The Procedure of Making Cottage Cheese - Assignment Example

Name: Institution: Food Hygiene and Nutrition Tutor: Course : Date: How Cottage Cheese is made The procedure of making cottage cheese is significantly differs from that utilized in making of other types of cheese. Cottage cheese is a type of fresh cheese, and is thus not ripened of aged before its packaging. The process of making cottage cheese often starts with pasteurized skim milk. The milk is inoculated using active lactic acid starter to increase acid content and rennet is used to speed coagulation. The active lactic acid starter has lactobacillus which raises the acidity of milk. Increasing acidity of milk facilitates flavor and also changes the pH to a level that is appropriate for curdling. Rennet, which is obtained from microbial, vegetable or animal sources, is a complex of enzymes that produces fast coagulation of milk in the process of cheese making (Deland, 2010). Depending on the form of cottage cheese being manufactured and the quantity of active lactic acid starter utilized, the inoculated milk is kept for five to 16 hours under a temperature of 89.6 F or 32 C. This enhances lactobacillus to reproduce and acidify milk and proper coagulation of the mixture. The coagulated milk is then sliced into cubes that form the curds. After the mixture is sliced, whey drains from curds making them to shrink and change their shape. The curds are gently rolled and heated to promote draining of whey and to smoothen the edges of the curds. Drainage of whey from curds also makes the curds more firm. When the curds are properly firm, they are rinsed three times using water in order to remove acidity. With every rinse, the water temperature is decreased, with the initial rinsing usually using water of 85 degrees F whilst the last rinsing water that has a temperature of a few degrees above freezing point (Deland, 2010). The rinsed curd is drained using gravity for two and a half hours and during this period, majority of the remaining whey is drained. Cottage cheese is not pressed and it therefore retains more moisture and doesn’t form a solid block. The final step entails addition of salt and cream and the quantity of cream added is dependent on the form of cottage being manufactured. In full fat cottage cheese, the cream is added until the total fat content is 4 % while in reduced fat cottage cheese, less amount of cream is added often adequate to make the overall content is 1 % or 2 % ( Deland, 2010). Composition and physical characteristics of cottage cheese A 113 g serving of cottage cheese contains 120 calories, 5g fat with 3g of this fat being saturated fats, 14g of protein, 20mg of cholesterol and 3g of carbohydrates, 500mg of sodium, and 70 mg of calcium. It also contains 0.1 mg of Vitamin K, 0.2mg of riboflavin, 0.15mg of niacin, 0.1mg of Vitamin B6, 13.5mcg of folate, 0.7mcg of Vitamin B12 and 0.2mg of pantothenic acid. A 100 g serving of cottage cheese also contains 2.67g of sugar, 3.0 g of dietary fibre, 37mcg of Vitamin A, 12mcg of beta-carotene. It is also rich in minerals and contains 0.07mg of iron, 8mg of magnesium, 104mg of potassium, 159mg of phosphorous and 0.4mg of zinc (American Heritage Dictionary, 2011). Cottage cheese is usually soft and white in colour. However, the texture of cottage cheese highly depends on the amount of moisture in the cheese. When moisture percentage is below 70, the cheese is dry, harsh and sawdust like. The appropriate texture of cottage cheese is free from grittiness and smooth. Coarse texture occurs when there is a sudden shift in curd temperature or during lactic acid development (Slyke, & Publow, 2008). Cottage cheese is incorporated to the diet in several ways. The cheese taste and creamy texture makes it easy to consume together with fruits and also makes it a good substitute for slices of processed cheese on sandwiches. It is also utilized in meat dishes as a substitute for les healthy cheese. Since it is a rich source of proteins and Vitamins, it is highly used by body builders and dieters and is particularly beneficial to females and elderly people