Cheese Making Process - Term Paper Example

Cheese making process Name Professor Institution Course Date INTRODUCTION Cheddar cheese manufacturing forms the basis for all cheeses manufacturing whereby subtracting or adding steps (Wright, 2010) make the many cheese varieties. Cheese making process is an age-old craft dating thousand years back. Going by the current industrial technology standards, the cheese making process is a complex one as it encompasses both science and art together. In addition, extensive investigations into the cheese subject have been carried out by a myriad of research groups in various countries resulting to the acquisition of deeper knowledge into the subject. For instance, the researches include; Robinson (1993) and Scott (1986). Milk, from a variety of mammal species is a major and basic ingredient in the manufacture of cheese and it comprises the following constituents. The table below gives an illustration of the major chemical composition differences of these milks. Table 1.0: Percentage chemical composition of milks from selected mammal species ANIMAL FAT PROTEIN MILK SUGAR MINERALS Cow 3.8 3.0 4.8 0.75 Goat 6.0 3.3 4.6 0.84 Sheep 9.0 4.6 4.7 1.00 Buffalo 6.0 3.8 4.5 0.75 Source: Scott (1986) Because of the differing chemical compositions, variations do occur in cheese quality influenced by the milk type used. For instance, sheep milk that contains high gross solids, leads to an increment in cheese yields. In contrast, fat rich milk yields softer cheese but has an improved mouth-feel of the cheese product. Consequently, modifications have to be made in the cheese making process in terms of the milk type used. Naturally, the purpose of producing milk by a mammal is for the feeding of its offspring (Biss, 2002). Therefore, for a moment we consider the activities that take place when a calf feeds. Of critical importance is that all the necessary requirements for the calf's bodybuilding have to present in the milk from the time of birth up to the weaning period. Moreover, certain compounds in the milk provide initial protection against bacterial diseases. This is available until the calf is in a position to build up an immunity system of its own. In the first place, teat milk is sweet and warm, and lactose (milk sugar) is a source of encouragement for drinking more milk as well as providing energy when needed later. The suckled milk is progressively acidified upon passing into the first three stomachs until it arrives at the last stomach. Upon its arrival in the fourth stomach, it gets into contact with pepsin and chymosin, which are the coagulating enzymes. The two enzymes are simply substances that aid in a specified chemical reaction without themselves being used up or consumed in the process commonly referred to as organic catalysts. Concurrently, the acidified milk combines with these enzymes, which curdle it to bring about a fine clot. The clot, which is generally referred to as a curd, is then passed into the intestines. Due to its curd form, the passage is slowed down just adequately enough to allow digestion to take place. Components to be digested comprise of protein, vitamins, fat, lactose and minerals, which are absorbed into the bloodstream through the intestinal wall in readiness for bodybuilding in the future. Later on in this report, we shall see the role played by these enzymes in the process of cheese making. Making cheese from curdled milk The process of cheese making entirely revolves around milk curdling (Davies, 2010). To start with, careful selection of the milk is done to ensure there are no harmful agents or antibiotics that could affect the cheese making process. The milk then undergoes the process of pasteurization whereby it is heated and stored at a given temperature for a short while to ensure that any harmful bacteria are destroyed. Following after, special starters (bacteria cultures that produce acid) referred to as cultures are introduced into the warm milk, which changes a minute amount of the lactose in the milk into lactic acid. This leads to rapid acidification of milk in preparation for the next stage. The enzyme known as rennet (commercial preparation of rennin enzyme), mainly chymosin, is added to the milk and almost immediately a curd is formed. As for pepsin its use is not that frequent in Britain save for particular specialized cheeses. The curd resulting from the above process is afterwards cut into sizeable cubes upon which the shrinking process is started by applying heat. Concurrently, with lactic acid having a steady production from the starter cultures, the small curd cubes are changed into small grains that are rice-sized. Progressively, the curd grains are permitted to drop to the base of the cheese vat. In addition, the liquid left-over consisting of milk sugar, albumen (currently referred to as whey) and water is drained as the curd grains form large curd slabs by permitting them to mat together. Milling of the large slabs follows as well as the adding of salt to help in the cheese preservation and flavor provision. Later on, pressing takes place in readiness for subsequent packaging in containers sized variously for maturing. The above procedure has just described the basic method for the making of what is referred to as hard-pressed cheese. It is now prudent to closely look at the individual milk components and see their functionality. Basic components of cheese milk Fat It is found as minute globules in milk whose size variations depend on the cow breed from which the milk is collected. Milk fat aids in the production of aroma, body and flavor in matured cheese. Skimmed milk makes cheese that is hard in texture and body but it lacks flavor. However, as low as one