Kerry E. Kaylegian, Ph.D. May 2014. What is Cheese?

Kerry E. Kaylegian, Ph.D.May 2014

CHEESEPRODUCTION

What is Cheese?

Fermented ProductsYogurtButtermilkAcidophilus MilkKefir, KoumissSour CreamCream CheeseCheddar, ColbyMozzarella, Provolone & Italian typesEmmental, Gruyere & Swiss typesBrie, CamembertBlue cheesesMunster, Brick

Frozen DessertsIce CreamGelatoSherbet

OtherFlavored MilksPuddingCreamsButter

Dairy Fermentation

MilkBacteriaMoldsYeasts

MicrobialMetabolism

ProcessingConditions

+ +

Productswith aVarietyof Flavors,Textures &End Uses

Variables in Cheesemaking• Type of cheese• Type of milk• Milk composition• Heat treatment• Microorganisms used• Time• Temperature• pH• Salting method• Other handling• Other ingredients

• Environment– sanitation– water quality– native flora (good &

bad)– storage temperature– storage humidity

• Production consistency– acidity development– flavor & texture

Defining Varieties …

By Manufacturing Technique

• Acid set • Rennet set• Fresh/Aged • Cheddar type• Pasta filata• Cheese with eyes• Natural rind• Washed-rind• Mold-ripened

By Cheese Characteristics

• Fresh• Semi-soft• Soft-ripened• Surface-ripened• Semi-hard• Hard• Blue• Washed-rind• Milk type (cow, goat, sheep)

How can you govern a country that has 246 varieties of cheese?

Charles de Gaulle French President, 1958-1969

2013: 1794 entries (cheese, yogurt, butter),100 categories

2012: World Championship, 2504 entries, 81 categories2013: US Championship, 1702 entries, 81 categories2014: World Championship, 2619 entries, 90 categories (cheese, butter)

Cheese Standards

• Code of Federal Regulations– 21 CFR 133

• http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?cfrpart=133

– contains Standards of Identity (SoI) for many cheeses– regulations can be very specific on cheese composition,

make procedures and ingredients

• Pennsylvania Code– Title 7 Part III Ch. 57– § 57.71 Cheese and related cheese products

• Cheese and related cheese products shall comply with 21 CFR 133 (relating to cheese and related cheese products).

Cheddar Cheese Standard21 CFR 133.113

Cheese – Pasteurized or Raw7 CFR 58

General Cheese Making StepsRaw Milk

Pasteurize/Heat

Inoculate with Starter & Non-Starter Bacteria and Ripen

Add Rennet and Form Coagulum

Cut Curd & Cook

Drain Whey

Texture Curd

Dry Salt/Brine

Form Cheeses

Store and Age

Major Steps in Cheese Making

Step Purpose Key Factors

Setting Milk Prepare milk for coagulationRipen starter cultureCoagulation

TemperatureProteinCalciumSanitation (phage)

Coagulation

Acid Coagulation

• Function of isoelectric properties • at pH 6.6 the net charge on the

proteins is negative, casein micelles repel

• pH 4.6 is the isoelectric point and the net charge is neutral, casein micelles interact

