1 / 30

Kerry E. Kaylegian, Ph.D. May 2014

CHEESE PRODUCTION. Kerry E. Kaylegian, Ph.D. May 2014. What is Cheese?. Fermented Products. Frozen Desserts. Yogurt Buttermilk Acidophilus Milk Kefir, Koumiss Sour Cream Cream Cheese Cheddar, Colby Mozzarella, Provolone & Italian types Emmental, Gruyere & Swiss types

idra
Download Presentation

Kerry E. Kaylegian, Ph.D. May 2014

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. CHEESE PRODUCTION Kerry E. Kaylegian, Ph.D. May 2014

  2. What is Cheese?

  3. Fermented Products Frozen Desserts Yogurt Buttermilk Acidophilus Milk Kefir, Koumiss Sour Cream Cream Cheese Cheddar, Colby Mozzarella, Provolone & Italian types Emmental, Gruyere & Swiss types Brie, Camembert Blue cheeses Munster, Brick Ice Cream Gelato Sherbet Other Flavored Milks Pudding Creams Butter

  4. Dairy Fermentation Products with a Variety of Flavors, Textures & End Uses Bacteria Molds Yeasts Microbial Metabolism Processing Conditions Milk + +

  5. Variables in Cheesemaking • Type of cheese • Type of milk • Milk composition • Heat treatment • Microorganisms used • Time • Temperature • pH • Salting method • Other handling • Other ingredients • Environment • sanitation • water quality • native flora (good & bad) • storage temperature • storage humidity • Production consistency • acidity development • flavor & texture FOOD SAFETY

  6. Defining Varieties … By Manufacturing Technique By Cheese Characteristics Fresh Semi-soft Soft-ripened Surface-ripened Semi-hard Hard Blue Washed-rind Milk type (cow, goat, sheep) • Acid set • Rennet set • Fresh/Aged • Cheddar type • Pasta filata • Cheese with eyes • Natural rind • Washed-rind • Mold-ripened

  7. 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 categories 2013: US Championship, 1702 entries, 81 categories 2014: World Championship, 2619 entries, 90 categories (cheese, butter)

  8. Cheese Standards • Code of Federal Regulations • 21 CFR 133 • http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?cfrpart=133 • contains Standards of Identity (SoI) for many cheeses • regulations can be very specific on cheese composition, make procedures and ingredients • Pennsylvania Code • Title 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).

  9. Cheddar Cheese Standard 21 CFR 133.113

  10. Cheese – Pasteurized or Raw7 CFR 58

  11. General Cheese Making 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 Dry Salt/Brine Form Cheeses Store and Age

  12. Major Steps in Cheese Making

  13. Coagulation Acid Coagulation Rennet Coagulation Function of enzyme activity 1st step cleaves -casein net negative charge is reduced steric repulsion is decreased 2nd step requires ionic (free) Ca Ca forms bridges to stabilize the aggregation firmer, stronger curds at higher pH, the Ca is still present in the casein micelles • 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

  14. Major Steps in Cheese Making

  15. Major Steps in Cheese Making

  16. Major Steps in Cheese Making

  17. Major Steps in Cheese Making

  18. Major Steps in Cheese Making

  19. Major Steps in Cheese Making

  20. Major Steps in Cheese Making

  21. Flavoring Cheese • Herbs • Spices • Fruit pieces • Vegetable pieces • Smoke • Beer • Wine • (Microbial smears) www.images.google.com

  22. Washed-Rind Cheese • Outer surface flavor & color • beer • Chimay Ale • wine • Drunken Goat • Complex flavor & rind development • microbial smears (Brevibacterium linens) • yeasts • sequence of organism development • specific to organisms used

  23. Cheese Aging = Affinage • The ripening of a young cheese to a mature cheese • development of complex flavors and textures

  24. Cheese Aging • Cheese Variables • cheese type • microflora • Environment Variables • temperature • humidity • air flow • air turnover • shelving type • proximity to other cheeses • native flora • sanitation • Handling • time • turning • brushing • washing • sanitation

  25. Cheese Aging – Environmental Conditions • Drying • 57-64°F, 60-80% RH • Ripening • 52-77°F, natural rind cheeses • 46-52°F, bloomy cheeses • 46-48°F, blue cheeses • 90-98% RH, natural rind cheeses • Warm (eye development) • 68-72°F, 80-85% RH • Cool storage • 38-48°F, flavor development • 38-40°F, 60-80% RH, storage prior to sale • 90-95% RH, natural rind cheeses

  26. Cheddar Type Cheese Make Steps Raw Milk Lactococcus lactis subsp. lactis or cremoris Lactobacillus casei, Lactobacillus plantarum Pasteurize/Heat Inoculate with Starter & Non-Starter Bacteria and Ripen 86-90°F (30-32°C) Add Rennet and Form Coagulum pH 6.4 100°F (38°C) Cut Curd & Cook Wash curd for Colby & Jack Drain Whey Cheddaring & Milling OR Stirred Curd pH 5.1 – 5.5 Texture Curd 1 month to 5+ years Dry Salt Form Cheeses Hoop & Press Store and Age

  27. Cheese with Eyes Make Steps Raw Milk S. thermophilus, L. helviticus L. delbrueckii subsp. bulgaricus Proprionibacterium freudenreichi Pasteurize/Heat Inoculate with Starter & Non-Starter Bacteria and Ripen Add Rennet and Form Coagulum 118-135°F (48-52°C) rapid cook Cut Curd & Cook curd is pressed in hoops, acid begins to form pH 5.1-5.2 Drain Whey pH 6.4 cheeses placed in hoops before draining Texture Curd Form Cheeses 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) aging Brine Store and Age

  28. Blue Veined Cheese Make Steps Raw Milk Penicillium roqueforti spores L. lactis subsp. lactis L. lactis subsp. cremoris Pasteurize/Homogenize/Heat Inoculate with Starter & Non-Starter Bacteria and Ripen 1 hr 90°F (32°C) Add Rennet and Form Coagulum Cut Curd & Cook firm curd, open texture put into hoops Dip Curd/Form Cheese drain 1-7 d, 68°F (20°C), 80% RH Drain Whey ripen and cure 50-60°F (10-15°C), 95% RH mold growth 2-4 mo cure 2-4 mo Dry Salt/Brine pierce with needles Texture Curd Store and Age

  29. ? Kerry E. Kaylegian, Ph.D. Dairy Foods Research & Extension Associate Pennsylvania State University Department of Food Science kek14@psu.edu 814-867-1379 foodscience.psu.edu

More Related