Andy Montoya
The process of making cheese from milk is a remarkable transformation. It involves converting milk into a solid by removing water and acidifying the milk, resulting in a less perishable, more delicious form of concentrated fat and protein. This process, known as coagulation, is facilitated by bacteria, which play a crucial role in determining the cheese's flavour and texture. The type of bacteria and the enzymes they produce can lead to very different characteristics in the final product. For example, the same bacteria that cause stinky feet are responsible for the pungent odour of Limburger cheese! The process of making cheese from milk has evolved over time, and today, there are numerous methods and variations that contribute to the vast array of cheeses available worldwide.
| Characteristics | Values |
|---|---|
| Purpose of making cheese | To store milk for longer |
| Milk composition | 80-90% water, fat, protein, sugar, minerals |
| Pasteurization | Kills harmful bacteria, but also kills good bacteria |
| Starter culture | Bacteria that convert lactose into lactic acid |
| Coagulation | Separation of solids from liquids |
| Rennet | Enzyme that coagulates milk and separates curds and whey |
| Curds | Milk solids |
| Whey | Liquid part of milk |
| Cheese variety | Depends on the type of bacteria, animal, and processing |
| Cheese texture | Depends on the cutting and moisture content of curds |
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What You'll Learn
Milk is separated into solids and liquids
Milk is composed of about 80% to 87% water, depending on the animal it comes from. The process of making cheese involves converting milk into a solid by removing some of this water and acidifying the milk. The amount of water removed depends on how long the cheese needs to last. Drier (and thus harder) cheeses keep fresh longer.
The first step in making cheese is to separate the milk into curds (solids) and whey (liquid). To do this, the milk is first gently heated to approximately the body temperature of the animal. Then, a starter culture blend is added, which ferments the lactose (milk sugars) into lactic acid, lowering the pH. This blend contains several types of bacteria, including lactic acid bacteria, which is responsible for the fermentation of lactose, and secondary cultures, which play a more significant role during the ripening process.
The addition of bacteria helps turn the liquid milk into a solid, and sometimes smelly, cheese. The specific bacteria used can also influence the eventual flavour of the cheese, especially in aged cheeses. For example, the bacteria used in Limburger cheese, one of the stinkiest varieties, is the same as that responsible for stinky feet!
After the starter culture, other ingredients such as rennet are added. Rennet is an enzyme that joins up the proteins in the milk, allowing it to coagulate and form a firm, jelly-like substance called curd. The amount of rennet added, the speed of coagulation, and the nature of the acidification can be adjusted to determine the style of cheese being created.
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Bacteria is added to the milk
Bacteria play a crucial role in the transformation of milk into cheese. This process, known as "human-administered spoilage" of milk, results in a more delicious and less perishable product. The addition of bacteria to the milk initiates the fermentation process, converting lactose (milk sugars) into lactic acid. This lowers the pH, causing the milk to curdle and separate into solid curds and liquid whey.
The specific bacteria used in this process are called "starter cultures" or "starter bacteria." These bacteria belong to the Lactococcus, Lactobacillus, or Streptococcus families and are responsible for the fermentation of lactose. The type of bacteria chosen significantly impacts the final flavour of the cheese. For example, Swiss cheese is made with bacteria that produce carbon dioxide during lactose digestion, resulting in the formation of holes in the cheese. On the other hand, Limburger cheese, known for its strong odour, owes its distinctive smell to the same bacteria that cause stinky feet—Brevibacterium linens.
The addition of bacteria is a critical step in cheesemaking, as it determines the cheese's texture and flavour. The bacteria convert the lactose in milk into lactic acid, which not only lowers the pH but also contributes to the development of the cheese's flavour profile. This process is essential in creating a diverse range of cheeses with unique characteristics.
Furthermore, the amount of bacteria added, along with other factors such as the speed of the set and the level of acidity, will influence the style of cheese produced. By manipulating these variables, cheesemakers can create a vast array of cheese types, from high-moisture cheeses like Brie to drier and harder varieties. The role of bacteria in cheesemaking is a delicate balance, as they must be carefully selected and controlled to avoid the growth of harmful pathogens that can compromise food safety.
In summary, the addition of bacteria to milk is a fundamental step in cheesemaking. It kickstarts the fermentation process, transforms the milk's composition, and determines the cheese's final texture and flavour. By harnessing the power of bacteria, cheesemakers can create an array of delicious and unique cheese varieties that have become beloved staples in cuisines worldwide.
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Milk is turned into a solid
Milk is made into a solid through the process of cheesemaking. This process involves several steps, starting with the collection of milk from dairy farms. The milk is then tested for quality and purity, filtered, and standardised by adding fat, cream, or protein to ensure a consistent base for cheesemaking. Some milk is also pasteurised to kill harmful bacteria and prevent spoilage.