percent of milk fat is capable of producing a background flavor, and therefore, today’s cheese manufacturers and makers explore this knowledge by providing cheese with low-fat content whose demand is rapidly growing. Protein The existence of proteins in milk is in two forms namely the soluble form or whey proteins and as a suspension/colloidal or casein. As a comparison, the second protein type is considered as a thickly woven mesh instead of a vest of strings freely suspended in the aqueous milk phase. So long as the milk retains its sweetness, the above composition is unaffected hence the milk totally remains fluid. However, if the milk happens to go sour that is, acidifies with no presence of the coagulating enzymes the composition changes pretty suddenly at what is referred to as the iso-electric point. Consequently, an easily broken curd is formed that at the slightest agitation collapses into very small fragments. A good example of these tiny fragments is the fine mass witnessed when souring of milk occurs naturally. When rennet is added just at the right moment before the complete souring of the milk, the casein structure radically changes to form para-casein which is a solid curd. This can therefore, be cut and saved for collection as curd grains for the ensuing processing. The first protein fraction is known as albumen that is, alpha-lactalbumin and beta-lacto globulin. As per the aforementioned description, this fraction passes out together with the whey and it usually gets lost. Nonetheless, albumen can be recovered by employing the expensive and specialized methods of filtration. Whenever hot milk is permitted to stand still for any moment, the skin appearing on the surface is referred to as whey proteins. Enzymes A variety of enzymes in milk may emanate from the cow solely, from organisms gaining access to enter the milk later or from bacteria in teat canals. These enzymes are of great significance on raw milk quality as well as cheese ripening in the store. Examples of these enzymes include proteases, lactase and lipases and they hydrolyze the protein, lactose and fat respectively into a number of components. Consequently, the natural occurrence of these enzymes in milk or sometimes provided by milk indigenous bacteria as well as the starter culture added initially, can induce changes in the milk proteins and fats in the ripening process to generate the delicate aromas and flavors that ensure mature cheese becomes so enjoyable. Later in the report we shall see the importance of a cheese grader in assessing the criticality of these elements. Vitamins Comprise of the organic substances present in the milk which aid in the promotion of growth. Fat-soluble vitamins (A, D, E and K) are held by milk fat whereas the others, which are water-soluble comprising of vitamins C and B complex, are found in the whey. In addition, these vitamins play a crucial role in the encouragement of bacteria growth in the process of cheese ripening. Lactose It is the main sugar present in the milk. It is the energy source provider for starter cultures in the production of lactic acid, and therefore, aids in milk modification for cheese making. Approximately, the starter bacteria, uses about ten percent of lactose so as to manufacture lactic acid whereas the rest is gotten rid off together with the whey. In the past, it used to be fed to pigs for purposes of fattening up, but as a result of the massive rise in the production of cheese it is no longer being practiced. Ash These are substances found in milk consisting of metallic components (such as calcium, manganese, sodium, copper, potassium, iron and magnesium) and non-metallic elements comprising of phosphorous, sulphur and chlorine. Probably, calcium is the most paramount mineral for milk coagulation, and forms an excellent food source together with protein, more so for children who are in a position to quickly absorb it into their growth system. Starter cultures Starter cultures carry out acid production whereas cheese is actually a type of fermented milk. Bacteria are usually present in milk sourced from an animal when feeding the calf. Some of these bacteria aid in acid production while others help in the digestion of protein present in the milk; some have own development base as milk which, in the case of bacteria that produce diseases, can cause infections to those drinking it. Examples of diseases affecting those people who may drink milk that is not pasteurized include undulant fever, tuberculosis and brucellosis. On a happy note, the bacteria producing acid in some instances can directly lead to the suppression of the bacteria producing diseases under the usual conditions. This is the reason why milk products that are fermented are categorized amongst foods that are very safe to be taken in their natural state especially in those areas where food hygiene is questionable. Coagulants/Rennet The need for milk coagulation has been thoroughly recognized ever since the Roman times. The achievement of this objective is done by selectively using certain plants or by the extraction of the rennet enzyme (pepsin and chymosin) from the 4th stomach of a calf fed on milk. Plants are no longer used nowadays for cheese making in Scotland though they have a wide use in the Far East and some countries in Europe. In Britain, the spearwort, butterwort, teasel, thistles and artichokes are reported to have been put into use, but are typically too gentle for general purpose use. Until the 19th century, ladies’ bedstraw (gallium verum) was commonly used in chesire cheese making. Rennet making records date back to the 16th century where small-holder cheese maker selected and slaughtered a calf fed on milk, removed and washed