Cheese

CHEESE
  • Cheese has been defined as a product made formthe curd obtained from milk by coagulating the casein with the help of rennetor similar enzymes in the presence of lactic acid produced by added oradventitious microorganisms, from which part of the moisture has been removedby cutting and /or pressing which has been shaped in a mould, and then ripenedby holding it at some time at suitable temperature and humidity.
  • According to PFA rules (hard) cheese means theproduct obtained by draining after the coagulation of milk with a harmlessmilk-coagulating agent, under the influence of harmless bacterialcultures. It shall not contain anyingredients not found in milk, except coagulating agent, sodium chloride.Calcium chloride not exceeding 0.02 percent by weight , annatto or carotene colour; and may containing certainemulsifiers and / or stabilizers, namely citric acid, sodium citrate or sodiumsalts of ortho- phosphoric acid and poly- phosphoric acid nor exceeding 0.2 percent by weight ,wax used for covering the outer surface should not containanything harmful to the health. In case the wax is coloured, only permittedfood colours may be used. Hard cheeseshall contain not more than 43%moisture and not less than 42% milk fat on drymatter. Hard cheese may contain 0.1 %sorbic acid or its sodium, potassium or calcium salts; 0.1% nisin.
Scientific basis of cheese making

Milk
↓
Souring /ripening
↓
Clotting /coagulationby rennet
↓
Cutting and drainageof whey.
↓
Matting of the curd.
↓
Maturing /curing

The above five steps are common for all types ofcheeses, but the conditions vary considerably

Classification

  • World wide there are more than 2000 types ofcheese, sometimes made by very different manufacturing processes. Cheese can be classified according to the following systems:
  • Geographical considerations: country, valley,institution, town or region where first produced / marketed.

Type of milk: cow, sheep, and goat, buffalo.

Method of manufacture: Temperature of cooking,degree of acidity, fineness of cutting etc. these affect moisture retentionwhich in turn affect the firmness and slow the rate of ripening.

General appearance: flavour, size, colour,keeping quality.

Physical appearance and rheological properties

  • Very hard- less than 25% per cent moisture
  • Hard – 25 to 36% moisture
  • Semi-hard 36 to 40 % moisture and
  • Soft cheese 40 % moisture.

Chemical analysis: water, calcium, sodiumchloride, casein, lactose, fat, acidity contents.

Microbiological properties: bacterial ripened, mould ripened,unripened. etc.

A summary of classification of some importantvariety is of cheeses

Country of origin

Soft

Semi hard

Hard

External mould ripened

Internal mold ripened

UK

Cream( c)

Lancashire

Cheddar

Cheshire

-

Stilton

France

Neufchatel

- gruyere( p)

Camembert

Roquefort/blue( G)

-

Belgium

-

Limburger( S)

-

-

-

Italy

-

-

Parmesan( VH)

Romano

Provolone(W)

-

Gorgonzola

Germany

Romadur.

Munster

-

-

-

Holland (The Netherlands )

-

-

Edam

Gouda

-

-

USA

Cottage

Cream(C)

Brick

Cheddar

Swiss(P )

-

Blue(G)

Sweden

-

-

Herrigard(p)

-

-

Switzerland

-

-

Swiss/

Emmental, Sapsago

-

-

Norway

-

-

-

-

Gammelost.

Hungary

Liptau

-

-

-

-

Remarks

C=high fat content; G= a general name; P =propionic fermentation leading to holes (eyes) R = ripened; s= surface slime; U= un-ripened; W = washed (plastic) VH = very hard.

The averagecomposition of some of the important varieties of cheeses

Name

Moisture

Fat

Protein

Ash and salt

Brick

42.5

30.7

21.1

3.0

Camembert

47.9

26.3

22.2

4.1

CHEDDAR

36.8

33.8

23.7

5.6

Cottage

69.8

1.0

23.3

1.9

Cream

42.7

39.9

14.5

1.9

Edam

38.1

22.7

30.9

6.2

Limburger

54.8

19.6

21.3

5.2

Parmesan

17.0

22.7

49.4

7.6

Roquefort

38.7

32.2.

21.4

6.1.

Food and nutritive value of cheese

Cheese has high nutritive value

  • It is and excellent source of milk proteins.
  • a rich source of calcium and phosphorus
  • and excellent source of several fat solublevitamins, such as A,D,E&K;
  • A concentrated source of energy. Cheddar cheese has about 400 calories /100 g.
  • Palatable and digestible; there is practicallyno waste.
Last modified: Monday, 16 April 2012, 11:34 AM