Bushra Griffith
Cheese is a dairy product made from milk. While most cheeses are made from cow's milk, other types of milk can be used, including sheep, goat, and water buffalo milk. The type of milk used depends on the desired flavour and texture of the final product. For example, sheep's milk is used to make cheese because of its high lactose content, while cow's milk is commonly used because of its optimal fat and protein content. The process of cheesemaking involves forming curds from milk solids such as fats, proteins, and minerals, which are then separated from the liquid whey and pressed into cheese.
| Characteristics | Values |
|---|---|
| Type of milk | Cow, goat, sheep, water buffalo, yak, horse, camel, donkey |
| Processing | Least processed, raw, pasteurized, homogenized, ultra-pasteurized |
| Fat content | 3.25% or higher |
| Source | Farm gate, grocery store |
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What You'll Learn
- Pasteurised milk is heated to kill bacteria, increasing shelf life and reducing food-borne illnesses
- Raw milk is unheated, retaining bacteria beneficial to the cheesemaking process
- Homogenised milk has been processed to break up fat globules, binding the structure
- Ultra-pasteurised milk is treated with extreme heating and cooling, altering its composition
- Milk from different animals produces unique cheese, e.g. cow, goat, sheep, and buffalo
Pasteurised milk is heated to kill bacteria, increasing shelf life and reducing food-borne illnesses
Milk is an essential ingredient in cheese-making. It can be sourced from cows or goats and can be raw or pasteurised. Raw milk is milk that has not undergone heat treatment to destroy bacteria, whereas pasteurised milk has been heat-treated to kill bacteria and increase its shelf life.
Pasteurisation is a process of food preservation in which packaged foods, such as milk, are treated with mild heat to eliminate pathogens and extend shelf life. The process was discovered by French chemist Louis Pasteur in 1864, who found that heating wine to around 50–60 °C (122–140 °F) for a short time was sufficient to kill microbes. This process was later applied to milk to prevent spoilage and reduce the risk of food-borne illnesses.
During pasteurisation, milk is typically heated to at least 72 °C (162 °F) for 15 seconds or 63 °C (145 °F) for 30 minutes before chilling. This process kills harmful bacteria such as Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7, among others. It also extends the shelf life of milk, allowing it to be stored for longer periods without spoilage.
However, pasteurisation can also damage beneficial proteins, enzymes, and bacteria naturally present in raw milk. This can affect the flavour and texture of the milk and cheese made from it. As a result, some cheese makers prefer to use raw milk, which has a more complex flavour and can produce cheese with a unique character. Nevertheless, raw milk carries a higher risk of food-borne illnesses if not properly handled, and it has a shorter shelf life than pasteurised milk.
In summary, pasteurised milk is heated to kill bacteria, increasing its shelf life and reducing the risk of food-borne illnesses. This makes it a safer and more convenient option for cheese-making, although some cheese makers may prefer the flavour and characteristics of cheese made from raw milk.
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Raw milk is unheated, retaining bacteria beneficial to the cheesemaking process
Milk is one of the most important ingredients in cheesemaking, and the final product is greatly influenced by the type of milk used. Raw milk is milk that has not been heat-treated to destroy bacteria. It is unheated, retaining bacteria beneficial to the cheesemaking process.
Raw milk, whether from a cow, goat, sheep, water buffalo, or other milk-producing animal, can be used to make cheese. It is important to ensure that the milk comes from healthy animals and has been treated well. Raw milk is a perfect, nutritious medium for breeding bacteria, both good and bad. Many of the bacteria and enzymes present in raw milk are beneficial to the cheesemaking process. Lactobacilli and other bacteria present in starter cultures are native to raw milk, so less starter culture is required when making cheese with raw milk.
The enzymes present in raw milk contribute to the complexity of flavor and enhance the flavor of the cheese as it ages. However, raw milk can also contain harmful organisms that can cause serious illness, and even death in rare cases. Tainted milk can transmit infections between animals and humans. Therefore, it is crucial to know and trust the source of raw milk.
On the other hand, pasteurized milk has been heat-treated to kill all bacteria present, increasing its storage life and reducing the risk of food-borne illnesses. However, pasteurization also damages proteins and enzymes, necessitating the addition of ingredients like calcium chloride and lipase. Ultra-pasteurized milk, which has been heated to extremely high temperatures, should not be used for cheesemaking as it will not form a curd.
In summary, raw milk is unheated and retains beneficial bacteria that contribute to the cheesemaking process and the flavor of the final product. However, it is important to ensure the quality and safety of raw milk due to the risk of harmful bacteria. Pasteurized milk is a safer alternative, but it may require additional ingredients to compensate for the loss of enzymes during heat treatment.
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Homogenised milk has been processed to break up fat globules, binding the structure
Milk is an important ingredient in cheese-making, and the type of milk used can impact the final product. While most cheeses are made with whole milk, there are a variety of milk options available, including raw milk, pasteurized milk, and homogenized milk.
Homogenized milk has been processed to break up fat globules, creating a more consistent texture and improving the taste, appearance, and shelf life of the milk. This process involves subjecting milk to high pressure, reducing the size of fat globules and preventing them from separating or floating to the top. The smaller fat globules also increase the viscosity of the milk, giving it a creamier texture.
