Nut 205 Ch.11

What two factors influence salting?

pH and temperature. More salt is absorbed at a lower pH and higher temperature. Salted cheeses have a final salt concentration averaging 0.5-2 percent.

Cheeses aged shorter than 60 days are required to be pasteurized to?

reduce the growth of harmful bacteria such as E. coli, Salmonella, and Listeria.

Cheeses used in sauce and other dishes should be added

during the last stages of preparation to prevent separation.

Ripened cheese can be stored ______ than unripened cheese.

longer

Texture turns excessively soft when?

undergoing too much protein breakdown.

Cooking temperatures and heating time for cheese should be kept?

Low and short

Whey cheeses

Made by evaporating the water until the whey is extremely concentrated. The cheeses tend to be sweet and lightly brown, a result of their lactose caramelizing in the process of water removal. Ricotta is produced by coagulating the whey with acid and high heat.

One drawback to using higher-fat cheeses in cooking is their greater tendency to?

Oil off, which occurs when some free fat is released and glistens on the surface.

Whey separated from its water content is ____ in fat and _____ in nutrients.

Low, rich

As cheeses age, they become?

Drier and harder.

Nutrient content of cheese

1 pound of cheese is equivalent in protein and fat to approximately 1 gallon of milk. 1 ounce of cheese is about 100 cal.

How many varieties of cheese are there?

2,000

When eating cheese, take it out of the fridge at least ___ hour before serving so that it can soften and allow the full flavor to be experienced.

1

Hard, natural cheeses with a low water content can be frozen for up to ______ and process cheeses up to _______.

2 months, 5 months

Process cheeses can be stored up to _____.

4 months

Ripening times range from?

4 weeks to 2 years long

The moisture content of processed cheese must not exceed?

40 percent, and fat content is similar to that of the natural cheese from which it was derived.

Processed cheese

A cheese made from blending one or more varieties of cheese, with or without heat, and mixing the result with other ingredients.

The FDA definition of cheese is what?

A product made from curd obtained from the whole, partly fat-free/nonfat, or fat-free/nonfat milk of cows, or from milk of other animals, with or without added cream, by coagulating with rennin, lactic acid, or other suitable enzyme or acid, and with or without further treatment of the separated curd by heat or pressure, or by means of ripening ferments, special molds, or seasoning.

Fresh cheeses, such as ricotta, cream cheese, and cottage cheese should be used within _____ of their sell-by date.

A week

The FDA requires pasteurization for?

All fresh or soft-ripened cheeses, but allows the use of raw (un-pasteurized) milk to make hard cheeses such as cheddar if they are aged at 35 F or higher for at least 60 days.

Pressing

Another way to create a solid mass out of the curd, and the last step before ripening. Curds are physically pressed into compact masses by placing them in boxes or other containers under pressure.

Adding certain enzymes and/or acid to any type of milk causes what?

Casein proteins and fat to coagulate and separate from the liquid portion, or whey.

Nutrient content: Carbohydrate

Cheese contains very little CHO's because the lactose(primary CHO in milk) is drained off with the whey, and any remaining lactose is converted to lactic acid.

Nutrient content: Minerals

Cheese has a high concentration of minerals, especially calcium, phosphorus, and zinc. 200 mg of calcium in 1 ounce of cheese.

Nutrient content: Protein

Cheese is a complete protein. 1 ounce of cheese contains 7 grams of protein, equivalent to 1 cup of milk and 1 ounce of meat.

What is cheese?

Cheese is a preserved food made from the curd, or solid portion of milk.

Coagulation

Cheese making starts with the coagulation of the casein protein in milk. The whey, which contains most of the water in milk, is removed as the curd forms. The protein, fat, and micronutrients from milk are hence concentrated within the curd.

Imitation cheese

Cheese-like products in which the milk fat in natural cheese has been replaced with vegetable oil. Milk proteins such as calcium caseinate are mixed with a small amount of vegetable fat, water, salt, emulsifiers, and lactic acid before being heated to pasteurization. Lower in cholesterol and sodium.

