2 - Cheesemaking Processes
What are the 8 basic steps in cheesemaking as outlined by Dr. frank Kosikowski?
1. Setting the milk 2. Cutting the Curd 3. Cooking and Holding 4. Dipping and Draining 5. Knitting the Curd 6. Pressing the Curd 7. Salting the Cheese 8. Curing the Cheese
#3 - Cooking and Holding
At this point, some heating or cooking of the curds will occur. Also, some holding will occur as well to allow the effects of the acidification, cutting and heating to kick in. The more heating and stirring, the more moisture will be lost making a harder and more dense cheese. Less heating and stirring creates a softer and higher moisture cheese. Curds shrink; more whey is expelled; acid washes away and cheese is sweeter
#6 Pressing
At this point, some type of pressing occurs to achieve the desired moisture content, density and texture.
#4 Dipping and Draining
At this point, the curds are transferred to some sort of draining receptacle or mold.
#8 Curing
Curing is a term to describe treatments introduced for desired effects during aging such as rubbing, brushings, sprayings, wrapping, turning. What is the traditional approach to cheesemaking in Switzerland? Cooperative. What country produces the most goat cheese by weight? France Of the 6000 goat milk producers in France, how many make their own cheese? 3000 - about half. Names some of the compounds that are responsible for cheddar flavor. Certain fatty acids Lactic acid Volatile acids Amino acids amines aldehydes ketones sulfur compounds peptides esters
#2 Cutting the curd
Cutting the curd releases whey The smaller the curd; less moisture The larger the curd, higher moisture content
#7 Salting
Final step before affinage/aging begins. Salting occurs in one of three ways: 1.Before pressing, the curds are sprinkled with salt 2. Brine soaking 3. Rubbing into cheese. Salting also helps the formation of rind.
#1 Setting the Milk (Fermentation/Acidification/Coagulation)
Heat milk to approximately 90ºF Add starter cultures to acidify the milk OR an acid (lemon juice, vinegar) Duration can be as little as 15 minutes (rennet) to 16 hours (no rennet) depending on the recipe More heat will speed acidification Rennet added 0-60 minutes after starter cultures to start coagulation
Cheddaring refers to what specific cheesemaking step?
Stacking the slabs to expel more whey.
#5 Knitting (Curd fision)
The curd naturally fuses together into a uniform body and begins to take on a distinct consistency. At this point, cheddaring will also be done, if making cheddar.
pH at time of draining (as it relates to Calcium Phosphate)
high (6.5) = low acidity; high calcium phosphate = elastic/pliable finished cheese low (4) = high acidity; low calcium phosphate = friable, crumbly finished cheese