who require additional calcium to aid strengthen bones (Lunsford, 2008). How Mozzarella cheese is made Mozzarella cheese is made from pasteurized and standardized milk which has been coagulated, cultured and cooked. The pasteurized milk is cultured using Lactobacillus bulgaricus or Streptococcus thermophilus and incubated for 37 degree Celsius for a duration of 40 to 45 minutes until an acidity of 0.02 percent lactic acid develops. Rennet is then added at 37 F and the milk is held for 45 minutes. The curd is then cut and cooked with whey at 40 degree Celsius for two and a half minutes until an acid level of 0.4 percent lactic acid is developed. After drainage of whey from the curd, 3.0 percent sodium chloride is put in and curd is submerged in boiling water for 5 minutes. After immersion, the curd is plasticized mechanically or manually at 90 degree Celsius and shaped into rectangular blocks or balls. The product is submerged in pasteurized cooled water at 5 degree Celsius for two hours and then packaged in polythene bags for storage at 8 degree Celsius (Haenlein, & Park, 2006). Composition and physical characteristics of mozzarella cheese A Mozarella cheese twist weighing 21g contains 61 calories, 1.5g protein and 4g carbohydrates. Based on a 2000 calorie daily diet, this represents 3 % of the commended daily value (DV) of protein. The cheese twist also has 1 to 4 % of the commended daily value of minerals and vitamins such as Vitamins, K, A and E, riboflavin, thiamin, Vitamin B6, niacin , Vitamin B12 and folate, magnesium, Iron, sodium, Zinc, manganese, selenium , and calcium. The twist has 4.6g of total fat, 2.9g saturated fat, 0.2 g of polysaturated and 1.2g of monosaturated fats. In regard to essential fatty acids, the twist contains 151mg of Omega-6 and 28.4 mg of Omega-3 fatty acids (Busch, S, 2010). Mozzarella is fibrous and stretchy. The moisture and fat contents of mozzarella cheese plays a major role in textural development. High pasteurization temperatures aids in moisture retention in low fat Mozzarella cheese. High temperatures denature whey proteins and incorporate them in the curd. The whey proteins combines with water and increases moisture content of cheese which then gives cheese a softer mouth feel and texture. When fat content is decreased, the protein content of Mozzarella cheese increases, making the cheese harder to stretchy and melt properly. How Cheddar cheese is made Modern Cheddar cheese is made using fresh pasteurized milk for cow. The milk is heated to 86 degrees F and combined with rennet and lactic starter culture. Annato colouring may be added to to give the cheese a yellowish colour. The resulting curd is washed in order to remove whey and then heated at 100.4 degrees F and whey is separated from the curd (Starr, G, 2011). The cheddaring process follows where the curds are flipped and hoarded at regular periods and pressed under their individual weight. This facilitates syneresis and sustains a convenient level of moisture retention. The main aim of cheddaring is to permit time for acidity to rise and whey to be drained (Clark, S, & Hui, Y, 2007). As curd particles fuse into a solid mass, acid builds as syneresis continues rennet continues functioning and this helps in tightening of the casein network. As lactic acid builds up, curds start to stretch or overflow under weight of the piled slabs and this makes cheddar cheese to attain its characteristics body via the procedure of stretching, knitting and orientation of casein network. The slabs are cut into cubes are dry salted and pressed to give the final shape and to release any remaining whey. The slice cheese is packaged and stored for maturing or aging which enables texture and flavor development. Cheddar cheese is usually aged for 3 to 18 months at 7 to 13 degree Celsius (Clark, S, & Hui, Y, 2007). Composition and physical characteristics of Cheddar cheese A 132 gram serving of cheddar cheese has 532 calories with 394 of these calories from fat. It contains 44g total fat with 28 g saturated fat, 1 g polysaturated fat and 12 g monosatuarted fat. It has 139 mg of