Patrick Oconnell
Milk is one of the most important ingredients in cheesemaking, and the type of milk used greatly influences the final product. The best type of milk for cheesemaking depends on the type of cheese desired, as well as personal preference and local regulations. Different types of milk, including cow, goat, sheep, and buffalo milk, can be used to create a variety of cheeses with distinct flavours, textures, and qualities. Pasteurized milk, which is commonly used, provides consistent results and complies with food safety regulations, while raw milk can offer more complex flavours due to the presence of beneficial bacteria. The fat and protein content of the milk also plays a crucial role, with whole milk being ideal for soft cheeses and milk with a specific fat-protein ratio being recommended for optimal curdling.
| Characteristics | Values |
|---|---|
| Milk Type | Cow, Goat, Sheep, Water Buffalo |
| Milk Quality | High-quality milk is the least processed |
| Pasteurized Milk | Most common type of milk available in the market |
| Raw Milk | More complex and nuanced flavour |
| Fat Content | At least 3.25% |
| Best for Beginners | Pasteurized milk |
| Best for Soft Cheese | Whole milk |
| Best for Hard Cheese | Pasteurized milk |
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What You'll Learn
Milk type: cow, goat, sheep, or buffalo
Cow's milk is the most common type of milk used for cheese production, and it can be processed in many ways for cheese making at home. Cow's milk is also the default choice for dairy cheese. However, the milk needs to have a fat content of at least 3.25% to be suitable for cheese production. Single pure cream with a fat content of about 45% is also suitable for cheese making.
Goat's milk is another option for cheese production. It is considered to be easier to digest than cow's milk and has additional health benefits, including being a good source of protein, calcium, potassium, phosphorus, magnesium, and vitamin A. Goat's milk also has about 1% less lactose than cow's milk, making it a good option for those with lactose intolerance. It is also higher in fat and calories than cow's milk. However, some people may object to the taste of goat's milk, as it is different from cow's milk due to the pasteurization method.
Sheep milk is also used for cheese production and has nearly twice the solids (fat and protein) of cow or goat milk. Sheep milk cheeses have a range of flavours, from subtle and sweet to intensely gamey. However, due to their high-fat content, they can start to sweat liquid butterfat if left out at room temperature for too long.
Buffalo milk is also used for cheese production, particularly in Italy, where it is used to make mozzarella di bufala, and in parts of Africa and India, where it is used to make paneer, yogurt, and ghee. Buffalo milk cheeses tend to be rich and savoury and are often considered a rare treat due to their limited availability and high price.
Overall, while cow's milk is the most common type of milk used for cheese production, each type of milk has its own unique characteristics and advantages for cheese making.
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Pasteurised vs raw milk
Milk is an essential ingredient in cheese production, and the type of milk used can significantly impact the final product's flavour, texture, and overall quality. The two main types of milk used in cheese production are pasteurised milk and raw milk, each presenting unique advantages and disadvantages.
Pasteurised milk is the most common type of milk available on the market and is produced by heating milk to a high temperature, typically 161°F (71.7°C) for 15 seconds, to kill any bacterial growth. This process, known as pasteurisation, was developed to prevent foodborne illnesses caused by improper pasteurisation or spoilage in milk. It also extends the milk's shelf life, making it less perishable and easier to store and transport. Pasteurised milk is widely available in grocery stores and is generally more affordable than raw milk. It is a popular choice for beginner cheesemakers as it yields consistent results and is less prone to flavour variations. However, the pasteurisation process may affect the taste of the milk, and it is important to note that ultra-pasteurised or UHT milk is not suitable for cheese production as it will not form curds.
On the other hand, raw milk is milk that has not been pasteurised and is considered a natural, living food. It is usually sold within 48 hours of milking, ensuring freshness and resulting in stronger curds and higher yields. The flavour of raw milk varies seasonally, with nuances of grass, clover, or alfalfa, contributing to sharper and more flavourful cheese. Raw milk cheese is constantly evolving as it matures, offering a unique sensory experience. However, raw milk is more challenging to source and is subject to strict regulations due to potential health risks associated with pathogenic bacteria. It is more expensive than pasteurised milk and may not always be legally available in certain regions.
The choice between using pasteurised or raw milk for cheese production ultimately depends on various factors, including availability, flavour preferences, safety considerations, and cost. While pasteurised milk provides consistency and ease of access, raw milk offers a more complex flavour profile and a connection to traditional cheesemaking methods.
In summary, both pasteurised and raw milk have their advantages and drawbacks in cheese production. Pasteurised milk ensures safety, consistency, and affordability, while raw milk delivers nuanced flavours, freshness, and a dynamic sensory experience. The preference for one over the other depends on individual priorities and the specific requirements of the cheese being produced.
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Milk fat content
Cow's milk is the most commonly used milk for cheese production due to the high volume of milk cows produce, and the versatility of cow's milk in making a wide range of cheeses. Cow's milk cheeses can range from soft to hard, and include varieties such as cheddar, gouda, Alpine-style cheese, aged gouda, clothbound cheddars, and fresh mozzarella. Cow's milk cheeses tend to have a creamy, buttery, and smooth texture with less fat content than some other milk types. The fat content of cow's milk can be as low as 3.25% for pasteurised/homogenised milk, and is ideally above 3.25% for pasteurised/unhomogenised milk.
