Carmela Ariane D. Aliazas BS Chemistry

8/14/2019 Carmela Ariane D. Aliazas BS Chemistry

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Carmela Ariane D. AliazasBS Chemistry
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Cream Cheese Cream cheese is considered to be a fresh type of cheese due to

the fact that it is not aged. It was invented by the Americans in

the state of New York in 1872. The flavor is subtle, fresh, and sweet, but has lightly tangy taste. At room temperature, cream cheese spreads easily and has a

smooth and creamy texture which makes it rich. It is made byadding cream to cows milk which gives it its richness but it isnot ripened therefore limiting its shelf life.

Cream cheese is usually white in color and is called whitecheese in certain parts of the world. It also comes in low fat andnon-fat varieties.

In comparison to other types of cheeses that have a long agingprocess, cream cheese can be enjoyed right away. It howevermust be stored in a cool place therefore it should berefrigerated as it can absorb odors. It is also best

eaten when cool. This type of cheese is also good for mixing with herbs

and spices as well as fruits or even chocolates.


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Types of Cream Cheese: Curd Cheese Cottage Cheese Mascarpone Cheese

Ricotta Neufchatel (reduced fat cream cheese) Flavoured Cream Cheese (herbal, fruity, vegetable and

peppery are available)

These cheeses are soft and smooth and have a fresh

aroma, except for cottage cheese. The colour varies froma milky white to a creamy yellow colour, which is ofcoursedependent on the content of fat that is available in thecream cheese. Based on the texture of the cream cheese,it has to be packaged in plastic containers, jars, and soldin tubs or blocks.

Presently, existing pasteurization and packagingtechniques are allowing cream cheese manufacturers toproduce cream cheese with a refrigerated shelf-life of upto 6 months. Remember the fresher the cheese the betterit will taste.


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Blue Cheese Blue cheese is a common categorization of cow's milk and/or goat's

milk cheeses with a blue or blue-green mold. The blue mold in these

cheeses is due to mold spores from Penicillium roqueforti orPenicillium glaucum to name a few.

Most blue cheeses (bleu cheese) today are either injected with themold or the mold is mixed right in with the curds, to ensure an evendistribution of the mold.

Blue cheese was initially produced in caves, where there was anatural presence of mold. Most of these cheeses must still be

matured or aged in the caves where they were originally developed. So the longer it ages, the more intense the flavour and smoother

the texture. A combination of mold and other ingredients make upthe colour, flavour and texture of the cheese.

Many blue cheeses are made from whole cow's milk, but there arealso made with goat's milk. These complex blue cheeses are usuallycategorized as some of the best cheeses in the world. There flavour

is usually strong, and have a tangy taste that differentiate thesetype of cheeses from others.


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Types of Blue Cheese Gorgonzola - This blue cheese is from Italy and is

made from cow's milk. Stilton - This cheese is considered to be the king

English cheeses, it is manufactured from sheep orcow's milk.

Roquefort This is made from cow's milk and isone of France's national treasures. It is somewhatporous and has a green color rather than bluestreaks. It has a soft, creamy texture and has aspicy taste.

Cabrales - is one of the four most famous bluecheeses. It is a combination of cow, sheep and

goat's milk. Danablu - One of the most well-known blue

cheeses originally from Denmark. Benedictine Bleu This cheese is from Canada

and has been famous since 1943.


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Cheddar Cheese Cheddar cheese originated from an English village called Cheddar. It

is a firm cheese which originates from cows milk.

This type of cheese is one of the most popular cheeses and varies intaste.

It can be of a mild taste to a sharper taste. Because of therecognition of cheddar cheese, it is usually readily available andvaries in quality as well.

Individuals tend to associate either off-white, pale yellow or even apumpkin orange color with cheddar cheese. This originates fromdyes being added to the cheese for a change in color.

Cheddar cheese also has different flavors, which is dependent on themake of the cheese as well as the aging process. Mild tastingcheddars are usually processed for a shorter period of time while a

sharper taste would come from cheese processed over a severalmonths.


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There are several aspects that make cheddar differentfrom other cheeses. Firstly, the bacteria that it isfermented with. Secondly, the process by which it is

manufactured and thirdly, cheddaring which is aprocess the cheese goes through to make the endresult distinctive to taste.