• soft, delicate curds– at lower pH, the casein micelles are

depleted of Ca

Rennet Coagulation• Function of enzyme activity• 1st step cleaves -casein

– net negative charge is reduced– steric repulsion is decreased

• 2nd step requires ionic (free) Ca – Ca forms bridges to stabilize

the aggregation

• firmer, stronger curds– at higher pH, the Ca is still present in

the casein micelles



Setting Milk Prepare milk for coagulationRipen starter cultureRennet coagulation


Cutting the Curd

Speed whey expulsionAssist in uniform cookingAssist with moisture control

Curd firmnessSize of curd particlesUniformity of curd particles





Cutting the Curd



Cooking the curd

Remove wheyEstablish moisture level in cheeseInfluence texture

Curd sizeTime & temperature profileStirring ratepH





Cutting the Curd



Cooking the curd

Remove wheyEstablish moisture level in cheeseInfluence texture

Curd sizeTime & temperature profileStirring ratepH

Draining orDipping

Separate whey from curdsMoisture control

pH



Curd Knitting Form characteristic textureAcid developmentMoisture control

TemperatureTime




TemperatureTime

Pressing Expel wheyShape cheeseInfluence texture

TemperaturePressureAcidity development




TemperatureTime



Salting Influence flavorInfluence textureControl moisture

Method of saltingCurd sizeTemperature




TemperatureTime



Salting Influence flavorInfluence textureControl moisture

Method of saltingCurd sizeTemperature

Special Applications

Apply appropriate practices to give cheese its characteristics(pasta filata, mold-ripened, washed-rind, aged)

Depends on the application

Flavoring Cheese

• Herbs• Spices• Fruit pieces• Vegetable pieces• Smoke• Beer• Wine• (Microbial smears)

www.images.google.com

Washed-Rind Cheese

• Outer surface flavor & color– beer

• Chimay Ale– wine

• Drunken Goat

• Complex flavor & rind development– microbial smears (Brevibacterium linens)– yeasts– sequence of organism development– specific to organisms used

Cheese Aging = Affinage

• The ripening of a young cheese to a mature cheese– development of complex flavors and textures

Cheese Aging

• Cheese Variables– cheese type– microflora

• Environment Variables– temperature– humidity– air flow– air turnover– shelving type– proximity to other

cheeses– native flora– sanitation

• Handling– time– turning– brushing– washing– sanitation

Cheese Aging – Environmental Conditions

• Drying– 57-64°F, 60-80% RH

• Ripening– 52-77°F, natural rind cheeses– 46-52°F, bloomy cheeses– 46-48°F, blue cheeses– 90-98% RH, natural rind cheeses

• Warm (eye development)– 68-72°F, 80-85% RH

• Cool storage– 38-48°F, flavor development– 38-40°F, 60-80% RH, storage prior to sale– 90-95% RH, natural rind cheeses

Cheddar Type Cheese Make StepsRaw Milk

Pasteurize/Heat



Cut Curd & Cook

Drain Whey

Texture Curd

Dry Salt

Form Cheeses

Store and Age

Lactococcus lactis subsp. lactis or cremoris

pH 6.4100°F (38°C)

Cheddaring & Milling OR Stirred Curd pH 5.1 – 5.5

Hoop & Press

1 month to 5+ years

Lactobacillus casei,Lactobacillus plantarum

86-90°F (30-32°C)

Wash curd for Colby & Jack

Cheese with Eyes Make StepsRaw Milk

Pasteurize/Heat



Cut Curd & Cook

Drain Whey

Texture Curd

Brine

Form Cheeses

Store and Age

118-135°F (48-52°C)rapid cook

S. thermophilus, L. helviticusL. delbrueckii subsp. bulgaricus Proprionibacterium

freudenreichi

pH 6.4cheeses placed in hoopsbefore draining

curd is pressed in hoops,acid begins to formpH 5.1-5.2

60°F (15°C), 2 d1-2 wk, 60°F (15°C) drying3-7 wk, 70-77°F (21-25°C) eye formation4-12 wk, 41°F (5°C) aging

Blue Veined Cheese Make StepsRaw Milk

Pasteurize/Homogenize/Heat



Cut Curd & Cook

Dip Curd/Form Cheese

Texture Curd

Dry Salt/Brine

Drain Whey

Store and Age

L. lactis subsp. lactisL. lactis subsp. cremoris

1 hr90°F (32°C)

firm curd, open textureput into hoops

drain 1-7 d, 68°F (20°C), 80% RH

pierce with needles

Penicillium roqueforti spores

ripen and cure50-60°F (10-15°C), 95% RHmold growth 2-4 mocure 2-4 mo

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Kerry E. Kaylegian, Ph.D.Dairy Foods Research & Extension AssociatePennsylvania State UniversityDepartment of Food [email protected]

Kerry E. Kaylegian, Ph.D. May 2014. What is Cheese?

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