the fourth stomach carefully. This was then hanged out to dry after which it was referred to as vell. A regular market readily existed for the dried vells. The ascertainment of how the vells were initially used in farmhouse cheese making in Scotland or elsewhere is difficult to determine. Nonetheless, it is very likely that the dried vell pieces were directly added to the milk and at some times salted vell extracts were used. Basically, mascerated or sliced vells provided an enzyme solution by soaking them in salty water. Moreover, the final rennet solution may have been purified by use of filtration. Storage of the rennet in a solution of salt ensures it is kept in good condition as well as suppression of any bacteria that is likely to cause quality deterioration. Such type of rennet referred to as calf rennet. On the other hand, vegetable rennet is another type of rennet extracted from some specific bacteria and strains of fungi. In addition, this form of rennet is very popular nowadays. This is a reflection of moving towards the making of vegetarian cheese as well as towards organic foods. Furthermore, a significant quantity of this type of rennet is used both at the creamery and farmhouse levels. Also available in the market is pure chymosin which is genetically engineered (recombinant) due to the recent world shortage in the supply of calf rennet. This recombinant is used by a variety of cheese makers in many countries. Salt This terminology is basically used in reference to sodium chloride or rather common salt that is used for seasoning and cooking food at home. The following four major methods are applied in cheese making depending on the cheese type being made. 1. Hard- pressed cheese Also known as textured cheese include varieties such as chesire, England cheeses such as caerphilly and cheddar which go through a process of pressing for the duration of 18 hours to about 2-3 days immediately after their placement in the cheese moulds. Throughout this description the process of making cheddar cheese has been greatly devolved into. This encompassed the steady making of the acid by the starter cultures whereby its speed in doing so somehow reduced in the heating phase employed in the final stages. Addition of salt is done after the milling of curd blocks so as to help in preservation of the final cheese and provision of flavor as well as the stoppage of further development of acid. The amount of salt to be added varies with respect to the cheese type made, even though it is usually between 1.5% and 3% (w/w). Salting plays additional crucial roles of provoking further a small whey rush, controls the further development of acid and slightly cools the curd. Traditionally, salt was added into the cheese vats by hand after curd milling either in the cooler or in the vat. A cooler is a vehicle in the likeness of a trolley upon which cheddaring of curd blocks took place in readiness for milling. On the contrary, a salt-silo is used to blow salt directly on to milled curd which is very well laid out on a bed in motion in the automated modern plants. The curd depth is assessed by mechanical probes upon which the salt amount needed is adjusted electronically. 2. Brine-salted cheese They are a variety of semi-hard and hard pressed cheese but whose salting is done for a pretty shorter period of time and they are relatively small and large in size respectively. Typical good examples are the Emmental from Swiss and Edam from Dutch. In this instance, the cheese are taken out of their mould and straight away tumbled into a salt solution bath strong enough to ensure the floating of the cheese. The absorption of salt starts upon holding of cheese in enormous shallow tanks, and after a period of time floating takes place along similar tanks containing stronger solutions of salt during which salt absorption continues taking place. Concurrently, an elevator removes them from the brine bath and a time allowance for drying out given by which the needed degree of salt spreads throughout the cheese. 3. Soft cheese salting These types of cheese comprising of cottage cream, ricotta, Roquefort and mozarella tend to be small and are rubbed on their outer surface with salt at the least once or twice. Migration of the salt across the cheese then takes place in a period of about 24 hours. This salting method aids in forming a rind on the cheese. 4. Blue-veined cheese salting Usually, salt application on the curd takes place before moulding, just immediately after cheese removal from the cheese mould or on the curd when still in the mould. Moulding and pressing The term moulding in this context has nothing to do with the greenish blue substance present on traditional cheese or on bread that is stale. In contrast, the term is used for purposes of pressing and containing salted curd into a specific maturing shape before being sold finally. Such containers were traditionally referred to as chissets in Scotland. The chissets were oak- wood made and iron-banded for strength. A variety of sizes were available based on the final cheese width. The cheddar cheese chissets weighed between 60 and 80 lb for large farms to relatively smaller moulds making cheese weighing between 3 and 5 lb used especially in Highland crofts. The first stage in the process was the alignment of the mould alongside a crude cheese cloth known as scrim that helped in the draining of the initial whey flow. Then followed the hand filling or shoveling of the salted curd into the chisset with the few final handfuls being centrally placed for the complete packaging of the chisset. The scrim ends were then neatly folded over after which the placing on top of the follower took place. Being of a slight lesser diameter