Homogenization does not affect the nutritional value of milk, and studies suggest that it may even improve protein digestibility. However, some people have expressed concerns about the potential impact of homogenization on digestion due to the reduced size of fat globules. Nevertheless, research indicates that the complex interaction between milk components results in a similar digestion rate to that of non-homogenized milk.
When it comes to cheese-making, homogenized milk with a fat content of at least 3.25% can be used. However, pasteurized/unhomogenized milk with a higher fat content may produce better results. Additionally, for recipes that require lower-fat cheese, such as Parmesan, homogenized milk with a fat content of around 1.5% to 2% can be used.
Ultimately, the choice of milk for cheese-making depends on personal preference, availability, and the desired characteristics of the final cheese product.
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Ultra-pasteurised milk is treated with extreme heating and cooling, altering its composition
Milk is an important ingredient in cheese-making, and the type of milk used can significantly impact the final product's quality and taste. While most cheeses are made with whole milk, which can be raw or pasteurized, ultra-pasteurized milk is not suitable for cheese-making.
Ultra-pasteurized milk is a type of milk that has undergone an extreme heating and cooling process known as Ultra-High-Temperature (UHT) treatment. This process involves heating the milk to approximately 280°F (138°C) for just 2 seconds, followed by rapid chilling to 39°F (4°C). This treatment is significantly more intense than standard pasteurization, which typically heats milk to 145°F to 161°F (63°C to 72°C) for 15 to 30 seconds.
The purpose of pasteurization is to kill harmful bacteria, such as Salmonella, Listeria, and E. coli, and extend the milk's shelf life. While standard pasteurization kills most bacteria, UHT treatment ensures that the milk is 99.9% free of bacteria. This extended heating process in UHT treatment alters the composition of the milk by completely changing and destroying all native bacteria and enzymes. This alteration has a significant impact on the milk's ability to form curds, which is a crucial step in cheese-making.
When attempting to make cheese with ultra-pasteurized milk, it will not form a curd properly and will result in a mushy consistency resembling ricotta cheese. This is because the high heat treatment destroys the enzymes and proteins necessary for proper curd formation. Therefore, ultra-pasteurized milk is not suitable for cheese-making due to its altered composition and inability to coagulate effectively.
It is worth noting that while ultra-pasteurized milk may not be ideal for cheese-making, it has its advantages for consumers. The extreme heating and cooling process give ultra-pasteurized milk a much longer shelf life, both before and after opening the carton. This extended shelf life reduces food waste and provides more flexibility for consumers who may not consume milk regularly. However, the taste of ultra-pasteurized milk may be slightly different from regular pasteurized milk due to the high heat treatment, giving it a more "cooked" flavor.
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Milk from different animals produces unique cheese, e.g. cow, goat, sheep, and buffalo
Milk from different animals produces distinct cheeses, each with its own unique characteristics. Cow's milk, for instance, is a popular choice for cheese-making due to its wide availability and ease of obtaining, even for home cheese makers. Cow's milk can be processed in various ways to achieve the desired result, and it is important to note that pasteurized/homogenized milk with a fat content of at least 3.25% is suitable for cheese-making. However, ultra-pasteurized milk will not set a curd.
Goat's milk, obtained from domestic goats, is another source for cheese-making. It is used to produce a myriad of goat milk cheeses around the world, such as Añejo, a firm, aged Mexican cheese, and Brunost, a Norwegian brown goat cheese with a sweet flavor. Goat's milk can also be used to make cultured dairy products.
Sheep milk cheese, made from the milk of domestic sheep, is also used in cheese-making. This type of milk is commonly employed in the production of cultured dairy products, including cheese.
Buffalo milk also lends itself to cheese-making and produces unique varieties. For example, Nguri is a buffalo milk cheese from the Fujian province in China, shaped like a small ball with a soft, leathery texture. Stracciatella di bufala, on the other hand, is an Italian buffalo milk cheese produced in the southern region of Apulia using a stretching and shredding technique. Dangke, an Indonesian cheese, is made by boiling fresh buffalo milk with papaya leaves, stems, or unripe papaya fruits, and is then wrapped in banana leaves.
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Frequently asked questions
The four types of milk that the FDA has approved for cheesemaking are cow's milk, water buffalo milk, goat's milk, and sheep's milk. Each type of milk produces a unique kind of cheese.
Yes, raw milk can be used to make cheese, and it can be sourced from a farm or a grocery store. Raw milk has not been heat-treated to destroy bacteria, and the bacteria and enzymes present in raw milk are beneficial to the cheesemaking process. If you are using raw milk, it is important to ensure that it is from healthy animals and has been treated well.
Yes, you can use pasteurized milk from the grocery store to make cheese. Pasteurized milk has been heat-treated to kill bacteria, which increases its storage life and decreases the risk of food-borne illnesses. However, the heat treatment also damages the proteins and enzymes in the milk, so additional ingredients like calcium chloride or lipase may need to be added during the cheesemaking process.
