Andy Montoya
Milk is the most important ingredient in cheese, with the type of milk used having a significant impact on the texture and taste of the final product. In the United States, there are two grades of milk: Grade A and Grade B. Grade A, also known as fluid grade milk or market milk, is consumed as a liquid and adheres to stringent health and sanitation standards. Grade B milk, on the other hand, is used for manufactured products like butter and cheese. While Grade A milk is commonly sold in stores, Grade B milk is not, but it is still approved by public health authorities for use in food production. In terms of the types of milk used for cheesemaking, the most common sources are cows, goats, sheep, and water buffalo. Each type of milk yields a distinct variety of cheese. For example, cow's milk is used for cheeses like cheddar, muenster, and camembert, while goat's milk is used for cheeses like Bûcheron and feta.
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What You'll Learn
- In the US, Grade A is the grade of milk used for liquid consumption and Grade B is used for cheese and other manufactured products
- Raw milk is milk that has not been heat-treated to destroy bacteria
- Pasteurized milk has been heat-treated to kill bacteria, which increases its storage life and decreases the risk of foodborne illnesses
- Skim milk is used for making hard cheeses like Romano and Parmesan
- The four most common types of milk used for cheese are cow, sheep, goat, and buffalo milk
In the US, Grade A is the grade of milk used for liquid consumption and Grade B is used for cheese and other manufactured products
Milk is the most important ingredient in cheese, and the type of milk used can have a significant impact on the texture and taste of the final product. In the United States, there are four types of milk commonly used in cheese-making: cow's milk, goat's milk, sheep's milk, and buffalo milk. Each type of milk has a unique composition of components and nutrients, resulting in distinct flavours and textures in the cheese. Cow's milk, for example, lends a creamy, buttery, and smooth quality to the cheese, while sheep's milk produces deeply sweet and English toffee flavours as the cheese ages. Goat's milk is used in popular cheeses such as Bûcheron, Caprino, and Feta, while buffalo milk is prized for its high-fat content, ideal for soft and semi-soft cheeses like Italian buffalo mozzarella.
In terms of milk grading, the United States has two grades: Grade A and Grade B. Grade A milk, also known as fluid grade milk or market milk, is produced and processed according to stringent health and sanitation standards to prevent bacterial contamination. This grade is intended for liquid consumption and is typically found in consumer markets. Grade B milk, on the other hand, is not sold in stores but is used for manufacturing dairy products, including butter, cheese, and other processed items. While Grade B milk must still adhere to sanitary regulations, it undergoes a different approval process by public health authorities.
It is important to note that the grading system for cheese and butter can include additional designations. The USDA grades butter and cheese in their final packaging, and these can be assigned grades of AA, A, or B. Currently, the AA grade is reserved for butter. Non-standardised cheese and other dairy products without established grade standards may also bear a shield indicating the USDA's evaluation of flavour, body, texture, and other quality attributes. These products must be graded before leaving the manufacturing facility.
When selecting milk for cheese-making, it is essential to consider the type of milk and its quality. Raw milk, which has not been heat-treated, contains beneficial bacteria and enzymes that contribute to the complexity of flavour and enhance the cheese as it ages. However, raw milk must be sourced from healthy animals and properly handled to prevent contamination by harmful pathogens. Pasteurised milk, on the other hand, has a longer shelf life and reduces the risk of food-borne illnesses, but it damages proteins and enzymes, requiring the addition of ingredients like calcium chloride to compensate.
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Raw milk is milk that has not been heat-treated to destroy bacteria
Raw milk comes out of the animal at roughly 100 degrees, providing the perfect environment for bacteria to breed. While some bacteria are beneficial to the cheesemaking process, others are harmful. Improperly handled raw milk can contain pathogens such as Salmonella, Staphylococcus aureus, Campylobacter, Clostridia, and Listeria monocytogenes. Therefore, it is important to ensure that food safety controls are in place to manage these hazards.
In the United States, there are two grades of milk: Grade A and Grade B. Grade A milk is consumed as a liquid and is produced according to stringent health and sanitation standards. Grade B milk, on the other hand, is used for manufactured products such as butter, cheese, and other dairy products. More than 90% of commercial milk production is classified as Grade A, and over half of this Grade A milk is used in manufactured dairy products.
The United States Department of Agriculture (USDA) grades butter and cheese in the final package, assigning designations such as AA, A, or B. These grades are based on measurable attributes such as flavour, body, and texture, which reflect the value and utility of the product. It is important to note that ultra-pasteurized milk should not be used for cheesemaking as it has been heated to extremely high temperatures that alter the native bacteria and enzymes, preventing the formation of curds.
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Pasteurized milk has been heat-treated to kill bacteria, which increases its storage life and decreases the risk of foodborne illnesses
In the United States, there are two grades of milk: Grade A and Grade B. Grade A milk is consumed as a liquid, whereas Grade B milk is used for butter, cheese, and other manufactured products. Over 90% of commercial milk production is classified as Grade A, and more than half of this supply is used in manufactured dairy products. Grade A milk is also sometimes referred to as fluid grade milk or market milk. Grade B milk, on the other hand, is never seen on store shelves and is only approved by public health authorities for use in manufactured food.
Pasteurized milk, which can be used to make cheese, has been heat-treated to kill bacteria. This process increases its storage life and decreases the risk of foodborne illnesses. The French chemist Louis Pasteur discovered in the 1860s that heating wine to around 50–60 °C (122–140 °F) for a short time was sufficient to kill microbes without sacrificing the final quality. This process, named pasteurization after Pasteur, was originally used to prevent wine and beer from souring. It was later applied to milk to destroy bacteria and extend its shelf life.
