An Overview On Cheese

CHEESE Definition Cheese has been defined as a product made from the curd obtained from milk by coagulating the casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious microorganisms, from which part of the moisture has been removed by cutting, cooking and /or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperature and humidity. SOFT-RIPENED CHEESE . Feta Cheese •Camembert Cheese. •Blue Cheese SEMI-HARD CHEESE •Brine Brick •Colby •Gouda •Montasio FIRM TO HARD CHEESE •Provolone •Cheddar •Romano •Swiss Cheese Cheese Families: •Family 1. Acid-coagulated Fresh Cheese –Varieties: Cottage, Quark and Cream •Family 2. Rennet-coagulated Fresh Cheese –Varieties: Queso Blanco, Queso Fresco, Italian fresh cheese, Halloumi •Family 3. Heat-Acid Precipitated Cheese –Varieties: Ricotta (Italy), Channa and Paneer (India), some varieties of Latin American white cheese. •Family 4. Soft-Ripened Cheese –Varieties: Fetta, Camembert, Brie, Blue •Family 5. Semi-hard Washed Cheese

Varieties: This is the largest and most diverse group of cheese including Gouda, Edam, Colby, Brick, Montasio, Oka, Muenster and many others. –

•Family 6. Hard Cheese: Low temperature –Varieties: Cheddar types and Pasta Filata. types •Family 7. Hard Cheese: High Temperature –Varieties: Romano, Parmesan, Swiss

Cheddar Cheese: •Standards: 39% moisture, 30% fat. Procedure 1. Standardize milk to P/F –Fat content ranges from 2.0 to 7.0 % –Total milk protein ranges from about 2.5 to 5.5 % –

2. Add 1% of S. lactis and/or S. cremoris starter 3. Measure 70 ml cheese colour per 1,000 kg milk (optional). Dilute the colour with 10 volumes of water and add the mixture to the milk 4. Measure 190 ml rennet per 1,000 kg milk. Dilute the rennet with 10 volumes of water and add the mixture to the milk. 5. Cut, using 3/8 inch (95 mm) knives when curd is firm. Agitate gently. 6. Start cooking 15 min after cutting. Increase temperature from 30C to 390C during 30 minutes. Heat slowly at first - no more than 1C every 5 min. 7. Hold at 39C until pH is 6.1 (about 75 min from the time the temperature reaches 39C or 2 h from the time of cutting). 8. When curd pH is 6.0-6.1 (whey pH 6.2-6.3) remove the whey. After the bulk of the whey is removed stir out the curd two or three times to facilitate maximum whey drainage. •9. Pile the curd 13-15 cm deep along the sides of the vat and allow to mat. After about 10 min, trim the front edge and cut the curd into blocks about 25 cm wide. 10. Cut the blocks of curd into 10-13 cm (4-5 inch) strips and pass the strips through the curd mill. Stir the cheese curds every ten min or so until the cut edges become round and smooth (about 30 min after milling).

11. Distribute the salt uniformly over the curd and mix well. The final salt content of the cheese should be about 1.7%. 12. After the salt is well absorbed and the flow of whey has stopped, the curd is ready for hooping. Use 20 lb (9 kg) hoops and place 22 lb of curd in each hoop. The hoops should be lined with plastic, single service press cloths. 13. Press overnight at 75 kPa (10 - 20 lbs/in2). Start with low pressure and gradually increase to 75 kPa 14. Vacuum pack the cheese blocks and store at 0-16C for curing. Cold curing (5-8C) produces the best cheese but ripening is slow. Warm cured cheese (10-16C) develops flavour rapidly but quality control is more difficult. Raw milk cheese by law must be "held at 2C or more for a period of 60 days or more from the date of the beginning of the manufacturing process".

CONDENSED MILK Definition: Condensed milk is a milk product obtained by evaporating part of water of whole milk, or fully or partly skimmed milk, with or without the addition of sugar. The term ‘condensed milk’ is commonly used when referring to full cream sweetened condensed milk whereas the term evaporated milk is generally used while referring to full cream unsweetened condensed skim milk. Skimmed milk products are known as sweetened condensed skim and unsweetened condensed skim milk respectively Unsweetened condensed milk ( Evaporated milk) •Contain not less than 8 % milk fat •Contain not less than 26 % milk solids Unsweetened condensed milk ( Evaporated milk) • Contain not less than 8 % milk fat • Contain not less than 26 % milk solids Sweetened condensed milk • Contain not less than 9 % milk fat • Contain not less than 31 % milk solids • Contain not less than 40% cane sugar Unsweetened condensed skim milk ( Evaporated skim milk) • Contain not less than 0.5% milk fat • Contain not less than 28 % milk solids Sweetened condensed skim milk ( Evaporated skim milk) • Contain not less than 0.5% milk fat

• •

Contain not less than 26 % milk solids Contain not less than 40% cane sugar

Composition of condensed milk Type ofWater Total Fat Milk condensed solids Solids milk Not Fat 1 Condensed milk 2 Evaporated milk 3 Skim sweetened

Protein Lactose Ash Total Sucrose Milk Solids

26.0

74.0

9.0 22.0

8.3

12.2

1.5 31.0

43.0

31.0

69.0

9.0 22.0

8.3

12.2

1.5 31.0

--

29.0

71.0

0.5 25.5

9.3

14.0

2.2 26.0

45.0

The composition of unsweetened condensed skim milk has not been included in the table shown above as it is rarely manufactured because of poor demand. Some standard specifications for sweetened condensed milks S.No 1 2 3 4 5 6 7

Characteristics Total milk solids (%wt.) Min Fat (% wt.) Sucrose (% wt.) Min Acidity (% lactic) Max Bacterial count (per g.) Coliform count (per g.) Yeast and Mould count (per g.) Max

Standards Condensed milk 31.0 Not less than 9.0 40 0.35 500 -ve 10

Skim sweetened 26.0 Not more than 0.5 40 0.35 500 -ve 10

A paper created by-

Md. Mirza Sahria Kamal B.Sc in Food and Process Engineering Hajee Mohammad Danesh Science and Technology University Dinajpur, Bangladesh.