cholesterol, 33 g of proteins, and 1 g of sugar and 2 g of total carbohydrates. Cheddar cheese is also rich in minerals and proteins and based on a 2,000 calorie diet, the percent daily values of Cheddar cheese is as follows: 26% Vitamin A, 2% Thiamin, 5% Vitamin B6, 4% Vitamin D, 1% Niacin, 18% Vitamin B12, 29% riboflavin, and 5% pantothenic acid and 34% sodium, 95% calcium, 27% zinc, 68% phosphorus, 5% iron, 2% copper, 9% magnesium, and 4% potassium ( Peer trainer, 2010). Cheddar cheese is naturally pale white, but addition of annatto makes it deep orange in colour. In comparison to other forms of cheese, cheddar cheese has a sharp taste, creamier and smoother. The degree of sharpness depends on aging duration of cheese. The longer, it matures, the sharper the taste and the more crumbly the cheese becomes. Depending on degree of sharpness and age the cheese is considered medium, or old these types have their own physical characteristics. Mild cheddar cheese is slightly crumbly and smooth in texture and is also semi hard, while old cheddar cheese is more crumbly and hard with a strong, sharp taste (Nair S, 2010). How Blue vein cheese is made Blue vein cheese is made from raw sheep, goat or cow milk and is an internally ripened after being inoculated with penicillum spores. Manufacturing of blue vein cheese starts with separation of curds from the whey after curdling the milk with rennet. The growth of the mold Penicillium roqueforti and its consequent metabolic action is responsible for the characteristic flavor development and ripening in blue vein cheese. The spores are dusted on the curds and the inoculated curd is then incubated for 4 weeks, then the slime surface is scrubbed off. The organisms on the surface slime are proteolytic and contribute to flavor production (Jennes, & Keeney, 1999). The curds are loosely stacked into molds to allow penetration of air into the cheese and promote growth of bacteria. This causes the characteristic pockets and blue veins and crumbly texture. The molds are stored overnight to allow drainage, before the cheese wheel is removed (Jennes, & Keeney, 1999). Curing subsists after cheese is punctured using slender needles to enhance release of carbon dioxide and to make it easy for air to penetrate and allow growth of the mold for 18- 18 weeks. During the curing period the lipolytic action of Penicillum roqueforti breaks down fat milk to offer methyl ketones and free fatty acids, which are highly responsible for flavor and aroma of blue veined cheese. Penicillum roqueforti also leads to proteolytic breakdown and development of smooth, soft full flavored cheese. The cheese is then kept for 3 months to age (Jennes, & Keeney, 1999). Composition and physical characteristics of Blue vein cheese Blue vein cheese has blue green veins of mold on the creamy body of this cheese. It has a strong pungent smell with a pungent aroma and a crumbly texture and a distinctive and strong flavor. The blue green veins are formed after molds are introduced to the cheese during the ripening stage of production. One ounce or 28.3 grams of blue vein cheese contains approximately 100 calories and 8 g or fat, with 5 g of this fat being saturated fats. It also has 400 mg of sodium, 6 g of protein and 20 mg of cholesterol. Blue vein cheese contains less than 1 g of carbohydrates and does not contain fiber. It offers 4% of the recommended daily intake of Vitamin A, 10 % of phosphorous, 2% of Vitamin D, and 15% of calcium. It also has 2% Vitamin B6 of the recommended daily intake, 6% of riboflavin, 4% of folate and 2% of magnesium (Ruggerio2010). Blue vein cheese is an excellent source of calories, high quality minerals, proteins and vitamins. However, it is very high in fat and should therefore be served in small quantities like as crumble on a salad. Blue vein cheese is also a good complement to other strong beverages and flavored foods. It is well served with steaks, burgers and vegetables. The colorful and pungent cheese also nicely pairs with crackers, fruits and full bodied wines and it also cooks well in soups, casseroles and sauces. When cooking with