Randy Chandler
Cheese is a dairy product that is made from milk. While it may seem like a simple process, the transformation of milk into cheese involves a series of complex chemical reactions. The process of making cheese involves the controlled spoilage of milk, resulting in a more delicious and less perishable product. This process involves the addition of bacteria to fresh milk, causing it to curdle and separate into solid curds and liquid whey. The curds are then cut, heated, and drained to release more whey, and the remaining mixture is pressed into moulds and left to age. The type of bacteria used, the source of milk, and the processing methods employed all contribute to the unique characteristics of the final cheese product, including its appearance, smell, and taste.
| Characteristics | Values |
|---|---|
| Is cheese made from spoiled milk? | Yes, cheese is made from spoiled milk. |
| How is milk spoiled? | Milk is spoiled when bacteria in the milk grow rapidly. |
| What is the process of making cheese? | Milk is poured into vats, a “starter culture” of bacteria is added to convert the lactose into lactic acid, an enzyme called rennet is added to curdle the milk, the curds are separated from the whey, salt is added, the curds are cut into smaller pieces, heated, and drained, and the remaining curds are pressed into molds and left to age. |
| What factors affect the characteristics of cheese? | The type of animal that produced the milk, the animal's diet, the type of bacteria used in the starter culture, and the cheese-making process. |
| Can raw soured milk be used to make cheese? | Yes, raw soured milk can be used to make certain types of cheese, such as "Handkäs", a specialty from the Frankfurt area in Germany. |
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What You'll Learn
- Cheese is a form of controlled spoilage of milk
- Bacteria in milk grow rapidly when it gets old, turning it cheesy
- Milk solids are separated from whey or liquid to make cheese
- Milk from different animals and their diets affect the taste of cheese
- Different bacteria in starter cultures create distinct flavours and smells
Cheese is a form of controlled spoilage of milk
Cheese is essentially dried-out milk solids or milk curds. When making cheese, a starter culture of bacteria is added to the milk to convert the lactose into lactic acid. Then an enzyme called rennet is added to curdle the milk. The milk solids or curds are then separated from the whey or liquid. The whey is removed, and the curds are cut into smaller pieces, heated, and drained to release more whey. The remaining casein is then pressed into moulds and left to age.
Different types of cheese have distinct looks, smells, and tastes, which depend on factors such as the animal that produced the milk, what the animal was fed, and the type of bacteria used in the starter culture. For example, mozzarella cheese is stringy because it is kneaded like dough before being formed into its final shape, while Swiss cheese is made with bacteria that produce carbon dioxide, creating holes in the cheese.
Cheese was invented as a practical way to store calories for longer than milk stays fresh. By making cheese, the milk becomes less perishable and more concentrated in fat and protein. Additionally, cheese can be made with milk that has had the cream skimmed off, such as Parmigiano Reggiano, or with whole milk.
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Bacteria in milk grow rapidly when it gets old, turning it cheesy
Milk is composed of 80 to 90 percent water, along with fat, protein, sugar, and minerals. Bacteria in milk grow rapidly when it gets old, turning it "cheesy". This happens because the bacteria in the milk grow rapidly and cause it to curdle and separate into solid curds and liquid whey. This process of milk spoilage can be controlled to make cheese, resulting in a more durable and flavourful form of concentrated fat and protein.
Cheese is made by adding a starter culture of bacteria to milk, which converts the lactose into lactic acid. Then, an enzyme called rennet is added to curdle the milk. The milk solids or curds are then separated from the whey or liquid. The curds are cut, stirred, heated, and drained to release more whey. The remaining whey is drained off, leaving clumps of casein, which are then pressed into moulds and left to age.
The type of bacteria used in the starter culture, as well as the animal that produced the milk and its diet, can affect the final characteristics of the cheese, such as its appearance, smell, and taste. For example, mozzarella cheese is stringy because it is kneaded like dough before being formed, while Swiss cheese is made with bacteria that produce carbon dioxide, resulting in the characteristic holes in the cheese.
While most cheese today is made in factories, traditional cheeses like Handkäs, a speciality from the Frankfurt area in Germany, are made with raw soured milk without any additional curdling agents. Similarly, great European cheeses like Parmigiano Reggiano and Roquefort are primarily made with raw milk.
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Milk solids are separated from whey or liquid to make cheese
Milk is composed of 80 to 90 percent water, depending on the animal it comes from, as well as fat, protein, sugar, and minerals. To make cheese, milk solids (curds) are separated from whey or liquid. This process is called "curdling".
To make cheese, an acidic agent is added to heated milk, causing it to curdle. Citric acid or lemon juice are common agents used by home cheese makers, though rennet (an enzyme found in the stomachs of ruminants such as cattle) is also used in industrial cheese production. Once the milk has curdled, it will resemble milk jelly, and the curds or milk solids must be separated from the whey or liquid. This can be done through a combination of cutting, stirring, heating, and draining. The curds are then further processed to make cheese, while the whey has other uses, such as making other dairy products or being used as a nutrient-rich ingredient in food and animal feed.
