Patrick Oconnell
Cheese is a beloved food worldwide, with over a thousand types of cheese produced in various countries. Despite the variety, all cheese is made from the same basic ingredient: milk. The type of milk, whether it has been pasteurized, the butterfat content, the bacteria and mould, the processing, and the ageing all influence the style, texture, and flavour of the cheese. The first step in cheesemaking is to add starter cultures or bacteria to the milk, which ferment the lactose and turn it into lactic acid. Different types of bacteria and moulds are used to create different types of cheese. Other common ingredients in cheese include salt, which contributes to flavour and texture, and rennet, which is derived from animal slaughter and is thus not vegetarian.
| Characteristics | Values |
|---|---|
| Basic Ingredients | Milk, cultures, rennet/coagulant, and salt |
| Milk Source | Cow, goat, sheep, buffalo, camel, horse, or yak |
| Milk Processing | Standardization, pasteurization, addition of bacteria/starter cultures |
| Curdling | Addition of coagulant/rennet to cause curdling |
| Texture | Depends on curd size, temperature, and moisture content |
| Flavor | Depends on milk source, bacteria, aging time, and added ingredients |
| Color | Depends on ingredients and aging |
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What You'll Learn
Milk: the base ingredient for all cheese
Cheese is made from the same base ingredient: milk. The type of milk used can vary, with most cheeses being made from cow's milk, but also from the milk of sheep, goats, buffalo, camels, horses, or even yaks. The choice of milk will influence the style, texture, and flavor of the cheese. For example, goat's milk cheese is white in color and has a distinctive flavor, while sheep's milk is higher in fat and produces a creamier texture.
Once the milk is collected and brought to the cheese plant, cheesemakers will begin processing it. They will add cultures, or "starter bacteria," to the milk, which causes it to ferment and become more acidic. This process, known as acidification, is crucial for developing the desired flavor and texture of the cheese. Different types of cultures are used to create different types of cheese. For instance, Swiss cheese uses a specific type of culture that produces propionic acid and carbon dioxide gas bubbles, resulting in the distinctive holes or "eyes" in Emmental cheese.
The addition of a coagulant, such as rennet, causes the milk to curdle and separate into curds (solids) and whey (liquid). The curds are then cut into small pieces, allowing more whey to drain out. The size of the curds will impact the moisture and texture of the final cheese; smaller curds yield a firmer cheese, while larger curds result in a moister product. The curds are then heated, which further removes moisture and affects both the bacterial culture and the milk chemistry.
Salt is another essential ingredient in cheese-making. It not only adds flavor but also serves to preserve the cheese, draw out moisture, and create a firmer texture. It helps protect the cheese from bacterial contamination and contributes to a smoother mouthfeel.
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Bacteria: added to milk to convert lactose into lactic acid
The process of making cheese involves converting lactose into lactic acid. This is achieved by adding bacteria to milk, which acts as a starter culture. This process is known as acidification, and it is essential for transforming milk into solid curd and eventually cheese.
During acidification, bacteria break down lactose, the sugar present in milk, and convert it into lactic acid. This process can occur naturally if the milk is left undisturbed for 12 to 24 hours, but cheesemakers add specific bacteria to control the process and create the desired flavour profile. The bacteria used are typically from the Lactococcus, Lactobacillus, or Streptococcus genera, and they play a crucial role in determining the eventual flavour of the cheese.
The choice of bacteria is influenced by the type of cheese being made. For example, Swiss cheeses like Emmental use Propionibacterium freudenreichii, which produces bubbles of carbon dioxide during aging, giving the cheese its distinctive holes. On the other hand, thermophilic starter bacteria, such as Lactobacilli or Streptococci, are used for harder cheeses that require heating to higher temperatures during production.
The addition of bacteria not only converts lactose to lactic acid but also unlocks specific flavours. The bacteria produce enzymes that break down milk proteins and create unique flavour compounds. This process is influenced by various factors, including the type of milk, the size of the curd, the temperature, and the aging time.
The role of bacteria in cheese-making is essential for developing flavour, texture, and functionality. Lactic acid bacteria (LAB), in particular, are crucial in the fermentation process, contributing to the desirable sensory characteristics and nutritional value of the cheese. They also have potential health benefits, acting as probiotics and producing bioactive compounds that can promote intestinal health and reduce lactose intolerance.
