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Cheese Making 101
Wisconsin Center for Dairy Research
Dean Sommer, Cheese & Food Technologist
Cheese 101
Cheesemaking is Simple
Unfortunately it isn’t easy
Is Cheesemaking an Art?
Or is it a science?
Cheesemaking is a Food Preservation Technique
Typical Composition of Milk and Cheese
Component Milk Cheddar Mozzarella
Water
Fat
Protein
Minerals
Lactose
pH
87.4
3.75
3.15
0.8
4.75
6.6
38
32
25
4.1
0
5.1
48
22
21
3.5
0.2
5.2
Bulk Truck on the Farm
Delivery Truck to Intake
Controlling the fat and protein content of the cheese milk
Fat ProteinMilk
Standardization
Pasteurization
Heat (thermal) process
1610 F 15 sec. 1450 F 30 min.
Pasteurization
Kills pathogens and other unwanted bacteria
But . . .
Kills beneficial (flavor) bacteria andEnzymes too
enzymes
enzymes
The engine for this process is starter culture
Starter cultures are bacteria
Coccus Lactococcus lactis ssp. lactisLactococcus lactis ssp. cremorisStreptococcus thermophilus
Rods Lactobacillus bulgaricusLactobacillus helveticus
Add Starter
Starter cultures are like bags of enzymes
lactoseprotein
peptidesacid flavor
enzymes
Fat
Annatto/Color
Add Rennet
• Rennets are enzymes
• Other terms used are coagulant and milk-clotting enzyme
• Any enzyme that coagulates milk
Rennet
Rennet
• Veal calf stomachs
• Microbial (vegetable)
• Fermentation Produced Chymosin
• Others
Adding Rennet
Cheese is like a sponge
Fat and
serum
are
trapped
Calcium ion “free calcium”
(ionic calcium from the milk,
or addition of calcium
chloride)
Rennet Coagulation(thin network = soft clot, small pores)
Casein micelles
Addition of coagulant
pH 6.4 - 6.6
Loss of protruding k casein
Ca ++
Cl- Cl-
How do Cheesemakers decide when to cut?
Cut Coagulated Milk
Forms cubes, 1/4” or 3/8”
Curds shrink, expel water (whey)
Heat and Cook the Curds and Whey
101°F for 30 - 45 minutes for Cheddar90°F 118°F for 45 minutes for Swiss
98°F for 20 minutes for Brick
as you heat the curd, the curd shrinks, and more water is expelled
Separate the Curd from the Whey
Slabbing and Milling of Curd
Add salt
Press curd in form (hoop)
Press curd in hoop
Put cheese in saturated
salt solution
Or
When to Salt – Depends on Variety
Direct Salting
Brine Salting
Curing or Ripening
Develop desirable body, texture, flavor
Could be days, months or years, depends on the cheese
Mozzarella 1 week to 2 monthsCheddar 1 month to yearsCottage Cheese 1 day to 1 monthParmesan years
Review of Cheese Varieties and Specialty Cheeses
Chandan. 1997. Dairy-based Ingredients39
Cheeses
Unripened cheeses, made by
coagulating milk proteins with
acid, e.g., soft cheeses like
cottage, cream, Neufchatel,
Paneer, Quarg, etc.
Ripened cheese, made by
coagulating with enzymes
(rennet-type) and culture aids
Bacterial ripened Mold ripened
Internal External Internal External
Cheddar
Swiss
Colby
Edam
Gouda
Gruyere
Romana
Provolone
Parmesan
Brick
Trappist
Limburger
Liederkranz
Muenster
Monterey Jack
Port du Salut
Blue
Roquefort
Gorgonzola
Stilton
Camembert
Brie
Classification of
Cheeses by Type of
Ripening
• Cheddar
• Colby/Monterey Jack
• Swiss
• Edam /Gouda
• Romano
• Provolone
• Mozzarella
• Parmesan
• Muenster
• Brick
• Trappist
• Limburger
• Liederkranz
• Gruyere
• Esrom
• Comté
• Port du Salut
• Reblochon
• Tilsit
• Blue
• Roquefort
• Gorgonzola
• Stilton
• Danableu
• Rosenbourg
• Bleu d’Auvergne
• Blue Shropshire
• Camembert
• Brie
• Cambozola
• Coulommiers
• Saint André
The Cheesemaker is the Ultimate Analytical Tool
Eyes
Nose
Mouth
Ears
Hands
Wisconsin Center for Dairy Research
Funded in part by
Wisconsin Milk Marketing Board
Dairy Management, Inc./Dairy Research Institute
CDR Industry Team