Cheese_Food Biotechnology_Undergraduate.pptx

Cheese_Food Biotechnology_Undergraduate

1. Definition Cheese is a dairy product produced in wide ranges of flavors, textures , and forms by coagulation of the milk protein casein . It comprises proteins and fat from milk, usually the milk of cows, buffalo , goats, or sheep . During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. [1] Some cheeses have aromatic molds on the rind, the outer layer, or throughout.

2. Definition A food made from the pressed curds of milk, firm and elastic or soft and semi-liquid in texture. Curds – coagulated proteins (casein) of milk FDA – product made from curd. Whey – liquid remaining; some may be trapped in the curds. Milk can be curdled with enzymes or acid from microbial cultures. Ripened – allowed to cure in temperature-humidity- controlled atmosphere. Unripened – eaten fresh within a few weeks.

3. Ripening Changes in physical and chemical properties. Changes aroma, flavor, texture, composition. Production of lactic acid. Digestion of protein by enzymes. Mold development. Gas formation. Improves cooking qualities.

4. CLASSIFICATION OF CHEESE

5. VERY HARD RIPENED CHEESE Nutritionally, very hard cheeses are rich in fat, protein, and minerals viz. calcium, phosphorus, and sodium. Chhurpi is considered to be the hardest cheese in the world. A traditional product prepared by pastoralists in the highlands of the Eastern Himalayas. Fairly low moisture content. Hard grating cheeses 22% fat content. Sharp flavor. Minimum cure time (6 months). Parmesan, romano, parmigiano, grana padano, pecorino etc.

6. HARD RIPENED CHEESE Hard cheeses are ripened or aged cheeses made by coagulating milk proteins with enzymes (rennet) and culture acids. Hard cheese has distinctive robust, concentrated flavours. It also keeps very well due to its lack of moisture. The longer hard cheese is aged, the more flavour and character it develops. From pasteurized milk. Subject to action of lactic acid bacteria. Cured for 2 months to 2 years. Flavor increasingly sharp with longer cure. Moisture content 39-45%. Milkfat minimum 22-30%. Cheddar, colby, edam, gouda, provolone, swiss.

7. SEMI SOFT RIPENED CHEESE The water content of semi soft cheese must be under 45% and above 36%. This is a super varied category of cheeses, including cheeses made from different milks viz. goat, cow, sheep and buffalo (even mixed). Moisture content of 35-45%. Milkfat minimum of 27-29%. Manufacture similar to hard cheese; may not be cut or heated. Ripening spreads mold throughout cheese  hydrolyzes fat; causes flavor and texture changes. Brick, muenster, blue-vein cheese (made with mold culture characteristic of each variety viz. Bleu, Roquefort).

8. SOFT UNRIPENED CHEESE Soft unripened cheeses are made by coagulating milk proteins (casein) with acid. Fresh soft unripened cheeses are known for their simplicity and versatility, with no rind, a soft and smooth texture, high in moisture and low in fat. With shorter shelf lives, they taste delicate and milky and often lack the distinctive flavours of more mature cheeses. Made from mixture of milk, skim milk, cream, concentrated skim milk. Uses lactic acid bacteria with or without rennin. Curd is pressed, chilled and seasoned (salt). Lower fat content (4-33%). High moisture content (55-83%). Cottage, cream and Neufchatel.

9. SOFT RIPENED CHEESE Soft-ripened refers to the type of rind on a specific style of cheese, the texture of the cheese and how the cheese is ripened (or aged). Cheeses in the soft-ripened category are also referred to as bloomy rind cheeses . Mold or bacteria culture used to effect cure and develop flavor Cure from outside to inside Moisture content 50% Milkfat minimum 25% Brie, camembert, limburger

10. PASTA FILATA Pasta filata (Italian: "spun paste") is a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd , pulled-curd , and plastic-curd ch e es e s . Str e tch e d cu r d che e se s manufa c tured fro m the pasta filata technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives the cheese its fibrous structure. Moisture content 45-60% Milk fat minimum 14-15% Mozzarella and provolone

11. PROCESSD CHEESE Processed cheese is a food product made from cheese and unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. Longer shelf life because of added preservatives. Pasteurized processed cheese, process cheese food, process cheese spread.

