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21 Cards in this Set
- Front
- Back
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Cheese can be classified by
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microbial characteristics, appearance, mode of packaging, and place of origin
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MOST COMMON classification for cheese
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Processing method, milk source, moisture content
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Moisture Content Classification
FRESH |
"Country cheese"
>80% water |
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Moisture Content Classification
SOFT |
50 - 75%
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Moisture Content Classification
Semi-Hard |
40 - 50%
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Moisture Content Classification
Hard |
30 - 40%
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Moisture Content Classification
Very Hard |
~30%
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Basic step to cheese production
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milk selection
coagulation curd treatment curing ripening |
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Greatest influence on cheese
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milk selection
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Homogenized milk makes coagulation easier and increases surface area therefore results in a moister product
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Homogenized milk not used for making hard cheese
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FDA requires pasteurization for all cheeses, except
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hard cheeses if they are aged for over 60 days
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Cheese making starts with coagulation of _______ _______ in milk
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casein protein
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Most common enzyme to coagulate milk in cheese making.
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Renin
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Two methods of acid coagulation
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1. Simply add acid directly.
2. Inoculation with cultures that turn lactose into lactic acid. |
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acid coagulated with cheese is usually not aged
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due to high acidity inhibits the bacterial and mold growth
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Types of Curd Treatment
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Cutting
Heating Salting Knitting Pressing |
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Salting
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controls growth of bacteria and dehydrates.
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Heating
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evaporation of whey.
build up of lactic acid destroys microorganisms |
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Cutting
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slicing increases surface area
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knitting
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uniting or melted into a solid mass
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Pressing
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creates solid mass through pressure
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