as compared to the chisset, it sunk down slightly hence applying pressure upon the curd within. The next step after filling the chisset, whether on the farmhouse or the croft was the consolidation of the curd into a solid bunch. This consolidation consisted of varied and many methods. Of essence is the application of pressure progressively for the uniform expression of the whey instead of it being locked permanently into the curd. Due to capital and space shortage on the croft, an alternative to stone which is locally abundant was made. The immediate need was the securing of that stone capable of exerting just that adequate pressure amount relative to the chisset size. This decision was informed by the best guide of experience. However, stone as a single unit in itself was a dead weight; hence earlier trials were carried out by the use of a stone fitted through with a screwed shaft sunk on a wooden or iron frame. This gave an allowance for the stone’s dead weight be progressively applied resulting to the overall drainage improvement and curd firming up. Barbara Gilmour, recognized generally as the Dunlop cheese founder used such kind of a system. A similar press near Dunlop at the Hill Farm remains to date where she worked and lived. The two or four chisset press made of cast-iron followed up in the move up scale from the farm or croft level and was the most common in the late 18th and throughout the 19th centuries. At this press, the sliding of the chisset on a circular table took place with another chisset on top while the press head lowered by a hand wheel down. A great advantage of this kind of a press is that it allowed easy pressure adjustment on the cheese by placing varying weights on the pressure levers. This was of utmost importance especially where chesire cheese was being made. It is a matter of necessity for the progressive application of pressure over a period of two to three days because of the excessively wet curd concerned in the traditional process of making chesire cheese. Moreover, this progressive pressure allows the collection cheese relatively rich in salt or otherwise termed as salted cheese. In addition, the application of the pressure was done for two to three hours on the cheese after which it would be released. The resulting chissets would then be up-ended while at the same time pulling up tight the scrim to ascertain that no folds driven towards the top or driven inwards remained. Furthermore, replacement of the followers occurred as well as repressing of the cheese at maximum overnight pressure. This could possibly translate to a coming back in the evening for the presses tightening up, a chore not very much welcomed. Cheese made in the traditional way often faced a storage period under far from ideal conditions. Accordingly, cheddar cheese would contain 36% moisture in its final curd comprising an allowance for a 3-6% loss in store before its final sale. Consequently, firm coating was essential for the prevention of mould penetration as well as cheese damage. Therefore, the cheese chissets would be removed from the press the following day and forwarded over to the scalding benches. From here inversion of the chisset took place, and tapping of the rim against rubber or a wood block for the free sliding out of the cheese and cloth upon the knock-out stool. Reversion followed afterwards as well as the pouring of hot water over the cheese. This comprised the first stage in rind formation by hardening the protein on the cheese surface. Then the cheese in the like scrim would be returned in the mould for repressing for about hours so as to firm up after cooling. Removal of the cheese followed after reversing, and then the cheese would be covered with a fine cloth. Knocking down of the cheese and cloth into the chisset would follow before a second night return to the press. The morning after knock out, the fine cloth would be removed and transfer of the cheese to the cheese store or loft would then take place. The cheese would still be tender at this stage and thus, a final support would be required. Cheese bandaging To start with, the cheese surface was coated with a type of grease especially pig fat which was commonly used provided fixation and closing up for any deficiencies on the surface. A roller of bandage secured the cheese after larding which would be wound bottom up. Moreover, positioned stitching preceded stamping for identification followed by careful placement on the shelves. A one to two drying period then ensued. Conclusion Raw milk made cheese will constantly have a richer and subtler flavor at the completion of the ripening period due to the presence of bacteria and their related enzymes in the raw milk. These bacteria and enzymes are passed forward into the last cheese making process. Milk pasteurization may lead to indigenous bacteria and lipolytic enzymes destruction which are both contributors of aroma and flavor. However, the process of pasteurization is pertinent in destroying the disease-causing or pathogenic bacteria. In addition, the process is also important where close control of milk by the cheese maker cannot be exercised ultimately. This more so for milk arriving from many firms in bulk, thus, regarding pasteurization as an obligation for such kind of supplies. References Biss, K. (2002). Practical cheese making. New York: Crowood. Wright, J. (2010). Cheddar cheese making. Michigan: General Books LLC. Carroll, R. and Werlin, L. (2002). Home cheese making. New York: Storey Books. Davies, S. (2010). The guide to west coast cheese: more than 300 cheeses handcrafted in California, Oregon and Washington. Washington DC: Timber Press. Farrell, K. (2008). The home creamery. New York: Storey. Read More