Bushra Griffith
Cheese is a beloved food product worldwide, with over 500 different varieties recognized by the International Dairy Federation. But is cheese made from milk fat? The answer is a little more complex than a simple yes or no. Cheese is primarily made from milk, which is collected from dairy farms and then processed into cheese at specialized plants. The type of milk used can vary, with cow, sheep, goat, and even buffalo milk being common choices, each imparting distinct flavours and textures to the final product. The fat content of the milk is an important consideration in cheesemaking, as it contributes to the overall flavour, texture, and quality of the cheese. Cheesemakers may even add extra fat to the milk during processing to achieve the desired consistency and taste profile.
| Characteristics | Values |
|---|---|
| Milk fat importance | Milk fat is extremely important in the cheesemaking process, as the triglycerides contain 98% of the overall milk fat, and they will be broken down to release some of those fatty acid compounds which help cheese develop its flavour. |
| Milk fat content | Milk fat content can vary between 3.5% and 5%. |
| Milk fat and protein ratio | Milk fat content and protein content are standardised to ensure a consistent cheese. |
| Milk fat homogenisation | Homogenisation makes the particles the same, distributing fat molecules throughout the milk. This process makes the curd weaker. |
| Milk fat and cheesemaking origin | The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE in Kuyavia, Poland, where strainers coated with milk-fat molecules have been found. |
| Milk fat and health | National health organisations recommend that cheese consumption be minimised or replaced with plant-based foods or low-fat cheeses to reduce caloric intake and blood levels of LDL fat, which is a risk factor for cardiovascular diseases. |
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What You'll Learn
Milk fat is important in cheesemaking
Milk fat is extremely important in cheesemaking. The process of making cheese involves removing a large portion of water content from the milk. The water content of a finished cheese is the main factor in its shelf life or aging period. Milk fat, or butterfat, is a type of lipid that contributes to the opaque white colour in milk. Milk fat is composed of triglycerides, which contain 98% of the overall milk fat. These triglycerides break down into fatty acid compounds, which are essential for the development of cheese.
The fat content of milk varies depending on the type of milk and the source animal's breed, weight, and diet. For example, milk from Jersey or Guernsey cows tends to be richer and sweeter, resulting in more flavourful cheese. Nigerian Dwarf and Nubian goats produce milk with especially high butterfat content, making it ideal for rich, decadent cheeses like feta, manchego, and blues.
The choice of milk is crucial in cheesemaking. While most cheeses are made with whole milk, the type of milk can vary depending on the specific cheese. Cow's milk is commonly used due to its wide availability and optimal fat and protein content. However, other types of milk, such as sheep's milk, goat's milk, and even buffalo milk, are also used to create distinct flavours and textures in cheese.
The preparation of milk for cheesemaking often involves standardising the protein-to-fat ratio and pasteurisation to remove harmful bacteria. After pasteurisation, starter cultures are added to acidify and ripen the milk, aiding in the development of flavour and texture. The role of milk fat in this process is significant as it provides the foundation for the cheese's structure and contributes to its overall characteristics.
In summary, milk fat plays a vital role in cheesemaking by providing essential fatty acids, contributing to flavour and texture development, and determining the overall quality and characteristics of the final cheese product.
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Milk types for cheese
Milk is a key ingredient in cheese, and the type of milk used can significantly impact the flavour, texture, and overall character of the final product. The four main types of milk used in cheesemaking are cow's milk, goat's milk, sheep's milk, and water buffalo milk. Each of these milk types has unique characteristics that cheesemakers can utilise to create an array of cheeses with distinct flavours and qualities.
Cow's milk is the most commonly used milk for cheesemaking due to the high volume of milk cows produce. It typically contains around 3.25% fat and lends a creamy, buttery, and smooth texture to cheeses. Cow's milk cheeses can have grassy, sweet, and earthy flavours. Some well-known cow's milk cheeses include Cheddar, Stilton, and Danablu.
Goat's milk is known for its bright and tangy flavour profile, often with citrus notes. It has a slightly higher fat content than cow's milk, at around 3.5%, and contains more fatty acids, giving it a characteristic tart flavour. Goat's milk is also easier to digest than cow's milk due to its lower lactose levels. Popular goat's milk cheeses include Chèvre, Bûcheron, Feta, and Garrotxa.
Sheep's milk is less common but produces cheese with a robust and pungent flavour. It has a higher fat content than cow's or goat's milk, ranging from 6.5% to 10%, making it ideal for semi-soft and soft cheeses. Roquefort, a type of blue cheese from Southern France, is made with sheep's milk and is known for its strong flavour and moist, soft texture.
Water buffalo milk is the rarest of the four milk types and is highly prized for cheesemaking. It has an extremely high fat content, approaching 10%, which contributes to the rich and decadent nature of cheeses made with this milk, such as Mozzarella and Feta.
In addition to the type of milk used, other factors that influence the characteristics of cheese include the animal's diet and natural environment, the cheesemaking process, and the duration of ageing. The origin of the milk, known as "terroir," is a critical aspect of a cheese's unique flavour and quality.
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Processing and standardising milk
Milk processing and standardisation are essential steps in the cheesemaking process. They ensure the safety and quality of the final product, as well as its consistency in terms of flavour and texture.
