Bushra Griffith
All cheese starts as milk, with the primary sources being milk from cows, goats, and sheep. Other mammals such as water buffalo, yaks, and mares are also used to make cheese. The cheesemaking process involves removing water and concentrating the remaining fat, protein, and other components. The first step of cheesemaking is separating the solids from the liquids, also called coagulation. To start, milk is warmed up to the approximate body temperature of the animal. A starter culture blend is then added, which starts to ferment the lactose (milk sugars) into lactic acid, thereby lowering the pH.
| Characteristics | Values |
|---|---|
| Primary sources of milk | Cows, goats, sheep, water buffalo, yaks, mares |
| Milk composition | Water, fat, protein, other components |
| Milk preparation | Skimmed, partially-skimmed, whole |
| Milk temperature | Approximate body temperature of the animal |
| Bacteria added | Beneficial bacteria, starter culture blend |
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What You'll Learn
- Milk from cows, goats, sheep, and water buffalo is used to make hard cheese
- The cheesemaking process removes water and concentrates fat, protein, and other components
- Milk is warmed up to the approximate body temperature of the animal
- A starter culture blend is added to ferment the lactose (milk sugars) into lactic acid
- The solids are then separated from the liquids, also known as coagulation
Milk from cows, goats, sheep, and water buffalo is used to make hard cheese
Cheese can be made with milk that has had the cream skimmed off, or it can be made from whole milk. For example, Parmigiano Reggiano is made with partially skimmed milk, while Parmesan was traditionally made using skim milk from the night before milking, and fresh full-fat milk from the morning milking.
Goat's milk is naturally more acidic than cow's milk, so it may produce a slightly softer curd. Goat's milk also has no carotene, so it will produce a pure white cheese. Any hard cheese, such as a cheddar, made with goat's milk, will have a 'goaty' flavour due to the caprylic, capric, and caproic fatty acids that are found in goat's milk.
The only milk that should not be used for cheesemaking is ultrapasteurized milk, which has been heated to a very high temperature. Raw milk is preferable as it contains many of the bacteria and enzymes that are beneficial to the cheesemaking process.
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The cheesemaking process removes water and concentrates fat, protein, and other components
All cheese starts as milk, with the primary sources being milk from cows, goats, and sheep. Other mammals such as water buffalo are also used for milk production. The cheesemaking process removes water and concentrates fat, protein, and other components.
Cow's milk is mostly water, so cheesemaking involves removing much of the water and concentrating the remaining fat, protein, and other components. The basic steps in cheesemaking are: adding beneficial bacteria to milk, coagulating the milk into a soft white substance called curd, and pressing and cutting the curd into the finished cheese shape. However, to get a delicious final product, the milk must be at the right temperature and the right pH at the right time.
Cheese is usually made with cow's milk because it's widely available and offers optimal amounts of fat and protein. However, cheese can also be made with milk that has had the cream skimmed off, or with whole milk. Once the milk is ready, the first step of cheesemaking is separating the solids from the liquids, also called coagulation. To do this, milk is warmed up to the approximate body temperature of the animal. A starter culture blend is then added, which starts to ferment the lactose (milk sugars) into lactic acid, thereby lowering the pH.
Examples of hard cheeses made from cow's milk include Cheddar, Parmigiano Reggiano, and Roquefort. In Nepal, a hard cheese is made from either cow or yak milk, known as chhurpi. Bhutan produces a similar cheese called Datshi, which is a staple in most Bhutanese curries. In Yunnan, China, several ethnic minority groups produce Rushan and Rubing from cow's milk.
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Milk is warmed up to the approximate body temperature of the animal
Cheese is usually made with cow's milk because it is widely available and offers optimal amounts of fat and protein. However, it can also be made from the milk of other animals, including goats, sheep, water buffalo, yaks and mares.
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A starter culture blend is added to ferment the lactose (milk sugars) into lactic acid
All cheese starts as milk, with the primary sources being milk from cows, goats, and sheep. Other mammals such as water buffalo are also used for milk production.
Once the milk is ready, it is warmed up to the approximate body temperature of the animal. A starter culture blend is then added to ferment the lactose (milk sugars) into lactic acid. This process lowers the pH of the milk.
The starter culture blend is a mixture of bacteria that is added to the milk to begin the fermentation process. This blend is essential to the cheesemaking process, as it helps to transform the milk into a solid, cheese-like substance. The bacteria in the starter culture blend work to break down the lactose in the milk, converting it into lactic acid. This process not only lowers the pH of the milk but also helps to develop the flavour and texture of the final cheese product.
The specific blend of bacteria used in the starter culture can vary depending on the type of cheese being made. Each blend will contain a unique combination of bacteria, carefully selected to produce the desired flavour and texture profile. This blend of bacteria is typically added to the milk in a powdered or liquid form.
By adding the starter culture blend and initiating the fermentation process, cheesemakers can begin to transform the milk into a delicious and nutritious final product.
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The solids are then separated from the liquids, also known as coagulation
All cheese starts as milk, with the primary sources being milk from cows, goats, and sheep. Other mammals such as water buffalo are also used around the world for milk production. The first step of cheesemaking is separating the solids from the liquids, also known as coagulation. To start, milk is warmed up to the approximate body temperature of the animal. A starter culture blend is then added, which starts to ferment the lactose (milk sugars) into lactic acid, thereby lowering the pH. This blend is added to start the process of coagulation, which turns the milk into a soft white substance called curd. The curd is then pressed and cut into the finished cheese shape.
Cheese can be made with milk that has had the cream skimmed off, or it can be made from whole milk. For example, Parmigiano Reggiano is made with partially-skimmed milk. Cow's milk is mostly water, so cheesemaking removes much of the water and concentrates the remaining fat, protein, and other components.
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Frequently asked questions
Hard cheese is made from milk, usually cow's milk.
The cheesemaking process removes much of the water from the milk, concentrating the remaining fat, protein, and other components.
The first step is separating the solids from the liquids, also known as coagulation.
