Andy Montoya
Whether cheese can be made from homogenized milk is a question that has been asked by many. The answer is yes, but it is not the best option. Homogenized milk is produced by forcing milk under extreme pressure through very small openings, which shatter the fat and proteins in the milk into much smaller pieces. This process makes the milk smooth and creamy, but it also breaks up the proteins that are needed to turn milk into a curd. As a result, the curd formed from homogenized milk is very weak, and the cheese produced is of lower quality. Commercial cheese manufacturers, therefore, tend to avoid using homogenized milk.
| Characteristics | Values |
|---|---|
| Commercial cheese manufacturers' preference | Non-homogenised milk |
| Reason for preference | Homogenised milk yields a weaker curd and lower-quality cheese |
| Availability of milk types | In several places, raw milk is not available in stores due to it being illegal or forbidden by law |
| Milk types usable for cheesemaking | Pasteurised, homogenised, non-homogenised, pasture-raised, and raw milk |
| Best type of milk for cheesemaking | Raw, non-homogenised milk |
| Milk fat content for cheesemaking | Whole milk is best as it has the most fat content |
| Milk types to avoid for cheesemaking | Skim, 1%, 2%, and ultra-pasteurised milk |
| Adjustments for using homogenised milk | Adding calcium chloride to the milk before coagulation |
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What You'll Learn
- Commercial cheesemakers do not use homogenised milk
- Homogenisation breaks up fat globules and proteins into smaller pieces
- Homogenised milk forms a weak curd, resulting in lower-quality cheese
- Raw, non-homogenised milk is best for cheesemaking
- Calcium chloride can be added to homogenised milk to compensate for calcium loss
Commercial cheesemakers do not use homogenised milk
Homogenisation is a process that is done to make milk smooth and creamy by forcing the milk through very narrow openings under extreme pressure. These openings are called homogeniser valves, which shatter the fat and proteins in the milk into much smaller pieces. This process prevents the cream from separating and rising to the top, as it does in non-homogenised milk.
However, it is important to note that while commercial cheesemakers avoid using homogenised milk, it is still possible to make cheese with homogenised milk. Some people who make cheese at home may only have access to homogenised milk, as it is the standard option available in supermarkets and stores. In such cases, adjustments can be made to the cheesemaking process to compensate for the use of homogenised milk. One common adjustment is to add calcium chloride to the milk before coagulation. This helps to strengthen the curd and improve the final product.
Additionally, the type of cheese being made can also impact the suitability of homogenised milk. For example, one source mentions that using homogenised milk has made an improvement in the curds of rennet cheeses, although some shattering still occurs. Therefore, while homogenised milk may not be ideal for commercial cheesemakers, it can still be used to make certain types of cheese, especially on a smaller scale.
In summary, while commercial cheesemakers generally avoid using homogenised milk due to its negative impact on curd formation and cheese quality, it is possible for home cheesemakers to use homogenised milk with some adjustments to the process.
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Homogenisation breaks up fat globules and proteins into smaller pieces
The process of homogenisation breaks up fat globules and proteins in milk into smaller pieces. Milk is homogenised by forcing it through very narrow openings under extreme pressure. These openings are called homogeniser valves, and they shatter the fat and proteins in the milk into billions of much smaller pieces. This process prevents the cream from rising to the surface, resulting in an even spread of cream throughout the milk.
While homogenisation does not affect the cheese, it does impact the curds formed during the cheesemaking process. The high pressure of homogenisation breaks up the proteins in milk into much smaller pieces. These proteins are needed in their "whole form" to turn milk into curds when rennet is added. As a result, the curds formed with homogenised milk are weaker and softer, and the resulting cheese is of lower quality.
Commercial cheese manufacturers typically do not use homogenised milk for this reason. Instead, they opt for raw or pasteurised milk, which produces better curds and, consequently, higher-quality cheese. However, some cheesemakers have experimented with using homogenised milk, adding calcium chloride to improve curd formation and adjusting the handling of the curds to make a satisfactory final product.
When purchasing milk from a supermarket, pasteurised homogenised milk is often the only option. In some places, the sale of raw milk is forbidden by law, and it can be challenging to find non-homogenised milk. However, some dairy farmers are now offering pasteurised milk that has not been homogenised, providing an alternative for cheesemakers who prefer to use non-homogenised milk.