The minimum pasteurization temperature is 72 °C (162 °F) for 15 seconds or 63 °C (145 °F) for 30 minutes. Pasteurization temperatures can vary, and milk can be pasteurized at 145 °F for 30 minutes or 161 °F for 15 seconds. This process kills harmful bacteria such as Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7, among others. However, it also damages the proteins and enzymes present in raw milk, requiring the addition of ingredients like calcium chloride or lipase during cheesemaking.
While pasteurization greatly reduces safety risks, infections and outbreaks from contaminated pasteurized milk can still occur due to post-pasteurization contamination or faulty pasteurization. Additionally, pasteurized milk has a shorter shelf life than raw milk, typically lasting 2–20 days under refrigerated storage. Spoilage in pasteurized milk is primarily caused by psychrotrophs, particularly Pseudomonas spp. Other bacteria associated with pasteurized milk spoilage include Microbacterium spp., Acinetobacter spp., and Sporosarcina spp.
When it comes to cheesemaking, most cheeses are made with whole milk, which can be pasteurized milk from a grocery store or raw milk from a farm. The only type of milk that should not be used for cheesemaking is ultra-pasteurized milk, as it has been heated to such high temperatures that the native bacteria and enzymes are destroyed, preventing curd formation. Skim milk is typically used for hard cheeses like Romano and Parmesan, while Monterey Jack and Mozzarella may contain a blend of skim and whole milk. The type of milk used in cheesemaking influences the final product's flavor, body, and texture.
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Skim milk is used for making hard cheeses like Romano and Parmesan
In the United States, there are two grades of milk: Grade A and Grade B. Grade A milk is produced and inspected according to the strictest sanitary regulations prescribed and approved by public health authorities. Grade B milk, on the other hand, is still produced and processed according to sanitary regulations but is approved by public health authorities for use only in manufactured food products, such as butter, cheese, and other dairy products. More than 90% of commercial milk production is classified as Grade A, and over half of this supply is used in manufactured dairy products.
When it comes to cheesemaking, the type of milk used can vary. Most cheeses are made with whole milk, which can be pasteurized milk from a grocery store or raw milk straight from a farm. Raw milk is beneficial to the cheesemaking process as its bacteria and enzymes contribute to the complexity of flavor and enhance the flavor of the cheese as it ages. However, the only milk that should be avoided for cheesemaking is ultrapasteurized milk, as it has been heated to such high temperatures that its proteins and enzymes are damaged, resulting in a mushy texture instead of forming curds.
Skim milk, which has had some or all of its fat removed, is commonly used for making hard cheeses. Cheeses like Parmesan, Romano, Monterey Jack, and Mozzarella can be made with skim milk or a blend of skim milk and whole milk. Skim milk cheeses tend to be firmer, less creamy, and harder than those made with whole milk. They also have a longer shelf life. In the past, skim milk was often fed to pigs, and the cream was used for butter or sold, as it was more economical to transport.
In addition to cow's milk, other types of milk can also be used for cheesemaking, including goat, sheep, water buffalo, and even more exotic sources like moose, yak, horse, camel, and donkey. Each type of milk produces a unique kind of cheese, with varying flavors and textures. For example, goat's milk cheese will have a "goaty" flavor due to certain fatty acids, while sheep milk cheeses develop deep, sweet, English toffee flavors as they age.
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The four most common types of milk used for cheese are cow, sheep, goat, and buffalo milk
Milk is the foundation of cheese, and the type of milk used has a significant impact on the final product. While there are numerous options available, the four most common types of milk used for cheese are cow's milk, sheep's milk, goat's milk, and buffalo milk. Each of these milk types has unique characteristics and is used to produce a diverse array of cheeses worldwide.
Cow's milk is the most commonly used milk for cheese-making and is utilised in various cheeses, including the well-known cheddar and mozzarella. It is easily accessible and provides a versatile base for cheesemakers. Pasteurised cow's milk, available in grocery stores, is suitable for cheesemaking, as is raw cow's milk straight from the farm. However, ultrapasteurised milk, which has been heated to extremely high temperatures, should be avoided as it will not form curds.
Sheep's milk is another popular choice for cheesemaking due to its high fat, solids, and mineral content. It produces cheeses with distinct flavours and textures, such as the famous Feta from Greece, Roquefort from France, and Manchego from Spain. Sheep's milk also has a higher calcium content, which makes it more resistant to contamination during cooling. It is important to note that sheep's milk contains more lactose than cow's milk, so it is not suitable for those with lactose intolerance.
Goat's milk is a favoured option for those who enjoy making fresh cheese at home. It can be purchased pasteurised from stores or used raw, and it is a key ingredient in various cheeses, including chèvre and ricotta. Heating goat's milk to the right temperature and adding a starter culture is essential for successful cheesemaking.
Buffalo milk is used in cheesemaking in various parts of the world, including Italy, China, India, and some Southeast Asian countries. It is used to make cheeses such as Burrata di Bufala, Dangke, and Surti paneer. Buffalo milk is often used in traditional cheese-making methods, such as the pasta filata technique employed in Italian cheesemaking.
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Frequently asked questions
In the United States, Grade B milk is used for cheese and other manufactured products. Grade A milk is consumed as a liquid and is never used in cheese production.
The four types of milk that are most commonly used to make cheese are cow's milk, goat's milk, sheep's milk, and buffalo milk.
Ultra-pasteurized milk should not be used for cheesemaking as it has been heated to very high temperatures that destroy the bacteria and enzymes necessary for making cheese.
Skim milk is typically used to make hard cheeses like Romano and Parmesan.
Raw milk is milk that has not been heat-treated to destroy bacteria. It can be used to make cheese, but it must be from healthy animals and treated with care to avoid the growth of harmful pathogens.
