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CHEESE PRODUCTIONPamella Wipperfurth
11April 2011
BSE 461
OVERVIEW
History of Cheese Basic Principles in Cheese Making Cheddar Cheese
Cheddarding Mozzarella cheese Processed cheese Limburger and Mimolette cheese
HISTORY OF CHEESE
Legend Began in the Middle east Form of sour milk
Archeologists have discovered 6000 BC cheese had been pretended from cow's
and goat's milk and put in big jars 2000 BC Egyptians grave wall painting showing
butter and cheese being made
HISTORY OF CHEESE
Romans Develop cheese making in to fine art
Light, weight survival food 7 x the protein 5 x the calcium 40-50 % fat (dry basis)
Greeks Odyssey (1200 BC) – Homer
Cyclops – was a goats milk cheese maker
HISTORY OF CHEESE IN WISCONSIN Over 160 years European immigrants
To preserve excess milk farmers would make cheese 1841 – First cottage industry cheese factory
Mrs. Anne Pickett 1858 – First cheese vat was obtained
John Smith 1859 – Full-scale cheese factory
Hiram Smith Today ~ 13,000 dairy farms with over 1.26 million
cows 90% milk produced is made into cheese at 138 plants 2.6 billion lbs of cheese a year 26% of all domestic cheese
BASIC PRINCIPLES IN CHEESE MAKING
Same for all natural cheese Coagulate or curdle the milk to form curds and
whey Curdles – the milk sours and forms acid curds
(natural spoilage process) Cheese is a controlled spoilage process
STEP 1 – MILK INTAKE
Milk is tested for quality and purity
Approximately 10 lbs of milk makes 1 lb of cheese
STEP 2 – STANDARDIZATION
Heat treated or pasteurized 72-73 C for 15-20
seconds Ensure product
safety and uniformity
Non-pasteurized milk cheese must be
ripened for at least 60 days at temperature not less than 4 C
STEP 3 – STARTED CULTURE AND COAGULANT
Starter cultures, or good bacteria are added to start the process.
They help determine the ultimate flavor and texture of the cheese.
Next, a milk-clotting enzyme called rennet is added to coagulate the milk, forming a custard-like mass.
ACIDIFICATION
Lowers the pH of the milk Starter culture
Bacteria feed on the lactose in the milk and produce lactic acid Mesophilic cultures – thrive at room temperature
Cheddar and Gouda Thermophilic cultures – heat-loving bacteria
Curd is cooked as high 132 C Swiss and Italian cheeses
COAGULATION
Converting the milk into curds and whey Casein proteins in the milk form a curd that
entraps fat and water Acid coagulation
cream and cottage cheese Enzyme coagulation
Lower moisture without excessive hardening Rennet
Made from the lining of the fourth stomach of calves Genetically engineered – produced by the fungus
Aspergillus niger
STEP 4 – CUTTING It's then cut into small
pieces separating the liquid
(whey) from the milk solids (curds)
Large curds are cooked at lower temperatures, yielding softer cheeses like Mascarpone and Ricotta
Curds cut smaller are cooked at higher temperatures, yielding harder cheeses like Gruyere and Romano.
STEP 5 – STIRRING, HEATING AND DRAINING
Cheesemakers cook and stir the curds and whey until the desired temperature and firmness of the curd is achieved.
The whey is then drained off, leaving a tightly formed curd.
CHEESE VAT
STEP 6 – CURD TRANSFORMATION
Different handling techniques transformed into the
many cheese varieties
STEP 7 –PRESSING
Pressing determines the characteristic shape of the cheese and helps complete the curd formation
Most cheeses are pressed in three to 12 hours, depending on their size.
STEP 8 – CURING Depending on the
variety and style of cheese, another step may be curing.
Curing is used for aged cheeses and helps fully develop its flavor and texture.
The cheese is moved to a room that is carefully controlled for required humidity and temperature and may be aged for up to 10 years.
VIDEO -CHEESE PRODUCTION Modern Marvels – Cheese
Start – 2:20- 7:18
CHEDDAR CHEESE
One of the worlds most well know cheeses Originated in Cheddar, England around the
1100s Semi-hard cows milk cheese
Mild to extra sharp Orange color
Undergoes a process called “cheddaring” According to the CFR
Minimum milk fat content of 50% (dry weight) Maximum moisture content of 39%
CHEDDARING PROCESS
Starts the same as most cheese making
Water is added heated under
constant string Heated to around
100 degrees Helps the curds to
starts melt together
CHEDDARING PROCESS
The water is drained off
Curds are pushed together Drain off more water
and whey
CHEDDARING PROCESS
Curds Are let to sit Then they are cut
and stacked up to press out liquid
CHEDDARING PROCESS
CHEDDARING PROCESS
CHEDDARING PROCESS
Cut into smaller pieces and put through a mill CHEESE CURDS
Curds are then salted, mixed and put into molds
Process makes for a mellower, less sour cheese as it ages
CHEDDARING MACHINE
CHEDDAR CHEESE –MECHANIZED PRODUCTION
MOZZARELLA CHEESE
Traditional made from water buffalo milk Semi-firm cheese non aged, rindless cheese Involves a step of heat-treating and
stretching the curds Most popular cheese in the US
COOKER-STRETCHER
COOKER-STRETCHER
COOKER-STRETCHER
MOZZARELLA MANUFACTURING
VIDEO -CHEESE PRODUCTION How It's Made: Mozzarella Cheese
Start – 0.30
http://www.youtube.com/watch?v=qlg7SaR5UQE
PROCESSED CHEESE
1915 - First processed cheese James L Kraft
Wanted a more consistent product with longer self life
Heat treated so ripening is completely halted Addition of emulsifying agents Mixing
ADVANTAGES OF PROCESSED CHEESE
Extended shelf-life Resistance to separation when cooked Uniform product Use of emulsifiers results in cheese that
melts smoother Cheaper to produce
Less expensive ingredients
TYPES PROCESSED CHEESE
Pasteurized Process Cheese Made for one or more cheese
Pasteurized Process Cheese Food Made from not less than 51% cheese Moisture <44% Fat content >23%
Pasteurized Process Cheese Spread Must to spreadable at 70 F Moisture between 44 and 60% Fat content >20%
VIDEO -CHEESE PRODUCTION Modern Marvels – Cheese
Start – 24:13- 26:00
LIMBURGER CHEESE
Produced in Monroe, Wisconsin Only plant in the US
Known as “ The Stinky German Cheese” Trappist Monks in Belgium
During aging the bricks are bathed repeatedly with brine of salt water and Brevibacterium linens Bacteria give the cheese yellowish-orange rind
and smell
MIMOLETTE CHEESE Made from Cow’s milk Best served when it aged for 18 months
Aging process weekly the cheese is turned cheese mites are brushed off which have been feeding
on it
PROCESS FLOW OF CHEESE PRODUCTION