Andy Montoya
Milk is used to make cheese, with the most common type of milk used in cheesemaking being cow's milk. The protein content of milk can be increased to improve the yield of cheese, and the type of milk used can affect the flavour of the cheese.
| Characteristics | Values |
|---|---|
| Percentage of water in milk | 82-88% |
| Percentage of fat in milk | 3.5-5% |
| Percentage of lactose in milk | 4.5-5% |
| Percentage of protein in milk | 3.3-5.42% |
| Percentage of lipids in milk | 6.5% |
| Yield of soft cheese per gallon of sheep's milk | 2 pounds |
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What You'll Learn
- The protein content of milk used for cheese-making varies depending on the type of cheese
- The fat content of milk used for cheese-making varies depending on the type of cow
- The water content of milk used for cheese-making varies depending on the type of cow
- The lactose content of milk used for cheese-making varies depending on the type of cow
- The protein content of milk can be standardised to improve cheese yield
The protein content of milk used for cheese-making varies depending on the type of cheese
The protein content of milk can be affected by the breed of cow, with Swedish Red and White, Swedish Holstein, and Danish Holstein-Friesian cows producing milk with a higher κ-CN concentration, which is significant for cheese yield. The ratio of CN to total protein and the β-LG B concentration positively affect cheese yield, while β-LG A has a negative effect.
Goat's milk has a higher protein content than cow's milk, depending on the breed, with Nigerian Dwarf and Nubian goats producing especially rich milk. Sheep's milk contains twice as many solids as goat's or cow's milk, resulting in very high yields of most cheeses.
The protein content of milk can also be increased by using MPCs (milk protein concentrates), which can improve the yield of cheddar cheese.
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The fat content of milk used for cheese-making varies depending on the type of cow
Milk used for cheese-making has a fat content of between 3.5% and 5%. However, the fat content of milk varies depending on the type of cow. For example, milk from Jersey or Guernsey cows is richer, sweeter, and makes more flavoursome cheese than milk from Holsteins. Milk from Jersey cows has a fat content of around 5.5%, while milk from Holsteins has a fat content of around 3.9%. Goat's milk can also be used for cheese-making and has a fat content of around 6.5%. Nigerian Dwarf and Nubian goats produce especially rich milk, high in butterfat.
The type of milk used for cheese-making can also depend on the season. Sheep's milk, for example, is usually only available seasonally. It contains twice as many solids as goat's or cow's milk, resulting in very high yields of most cheeses: around 2 pounds of soft cheese per gallon of sheep's milk.
The protein content of milk used for cheese-making is also important. Increasing the protein content of milk used for Cheddar cheese from 3.3% to 4.0% improves milk fat and protein recovery, reduces cheese moisture, and increases the moisture-adjusted yield. Similarly, fortifying milk protein to 5.38% for Mozzarella or 5.42% for Feta increases protein retention and cheese yield.
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The water content of milk used for cheese-making varies depending on the type of cow
Goat's milk can also be used for cheese-making and has a higher fat content than cow's milk, depending on the specific breed. Nigerian Dwarf and Nubian goats produce especially rich milk, high in butterfat. Goat's milk has a water content of around 82%, a lipid content of 6.5%, a lactose content of 4.5%, and a protein content of 5.5%.
Sheep's milk is also used for cheese-making and contains twice as many solids as goat's or cow's milk, resulting in very high yields of most cheeses. For example, 2 pounds of soft cheese can be made from 1 gallon of sheep's milk. However, sheep's milk is usually only available seasonally.
The protein content of milk can be standardized using milk protein concentrate (MPC) or similar protein-enriched sources, which has a beneficial effect on cheese yield. Increasing the protein content of milk used for Cheddar cheese production from 3.3% to 4.0% improves milk fat and protein recovery, reduces cheese moisture, and increases the moisture-adjusted yield per 100 kg of milk.
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The lactose content of milk used for cheese-making varies depending on the type of cow
On the other hand, milk from Holsteins has a lower fat content, which makes it less rich and sweet. It also has a lower protein content, which gives it a thinner, more watery texture. Despite this, milk from Holsteins is still commonly used for cheese-making because it is widely available and has a more neutral flavour that can be adapted to different styles of cheese.
The lactose content of milk from different breeds of cows can vary significantly. For example, milk from Jersey cows typically has a lactose content of around 3.9%, while milk from Holsteins can have a lactose content of up to 5%. This variation in lactose content can affect the taste and texture of the cheese, with higher lactose levels resulting in a sweeter, more creamy cheese.
In addition to the breed of cow, other factors can also affect the lactose content of milk used for cheese-making. For example, the diet and health of the cow, as well as the time of year, can all impact the composition of the milk. For instance, milk produced in the spring, when cows are eating fresh grass, tends to have a higher fat and protein content than milk produced in the winter, when cows are fed hay or grain.
Overall, the lactose content of milk used for cheese-making is an important factor in determining the final product. By choosing milk with the right lactose content for the type of cheese being made, cheesemakers can ensure that their product has the desired taste, texture and overall quality.
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The protein content of milk can be standardised to improve cheese yield
Milk is around 87% water, with a fat content between 3.5% and 5%, and lactose content of around 5%. The protein content varies between 2.5% and 5.5%. The protein content of milk can be standardised to improve cheese yield. This is done using dried MPCs (milk protein concentrates) with a protein content of 42-90%. Increasing the protein content of milk from 3.3% to 4% improves milk fat and protein recovery in cheese, reduces cheese moisture, and increases the moisture-adjusted yield per 100 kg of milk. This is particularly effective when cheese milk protein is raised from 3.3% to 3.6% using MPC.
Protein retention and cheese yield are also increased when MPC is used to fortify milk protein to 5.38% for mozzarella, or 5.42% for feta. Cheddar can be made from 4.56% protein milk.
Goat's milk is richer than cow's milk, with Nigerian Dwarf and Nubian goats producing milk that is especially high in butterfat. Sheep's milk is even richer, containing twice as many solids as goat's or cow's milk, and producing very high yields of most cheeses.
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Frequently asked questions
This depends on the type of cheese and the type of milk used. For example, cheddar cheese is made from 4.56% protein milk, while mozzarella and feta are made from milk with a higher protein content of 5.38% and 5.42% respectively.
This depends on the breed of cow. Milk from Jersey or Guernsey cows is richer and sweeter, and makes more flavorful cheese than milk from Holsteins. Milk from Jersey cows is around 82% water, 6.5% lipids, 4.5% lactose and 5.5% protein.
Sheep's milk contains twice as many solids as goat's or cow's milk, resulting in very high yields of most cheeses: 2 pounds of soft cheese per gallon of sheep's milk.