Salting

Controls the growth of bacteria and further dehydrates the curd. Contributes to flavor, texture, and appearance of cheese. Brine salting and dry salting.

Curd treatment

Curd may be treated to remove more whey by cutting, heating, and salting. Optional treatment includes knitting, and/or pressing.

During the production process, the moisture content of cheese?

Decreases, especially during aging.

What ingredients are added to processes cheese?

Emulsifying salts such as sodium citrate or sodium phosphate. During emulsifying process, powered milk, whey, cream or butter, and water may also be added.

Heating

Encourages the evaporation of whey, which allows lactic acid to build up to create a firmer, more elastic texture. Heat also destroys microorganisms. Curds are washed with cold water after heating to produce softer, higher-moisture cheeses.

What are the two main methods to aid coagulation?

Enzyme coagulation and acid coagulation.

Nutrient content: Fat

Fat is responsible for satiety value, flavor, and texture. Cheeses average 9g of fat per ounce. Lower fat cheeses contain no more than 6 grams of fat per ounce.

All cheese has _____ because cheese is a preserved food made from milk.

Food additives

Shredability

Grating or chopping cheese increases the surface area and thereby increases the ease and speed with which it melts.

Fresh parmesan cheese

Has such high moisture content that it is sold in the refrigerator section.

Milk selection

Has the greatest influence on its classification. The amount of fat in cheese is determined by the type of milk.

Whey

Highly perishable when fresh, so it is often processed quickly into whey cheeses, dry whey, and modified whey products.

What are processes that influence flavor during ripening?

Hydrolysis of proteins to peptides and amino acids, the conversion of lactose to lactic acid, and the breakdown of fatty acids into shorter, volatile fatty acids.

Soft cheeses should be stored?

In a container with holes poled in the lid.

Dry whey

Large portion is fed to livestock. Remainder used in processed foods such as confections, soups, beverages, imitation cheeses, dessert toppings, nondairy coffee creamers, and sport supplements.

Nutrient content: Vitamins

Many vitamins are lost in cheese production. Fat-soluble vitamins A and D remain in the curd but many of milk's water-soluble are drained off in the whey.

Enzyme coagulation

Milk is usually heated in large vats at temperatures from 72 F-95 F to provide optimal environment for enzymes. Calcium chloride may be added to speed up coagulation and strengthen the curd's consistency. Coagulation with enzymes occurs in less than an hour and creates a tough, rubbery curd. Most of the calcium remains in curd UNLIKE ACID.

What are the basic common steps in cheese production?

Milk selection, coagulation, curd treatment, curing, and ripening.

The differences among cheese varieties result from what variables?

Milk source (cow, sheep, goat, camel), the fermentation and ripening conditions, the methods of pressing, sizing, and shaping, the type of bacteria utilized, the appearance, mode of packaging, and even their place of origin.

Making cheese involves removing ______ from the curd to varying degrees after the whey is drained.

Moisture

Very hard cheese

Moisture content 30%. Parmesan and Romano are classified as the hardest cheeses.They are aged the longest.

Hard cheese

Moisture content 30-40%. Cheddar and swiss cheese.

Semi-hard cheese

Moisture content 40-50%. Roquefort, blue, Muenster, brick, Gouda, Edam, Port du Salut, Gorgonzola, and Stilton.

Soft cheese

Moisture content 50-75%. Brie, camembert, and many hispanic cheeses. Aged for just a short time.

Fresh or country cheese

Moisture content >80%. Soft, whitish in color, and mild tasting. Highly perishable and they are not aged. Cottage and cream cheese, ricotta, farmer's, pot, and feta cheeses.

Process cheese food

Must be at least 51 % natural cheese by weigh, which is less than either process cheese or cold-pack cheese. Cheez whiz, Velveeta, and Kraft singles. Have a milder flavor and softer texture and tend to melt more quickly.

Cold-pack cheese

Must be made from pasteurized milk products. The original cheese may be combined with milk (whole, reduced fat (2%), fat-free (nonfat), or buttermilk, MSNF, cream or whey.