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Homogenised milk forms a weak curd, resulting in lower-quality cheese
Milk is homogenised by passing it through very narrow openings under very high pressure. These openings are called homogeniser valves, which shatter the fat and proteins in the milk into much smaller pieces. This process prevents cream from rising to the surface and instead, it is evenly distributed throughout the milk.
Homogenisation is done to increase the convenience of milk as a cream layer at the top would require the bottle or carton to be shaken before being poured. However, this process does affect the cheesemaking process. The high pressure of homogenisation breaks up the proteins into much smaller pieces. These proteins are needed in their "whole form" to turn milk into a curd when rennet is added. Thus, the curd does not form properly and is very weak. This results in a lower-quality cheese.
Commercial cheese manufacturers, therefore, do not use homogenised milk to make cheese. However, there are a few exceptions. Both homogenised and non-homogenised milk can be used to make ricotta. Homogenised milk can also be used to make gourmet feta as it requires a soft curd.
If you want to make good cheese with a full flavour and lots of body, it is best to use non-homogenised milk. However, if you only have access to homogenised milk, you can still make cheese by adding heavy cream to bump up the fat content.
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Raw, non-homogenised milk is best for cheesemaking
For thousands of years, cheese has been made using raw milk. However, in some countries, food safety standards mandate that milk be pasteurized to destroy harmful bacteria that can cause illness in humans. This is especially important if you are making soft cheeses, as these do not undergo an ageing process that would otherwise kill these pathogens.
If you are using raw milk, it is recommended that you pasteurize it at home before making cheese. If you are unable to access raw milk, you can use pasteurized non-homogenized milk, which is often available at supermarkets and is also known as cream-line milk. This type of milk has a great structure and sets a good curd when making cheese.
Homogenization is a process that forces milk through very narrow openings under extreme pressure, breaking up the fat globules so that they remain suspended in the milk, and the cream does not separate or rise to the top. While this process is desirable for conventional milk to keep it smooth and creamy, it can negatively impact cheesemaking. The high pressure also breaks up the proteins, which are needed in their "whole form" to turn the milk into a curd. As a result, the curd that forms is very weak, and the resulting cheese is much lower quality. Commercial cheese manufacturers do not use homogenized milk for this reason.
If you only have access to homogenized milk, you can still make cheese, but you may need to make some adjustments to your process. You can add calcium chloride to the milk to counteract homogenization, but this will not compensate for milk whose proteins have been compromised by ultra-pasteurization.
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Calcium chloride can be added to homogenised milk to compensate for calcium loss
Cheese can be made from homogenised milk, although it is generally recommended to use non-homogenised milk for a fuller flavour and better body. Homogenisation is the process of passing milk through very narrow openings under extreme pressure, shattering the fat and proteins into much smaller pieces. This prevents the cream from rising to the surface, resulting in an even spread of cream throughout the milk.
The high pressure of homogenisation breaks up the proteins, which are needed in their "whole form" to turn the milk into a curd. Therefore, when rennet is added, the curd does not form properly, resulting in a very weak curd and lower-quality cheese. Commercial cheese manufacturers do not use homogenised milk for this reason.
However, if you only have access to homogenised milk, there are ways to improve the cheese-making process. One way is to add calcium chloride to the milk. Calcium chloride (CaCl2) is added to milk to compensate for the loss of calcium available for coagulation of the curd when rennet is added. The loss of calcium in milk may occur due to pasteurisation, milk age, drought, breed and individual animal variation, seasonal variations, and other reasons. If the available calcium is lost, it is not available for coagulation when rennet is added, resulting in a weak and soft curd, loss of proteins, poor drainage, and over-acidification.
Calcium chloride is added to milk to correct any calcium deficiencies and improve the setting ability of the milk. It is important to add calcium chloride at least one hour before adding the rennet, as this gives the calcium time to bind with the proteins and phosphorous in the milk. Adding calcium chloride can help improve the quality of the cheese made from homogenised milk, resulting in a fine product.
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Frequently asked questions
Yes, you can use homogenized milk to make cheese. However, it is recommended to use non-homogenized milk for a full-flavoured, good quality cheese with a strong curd.
Homogenized milk is milk that has been passed through very narrow openings under extreme pressure to shatter fat and proteins into smaller pieces. This process makes the milk smooth and creamy and prevents the cream from separating and rising to the top.
The best type of milk for making cheese is raw, non-homogenized, whole milk as it has the highest fat content and will produce the best flavour and yield.
