Andy Montoya
Milk is the primary ingredient in cheese, and it is used in the production of almost all types of cheese. The process of making cheese involves curdling milk and separating the solid curds from the liquid whey. The curds are then processed and shaped into moulds to form the final cheese product. The texture and flavour of the cheese are determined by the type of milk used, the culturing agents, and the amount of moisture left in the cheese. The quality of the cheese depends on the quality of the milk, including its freshness, microbial status, and the health of the dairy cow. Milk can be pasteurized to kill harmful bacteria and extend the shelf life of the cheese, although some critics argue that this process removes beneficial bacteria and alters the flavour of the cheese.
| Characteristics | Values |
|---|---|
| Milk used in cheese production | Cow, buffalo, goat, sheep |
| Milk treatment | Pasteurized, homogenized, raw |
| Milk temperature | 32.2°C (90°F) |
| Milk coagulation | Rennet, acidification, bacterial enzymes |
| Curd formation | Solid, separated from whey |
| Curd size | Influences moisture level of cheese |
| Curd processing | Cutting, stirring, heating, draining |
| Molds | Aromatic, on rind or throughout |
| Cheese variety | Over 1000 types |
| Cheese characteristics | Texture, flavor, moisture content |
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What You'll Learn
Milk pasteurisation
Milk is the most important ingredient in cheesemaking. Pasteurisation is a process that involves heating milk to a specific temperature for a certain period to destroy potentially harmful microorganisms. Milk fresh from the cow is a treasure trove of microbes and enzymes. Some of these could impart desirable qualities to cheese during ripening and ageing, while others could impart undesirable qualities. Pasteurisation helps to ensure a safer milk supply by destroying harmful bacteria.
The process of pasteurisation was invented by French microbiologist Louis Pasteur in the mid-19th century. Pasteur discovered that heating wine to a certain temperature could kill the microorganisms responsible for its spoilage. Today, milk is heated to temperatures between 145°F and 212°F for various lengths of time, then immediately cooled to 39°F for storage and transportation. High-Temperature Short-Time (HTST) pasteurisation, also known as "continuous" or "flash" pasteurisation, is a technique commonly used in large-scale cheese-making facilities. This process involves heating milk to 72°C for 15 seconds.
While pasteurisation has contributed to safer commercial cheesemaking, it has also had some negative impacts. With the introduction of pasteurisation, cheesemakers found it more challenging to produce cheese with the same complex flavour and texture. This is because pasteurisation can destroy desirable flavour-generating microbes and enzymes, as well as harmful ones. In addition, the standardisation of milk and dairy products through pasteurisation has made it more difficult for artisanal small-batch cheesemakers to compete in the market.
Pasteurisation can also affect the texture and flavour of cheese. For example, homogenised milk, which has been forced through a nozzle to break down fat globules, can result in softer, weaker curds and difficulties in coagulation. In addition, heating milk above 145°F can change the texture and flavour of the cheese. Therefore, cheesemakers must balance the benefits and drawbacks of pasteurisation when producing cheese products.
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Curdling and coagulation
Milk is used in cheese production, and the process involves several steps, with curdling and coagulation being crucial ones. Curdling and coagulation are essential steps in transforming liquid milk into solid cheese. Curdling refers to the separation of milk into solid curds and liquid whey, while coagulation is the process that converts liquid milk into a solid mass or curd.
Curdling
Curdling is the process of separating milk into solid curds and liquid whey. It is achieved by adding bacteria or acids to the milk, causing it to curdle and separate into these two distinct phases. The bacteria convert lactose into lactic acid, acting as a preservative and developing the cheese's texture. The curds are then cut into smaller pieces to facilitate the release of whey. The size of the curds impacts the cheese's moisture level, with larger curds resulting in moister cheese and smaller curds leading to drier cheese.
Coagulation
Coagulation is the process of converting liquid milk into a solid mass or curd. It can be achieved through enzyme action, acid addition, or a combination of acid and heat. Enzymes such as rennet cause a reaction with the proteins in milk, leading to coagulation and the formation of curds and whey. The addition of acid neutralises the negative charge of casein micelles, allowing them to stick together and form the structure of the cheese. The coagulated milk can be cut into small cubes to increase the surface area and facilitate the separation of whey.
The timing of cutting the coagulated milk into cubes is crucial. Cutting too early or too late can affect the yield, moisture content, and quality of the cheese. The firmness of the milk gel during coagulation is monitored to determine the optimal cutting time, which ensures a more consistent product and reduces variability in the final cheese.
Both curdling and coagulation are fundamental steps in cheese production, and they work together to transform milk into the solid curds that are further processed into various types of cheese. The specific techniques and processes used can vary depending on the desired characteristics of the final cheese product.
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Separating curds and whey
Milk is used in cheese production, and the process involves several steps, one of which is separating curds and whey. Curds are a byproduct of coagulating milk, a process known as curdling. This coagulation occurs when an acid, such as lemon juice or vinegar, is added to milk, causing milk proteins to tangle together into solid masses. Curds can also be formed by adding rennet, an enzyme found in the stomachs of ruminants like cattle.
