Kamil Perry
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour and grainy texture. It is made through a process called rennet coagulation, where animal enzymes are used to start the coagulation or solidifying process. During this process, liquid whey is separated from the firm curd of casein micelles, which are milk's main type of protein. The whey is then drained and the cheese is pressed to further promote the expulsion of whey and reduce the cheese's moisture content. Whey is generally considered a by-product of the cheese-making process and is removed from almost all cheeses before they are finished. Interestingly, the removal of whey from the cheese-making process also removes lactose, making Parmesan cheese virtually lactose-free and safe for those with lactose intolerance to eat.
| Characteristics | Values |
|---|---|
| Is Parmesan cheese made from whey? | No, but it is an important part of the process. Whey is removed from Parmesan cheese during manufacturing. |
| What is Parmesan cheese made from? | Parmesan cheese is made from milk, specifically a mixture of whole milk and naturally skimmed milk. |
| What is whey? | Whey is the liquid that is formed when curds separate from the cream or milk in cheese. |
| What is whey used for? | Whey is used to make other cheeses such as ricotta, farmer's cheese, and gjetost. |
| What are the benefits of Parmesan cheese? | Parmesan cheese is a good source of protein, calcium, and other essential nutrients. It is also lactose-free and easy to digest, making it suitable for people with lactose intolerance. |
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What You'll Learn
- Parmesan is made through rennet coagulation, where animal enzymes are used to start the coagulation process
- Rennet coagulation separates liquid whey from a firm curd of casein micelles, milk's main type of protein
- The curd is cut into small pieces to promote whey expulsion and reduce moisture content
- The mixture of curd and whey is cooked to promote further whey expulsion
- Once cooked, the whey is drained to separate it from what will become the cheese
Parmesan is made through rennet coagulation, where animal enzymes are used to start the coagulation process
Parmesan cheese, or Parmigiano-Reggiano, is made through a process called rennet coagulation. This process involves using animal enzymes to initiate the coagulation or solidification of the cheese mixture. Specifically, calf rennet is the most commonly used type of animal rennet.
During the manufacturing process, cow's milk is mixed with rennet, causing it to start coagulating and separating into liquid whey and firm curds of casein micelles, the milk's primary protein. The mixture is then cut into tiny rice-sized pieces to facilitate the removal of whey and reduce the cheese's moisture content. A traditional tool called a spino is used for this step.
Subsequently, the mixture of whey and curds is heated to 131°F (55°C) to encourage further whey expulsion and curd contraction. Once cooked, the whey is drained, leaving behind a mass of cheese. This mass is then moulded into the familiar Parmesan wheels.
The coagulation process is critical in cheese-making as it leads to the formation of curds, which are essential for the final product. By using rennet in the coagulation process, cheesemakers can control the rate and extent of coagulation, influencing the texture and consistency of the resulting cheese.
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Rennet coagulation separates liquid whey from a firm curd of casein micelles, milk's main type of protein
Parmesan cheese is made through a process called rennet coagulation. Rennet is a group of animal enzymes used to start the coagulation (solidifying) process. Calf rennet is the most commonly used animal rennet. Rennet coagulation separates liquid whey from a firm curd of casein micelles, milk's main type of protein.
Coagulation is the process that turns milk into cheese. Liquid milk is converted into a solid mass, often called a "curd", "gel", or "coagulum". Coagulation can occur in a few different ways: enzyme action, acid addition, or acid/heat addition. Enzymes (rennets), acids, and acid/heat can all be used to encourage this process. The exact mechanism of each differs.
In milk, casein accounts for 80% of total milk proteins and exists as a large organized soluble structure, termed the micelle. Casein micelles are covered with a negatively-charged "hairy" layer of κ-casein. Rennet clips off the hairy layer and allows the casein micelles to attach. The coagulation of casein micelles by rennet action can be described by determining the relationship between the stability factor W, which represents a measure of the energy barrier, and the concentration of κ-casein as a function of time.
In milk, κ-casein is responsible for preventing the milk proteins from aggregating and keeping them soluble in milk. Rennet enzymes coagulate milk by cleaving κ-casein at the Phe105–Met106 bond. The chymosin enzyme hydrolyzes this bond and converts κ-casein into para-κ-casein and other macropeptides, resulting in the precipitation of the calcium insoluble caseins forming a curd. When κ-casein hydrolysis precedes heat treatment, whey proteins preferentially bind to non-repulsive para-κ-caseins on heating, yielding hydrophobic whey protein/para-κ-casein aggregates, and causing caseins to be prone to destabilization.
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The curd is cut into small pieces to promote whey expulsion and reduce moisture content
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour and grainy texture. It has a long history, with the manufacturing process dating back to the Middle Ages. During this time, monks developed a dry-paste cheese assembled into large wheels weighing up to 39 pounds (18 kilograms) each, making it suitable for long-term preservation.