Different Types of Cheddar Cheese1. Mild Cheddar - This cheese is considered young as it

has only been aged for 3 months, hence its mild taste.

2. Semi-Matured Cheddar -Aged for 3-6 months.3. Matured Cheddar - Aged for 6-12 months.4. Vintage Cheddar - Aged up to 18 months.5. Flavored Cheddar - This matured cheddar with an

additional flavour, example: garlic, bacon or port wine.


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6. Flavored Processed Cheddar Has an extraingredient such as onion, garlic, curry or even pecannut.

7. Processed Cheddar Has a mild flavour and asmooth texture.

8. Cheedam Combination of cheddar and edamcheeses. This cheese has a mild taste.

9. Steppen This is low-fat cheddar cheese.

10. Double Gloucester Has a high colour and a tangyflavour.

11. Cheshire A bit acidic yet mild. Depending on theaging process and may have a more prominentflavour.

12. Cotto Made from skimmed milk and has a freshmild flavour.13. Red Leicester - Has a slightly lemony taste. This

cheddar cheeses colur originates from vegetable dye.


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Processing Steps in Cheddar Cheese Production:

1. Standardize Milk Milk is often standardized before cheese making tooptimize the protein to fat ratio to make a good quality cheese with a high

yield.

2.Pasteurize/Heat Treat Milk Depending on the desired cheese, themilk may be pasteurized or mildly heat-treated to reduce the number ofspoilage organisms and improve the environment for the starter culturesto grow. Some varieties of milk are made from raw milk so they are notpasteurized or heat-treated. Raw milk cheeses must be aged for at least60 days to reduce the possibility of exposure to disease causing

microorganisms (pathogens) that may be present in the milk.

3. Cool Milk Milk is cooled after pasteurization or heat treatment to 90F(32C) to bring it to the temperature needed for the starter bacteria togrow. If raw milk is used the milk must be heated to 90F (32C).

4. Inoculate with Starter & Non-Starter Bacteria and RipenThe

starter cultures and any non-starter adjunct bacteria are added to themilk and held at 90F (32C) for 30 minutes to ripen. The ripening stepallows the bacteria to grow and begin fermentation, which lowers the pHand develops the flavor of the cheese.


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5. Add Rennet and Form Curd The rennet is theenzyme that acts on the milk proteins to form the curd.After the rennet is added, the curd is not disturbed forapproximately 30 minutes so a firm coagulum forms.

6. Cut Curd and HeatThe curd is allowed to fermentuntil it reaches pH 6.4. The curd is then cut with cheeseknives into small pieces and heated to 100F (38C). Theheating step helps to separate the whey from the curd.

7. Drain whey The whey is drained from the vatand the curd forms a mat.

8.Texture curd The curd mats are cut into sectionsand piled on top of each other and flipped periodically.

This step is called cheddaring. Cheddaring helps toexpel more whey, allows the fermentation to continueuntil a pH of 5.1 to 5.5 is reached, and allows the matsto "knit" together and form a tighter matted structure.

The curd mats are then milled (cut) into smaller pieces.


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9. Dry Salt or Brine For cheddar cheese, thesmaller, milled curd pieces are put back in the vat andsalted by sprinkling dry salt on the curd and mixing in

the salt. In some cheese varieties, such as mozzarella,the curd is formed into loaves and then the loaves areplaced in a brine (salt water solution).

10. Form Cheese into Blocks The salted curd

pieces are placed in cheese hoops and pressed intoblocks to form the cheese.

11. Store and Age The cheese is stored in coolersuntil the desired age is reached. Depending on thevariety, cheese can be aged from several months to

several years.

12. Package Cheese may be cut and packaged intoblocks or it may be waxed.


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Goat Cheese Goat cheese is a cheese that is made from goat milk. It is

sometimes called chevre. Goat cheese comes in a wide array of

forms. It can either be made firm or semi-firm in texture.

It is usually a soft, smooth cheese which spreads easily and has adistinct flavor that is tangy like that of goat milk.

The strong goat flavor is due to the hormones in the milk whichcan be reduced.