blue cheese, small amount of slat should be used because this cheese is very high in sodium (Ruggerio, 2010). How Jarlsberg cheese is made Jarlsberg cheese is made from pasteurized cow milk. The milk is warmed at 98 degrees F and cultures are added and properly mixed at a pH of 6.5. Calcium chloride is mixed with pure water and added to the milk. Rennet is added and milk allowed to coagulate for 30 to 40 minutes. The resulting curds are cut into pea size, washed and whey is drained. The target Ph before washing is 6.4 to 6.45. More water is added to remove whey and the temperature of water being used is raised to 140 degrees F (Cheese Forum. Org. 2009). The curds are scalded at a temperature of 98- 108 degrees F for 15 to 30 minutes. The curds are added to cheesecloth lined mold and pressed to remove whey for 10 minutes. The curds are removed from the whey and pressing continued overnight. The curds are then immersed in brine at a pH of 5.30. The cheese is then stored for ripening. During cool winter the cheese is stored for 10 to 12 days for 47 to 50 degrees F and in warm winter the cheese is stored fro 4 weeks at 64 degrees F. In cool summer the cheese is stored for 7 to 10 days at 50 to 57 degrees F while in warm summer, it is stored for 4 to 5 weeks at 68 to 72 degrees F (Cheese Forum. Org. 2009). Composition and physical characteristics of Jarlsberg cheese Jarlsberg cheese is semi hard, has a characteristic shiny yellow and smooth body and a creamy supple texture. It has a distinctive nutty and sweet taste and big round holes. It is used in sandwiches, salads, platters and all forms of cooking (Widmer's Cheese Cellars, Inc. 2009). One serving of Jarlsberg cheese has 110 calories and this represents 5.5% of the DV for total calories based on a 2, 000 calories diet. Proteins accounts for 34 calories and fats contribute 76 calories. It also supplies 8 g of total fat per serving, including 3 grams of unsaturated fat and 5 grams of saturated fat. It has around 25% of the DV for saturated fat and around 12% of the DV for total fat. One serving of Jarlsberg cheese also has 25 mg of cholesterol and this represents 8% of the DV for cholesterol (Robinson, 2009). Jarlsberg cheese is also rich in proteins and one serving contains 8 g of protein and this represents 16% of the DV for protein. It does not contain carbohydrates of any form, including, sugar, dietary fiber or starch. Jarlsberg cheese is rich in minerals and vitamins and serving contains 200 mg of calcium and this represents 20% of the DV for calcium, 72 International Units of Vitamin A, and this represents 8% of the DV for Vitamin A. One serving also supplies 150 mg of sodium and this represents 6.5 percent of the DV for sodium. It does not contain Vitamin C and Iron (Robinson, 2009). Bibliography Deland, P, 2010, How is cottage cheese made, Retrieved March 20, 2011 from American Heritage Dictionary, 2011, Cottage cheese Retrieved March 18, 2011 Lunsford, P, 2008, What is the nutritional value of cottage cheese, Retrieved March 20, 2011from Slyke, L, & Publow, C, 2008, Science and practice of cheese- making, Springer, New York. Haenlein, G, & Park, Y, 2006, Handbook of milk of non-bovine mammals, Wiley Blackwell, England. Busch, S, 2010, Cheese sticks nutritional facts, Retrieved March 19, 2011 from Watson, J, 2009, Dairy Science information, Retrieved March 18, 2011 from Starr, G, 2011, Cheddar Cheese making process, Retrieved March 20, 2011 from Clark, S, & Hui, Y, 2007, Handbook of Food Products Manufacturing, Wiley Inter Science, New Jersey. Nair S, 2010, History of Cheddar Cheese, Retrieved March 19, 2011 from Peer trainer, 2010, Cheddar Cheese, arch 20, 2011 from Jennes, R, & Keeney, 1999, MFundamentals of Dairy Chemistry, Springer, New York. Ruggerio, A, 2010, Nutritional Facts for Blue cheese, Retrieved March 20, 2011 from Cheese Forum. Org. 2009, Jarlsberg: A Mesophilic offshoot of Gouda, Retrieved March 20, 2011 from Widmer's Cheese Cellars, Inc. 2009, The History of Cheese Making, Retrieved March 20, 2011 from Robinson, A, 2009, Jarlsberg Cheese Nutrition, Retrieved March 19, 2011 from Read More