how cheese is made - foodservice cheese is made 1. incoming milk is weighed and tested for quality...

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HOW CHEESE IS MADE 1. Incoming milk is weighed and tested for quality and purity. The fat content is adjusted according to the type of cheese being made—ranging from part-skim to whole milk or cream. Yields vary based on fat and protein content. Generally 10 pounds of milk will make about one pound of cheese. 2. When pasteurized, the milk is heated to 161°F for 15 seconds to ensure product safety and uniformity. Cheese may also be made with thermalized milk that is heat-treated at less than 161°F for up to 15 seconds. Cheese may also be made from true raw milk that is neither pasteurized nor heat-treated. 3. Starter cultures (favorable bacteria) and/or enzymes are added to help curdle milk and to help determine ultimate flavor and texture. The starter cultures typically used are specific strains of lactococcus, streptococcus and/or lactobacillus, which work in combination. These cultures convert lactose to lactic acid, acidifying the milk which prepares it for the addition of rennet. They also break down the protein into simpler molecules for flavor development. 4. Milk-clotting enzyme (rennet) is added to coagulate milk and to form a gel-like mass. Photos showing open vats have been used in steps four, five and six to make it easy to see the cheesemaking process; however, for safety reasons, many plants use closed vats. Although each variety of cheese requires unique steps to produce, certain procedures are common to most cheeses. First, production of fine cheeses requires a consistent supply of top-quality milk. Thus, Wisconsin cheese production begins when dairy farmers all over the state provide their fresh, high-quality product to cheese plants. Cheese is a concentrated form of milk, the major components of which are milk proteins (primarily casein), milkfat and water. During the process of cheesemaking, the proteins and milkfats are coagulated and concentrated into a curd mass, moisture levels are reduced and the liquid or whey is drained off. FOR MORE INFORMATION AND IDEAS, PLEASE GO TO WWW.EATWISCONSINCHEESE.COM © Wisconsin Milk Marketing Board, Inc. 1203

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Page 1: How Cheese is Made - Foodservice CHEESE IS MADE 1. Incoming milk is weighed and tested for quality and purity. ... it easy to see the cheesemaking process; however, for safety reasons,

HOW CHEESE IS MADE

1. Incoming milk is weighed and tested for quality and purity. The fat content is adjusted according to the type of cheese being made—ranging from part-skim to whole milk or cream. Yields vary based on fat and protein content. Generally 10 pounds of milk will make about one pound of cheese.

2. When pasteurized, the milk is heated to 161°F for 15 seconds to ensure product safety and uniformity. Cheese may also be made with thermalized milk that is heat-treated at less than 161°F for up to 15 seconds. Cheese may also be made from true raw milk that is neither pasteurized nor heat-treated.

3. Starter cultures (favorable bacteria) and/or enzymes are added to help curdle milk and to help determine ultimate flavor and texture. The starter cultures typically used are specific strains of lactococcus, streptococcus and/or lactobacillus, which work in combination. These cultures convert lactose to lactic acid, acidifying the milk which prepares it for the addition of rennet. They also break down the protein into simpler molecules for flavor development.

4. Milk-clotting enzyme (rennet) is added to coagulate milk and to form a gel-like mass. Photos showing open vats have been used in steps four, five and six to make it easy to see the cheesemaking process; however, for safety reasons, many plants use closed vats.

Although each variety of cheese requires unique steps to produce, certain procedures are common to most cheeses. First, production of fine cheeses requires a consistent supply of top-quality milk. Thus, Wisconsin cheese production begins when dairy farmers all over the state provide their fresh, high-quality product to cheese plants. Cheese is a concentrated form of milk, the major components of which are milk proteins (primarily casein), milkfat and water. During the process of cheesemaking, the proteins and milkfats are coagulated and concentrated into a curd mass, moisture levels are reduced and the liquid or whey is drained off.

FOR MORE INFORMATION AND IDEAS, PLEASE GO TO WWW.EATWISCONSINCHEESE.COM

© Wisconsin Milk Marketing Board, Inc. 1203

Page 2: How Cheese is Made - Foodservice CHEESE IS MADE 1. Incoming milk is weighed and tested for quality and purity. ... it easy to see the cheesemaking process; however, for safety reasons,

10. For aged product, cheese is cured in humidity- and temperature-controlled rooms. During the curing process, favorable bacteria, yeast or molds continue to break down the protein and fats into simpler compounds, which allows full development of flavor and texture. Cheeses that are made from raw milk are cured for a minimum of 60 days, which allows the favorable bacteria to eliminate any harmful bacteria.

9. Curds are pressed to form individual cheeses into characteristic shapes, to release additional whey and to knit curds.

8. Curds are manipulated and salted in manners appropriate to particular varieties. The manufacturing of Cheddar, the preliminary packing of Havarti and the pulling or kneading of Pasta Filata cheeses are examples of how the curd mass is manipulated in different ways to transform the curd into different cheese varieties.

7. The whey is either drained from the curds or the curds are dipped or pumped out of the vat onto make tables or into perforated forms. The whey is processed for other uses or applications.

6. Curds and whey are cooked and stirred until the desired temperature and firm ness of curds are achieved. As cooking temperatures rise and cooking times lengthen, greater protein bonding yields harder cheeses.

5. Gel-like mass is cut into small pieces to begin separation of curds (milk solids) from whey (liquid). Individual curds are sized specifically for the cheese being made. Large curds are cooked at low temperatures to yield softer cheeses. Curds cut smaller and cooked at higher temperatures yield harder cheeses.