Frederic Melton
Moisture content is a critical factor in cheesemaking, with the ability to influence flavour, texture, and shelf life. The process of cheesemaking involves reducing moisture content from milk, which typically has a moisture content of 87%, to around 38% in the case of cheddar cheese. This reduction in moisture content is carefully controlled and monitored to ensure the desired characteristics of the final product. Several factors influence the final moisture content of cheddar cheese, including pasteurization temperature, culture selection, and the firmness of the curd when the vat is cut. Proper humidity control is also essential during the ageing process to ensure the development of the desired texture and flavour.
| Characteristics | Values |
|---|---|
| Final moisture content | 35-39% |
| pH | 5.1-5.4 |
| Pasteurization temperature | ><co: 1>166°F for lower moisture, <166°F for higher moisture |
| Firmness of coagulated milk when the vat is cut | Influences final moisture content; the firmer the coagulated milk, the higher the moisture |
| Calcium:casein ratio | Influences textural properties, including stretchability, pliability, and meltability |
| Salt in moisture (S/M) | Influences flavor and texture |
| Moisture in non-fat solids (MNFS) | Influences flavor and texture |
| Fat in dry matter (FDM) | Influences flavor and texture |
| Fat content | Influences flavor and consistency |
| Humidity | Influences texture, flavor, and quality |
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What You'll Learn
The firmness of the curd when the vat is cut influences the final moisture content
The firmness of the curd when the vat is cut is a key factor in determining the final moisture content of cheddar cheese. This is a critical stage in the cheesemaking process, requiring both skill and art. The firmness of the coagulated milk at the point of cutting influences the final moisture content of the cheese. The firmer the coagulated milk is when cut, the higher the moisture content in the final cheese. Conversely, softer coagulated milk at the cutting stage will result in lower moisture content in the finished cheese.
Cheesemakers must carefully control the rate of moisture reduction during the manufacturing process. The moisture content of milk is typically around 87%, whereas cheddar cheese has a moisture content of approximately 37-39%. This reduction in water content is essential for developing the desired texture and flavour of cheddar cheese.
The cheesemaking process involves several steps that influence the final moisture content. Firstly, pasteurisation plays a role, with temperatures above 166°F denaturing whey proteins and resulting in higher moisture cheese. Secondly, different cultures can impact the final moisture level. Additionally, the calcium:casein ratio affects the textural properties of the cheese, including stretchability and pliability.
The maturation and ageing process further contribute to moisture control. Cheddar cheese typically matures for 2-10 months, during which moisture continues to decrease, intensifying the flavour and texture. Proper humidity control during ageing is crucial, as it influences the development of beneficial moulds and bacteria, preventing defects such as cracking or excessive drying.
Overall, the firmness of the curd at the cutting stage sets the stage for the final moisture content of cheddar cheese, and subsequent processes refine and shape the moisture levels to create the desired characteristics of this popular variety.
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Pasteurization temperature influences moisture content
Higher pasteurization temperatures, above 72°C, are used by many dairy manufacturers to further reduce the risk of Mycobacterium avium ssp. paratuberculosis survival. Increasing the pasteurization temperature has been found to increase moisture content and water activity in cheese, while decreasing protein, fat, calcium, and free oil content. Specifically, pasteurization at <166°F will not significantly denature whey proteins and will produce a lower moisture cheese, while pasteurization at >166°F will begin to denature whey proteins, which will bind or retain water and produce a higher moisture cheese.
The effect of pasteurization temperature on cheese quality is not well understood, and studies have focused primarily on the effects of milk heat treatment on composition, yield, texture, and proteolysis. However, it has been suggested that high pasteurization temperatures may play a role in reducing the firmness of low-fat cheeses.
In addition to pasteurization temperature, other factors that influence moisture content in cheddar cheese include the addition of calcium chloride, the firmness of the curd when the vat is cut, the size of the curd cubes, and the culture selection. Controlling moisture content is important in cheesemaking as it affects the flavor, texture, body, and shelf life of the final product.
By adjusting the pasteurization temperature and other factors, cheesemakers can control the final moisture content of cheddar cheese to achieve the desired characteristics and quality.
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Different cultures influence the final moisture content
The final moisture content of cheddar cheese is influenced by several factors, including culture selection, processing methods, milk type, and ripening and ageing.
Culture selection plays a role in determining the final moisture content of cheddar cheese. Different cultures of bacteria influence the moisture level in the cheese. The specific cultures chosen will impact the rate of acid development and moisture reduction during the cheesemaking process. Controlling the loss of moisture and the extent of acid development is crucial to achieving the desired final moisture content.