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Cultures: used to turn milk into solid curd
Cultures are a key ingredient in turning milk into solid curds and eventually cheese. The process is called acidification, where bacteria are added to the milk to convert its sugar (lactose) into lactic acid. This process of acidification can be achieved by adding an acid, such as vinegar, or more commonly, by using starter bacteria. The bacteria in the starter culture blend ferments the lactose into lactic acid, thereby lowering the pH.
The bacteria used in the starter culture blend are typically from the Lactococcus, Lactobacillus, or Streptococcus genera. The specific bacteria used will depend on the desired flavour and texture of the cheese. For example, Swiss starter cultures include Propionibacterium freudenreichii, which produces propionic acid and carbon dioxide gas bubbles during aging, giving Emmental cheese its distinctive holes.
The role of cultures in cheesemaking is twofold. Firstly, they convert milk sugars into lactic acid, which is necessary for the curdling process. Secondly, they help to unlock specific flavours. The bacteria themselves do not provide these flavours but create enzymes that impact the breakdown of milk proteins and the resulting flavours.
The size of the curd also plays a role in the final texture of the cheese. Smaller curds will yield a firmer cheese, while larger curds will result in a more moist and creamy cheese. The temperature at which the curd is heated also affects the texture, with higher temperatures resulting in a denser and waxy texture.
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Rennet: causes milk to gel before curds and whey separate
Rennet is a crucial ingredient in cheesemaking. It is an enzyme that curdles milk, separating it into solid curds and liquid whey. This process is essential in transforming milk into cheese. Rennet is derived from the inner mucosa of the fourth stomach chamber (abomasum) of young, nursing calves, and it is produced as a byproduct of veal production.
The action of rennet is enhanced by the presence of strong ions, such as those formed from calcium and phosphate. These chemicals are sometimes added during the cheese-making process, especially when using calcium phosphate-poor goat milk. The addition of rennet causes the milk to gel, forming a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. This gel traps other milk components, such as fats and minerals, contributing to the formation of cheese.
The use of rennet in cheese production has some important implications. Firstly, rennet derived from animal slaughter makes the cheese unsuitable for vegetarians. As a result, most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus Mucor miehei. Additionally, the limited availability of mammalian stomachs for rennet production has led cheese makers to explore alternative sources of enzymes, such as plants, fungi, and microbial sources.
The choice of rennet can impact the flavour and yield of the cheese. Traditional coagulants, such as vegetable rennet, are believed to result in bitterness and lower yield, especially when the cheese is aged for a long time. On the other hand, rennet derived from older calves, while containing less or no chymosin, has a high level of pepsin and is suitable for specific types of milk and cheeses.
In conclusion, rennet plays a vital role in the cheese-making process by causing milk to gel and initiating the separation of curds and whey. The choice of rennet and its sources can have implications for the suitability of cheese for certain diets, as well as its flavour and yield.
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Salt: used for flavour and to draw moisture from curd
Salt is an essential ingredient in all cheese. It is added to cheese for flavour and to draw moisture from the curd. The amount of moisture in a cheese can vary from very soft to very hard. The moisture content is one of the most common methods of classifying cheese.
Salt draws moisture from the curd, which creates a smoother texture. It also helps protect the cheese from bacterial contamination. The smaller the curd is cut, the firmer the cheese is likely to be. A finer cut releases more moisture. Heating the curd also helps to remove more moisture. Harder cheeses undergo more complex processing.
The size of the curd cut also affects the ageing of the cheese. The smaller the cut, the better the cheese will age. The ageing or ripening period helps to develop the flavour of the cheese. As the cheese ages, microbes and enzymes break down the casein proteins, intensifying the flavour. The ripening period can be anything from several days to two or more years. As the ripening period increases, the cheese loses more moisture, develops a stronger flavour, and becomes harder and more crumbly in texture.
Salt is added to cheese during the making process. After the milk has been acidified and curdled, the curd is cut into small cubes, allowing water to drain from the individual pieces of curd. The curd is then heated, forcing more whey out of the cut curd. This changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry.
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Frequently asked questions
The basic ingredients of cheese are milk, cultures, rennet/coagulant, and salt.
Most cheese is made using cows' milk, but milk from other animals, such as goats, sheep, buffalo, camels, horses, and yaks, is also used.
Cultures are bacteria that convert milk sugars into lactic acid, which helps determine the cheese's flavor and texture. Different types of cultures are used to create different types of cheese.
Rennet causes the milk to gel before the curds (solids) separate from the whey (liquid). It also allows curdling at a lower acidity, which is important because flavor-making bacteria are inhibited in high-acidity environments.
