2/12/13 Group #3

Melissa Kobayakawa, Jessica Tea,

Hee Joo (Kristi) Kim, Caroline Pak

History/background

Inputs

Processes

Outputs

• Exactly when cheese was made is unknown

o Thought to have begun prior to 3100 BC in

Egypt

• Unsure who made the first cheese, however

there is a legend

http://www.frontlineonnet.com/fl2415/stories/20070810506906200.htm

http://www.nosetotailathome.com/2009/05/15/haggis/

Believed that travelers from Asia introduced

cheesemaking to Europe

During the height of the Roman Empire, the

Roman culture developed the art of

cheesemaking

Expansion of the cheese market

http://iml.jou.ufl.edu/projects/Spring04/Tyler/LandR.html

http://misunderstoodmariner.blogspot.com/2009/11/mayflower-and-speedwell.html

Milk

Starter

Coagulant/Rennet

Salt

Extras

Variations in the ingredients and the

processes goes on to produce many different

types of cheeses.

Can come from cows, goats, sheep, water

buffalos, mares, yaks, camels, or reindeers

Pasteurized, raw or thermalized

Pasteurization – heat to 71.7°C for 15-20 seconds

Raw milk cheeses must be aged at least 60 days

Thermalization – heat to 60-65°C for 15-30

seconds

Colony of bacteria that produces acids

Lowers the pH to help rennet work

Types of starter cultures

Thermophilic: prefers higher temperature

Mesophilic: prefers room temperature to

moderate temperatures

Enzymes coagulates better than acid alone

Lowers water content without hardening

Can come from animals, vegetables, or fungi

Found in animal stomach lining

Made by Mucor meihei

Milk proteins are separated

Casein solids gel together

Soluble whey is expelled

Sold in liquid or tablet form

Provides flavor to the cheese

Acts as a preservative

Helps drain the cheese

Important to control moisture to prevent growth

of harmful organisms

Determines texture

Higher salt concentrations produce harder cheese

Cheese salt

Iodine-free

Kills lactic bacteria to assist aging

Herbs provide extra flavoring

Calcium chloride help with coagulation

Lipase increases flavors and aromas

Annatto cheese colorants give cheese a bold

yellow color

Warming Milk

Additives

Other components

Coagulation

Cutting the Curd

Draining

Salting

Warm milk to a desired

temperature

Temperature depends on

the microorganisms used

for the particular cheese

Done in a double boiler,

slowly to assure better

cheese quality

Add bacterial cultures that digest lactose in milk. Can also occur naturally by

lactic acid from the milk.

This ripens the milk.

After ripening, add additives such as additional cultures, calcium chloride, or lipase This can be an optional or

necessary depending on the cheese type.

Determines flavor and texture of cheese

The step that turns milk into solid curd

Usually by adding rennet. some cheese call for the

addition of acid, others use natural lactic acid.

Keep temperature constant, cover, and leave it undisturbed

Usually takes around 3-24 hours

Time differs for each cheese

Once curd it formed, cut it into cubes very gently to encourage curd separation from whey

Size differs for each cheese Hard= smaller cubes

Soft = larger cubes

Determines final texture of cheese

Can be stirred further after cutting to separate curd from whey even more

Scoop curds out and

drain the curd

mixture into a

cheese cloth until

liquid (whey) stops

dripping and a

tightly formed curd

is left.

Salting adds flavor and causes whey to run off

It also acts as a preservative

Can be salted in two ways: by stirring salt into the curds or by sprinkling on the exterior of the cheese

Cooking and Stirring

Cheddaring

Hot Water Treatment

Seasoning

Brining

Pressing

Aging

Further develop acidity and expel whey out

Be gentle and stir slowly to prevent matting

For most hard cheeses (like Gouda), increase

temperature by 2 degrees every 5~7 minutes.

Cheddaring:

For cheddar cheese

Drained curds are

cut into strips and

cooked for around 2

hours

Hot Water Treatment: For Mozzarella/Provolone

Cover curds with hot water ~155 degrees

Stretch and shape

Can also do this in the microwave

Seasoning:

After draining,

curds are milled,

and herbs and salts

are added

Gives further flavor

Brining:

Another option to salting

Place cheese after being

pressed into a salt water

bath

Usually stays there for

4~36 hours

.

Pressing: For hard/semi-hard cheeses

Pressed in a cheese press with cheese cloth to expel more whey

Gives shapes, texture, and consistency to cheese

Aging: For cheese that are not

eaten fresh

Continue ripening microbial process to get peak flavor and texture

Pasteurize your milk to kill bacteria

Help prevent infection sanitize all your equipment by boiling it, or soaking it in bleach-water solution

Use a new cheesecloth each time you make new cheese

Some pathogens that can be found…

Curds smell of rotten eggs – bacterial

contamination

Cheese smells fruity – yeast contamination

Contaminated starter – Staphylococcus aureus

Contaminated environment – Listeria

monocytogenese

Raw milk – Salmonella

Cogan, T. M. (1990). 2nd Cheese Symposium. Fermoy: National Dairy Products Centre.

Over 2,000 types of cheeses means so many

flavors and textures

Appetizers

Cheese Concentrate

Cheese Sauces and Dressings

Cheese Seasonings

Shreds and Shapes

Excellent source of calcium

Contains high-quality casein protein Contains all the essential amino acids

High in magnesium, phosphorus, potassium, zinc, and sodium, depending on type of cheese

Vary in amount of fat and saturated fat Variety of low-fat and fat-free options

CLA concentration in milk-fat protects against cancer

Excellent dairy product for the lactose-intolerance Most hard cheeses contain little to no lactose

Are subject to quota restrictions

administered by CBP (Customs and Border

Protection) and the Department of

Agriculture

Dairy products are subject to Department of

Agriculture’s Animal and Plant Health

Inspection Service (APHIS) and FDA

requirements

Keep cheese in the condition it

matures in.

Don’t store cheese with other

strong-smelling foods.

Wrap soft cheese with waxed or

greaseproof paper, instead of

plastic wrap.

Let cold cheese warm up for ½ an

hr. before eating.

Recommended storage temp. is

35-45 F, at a high humidity level.

Smooth, fatty cheese goes well

with smooth, slightly oily wine

Acidic cheeses go well with

sweet wines

White wines complement

cheeses more than red wines

If you want a red wine than

choose a fruity, light wine.

Acidic wines go well with salty

cheeses

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