Kaylegian PhD May 2014 CHEESE PRODUCTION What is Cheese Fermented Products Yogurt Buttermilk Acidophilus Milk Kefir Koumiss Sour Cream Cream Cheese Cheddar Colby Mozzarella Provolone ID: 148522
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Slide1
Kerry E.
Kaylegian, Ph.D.
May 2014
CHEESE
PRODUCTIONSlide2
What is Cheese?Slide3
Fermented Products
Yogurt
ButtermilkAcidophilus MilkKefir, KoumissSour Cream
Cream CheeseCheddar, ColbyMozzarella, Provolone & Italian types
Emmental, Gruyere & Swiss typesBrie, CamembertBlue cheesesMunster, Brick
Frozen Desserts
Ice Cream
Gelato
Sherbet
Other
Flavored Milks
Pudding
Creams
ButterSlide4
Dairy Fermentation
Milk
Bacteria
MoldsYeasts
MicrobialMetabolismProcessing
Conditions++Productswith a
Variety
of Flavors,
Textures &
End UsesSlide5
Variables in Cheesemaking
Type of cheese
Type of milkMilk compositionHeat treatment
Microorganisms usedTime
TemperaturepHSalting methodOther handlingOther ingredients
Environmentsanitationwater qualitynative flora (good & bad)storage temperaturestorage humidityProduction consistencyacidity developmentflavor & texture
FOOD SAFETYSlide6
Defining Varieties …
By Manufacturing Technique
Acid set Rennet setFresh/Aged
Cheddar typePasta filataCheese with eyesNatural rindW
ashed-rindMold-ripenedBy Cheese CharacteristicsFreshSemi-softSoft-ripened
Surface-ripenedSemi-hardHardBlueWashed-rindMilk type (cow, goat, sheep)Slide7
How can you govern a country that has 246 varieties of cheese?
Charles de Gaulle
French President, 1958-1969
2013: 1794 entries (cheese, yogurt, butter),
100 categories
2012: World Championship, 2504 entries, 81 categories2013: US Championship, 1702 entries, 81 categories2014: World Championship, 2619 entries, 90 categories (cheese, butter)Slide8
Cheese Standards
Code of Federal Regulations21 CFR 133
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?cfrpart=133 contains Standards of Identity (SoI) for many cheesesregulations can be very specific on cheese composition, make procedures and ingredients
Pennsylvania CodeTitle 7 Part III Ch. 57§ 57.71 Cheese and related cheese products
Cheese and related cheese products shall comply with 21 CFR 133 (relating to cheese and related cheese products).Slide9Slide10
Cheddar Cheese Standard
21 CFR 133.113Slide11
Cheese – Pasteurized or Raw
7 CFR 58Slide12
General Cheese Making
Steps
Raw Milk
Pasteurize/Heat
Inoculate with Starter & Non-Starter Bacteria and RipenAdd Rennet and Form Coagulum
Cut Curd & CookDrain WheyTexture Curd
Dry Salt/Brine
Form Cheeses
Store and AgeSlide13
Major Steps in Cheese Making
Step
Purpose
Key Factors
Setting Milk
Prepare milk for coagulationRipen starter culture
C
oagulation
Temperature
Protein
Calcium
Sanitation
(phage)Slide14
Coagulation
Acid Coagulation
Function of isoelectric properties at pH 6.6 the net charge on the proteins is negative, casein micelles repel
pH 4.6 is the isoelectric point and the net charge is neutral, casein micelles interact soft, delicate curds
at lower pH, the casein micelles are depleted of Ca Rennet CoagulationFunction of enzyme activity1
st step cleaves -caseinnet negative charge is reducedsteric repulsion is decreased2nd step requires ionic (free) Ca Ca forms bridges to stabilize the aggregationfirmer, stronger curds
at higher pH, the Ca is still present in the casein micellesSlide15
Major Steps in Cheese Making
Step
Purpose
Key Factors
Setting Milk
Prepare milk for coagulationRipen starter cultureRennet c
oagulation
Temperature
Protein
Calcium
Sanitation
(phage)
Cutting the Curd
Speed
whey expulsion
Assist in uniform cooking
Assist with moisture control
Curd firmness
Size of curd
particles
Uniformity of curd particlesSlide16
Major Steps in Cheese Making
Step
Purpose
Key Factors
Setting Milk
Prepare milk for coagulationRipen starter cultureRennet c
oagulation
Temperature
Protein
Calcium
Sanitation
(phage)
Cutting the Curd
Speed
whey expulsion
Assist in uniform cooking
Assist with moisture control
Curd firmness
Size of curd
particles
Uniformity of curd particles
Cooking the curd
Remove
whey
Establish moisture level in cheese
Influence texture
Curd
size
Time & temperature profile
Stirring rate
pHSlide17
Major Steps in Cheese Making
Step
Purpose
Key Factors
Setting Milk
Prepare milk for coagulationRipen starter cultureRennet c
oagulation
Temperature
Protein
Calcium
Sanitation
(phage)