The process of making Parmesan cheese involves rennet coagulation, where rennet, a group of animal enzymes, is used to initiate the coagulation or solidification of cow's milk. This results in the separation of liquid whey from a firm curd of casein micelles, the milk's primary protein. The curd is then cut into small, rice-sized pieces to facilitate the removal of whey and reduce the moisture content of the cheese. This step is crucial in the cheesemaking process as it helps expel whey, the watery portion of milk that contains lactose.
Cutting the curd into small pieces optimises the expulsion of whey. The reduced moisture content aids in preserving the cheese and influences its final texture and flavour. By cutting the curd into smaller pieces, more surface area is exposed, allowing for more efficient whey removal. This step also contributes to the development of Parmesan's distinctive grainy texture.
A traditional tool called a spino is used to cut the curd, demonstrating the importance of this step in the cheesemaking process. After cutting, the mixture of curd and whey is cooked at a specific temperature of 131°F (55°C) to further encourage curd contraction and the expulsion of whey. This cooking step builds upon the previous cutting step, ensuring that more whey is removed and the moisture content is reduced.
The removal of whey is a critical aspect of cheesemaking, as whey contains lactose, a type of sugar found in dairy products that many people have difficulty digesting. By cutting the curd into small pieces and then cooking it, the Parmesan cheese becomes virtually lactose-free, making it suitable for individuals with lactose intolerance. This attention to detail in the cheesemaking process ensures that Parmesan cheese is not only delicious but also accessible to a wider range of consumers.
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The mixture of curd and whey is cooked to promote further whey expulsion
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour and a grainy texture. It is made through a process called rennet coagulation, which involves using animal enzymes to initiate the coagulation, or solidifying, of cow's milk.
During the manufacturing process, the mixture of curd and whey is cooked at 131°F (55°C) to promote curd contraction and further whey expulsion. This step is crucial as it helps to reduce the moisture content in the cheese, contributing to its hard texture.
Whey is the liquid that separates from the curd during cheese production. It is considered a by-product of the cheese-making process and is typically drained off before the cheese is finished. Whey has a light blue colour and a thin, watery consistency.
In the context of Parmesan cheese, the cooking of the curd and whey mixture serves multiple purposes. Firstly, it aids in the expulsion of more whey, ensuring that the majority of the liquid is removed. This is important because the removal of whey is what makes Parmesan cheese virtually lactose-free. Lactose is a type of sugar found in milk, and around 75% of the world's population has difficulty digesting it due to a deficiency of the enzyme lactase. By removing the whey, which contains lactose, the cheese becomes safe for consumption by those with lactose intolerance.
Additionally, cooking the mixture helps to further reduce the moisture content in the cheese. This is important for the texture and flavour development of Parmesan. The low moisture content contributes to the hard texture characteristic of Parmesan, and it also influences the rate of maturation. The drier the cheese, the slower the maturation process, allowing for the development of Parmesan's distinct sharp and complex flavour profile.
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Once cooked, the whey is drained to separate it from what will become the cheese
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour and grainy texture. It is made through a process called rennet coagulation, which involves using animal enzymes to initiate the coagulation process. Once the mixture of curd and whey is cooked at 131°F (55°C), it is ready for the whey to be drained.
Whey is the liquid that remains when curds separate from the cream or milk in cheese. It is often considered a by-product of the cheese-making process and is drained from most cheeses before they are finished. The process of removing whey from cheese is crucial in determining the final character of the cheese, including its lactose content.
After cooking the mixture of curd and whey, the whey is drained to separate it from the mass of cheese that will be formed. This step ensures that the lactose, which is found in whey, is removed from the cheese. As a result, Parmesan cheese is virtually lactose-free, making it suitable for individuals with lactose intolerance.
The draining of whey is followed by the "knitting" stage, where the curd continues to fuse and form a larger cheese mass. Pressing further assists in whey expulsion and promotes the complete fusion of the curd. A mould is then used to shape the iconic Parmesan wheels.
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Frequently asked questions
No, Parmesan cheese is not made from whey. It is made through a process called rennet coagulation. Whey is removed from the curd during the cheese manufacturing process.
Whey is the liquid that is formed when curds separate from the cream or milk in cheese. It has a light blue colour and a thin, watery consistency.
Whey is removed from the cheese to reduce the moisture content. This also helps remove lactose from the cheese.
Whey is often drained and discarded as it is considered a by-product of the cheese-making process. However, it can be used to make other types of cheese such as ricotta and feta.
Parmesan cheese is made from milk. The milk is coagulated using rennet, which causes it to separate into curds and whey. The curds are then cut, cooked, and drained to form the cheese.