Grading

Not all cheese are graded. It is voluntary and done by USDA. Graded on their variety, flavor, texture, finish, color, and appearance. Grades include AA, A, B, and C.

Blistering

Number and size of the blisters that develop depend on the cheese's age. Large blisters tend to form when using excessively aged cheese and small blisters may be a sign that the cheese has not been aged very long.

Melting lower fat cheeses

Problems may result when using lower fat cheeses because they separate more easily when exposed to high heat and their higher protein content makes them toughen as they are heated.

Dry storage

Processed cheese spreads as well as dry, grated parmesan sold in cardboard containers have long shelf storage times. Processed cheese spreads may be safely stored on the shelf in jars at room temperature for up to 4 months. Dry, grated parmesan cheese can be kept at room temp for up to a year.

Melting processed cheeses

Processed cheeses, which contain added water and emulsifiers, can be heated without the fat separating, blend more smoothly, and melt more easily than do unprocessed cheeses.

What is the most common methods of classifying cheeses?

Processing methods, the milk source, and the moisture content.

Rennin

Rennin is the most commonly used enzyme to coagulate milk in cheese making. It is obtained from milk-fed calves, their fourth stomach. Also called chymosin, is sold commercially as rennet.

Cutting

Slicing the curd increases its surface area. Sometimes the curd is placed on strainers to remove even more whey.

Freezing is not recommended for what cheese?

Soft cheeses, because of their high water content.

Process cheese spread

Softer, more spreadable than process cheese food, but, like cheese food must contain 51% natural cheese. The higher spreadability of process cheese is obtained by adding more liquid and an emulsifier and reducing the amount of milk fat. Ingredients such as sugar, dextrose, maltose, and corn syrup may also be added.

Two types of whey incorporated into foods

Sweet and acidic whey. Sweet whey results from coagulating milk with rennin and acid whey originates from acid-coagulated milk. Acid whey also contains higher mineral concentrations, because the acid releases calcium from the casein molecules causing it to be dispersed in the whey protein.

Curing and ripening

The aging process whereby cheese is converted from a bland, tough, rubbery, fresh curd into a unique cheese with its own mature flavor, aroma, and texture.

Ripening

The chemical changes that occur during the curing period.

Knitting

The curd is united or melted into a solid mass through the use of heat.

Bacteria and molds contribute to?

The development of flavors, aromas, and textures.

Meltability

The higher the fat and moisture content of cheese, the greater its meltability. Aged or ripened cheeses tend to melt more easily when heated than the less ripened cheeses.

Where should cheese be stored in the refrigerator?

The refrigerator drawer because this is where humidity and temperature are the highest.

Stretchability

The stretchability of cheese depends on its concentration of calcium phosphate and its protein network structure.

Most cheeses are best stored in?

There original wrapper. Once opened, the cheese should be rewrapped as tightly as possible in its original wrapping or in aluminum foil, plastic wrap, or a sealable bag.

Curing

To expose cheese to controlled temperature and humidity during aging.

A tough, grainy texture results from the presence of?

Too much calcium.

Acid coagulation

Two methods. First, add acid directly to the milk. Second, inoculate the milk with a bacterial starter culture that acidifies the milk by converting lactose (milk sugar) to lactic acid. It takes 4-16 hours to coagulate milk with acid forming bacteria and has a soft, spongy texture. It becomes more solid and compact as acidity increases. Usually not aged because high acidity inhibits the bacterial and mold.

Grading processed cheese

U.S. grades have not been established for process cheese products.

What cheese stores the longest?

Unopened parmesan cheese, can be kept up to a year.

Homogenized milk is used for what?

Usually selected for making soft cheese because homogenization makes the casein proteins coagulate more easily and the increased surface area of the broken-up fat results in a moister produce.

What determines whether cheese can be successfully frozen or not?

Water content

The choice of bacteria or mold and whether they are internally or externally introduced during the cheese making process will determine?

What kind of cheese is produced.

What are the most suitable cheeses for freezing?

brick, cheddar, Edam, Gouda, Gruyere , Parmesan, provolone, and swiss.