The way a cheese looks, smells, and tastes depend on many factors, including the type of milk used, the bacteria used in the starter culture, and the cheese-making process. For example, mozzarella cheese has a stringy quality because it is kneaded like dough before being formed, while Swiss cheese is made with bacteria that produce carbon dioxide, creating bubbles of gas that form holes in the cheese.
Cheese is essentially a form of controlled spoilage of milk, resulting in a less perishable, more flavourful form of concentrated fat and protein. During this process, friendly bacteria are harnessed while harmful bacteria (pathogens) are avoided. Cheese was invented as a practical way to store calories for longer than milk and is now a popular food product consumed worldwide.
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Milk from different animals and their diets affect the taste of cheese
Cheese is the controlled spoilage of milk, resulting in a less perishable, more delicious form of concentrated fat and protein. While most cheeses start with plain cow's milk, goat's milk and sheep's milk are also commonly used. The milk from each animal lends unique characteristics to the cheese. For example, cow's milk cheeses can highlight the flavour of the grass the cows graze on, with common tasting notes including sweet cream, butterscotch, mushroom, and nuts. Goat's milk cheeses generally fall into one of two categories: limestone-y and citrusy, or musky and barnyardy. Younger goat cheeses tend to be more limestone/citrus, while more aged goat cheeses express more complex, musky notes. Sheep’s milk cheeses are fatty and sweet, with primary tasting notes of candy corn, sweet cream, and a waxy lanolin flavour that tastes like wool.
The diet of the animal also affects the taste of the cheese. For example, cheeses produced with hay had a greater fruity aroma and pungent taste, while cheeses produced from valley pasture had a greater bread-crust aroma and pungent taste. The sensory character of milk and cheese is influenced by phenolic compounds related to diet, with p-cresol likely responsible for barny or cow flavours in dairy products.
In addition to the type of milk and the animal's diet, the style of cheese also plays a role in determining its flavour. For example, high-moisture cheeses like Brie have a loose and wet curd, while semi-hard cheeses like Cheddar are made from pasteurized milk. The length of time a cheese is ripened or aged can also impact its flavour, as seen with Abondance cheese, which develops more pronounced aromas when ripened for 24 weeks.
While cheese is typically made from cow, goat, or sheep milk, other animal milk sources can also be used, such as camels and water buffalo. Each type of milk has its own unique characteristics, and the specific production methods and on-farm factors will also influence the sensory properties of the resulting cheese.
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Different bacteria in starter cultures create distinct flavours and smells
Starter cultures are used in the making of most cheeses. They are made of specially grown bacteria (LAB or lactic acid bacteria) that convert the lactose in milk into lactic acid. This acidifies the milk, causing it to curdle and split, helping to form the curds, which are an essential ingredient in cheese.
The use of starter cultures also prevents the growth of spoilage and pathogenic bacteria, which do not thrive in acidic environments and need sugar to grow. This preservation technique is one of the reasons why cheese has a longer shelf life than milk.
The bacteria used in the starter culture significantly influence the flavour, texture, and smell of the cheese. For example, Swiss cheese is made with bacteria that produce carbon dioxide when they digest lactose, creating the holes in the cheese. Similarly, Limburger cheese gets its strong smell from the same bacteria that cause stinky feet—Brevibacterium linens.
The type of bacteria used in the starter culture, the number of strains, and the ratio of each strain present all contribute to the distinct characteristics of the cheese. Some starter cultures, like Mesophilic culture, can be used for a wide range of cheese recipes, while others are specific to certain types of cheese. For instance, Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris are common lactic acid bacteria used to make cheddar cheese.
In addition to the use of starter cultures, the traditional method of cheesemaking involved using wooden utensils and making starters from soured or 'clobbered' milk. This natural cheesemaking process can still be found in some parts of Europe.
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Frequently asked questions
Yes, cheese is made from spoiled milk. Bacteria in the milk cause it to spoil and become "cheesy".
After milk is poured into big vats, a "'starter culture' of bacteria is added to convert the lactose into lactic acid. Then, an enzyme called rennet is added to curdle the milk. Once the casein has curdled, the whey protein is separated from the curd. The curd is then cut into smaller pieces, heated, and drained. Finally, the remaining casein is pressed into moulds and left to age.
Cheese is typically made from cow's milk, but it can also be made from the milk of goats, buffalo, sheep, camels, reindeer, and even yaks.
The type of milk used, the animal's diet, the bacteria in the starter culture, and the processing method all influence the characteristics of the final cheese product. For example, Swiss cheese is made with bacteria that produce carbon dioxide and create holes in the cheese.
It is not advisable to consume spoiled milk, but if you have raw milk that has soured, you may be able to make a speciality cheese like "Handkäs", which is made from soured milk without the use of a curdling agent.
