Kamil Perry
The process of turning milk into cheese is a remarkable human invention, enabling us to transform milk, which has a short shelf life, into a product that can last indefinitely. The first step in cheesemaking is separating the milk into solid curds and liquid whey. This is usually done by adding bacteria to acidify the milk and turning it into a solid. Different bacteria and enzymes are used to create different types of cheese, and the amount of bacteria and speed of the process will determine the style of cheese. The curds are then pressed into a hoop and brined, and the cheese is shaped and aged.
| Characteristics | Values |
|---|---|
| Purpose | Cheese is a less perishable form of milk |
| Milk Composition | 80-87% water, fat, protein, sugar, and minerals |
| Pasteurization | Kills harmful bacteria; may also kill beneficial bacteria |
| Starter Culture | Bacteria that ferments lactose into lactic acid |
| Secondary Culture | Plays a role in the ripening process |
| Coagulation | Separating solids from liquids |
| Rennet | An enzyme that joins up milk proteins to form curds |
| Curds | Milk solids |
| Whey | Liquid that can be fed to animals or used as fertiliser |
| Texture | Depends on the size of curds and amount of moisture |
| Taste | Depends on the animal, what the animal was fed, and the bacteria used |
| Smell | Depends on the bacteria used |
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What You'll Learn
- Milk is turned into a solid by removing water and adding bacteria
- Bacteria ferments the milk's lactose into lactic acid, creating flavour and texture
- Rennet is added to coagulate the milk, forming a jelly-like substance
- The curds (solids) are separated from the whey (liquid)
- Salt is added to the curds for flavour and preservation
Milk is turned into a solid by removing water and adding bacteria
Milk is a product that spoils quickly at room temperature. It is composed of about 80 to 90% water, depending on the animal it comes from. The process of making cheese involves turning milk into a solid by removing some of this water and adding bacteria.
The first step in cheesemaking is to separate the milk into solid curds and liquid whey. This is done by gently heating the milk and adding starter cultures of bacteria and rennet, which is an enzyme that joins up the proteins in the milk to allow it to coagulate and form a firm, jelly-like substance. The starter cultures are lactic-acid-forming bacteria that convert the lactose (milk sugar) into lactic acid, causing the milk to curdle. The amount of rennet and time needed for the milk to coagulate can vary depending on the type of cheese being made.
After the milk has coagulated, the curds and whey are separated. This can be done through a combination of cutting, stirring, heating, and draining. The smaller the curds are cut, the more whey is released, resulting in drier curds and a harder final cheese. The curds are then often pressed into a hoop, which is brined, to remove any remaining whey and form a homogeneous texture.
The bacteria used in the starter culture play a significant role in the flavour of the cheese. Different types of bacteria are used to create different types of cheese. For example, Swiss cheese is made with bacteria that produce carbon dioxide when they digest lactose, creating the characteristic holes in the cheese. Limburger cheese, known for its strong odour, gets its smell from the same bacteria that cause stinky feet, Brevibacterium linens.
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Bacteria ferments the milk's lactose into lactic acid, creating flavour and texture
The process of making milk into cheese involves transforming milk into a solid by removing water and acidifying the milk. This is done by separating the milk into curds (solids) and whey (liquid). Bacteria play a crucial role in this process, as they help turn the liquid milk into a solid, flavourful cheese.
To initiate the cheese-making process, milk is warmed up to the approximate body temperature of the animal it came from. A starter culture blend is then added, which contains several kinds of bacteria, including lactic acid bacteria (LAB). These bacteria are responsible for fermenting the lactose (milk sugars) in the milk into lactic acid, thereby lowering the pH and causing the milk to curdle.
Lactic acid bacteria, such as Lactococcus lactis, Lactobacillus, Streptococcus, and Leuconostoc, are the predominant organisms in these starter cultures. They play a vital role in the fermentation process, contributing to the development of flavour and texture in the cheese. The metabolic features of LAB influence the sensory characteristics of the final product, including taste, smell, and texture.
