US Cheese Industry pt 2 of 5
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Transcript of US Cheese Industry pt 2 of 5
The Cheese Industry in The
U.S.An overview of some of the factors of the industry. From the
history, trading, regulations to market overviews.
Table Of Content: Title: Page Number: History of Cheese 2Cheese Overview 9Cheesemaking Process 35Cheese Brands 55Storage & Serving Tips 73Cheese & Wine Parings 83U.S. Profile 100U.S. Regions 106State Profiles 120Federal Regulations 157State Regulations 170Regulations: Importing Process 179Trading 194Consumers 209Market Overview 233Trends 248Investor Outlook 260Future Outlook 271Workcited 281
Cheesemaking: Different Kinds-
Origin of Milk Used (What the animal eats is included)
Pasteurization
Butterfat Content
Bacteria and Mold
The Processing
The Aging
Styles, Textures and Flavors Depend on the Following
Factors:
Compiled By Author from finedininglovers.com
Cheesemaking: Differences in Steps-
Type of Cheese
Primary Coagulati
ng Agent/Tim
e
Cooking Temp.oC (oF)
Primary Drainin
gMethod
pH Salting, %
Pressing Ripening Period
Cream Acid (5 hr) 57.2 (135) Hoop 4.6 Dry (1.0) Bag packing Unripened Mozzarella
Rennin (30 min)
32.2 (90) Vat drain 5.3 Brine (0.7) Bag packing Unripened to 2 months
Provolone
Rennin (20 min)
47.8 (118) Vat drain 5.3 Brine (1.5) Vat packing 6-14 months
Ricotta Acid (30 min) 80.0 (176) Hoop 5.9 Dry (0.5) Can packing Unripened Romano Rennin (20
min)46.7 (116) Dip 5.3 Dry (5.0) In molds,
surface weights
5 months min.; 12 months for grating
Swiss Rennin (30 min)
53.3 (128) Dip 6.2 Brine (1.6) Vertical hydraulic press
c press 2 months min.; 2-9 months usually
Compiled by authors from www3.epa.gov
Cheesemaking: Differences in Steps-
Type of Cheese
Primary Coagulatin
g Agent/Tim
e
Cooking Temp.oC (oF)
Primary DrainingMethod
pH Salting, %
Pressing Ripening Period
Blue Rennin (30 min)
33.3 (92) Vat drain 5.4 Dry (5.0) In molds, nosurface weights
60 days minimum; 3-4 mos usually; 9 mos for more flavor
Brick Rennin (25 min)
35.6 (96) Vat drain 5.4 Brine (1.5) In molds, surface weights
4-8 weeks
Camembert
Rennin (45 min)
32.2 (90) Dip 5.1 Dry (1.5) In molds, no surface weights
4-5 weeks
Cheddar Rennin (25 min)
37.8 (100)
Vat drain 5.2 Dry (1.5) Horizontal hydraulic press
60 days minimum; 3-6 mos usually; 12 or longer for sharp flavor
Cottage Acid (5 hr) 48.9 (120)
Vat drain 4.6 Dry (1.0) Vat packing Unripened
Compiled by authors from www3.epa.gov
Cheesemaking:Manufacturing Process-
Cheesemaking has long been considered a delicate process
Many varieties of cheese exist
Trying to duplicate the success of old cheese factories has failed
Cheesemaking: Artistry-
It takes precision, care, artistry…and a great deal of patience
Before the cheesemaking process begins, incoming milk is first tested for quality and purity
It takes approximately 10 lbs. of milk to make one lbs. of cheese
Image from google.com
Cheesemaking: Milk Preparation-
Small cheese factories accept morning milk, evening milk, or both
Mainly milk is purchased from small dairies that do not pasteurize
Cheesemakers let the milk sit until enough lactic acid has formed
Unlike smaller production stet-ups, larger factories purchase pasteurized milk
Cheesemaking:Separating Curds from
Whey-
5. When separation is complete, the whey is drained
4. Soft cheeses are cut into big chunks, while hard cheeses are cut into tiny chunks
3. The same machine then agitates the curds and slices them horizontally
2. Once formed, the curds are cut both vertically and horizontally with knives
1. The next step is to add animal or vegetable rennet to the milk, promoting its separation into curds and whey
Compiled by author from madehow.com
Cheesemaking:Pressing the Curds-
5. Soft cheeses such as cottage cheese are not aged
4. To make hard, dry cheeses such as parmesan, cheesemakers first cheddar and then cook the curd, then put into molds
3. To make cheddar cheese, the curd is finely chopped
2. Some types require the curds to be cut, heated, and/or filtered to get rid of excess moisture
1. Moisture must then be removed from the curds, although the amount removed depends on the type of cheese
Compiled by author from madehow.com
Cheesemaking:Glossary of Cheese Terms-
CHÈVRES:Referring to all soft fresh goat cheeses
CASEIN:The principal protein in milk
AFFINEUR:One who cares for the aging of cheeses
BRUSHED:During the curing process, cheeses are brushed with liquids such as brine, beer or wine
BLOOMY RIND:Term for the edible rind covered with Penicillium mold
Compiled by author from eatwisconsincheese.com
Cheesemaking:Glossary of Cheese Terms-
LACTIC:A general description applied to cheese exhibiting a clean, wholesome, milky and slightly acidic flavor or aroma
CHEESE FLIGHT:A cheese flight is a cheese platter with a selection of cheeses, with accompaniments such as bread, crackers, fresh fruit, dried fruit, olives