12. COLD-PACK CHEESE Cold pack cheese , also known as club che e se or croc k che e s e , is a t yp e of ch e ese spread that is created by blending natural cheeses without the use of heat. Grind and mix one or more varieties of cheese without heat Other additions – spices, salt, coloring May not exceed moisture content of original cheese.

13. LOW FAT CHEESE Low-fat or reduced-fat cheese is made with 2 percent milk . Non-fat cheese is made with percent or skim milk. Fresh cheeses are cheeses that have not been aged, or matured. They usually have a higher moisture content, softer texture, and milder taste than aged cheeses. Use low fat milk texture harder, more waxy, chewy and springy Less meltable

14. NUTRITIONAL VALUE OF CHEESE Cheese is a great source of calcium, fat, and protein. It also contains high amounts of vitamins A and B-12, along with zinc, phosphorus, and riboflavin. Cheese made from the milk of 100 percent grass-fed animals is the highest in nutrients and also contains omega-3 fatty acids and vitamin K-2. One ounce of hard cheese, or a wedge about the size of your thumb, contains about 120 calories, 8 grams (g) of protein, 6 g saturated fat, and 180 milligrams (mg) of calcium. A half-cup of soft cheese like 4% full-fat cottage cheese has about 120 calories, 14 g protein, 3 g saturated fat, and 80 mg of calcium.

15. NUTRIENTS Protein – highest quality. Fat and water content determine energy value. Cholesterol – depends on variety. Calcium- highest in rennin formed curds; acid coagulation calcium lost in whey – commercial cottage cheese uses acid + rennet.

16. NUTRIENTS CONTINUED  Lactose – generally left in whey during curd for mation; residue amounts changed to lactic acid; added to creamed cottage cheese and process cheese. Sodium – high because added during manufacturing. Vitamin A and Riboflavin – if made from whole milk.

17. Camembert Cheese Production Country of origin France Region, town Normandy, Camembert Source of milk Cows Pasteurised Not normally Texture Soft-ripened Aging time At least 3 weeks

18. History Invented in 1791 by Marie Harel, a farmer from Normandy Origin of the cheese known today as Camembert is more likely to rest with the beginnings of the industrialization of the cheese-making process at the end of the 19th century

19. Présentation of Camembert Cheese Ripened cheese made from unpasteurized cow's milk 2.2 liters of milk are necessary to produce 1 camembert The time necessary for obtaining a fully ripened cheese is 30 to 35 days.

20. Chemical composition It gets its characteristic flavor from many naturally occurring chemical substances, including ammonia, succinic acid and sodium chloride

21. Preparation of the milk (day 1) Production Step Reception of the milk and tests (acidity, and microbial) Standardization of the fat content 28 g Fat/L to have a camembert with 45% of fat. Other additions before making the curd Primary ripening of the milk (16 to 20 hours)

22. Curdling (day 2) Production Step 1  Solidify the milk  Coagulation in vats at 32°C or 35°C Fundamental process made generally with rennet

23. Draining (day 2) Production Step 2 • 80 % of the water contained in the curd which is extracted The biological factor The mechanical factor A : during stirring B : during cutting C : during whey drainage D : during pressing Source : Dairy Processing Handbook, Tetrapak Sweden

24. Production Step 3 Molding (day 2) • Made at 30°C to favorise the draining

25. Removal from the molt and Salting (day 3) Production Step 4 • Camembert are salted on both faces and circumference The salting allows: The selection of microorganism necessary for the maturing of the Camembert. It completes the draining of the curd. It gives flavour to the cheese. Percentage of salt in a Camembert is from 1.80 to 2 %.

26. Maturing (day 4 to day 15) Production Step 5 • M a tu r i n g • in dry i n g s t o r e with r e v e r sal (temperature between 10 and 12°C) Packaging Maturing in box in cellar 3 days 7 days 15 days

27. The Control To receive the AOC, a Norman camembert should respect several norms. For instance : During the whole process, the milk temperature should not rise over 37 °C. No milk powder, concentrated milk, or lactic proteins should be added to that camembert The moulding should be done with a ladle in at least four times. The size of the laddle should be approximately the same as the size of the mould. The salt should only be a "dry" one At least 45% fat content in a camembert. At least 115g of dry matter in a camembert.