Milk Pasteurisation
Pasteurisation is a standard practice in the dairy industry, involving the heating of milk to a specific temperature for a set period to destroy harmful microorganisms. This process was invented by French microbiologist Louis Pasteur in the mid-19th century. While it eliminates harmful bacteria, it can also negatively impact the natural flora of milk, affecting its flavour and expression of local terroir. Small-scale cheesemakers and dairy farmers often use thermalisation, a milder form of pasteurisation, to preserve more of the natural bacterial flora in raw milk.
Milk Standardisation
Standardisation refers to adjusting the composition of milk to maximise economic returns while maintaining cheese quality and specifications. This practice helps cheesemakers compensate for the natural variation in milk composition throughout the year, ensuring consistency in their products. Standardisation often involves increasing the proportion of protein relative to fat, which can be achieved by adding protein or removing fat. This process is particularly relevant for cheeses with regulatory standards for moisture and fat content, such as part-skim mozzarella.
Curd Formation and Processing
The addition of starter bacteria and rennet to milk initiates the formation of curds, which are then cut into various sizes and placed into cheese moulds. This moulding process helps remove moisture and drain most of the whey, giving the cheese its characteristic round shape. The curd particles are then compressed, and the cheese is brined to enhance its flavour, shape, and texture.
Membrane Technology
Membrane technology is gradually being integrated into traditional milk processing and standardisation schemes. This technology has a wide range of applications in the dairy industry, offering options for filtration and treatment processes. For example, curd washing involves removing a portion of the whey and replacing it with the same volume of water at specific temperatures, influencing the composition of the final cheese product.
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Milk safety and bacteria
Milk is an important ingredient in cheesemaking. The cheesemaker's goal is to remove a large portion of the water content from the milk to make cheese. Milk fat is extremely important in the cheesemaking process, as the triglycerides contain about 98% of the overall milk fat. The fat content of milk ranges from 3.5% to 5%.
Most cheeses, with a few exceptions, are made with whole milk. This can be pasteurized milk from the grocery store, or raw milk fresh off the farm. The only milk that should not be used for cheesemaking is ultra-pasteurized milk, which has been heated to extremely high temperatures that alter its protein network and damage its fat molecules. Raw milk can be used to make many familiar cheeses, but it can contain harmful bacteria and pathogens that cause foodborne illnesses and pose serious health risks. Pasteurization is a crucial process for milk safety, killing these harmful germs.
The type of milk used in cheesemaking depends on the desired cheese variety. Goat's milk, for example, is often referred to as "naturally homogenized" due to the uniform size of its fat molecules, which eliminates the need for mechanical homogenization. Goat's milk is used in some hard cheeses like cheddar but results in a "goaty" flavor due to certain fatty acids. Skim milk is typically used for other hard cheeses like Romano and Parmesan, while soft cheeses like Brie or goat's milk cheese have higher moisture content.
To ensure milk safety and reduce the risk of bacterial contamination, good hygienic practices, sanitation, and the implementation of quality and safety standards are essential. Pasteurization technologies, such as heating milk to sufficiently high temperatures, are particularly effective in killing harmful bacteria and pathogens. However, even pasteurized milk can become contaminated if proper sanitation practices are not maintained. Consuming raw milk products, including soft raw-milk cheeses, is associated with serious health risks, as warned by food safety agencies worldwide.
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Milk's journey to the cheese plant
Once the milk is collected from the farm, it is transported to the grocery store within approximately 48 hours, ensuring a fresh product. At this point, the milk can be purchased by consumers or sent to a cheese plant to begin the cheesemaking process.
The cheesemaking process involves removing a large portion of the water content from the milk. Lactose, a sugar found exclusively in milk, is converted into lactic acid and carbon dioxide by the cultures added during cheesemaking. The fat globules, or lipids, in the milk contribute to its opaque white color and are important for the development of flavor in the cheese.
The type of milk used in cheesemaking can vary, including pasteurized milk from a grocery store or raw milk directly from a farm. However, ultrapasteurized milk is not suitable for cheesemaking as the high temperatures alter the native bacteria and enzymes, preventing the formation of curds. Different types of milk, such as cow, goat, or sheep milk, will also impart distinct flavors to the cheese. For example, goat's milk contains fatty acids that give hard cheeses like cheddar a "goaty" flavor.
The choice of milk depends on various factors, such as fat content, breed of the animal, and the desired flavor and texture of the cheese. For instance, milk from Jersey or Guernsey cows tends to be richer and sweeter, resulting in more flavorful cheese. On the other hand, Nigerian Dwarf and Nubian goats produce milk with higher butterfat content, ideal for rich, decadent cheeses like feta, manchego, and blues.
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Frequently asked questions
Yes, cheese is made from milk fat, but it's not the only ingredient. Cheese is made from milk, which contains fat, protein, and lactose. The cheesemaker's goal is to remove a lot of the water content from the milk to make cheese. The fat content in milk varies between 3.5% and 5%.
The most common type of milk used to make cheese is cow's milk, as it is widely available and has optimal amounts of fat and protein. Other types of milk used to make cheese include sheep's milk, goat's milk, and buffalo milk. More obscure types of milk used to make regional specialty cheeses include camel's milk, horse milk, and yak milk.
The first step in making cheese is collecting milk from dairy farms. Once the milk passes quality and purity tests, it is standardized by adding more fat, cream, or protein to create a consistent base milk. The milk is then pasteurized to kill any dangerous bacteria. After pasteurization, "starter cultures" of good bacteria are added to the milk to ferment the lactose into lactic acid, which helps determine the cheese's flavor and texture. Different types of cultures are used to create different types of cheese.