EMMENTALER:The eyed cheese made in the Emme Valley, referred to as Swiss cheese
CURD:Curdled milk from which cheese is made
CULTURE (STARTER):A culture that normally consists of varying percentages of lactic acid, bacterial or mold spores, enzymes or other micro-organisms and natural chemicals
Compiled by author from eatwisconsincheese.com
Cheesemaking:Glossary of Cheese Terms-
WEEPING:
A descriptive term referring to Swiss-type cheeses whose eyes glisten with bits of moisture
WASHED-RIND:A cheese rind that has been washed periodically with brine, whey, beer, cider, wine, brandy or oil during ripening
SHARP:A descriptive flavor term referring to the fully developed flavor of aged cheeses
RENNET:An extract from the membranes of calves' stomachs that contains rennin, an enzyme that aids in coagulating milk or separating
curds from whey
Compiled by author from eatwisconsincheese.com
Cheese Brands:Top Five Cheese Chunk Brands in 2013-
Kraft $259.1 Million
Tillamook
$178.7 Million
Laughing Cow Mini
Babybel $129.8 Million
Kraft Cracker Barrel $123.5 Million
Cabot $98.8 Million
Compiled by authors from www.statista.com All images from Google
Cheese Brands:Top Natural Sliced Cheese Brands in 2015-
Sargento $445.5 Million
Kraft $70.6 Million
Tillamook $67.9 Million
Belgioioso $47.1 Million
Compiled by authors from www.statista.com All images from Google
Cheese Brands:Name Brand vs. Store
Brands-
Store brand/ House brand/ Private label
Name Brand
Something Else
Don’t buy cheese
0% 10% 20% 30% 40% 50% 60%
44%
48%
3%
5%
% of Respondents
Compiled by authors from www.statista.com
Cheese Brands:Brand Companies-
Kraft Heinz Company
Tillamook County Creamery Association
Bel Brands USA
Agri-Mark
Sargento Foods Inc
BelGioioso
Compiled by authors from www.statista.com
Cheese Brands:Brand Companies-
The original product line In 1903 James. L. Kraft began to wholesale cheese out of a rented cart in Chicago
Founded in 1954 and still uses the original starter culturesThis brand has won 250 various awards for its varieties of Cheddar
America's favorite cream cheese for over 140 years"Philadelphia" was chosen for the brand because during this time, top quality food products often originated in, or were associated with the city
In 1965 Kraft Singles were introducedKraft once again revolutionized the industry with his individually wrapped cheese slices
Kraft Heinz Company Cheese Brands:
Compiled by authors from www.kraftfoodsgroup.com All images from Google
Cheese Brands:Brand Companies-
In the late 1940s, the Pollio family started to package their Italian cheeses under the Polly-O name, but the family had been crafting cheeses since 1899In 1985, Polly-O string cheese revolutionized the snack cheese category
The brand was introduced in 1952The idea for the product came from cheese rarebit- cheese that was melted over toast
Introduced in 1928 and has earned the nick name of “Liquid Gold”Known for its smooth, creamy texture when melted, Velveeta is used in dips, macaroni and cheese, grilled cheese, and casseroles
Kraft Heinz Company Cheese Brands:
Compiled by authors from www.kraftfoodsgroup.com All images from Google
Cheese Brands:Brand Companies-
Been producing cheese in Leitchfield, Kentucky since 1975
More than 350 million wedges are made
annually
Officially launched in 1979 under The Laughing Cow
umbrella
Over 400 million mini cheeses are sold
annually
The world's first variety of Boursin was
created in 1957 in Normandy
These cheese is inspired by a long-standing traditional
dish, fromage frais, in which seasoning is
mixed into a bowl of cheese
The brand was not officially unveiled until
1977, but has been produced since 1914
The cheese is cross between traditional Dutch Gouda and
Emmental cheeses
A cheese crafted specifically for children
The top markets for this brand are Saudi Arabia, France, Iraq,
and Japan
Compiled by authors from thelaughingcow.com, mini-babybel.com, www.boursin.com, www.dcicheeseco.com, and www.bel-group.comAll images from Google
Bel Brands USA Global Brands:
Cheese Brands:Brand Companies-
Has three cheese plants in Cabot, Vermont, Middlebury, Vermont and Chateaugay, New YorkCabot cheddar has won every major award for taste including the World's Best Cheddar
The company was first established in 1876 by William McCadam in Heuvelton, New YorkMcCadam produces 20 different types of cheese under its brand name
Whey protein concentrate (WPC) and dairy product solids are produced under the brand nameOne of the few USDA food grade facilities of WPC and Whey Permeate east of Wisconsin
Compiled by authors from www.cabotcheese.coop, www.mccadam.coop, and www.agrimark.coop All images from Google
Agri-Mark Brands:
Contact Us for the Full Presentation:
Mediacontact USA Inc.13575 58TH Street North #160
Clearwater, Fl. 33760
T: 727 538 4112E: [email protected]
www.mediacontactusa.com
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