The separation of curds and whey is a crucial step in cheesemaking. Here is a detailed guide on this process:
Preparing the Milk
Start by heating the milk to the desired temperature, usually around 32.2°C to 38°C. It's important not to exceed 62.8°C, as this can alter the texture and flavour of the cheese. Stir the milk occasionally during heating to ensure even heat distribution.
Adding Acid or Rennet
Once the milk reaches the target temperature, remove it from the heat source. Add lemon juice, vinegar, or rennet and stir. These acidic agents or enzymes cause the milk to curdle and separate into curds and whey.
Allowing Curdling
Leave the milk mixture to sit for about 30 minutes to an hour. During this time, the milk will start to solidify and separate into curds (solid) and whey (liquid). If the mixture doesn't solidify sufficiently, you can add more acid to encourage curdling.
Cutting the Curds
Use a long knife to cut the solidified milk into small pieces, typically about 1-inch squares. This step helps release the whey and influences the cheese's moisture level. Larger curd pieces result in moister cheese, while smaller pieces lead to drier cheese.
Draining and Separating
Carefully spoon the curds into a colander or sieve placed over another container to collect the whey. Allow the curds to drain for a couple of hours. The whey will drip into the container below.
Pressing and Processing
After draining, the curds are pressed and introduced to different elements depending on the cheese variety being made. The pressed curds are then further processed, cut into cubes, and sometimes heated to remove more whey and develop the desired flavour and texture.
The separation of curds and whey is a fundamental step in cheesemaking, and the techniques used can vary depending on the type of cheese being produced. This process transforms milk into a solid form, creating the basis for the diverse range of cheeses enjoyed worldwide.
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Adding bacteria and mould
The addition of bacteria and mould is a crucial step in the cheese-making process, as it determines the flavour, texture, and colour of the final product. This step is known as ripening or ageing, and it involves adding specific cultures of bacteria and mould to the curds.
During ripening, bacteria and mould are added to the curds to metabolise certain nutrients and create the desired flavour and texture. This process is influenced by the type of bacteria and mould used, as well as the environmental factors such as the climate, soil, and local flora and fauna. For example, cheeses made from the milk of cows that graze on wildflower-rich pastures will have a different flavour and texture compared to cheeses made from the milk of cows that graze on monoculture pastures.
The bacteria and mould cultures can be purchased or obtained indirectly from yoghurt or buttermilk. In the case of Swiss cheese, the bacterium Propionibacterium is added to the curds, which ferments lactic acid into acetic and propionic acid, giving the cheese its distinctive flavour and creating carbon dioxide, which forms the characteristic holes.
Another example is Brie, which uses the mould Penicillium candidum to give it a soft texture and nutty, buttery flavour. On the other hand, Cheddar cheese employs a combination of bacteria, including Streptococcus thermophilus and Lactococcus lactis, resulting in a tangy, sharp flavour and firm texture.
The ripening process can vary in duration, ranging from days to years, depending on the type of cheese being made. This process was historically caused by contaminated tools, but today, specific cultures of bacteria and mould grown in labs are used to ensure consistency and quality between batches.
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Cheese texture and moisture
The texture of cheese is determined by several factors, including the culturing agents, the fat content of the milk, and the amount of moisture in the final product. The milk used in cheesemaking contributes both fat and moisture. Therefore, a low-fat cheese will have a very different flavour, texture, and moisture content compared to a cheese with a higher fat content.
The size of the curds after cutting can influence the moisture level of the cheese. Larger chunks of curd make for a moister cheese, while smaller pieces of curd lead to a drier cheese. The length of ageing also affects moisture content, as moisture evaporates from the cheese over time, leaving behind a denser, firmer product. The longer the ageing process, the firmer the texture of the cheese. The type of milk also affects moisture content. For example, goat's milk cheeses tend to retain less moisture than those made from cow's milk.
Cheeses are often classified into four categories according to texture: soft, semi-soft, semi-hard, and hard. Soft cheeses have a higher moisture content and no rinds. Common soft cheeses include mascarpone, mozzarella, feta, and chèvre. Semi-soft cheeses are popular for slicing and snacking, and they melt beautifully, making them ideal for grilled cheese sandwiches. Examples of semi-soft cheeses include Havarti, Muenster, and Butterkäse. Semi-hard cheeses are aged longer than soft cheeses and are set in wax rinds, which help prevent unwanted mould and maintain the right moisture content. Common semi-hard cheeses include cheddar, Swiss, Gouda, and Asiago. Hard cheeses are made by removing most of the whey from the curds and applying pressure to them. The cheese then develops its own unique edible rind or is given a wax rind. Hard cheeses are aged the longest and have the lowest moisture content. Examples of hard cheeses include Parmesan, Grana Padano, and cheddar.
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Frequently asked questions
Yes, milk is the primary ingredient in cheese.
Cheese is usually made from the milk of cows, buffalo, goats, or sheep.
The milk is collected from dairy farms and undergoes strict quality and purity tests.
Once the milk is approved, it is filtered and standardised, then pasteurised to eliminate harmful bacteria.
Good bacteria or "starter cultures" are added to the milk. These bacteria ferment the lactose, which is the milk's natural sugar, into lactic acid.