The LAB communities in raw milk are crucial as they support proteolysis and lipolysis, which are key processes in flavour and texture development. During cheese ripening, proteolysis is essential as it contributes to textural and sensory changes. The degradation products from proteolysis, such as peptides and amino acids, play a role in forming important flavour compounds.
Additionally, the formation of lactic acid through carbohydrate metabolism is a critical step in the acidification of the milk, which is necessary for the transformation of milk into cheese. This acidification process also helps develop the desired texture in the final cheese product.
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Rennet is added to coagulate the milk, forming a jelly-like substance
Rennet is an enzyme that plays a crucial role in the transformation of milk into cheese. It is added to coagulate the milk, causing it to form a jelly-like substance known as curd. This process is essential for setting the milk into a solid form, separating the milk solids (curds) from the liquid (whey).
The addition of rennet is a key step in cheesemaking, as it enables the conversion of milk into a solid, semi-solid, or semi-liquid form, depending on the desired texture of the final cheese. The amount of rennet added, the speed of coagulation, and the level of acidification all play a role in determining the style and texture of the cheese.
Rennet is derived from the fourth stomach chamber of young ruminant animals, traditionally from the veal industry. However, due to vegetarian concerns, there are now plant-based and lab-derived alternatives available. The process of using rennet to coagulate milk is not limited to cheesemaking; it has also been used in other dairy products, such as traditional yoghurt-making.
After the addition of rennet, the curds and whey are separated through a combination of cutting, stirring, heating, and draining. This step further releases whey, primarily water, from the solid curds. The size of the curds impacts the moisture content, with smaller curds resulting in drier cheese. The curds are then moulded and salted, and the remaining whey is drained off.
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The curds (solids) are separated from the whey (liquid)
The process of transforming milk into cheese involves separating the solids (curds) from the liquids (whey). This is a critical step in cheesemaking, and it involves several techniques, including cutting, stirring, heating, and draining.
Firstly, milk is warmed to a temperature similar to the body temperature of the animal it came from. Then, a starter culture blend is added, which contains various bacteria, including lactic acid bacteria, which ferments the lactose (milk sugars) into lactic acid, lowering the pH and causing the milk to curdle. The milk will now be a jelly-like substance.
To separate the curds and whey, the jelly-like substance is cut into small pieces using knives, wires, or ladles. The smaller the cuts, the more whey is released, resulting in a drier curd and a harder final cheese. This step also involves stirring and heating the mixture to further release whey.
The curds and whey can be heated together, and then the curds are stacked to encourage further separation. Finally, the curds are separated from the whey, which can be used as fertiliser, sold to protein powder manufacturers, or fed to animals.
The curds are then broken up, and salt is often added for flavour, preservation, and to inhibit the growth of certain bacteria. The salted curds are then placed into moulds, and the remaining whey is drained off. The curds are then pressed to form a homogeneous texture and remove any remaining whey.
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Salt is added to the curds for flavour and preservation
The transformation of milk into cheese involves separating the milk into solid curds and liquid whey. This is done by warming the milk, adding bacteria, and introducing an enzyme called rennet, which coagulates the milk. The curds are then separated from the whey, and salt is often added to the curds.
Some cheeses, such as Gruyère, Comté, and Beaufort, are periodically washed in saltwater, which can significantly impact their flavour. The frequency of the washing, the temperature of the cellar, and the shelves they are kept on can all influence the final flavour of the cheese.
Salt plays a crucial role in the cheesemaking process, not only enhancing the taste but also ensuring the cheese's longevity by preventing the growth of harmful bacteria. This dual role of salt contributes to the overall quality and flavour profile of the final cheese product.
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Frequently asked questions
The first step in making cheese is to separate the solids from the liquids, also known as coagulation. Milk is warmed up to the approximate 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.
Rennet is added to the milk, which coagulates the milk and turns it into a jelly-like substance. The curds and whey can be separated through a combination of cutting, stirring, heating, and draining.
The type of bacteria used in the starter culture blend impacts the way the cheese looks, smells, and tastes. For example, Limburger cheese gets its strong smell from the same bacteria that cause stinky feet, while Swiss cheese is made with bacteria that produce carbon dioxide, creating the holes in the cheese.