The first step in transforming milk into a solid is coagulation, where the milk is warmed to the body temperature of the animal it came from. A starter culture blend of bacteria is added to the milk, which ferments the lactose (milk sugar) into lactic acid, lowering the pH and causing the milk to curdle. An enzyme called rennet is also added to coagulate the milk and form a firm, jelly-like substance called curd. The curd is the solid part of the milk, while the liquid is called whey.
The curds and whey are then separated through a combination of cutting, stirring, heating, and draining. The size of the curds affects the moisture content of the final cheese, with smaller curds resulting in drier and harder cheese. The curds are then moulded, salted, and pressed to remove any remaining whey and form a homogeneous texture.
The amount of rennet, the speed of coagulation, and the level of acidity in the milk all play a role in determining the final style of cheese. Different bacteria and cultures are used to create different types of cheese, affecting the flavour, texture, and appearance. For example, Swiss cheese is made with bacteria that produce carbon dioxide, creating the characteristic holes in the cheese.
Overall, the process of cheesemaking involves turning milk into a solid by removing water, acidifying the milk, and separating the solid curds from the liquid whey. This transformation not only makes cheese more delicious but also creates a more durable and less perishable product.
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Curds and whey are separated
Milk is transformed into cheese through a process that separates it into curds and whey. This involves warming the milk, adding bacteria cultures, and using rennet to coagulate the milk into a jelly-like substance. The curds are the solids, while the whey is the liquid.
The first step in this process is to warm the milk to approximately the body temperature of the animal it came from. Then, a starter culture blend is added, which contains several types of bacteria. The bacteria responsible for the cheese's development at this stage is lactic acid bacteria, which ferments the lactose (milk sugars) into lactic acid, thereby lowering the pH.
Next, rennet is added to coagulate the milk. Rennet is an enzyme that joins up the proteins in the milk, allowing it to fully coagulate and form curds, which are firm, jelly-like substances. The amount of rennet added, the speed of coagulation, and the level of acidity in the milk will determine the style of cheese being created.
Once the milk has coagulated, the curds and whey can be separated. This is typically done by cutting the coagulated milk into small pieces using knives, wires, or ladles. The smaller the pieces, the more whey is released, resulting in drier curds and a harder final cheese. The curds and whey can also be separated through a combination of stirring, heating, and draining. The whey, which is mostly water, can be used as fertiliser, sold to protein powder manufacturers, or fed to animals.
The curds are then further processed to make the desired type of cheese. For high-moisture cheeses like Brie, the curds are kept loose and wet, and may be gently hand-ladled into forms. For drier, harder cheeses, the curds are pressed into hoops or moulds to remove excess moisture and shape the cheese. Salt is often added at this stage for flavour, preservation, and to inhibit the growth of certain bacteria. The cheese is then taken to a cool, humid store to mature, which can take anywhere from one to fifteen months or longer.
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Salt is added for flavour and preservation
The transformation of milk into cheese is a remarkable process. It involves turning milk into a solid by removing water and acidifying the milk. The amount of water removed depends on how long the cheese needs to last. Drier and harder cheeses keep fresh for longer.
Salt is added to cheese for flavour and preservation. After the whey is removed, the curd is broken up, and salt is often added. Salt enhances the flavour of the cheese and acts as a preservative. It also inhibits the growth of certain bacteria. The amount of salt added can vary depending on the type of cheese being made and the desired level of saltiness.
Some cheeses, such as Gruyère, Comté, and Beaufort, are washed in saltwater periodically. This process can significantly impact the flavour of the cheese, depending on various factors such as frequency, the temperature of the cellar, and the shelves they are kept on.
Salt plays a crucial role in the cheesemaking process, not only enhancing the taste but also helping to extend the shelf life of the cheese. Different cheesemakers may use varying amounts of salt, contributing to the unique characteristics of their cheeses.
Furthermore, salt can also be used in the form of brine during the pressing process of certain cheeses like mozzarella and Swiss cheese. The curd is pressed into a hoop and then brined, helping to remove more whey and giving the cheese its familiar shape and consistency.
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Frequently asked questions
The first step in making cheese is to separate the solids from the liquids, a process called coagulation. Milk is warmed up to the body temperature of the animal it came from, and a starter culture blend is added, which ferments the lactose into lactic acid, lowering the pH.
A starter culture blend is a mix of several kinds of bacteria, the most important of which is lactic acid bacteria, which ferments the lactose. Other bacteria in the blend include secondary cultures, which play a role in the ripening process.
After coagulation, the curds (solids) and whey (liquids) are separated. This can be done through cutting, stirring, heating, and draining. The curd is usually the main ingredient in cheese, but some cheeses like Gjetost or Ricotta are made from whey.
Fresh cheese is very low in lactose, and aged cheese has virtually no lactose. If someone is intolerant to milk, it is likely that their body cannot handle milk proteins, rather than lactose.
Cheesemakers collect milk from dairy farms and then filter and standardise the milk to ensure it has the same base composition.