Cutting the Curd
Speed
whey expulsion
Assist in uniform cooking
Assist with moisture control
Curd firmness
Size of curd
particles
Uniformity of curd particles
Cooking the curd
Remove
whey
Establish moisture level in cheese
Influence texture
Curd
size
Time & temperature profile
Stirring rate
pH
Draining
or
Dipping
Separate whey from curds
Moisture
control
pHSlide18
Major Steps in Cheese Making
Step
Purpose
Key Factors
Curd
KnittingForm characteristic textureAcid development
Moisture control
Temperature
TimeSlide19
Major Steps in Cheese Making
Step
Purpose
Key Factors
Curd
KnittingForm characteristic textureAcid development
Moisture control
Temperature
Time
Pressing
Expel
whey
Shape cheese
Influence texture
Temperature
Pressure
Acidity developmentSlide20
Major Steps in Cheese Making
Step
Purpose
Key Factors
Curd
KnittingForm characteristic textureAcid development
Moisture control
Temperature
Time
Pressing
Expel
whey
Shape cheese
Influence texture
Temperature
Pressure
Acidity development
Salting
Influence flavor
Influence texture
Control
moisture
Method of salting
Curd size
TemperatureSlide21
Major Steps in Cheese Making
Step
Purpose
Key Factors
Curd
KnittingForm characteristic textureAcid development
Moisture control
Temperature
Time
Pressing
Expel
whey
Shape cheese
Influence texture
Temperature
Pressure
Acidity development
Salting
Influence flavor
Influence texture
Control
moisture
Method of salting
Curd size
Temperature
Special Applications
Apply appropriate practices to give cheese
its characteristics
(pasta filata, mold-ripened, washed-rind, aged)
Depends on the applicationSlide22
Flavoring Cheese
HerbsSpicesFruit piecesVegetable piecesSmoke
BeerWine(Microbial smears)
www.images.google.comSlide23
Washed-Rind Cheese
Outer surface flavor & colorbeer Chimay Alewine
Drunken GoatComplex flavor & rind developmentmicrobial smears (
Brevibacterium linens)yeastssequence of organism developmentspecific to organisms usedSlide24
Cheese Aging = Affinage
The ripening of a young cheese to a mature cheesedevelopment of complex flavors and texturesSlide25
Cheese Aging
Cheese Variablescheese typemicroflora
Environment Variablestemperaturehumidityair flow
air turnovershelving typeproximity to other cheeses
native florasanitationHandlingtimeturningbrushing
washingsanitationSlide26
Cheese Aging – Environmental Conditions
Drying57-64°F, 60-80% RHR
ipening52-77°F, natural rind cheeses46-52°F, bloomy cheeses46-48°F, blue cheeses90-98% RH, natural rind cheeses
Warm (eye development)68-72°F, 80-85% RH
Cool storage38-48°F, flavor development38-40°F, 60-80% RH, storage prior to sale90-95% RH, natural rind cheesesSlide27
Cheddar Type Cheese Make Steps
Raw Milk
Pasteurize/Heat
Inoculate with Starter & Non-Starter Bacteria and Ripen
Add Rennet and Form Coagulum
Cut Curd & CookDrain WheyTexture Curd
Dry Salt
Form Cheeses
Store and Age
Lactococcus lactis
subsp.
lactis
or
cremoris
pH 6.4
100
°F (
38°C)
Cheddaring &
Milling
OR
Stirred Curd
pH 5.1 – 5.5
Hoop & Press
1 month
to
5+
years
Lactobacillus casei,
Lactobacillus plantarum
86-90
°
F (30-32°C)
Wash curd for Colby & JackSlide28
Cheese with Eyes Make Steps
Raw Milk
Pasteurize/Heat
Inoculate with Starter & Non-Starter Bacteria and Ripen
Add Rennet and Form Coagulum
Cut Curd & Cook
Drain Whey
Texture Curd
Brine
Form Cheeses
Store and Age
118-135°F (48-52°C)
rapid cook
S. thermophilus, L. helviticus
L. delbrueckii
subsp.
bulgaricus
Proprionibacterium
freudenreichi
pH 6.4
cheeses placed in hoops
before draining
curd is pressed in hoops,
acid begins to form
pH 5.1-5.2
60
°F (
15°C), 2 d
1-2 wk, 60°F (15°C) drying
3-7 wk, 70-77°F (21-25°C)
eye formation
4-12 wk, 41°F (5°C) agingSlide29
Blue Veined Cheese Make
Steps
Raw Milk
Pasteurize/Homogenize/Heat
Inoculate with Starter & Non-Starter Bacteria and RipenAdd Rennet and Form Coagulum
Cut Curd & CookDip Curd/Form CheeseTexture Curd
Dry Salt/Brine
Drain Whey
Store and Age
L. lactis
subsp.
lactis
L. lactis
subsp.
cremoris
1 hr
90°F (32°C)
firm curd, open texture
put into hoops
drain 1-7 d,
68°F (20°C), 80% RH
pierce with needles
Penicillium roqueforti
spores
ripen and cure
50-60°F (10-15°C), 95% RH
mold growth 2-4 mo
cure 2-4 moSlide30
?
Kerry E. Kaylegian, Ph.D.
Dairy Foods Research & Extension Associate
Pennsylvania State University
Department of Food Sciencekek14@psu.edu814-867-1379
foodscience.psu.edu