Goat's milk, sheep's milk, and water buffalo milk are also used in cheese production, each producing a unique kind of cheese. Goat's milk, for example, is known to produce cheeses with a distinct tangy flavour.
The fat content of milk is a key factor in determining the cheese yield, or the amount of cheese produced per pound of milk. Higher milk fat content results in higher cheese yields, with increased fat, moisture, and salt content, and decreased protein and moisture in the non-fat substance. However, very high fat content, such as that of double cream with around 51% fat, is difficult to work with and not suitable for cheese-making. For Cheddar cheese, the ideal protein-to-fat ratio is between 0.86 and 0.90, with a protein-to-fat ratio of 0.70 giving the most efficient fat recovery.
The fat content of milk also influences the meltability of the resulting cheese, which is an important functional property for pizzas, cheeseburgers, lasagna, cheese sticks, and breads. Replacing milk fat with vegetable oils, for example, can increase the meltability of the cheese, but may also decrease its quality.
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Milk processing
Firstly, milk composition is a fundamental aspect of milk processing for cheese making. The major protein in milk is casein, which accounts for about 80% of the total protein content. Casein is responsible for curdling, as it forms clots when heated or agitated, separating into curds and whey. The fat content is also essential, as it contributes to the creamy texture of the cheese. Different types of milk have varying fat and protein levels, and the ideal difference between fat and protein content for cheese-making is between 0.7% and 1.15%.
The next step in milk processing is the addition of cultures and rennet. Cultures, such as freeze-dried powdered bacteria or cultured milk products, are added to fresh milk to initiate the fermentation process. These cultures convert lactose into lactic acid, which acts as a preservative and influences the flavour and texture of the cheese. Rennet, an enzyme derived from animal sources or vegetarian alternatives, is then added to coagulate the milk and form curds. The type of rennet and cultures used will depend on the specific cheese being produced.
After the curds have formed, they are cut into various sizes and placed into cheese moulds. This step helps to remove moisture and drain most of the whey, resulting in the characteristic round shape of the cheese. The curds are then brined, which adds flavour and improves the overall shape and texture of the cheese.
The final step in milk processing for cheese making is maturation. The cheese is stored in a warehouse where temperature and humidity are carefully controlled to allow the cheese to age and develop its unique flavour and texture. This step is crucial, as time refines the cheese, transforming it from a simple milk product into a complex and delicious delicacy.
While the above steps provide a general overview of milk processing for cheese making, it is important to note that each type of milk, whether cow, goat, sheep, or water buffalo, will have unique characteristics that influence the final cheese. Additionally, different cheese varieties, such as soft, hard, or crumbly cheeses, will require specific processing techniques to achieve their distinct textures and flavours.
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Milk quality and sourcing
Firstly, the type of animal matters. Milk from cows, goats, sheep, and water buffalo each possess unique qualities, resulting in distinct flavours and textures in the resulting cheese. For instance, goat's milk often yields tangy and creamy cheeses, while sheep's milk produces robust and rich flavours. Cow's milk, the most common choice, offers a versatile range of flavours and textures, from soft to hard cheeses.
Secondly, the breed of animal can also influence milk quality. For example, milk from Jersey cows may differ from that of Holstein cows. Additionally, the care and treatment of the animals play a role, with happy and well-cared-for cows potentially producing better milk than those from large, high-production herds.
Location and seasonal changes also impact milk quality. The same breed of animal in different locations or during different seasons will produce milk with slight variations. The length of time between milking and "drying off" periods can also affect milk quality.
When sourcing milk, it is essential to consider the processing methods. Raw or unpasteurized milk, while illegal in some places, can offer more complex flavours due to its beneficial bacteria and enzymes. However, it is subject to strict regulations in many regions due to food safety concerns. Pasteurized milk, on the other hand, provides more consistent results and is a safer, more convenient option for beginners and commercial production. It is important to note that pasteurization may affect the flavour of the milk.
Lastly, transportation and storage conditions can impact milk quality. Milk transported long distances or stored for extended periods may not be as suitable for cheese production as fresh, locally sourced milk.
In summary, milk quality and sourcing are critical factors in cheese production. By considering the type of animal, breed, location, seasonality, animal care, processing methods, transportation, and storage, cheesemakers can ensure they source the best milk for their desired cheese outcomes.
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Frequently asked questions
There is no definitive answer to this question as it depends on the type of cheese you want to produce and your personal preferences. Different types of milk will result in different flavours, textures, and qualities of cheese.
The four milk types deemed acceptable for cheesemaking by the FDA are cow, goat, sheep, and water buffalo milk. Each type of milk will produce a unique kind of cheese.
Cow's milk is the most common choice for cheesemaking due to the high volume of milk cows produce. Cow milk cheeses are versatile and can range from soft to hard, with diverse flavours and textures. They tend to have a creamy, buttery, and smooth quality, with less fat content than some other milk types.