Processing methods, such as pressing, curd cooking, and cutting, directly affect moisture levels. For example, the size of curd cuts influences the release of whey, with finer cuts resulting in a drier cheese. Additionally, the firmness of the coagulated milk when the vat is cut impacts the final moisture content, with firmer curds resulting in higher moisture cheese.
The type of milk used, including cow, goat, sheep, or buffalo milk, also affects the final moisture content of cheddar cheese. Different milk types have varying moisture contents, which contribute to the overall moisture level of the cheese.
Ripening and ageing processes further impact the final moisture level. During ageing, moisture evaporates from the cheese, leading to a denser and firmer texture. The length of ageing is often associated with lower moisture content and the development of more intense flavours. Aged cheddars, in particular, require a moisture content of 35-37% to achieve the desired body, texture, and flavour.
Furthermore, humidity control during the ageing process is crucial to maintaining proper moisture levels. Optimal humidity levels, typically between 75-95%, help prevent excessive drying and control moisture loss. Humidity influences the growth of beneficial moulds and bacteria, contributing to the distinct characteristics of cheddar cheese.
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Humidity control is vital in the cheese-making and ageing process
The desired moisture content in cheddar cheese varies depending on the desired age. Aged cheddars typically have a moisture content between 35% and 39%, while young cheddars have a slightly higher moisture content, closer to the level of milk used, which is about 87%. Controlling the rate of moisture reduction is crucial to achieving the desired final moisture level and preventing defects in the cheese. If moisture evaporates too quickly, the cheese can develop "case hardening," where the exterior becomes overly firm while the interior remains soft.
Several factors influence the final moisture content of cheddar cheese. The firmness of the curd when the vat is cut affects moisture content, with firmer curds resulting in higher moisture content in the final cheese. Pasteurization temperature also plays a role, with higher temperatures leading to higher moisture content due to the denaturing of whey proteins, which bind or retain water. Culture selection is another factor, as different cultures influence the final moisture content.
To ensure consistent quality and compliance with regulations, cheesemakers must accurately measure and control moisture content. This involves taking a small sample of cheese, drying it, and then reweighing it to calculate the moisture percentage. Proper humidity control during the ageing process is essential to prevent defects, such as cracking or excessive drying, and to foster the growth of beneficial moulds and bacteria that contribute to the cheese's distinct characteristics. Maintaining optimal humidity levels, typically between 75% and 95%, is crucial for successful cheese ageing.
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Salt content influences moisture content
The process of dry-salting, in particular, causes a rapid increase in the salt-in-moisture content of the curd, which in turn abruptly stops starter activity. This process is critical for controlling the concentration and distribution of salt in the cheese. The salt dissolves in the moisture on the surface of the curd chips, and this "mellowing" period ensures the proper distribution of salt.
Additionally, the firmness of the coagulated milk when the vat is cut also influences the final moisture content of the cheese. The firmer the coagulated milk is when cut, the higher the moisture content in the final cheese. Conversely, softer coagulated milk at the cutting stage results in lower moisture content in the final product.
Furthermore, the pasteurization temperature impacts the moisture content of the cheese, and this, in turn, affects the salt content. Pasteurization at a temperature of less than 166°F produces a lower moisture cheese, while pasteurization at a higher temperature results in a higher moisture cheese due to the denaturing of whey proteins, which bind to and retain water.
Finally, it is important to note that moisture content is closely linked to the quality and shelf life of cheese. Low-moisture cheeses like Cheddar have a longer shelf life due to slower microbial growth. They also undergo extended ageing, losing weight as they dry, and developing a more intense flavour and texture. Therefore, controlling the moisture content through the manipulation of salt content is crucial in producing a high-quality Cheddar cheese with an optimal shelf life.
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Frequently asked questions
The moisture content in cheese is calculated by drying a sample in an oven or vacuum chamber to remove all water content, then weighing the sample and calculating the percentage of moisture.
The moisture content of cheddar cheese is typically around 37-38%. The US Food and Drug Administration (FDA) standard states that cheddar cheese should have a maximum moisture content of 39%.
The final moisture content of cheddar cheese is controlled by factors such as pasteurization temperature, culture selection, and the firmness of the curd when the vat is cut. Proper humidity control is also crucial during the cheese-making and aging process, influencing the texture, flavor, and quality of the final product.
