 2000 varieties
Dry Storage of Cheese
processed cheese spreads at room temp for up to 4 months and dry grated parmesan(not for fresh) at room temp for up to 1 year
Curd Treatment
purpose is to remove more whey: cutting- increases surface area heating- more elastic, firmer salting- changes pH and temp; controls growth of bacteria knitting- optional, makes more solid pressing- optional, makes more solid
Enzyme Coagulation
rennin used; often use heat; occurs in less than an hour and creates tough, rubbery curd
FDA
requires pasteurization for fresh/soft cheese <60 days but not always for hard cheese >60 days
Curing
temperature (36-75) and humidity (higher for mold ripened cheese) controlled during aging
High Temperatures on Cheese
toughens cheese proteins and causes fat to separate out; creates oily inferior product
Processed Cheese (i.e. American)
uniform taste, meltable texture, conventient packaging, longer shelf life, lower cost, contain additives natural cheese ->grind, blend, heat & emsulsifying salts