Goat milk is highly influenced by what goats are eating as goatstend to eat more bitter plants which cows would not eat, hencethe distinctive taste.

Goat cheese is a preferred dairy product as it is said to be lessdense in calories like the cheese made from cows milk.

Goat cheese is also easier to digest; therefore some persons whocan not have other milk products will more likely be able to eatgoat cheese.


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Goat cheese is often made in areas whererefrigeration is limited so aged goat cheeses arefrequently and heavily treated with salt for the

prevention of decay. Due to this, salt has becomea distinct flavour that is present in the taste ofgoat cheese.

It is also said that goat cheese does not put anystrain on the heart, which is great news. This is

due to its low fat content and the cheese beingable to be digested quite easily.

Manufacturing Goat Cheese Goat cheese is manufactured by warming goat

milk and mixing it with rennet, which is an enzyme

which allows the milk to curdle. The curds are thendrained and pressed. Soft goat cheese is made byhanging bundles of cheesecloth filled with curdsfor a number of days to be drained and cured.


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Types of Goat Cheese

Castelo Branco This type of goatcheese is from Portugal

Halloumi Greek cheese made froma mixture of goat and sheep milk

Feta Greek cheese also made froma mixture of goat and sheep milk


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Swiss Cheese Swiss cheese is the general name for

numerous types of cheese that were initially

prepared in Switzerland. It is also known asEmmental.

Swiss cheese is made from cows milk. It islightly flavored, sweet and nutty.

Swiss cheese is known for being glossy, lightor pale yellow, and having large holes in itwhich is a result of carbon dioxide releasedduring the process of maturation.

So basically the gas bubbles from the

carbon dioxide produces the holes in thecheese. The holes in Swiss cheese areknown as eyes.


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Types of Swiss Cheese1. Baby Swiss This type of swiss cheese is of light

yellow colour, and has a soft, smooth texture with smallholes, or eyes and is made from whole cow's milk. Theflavor is mild, buttery, creamy and a bit sweet.

2. Comte This Swiss cheese is a type of Gruyerecheese. The full name is really Gruyere de Comte. It is acircular cheese with small round holes; it is dark in

colour with a tough texture and has a yellowish interior.The aging process is longer than that of the SwissGruyere cheese. Comte is a buttery, tangy cheese andhas a sweet, fruit-like flavor.

3.Tete de Moine This is made from enriched summermilk, the inside of the cheese is hard and creamy to

yellow in colour and darkens depending on the agingprocess. It has a sweet and tangy flavour with a taste ofnuts. It is also the strongest of the Swiss Cheeses.


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4.Raclette this cheese is made from cow's milkthat is heated under a hot grill. The heat intensifiesthe full, nutty and somewhat fruity aroma of Raclette.When grilled, the outer layer becomes crunchy andhas a delightfully savory flavor.

5.Jarlsberg This type of cheese is from Norway. Itis made from cows milk and is rich and creamy and abit sweet.

6. Blarney - Blarney Irish Castle Cheese is a natural,partially soft semi-skimmed cheese somewhat like

young Gouda. It is aged for at least 3 months.


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Production of Swiss Cheese1. Curdling

When the milk first arrives, it undergoes quality controls before beingfiltered. Dairy milk is heated slowly and stirred constantly in a largecheese vat until the desired temperature has been reached. Rennet, anenzyme taken from the stomachs of young calves that can also beproduced microbially, is added to the milk together with lactic acidbacteria (or possibly just acids). When making white mould cheese(e.g. Camembert) and blue mould cheese (e.g. Roquefort), mouldcultures are introduced into the milk.

The stirring equipment is then switched off. After resting for 30 to 40minutes, a jelly-like mass appears (protein in its set form), the milk hascurdled.

2. Pre-cheesingThe jelly-like mass is broken up using a cheese harp, a stirringinstrument strung with thin wire. The pieces become smaller andsmaller as they are stirred. The curd separates from the watery part,which is the whey. The smaller the pieces of curd, the harder thecheese will be at the end of the manufacturing process.

The whey can be processed further in two different ways. It is eithercentrifuged to obtain cream, in which case the whey cream is used toproduce dairy butter, or the whey is replaced with vinegar or anotheracid and then used to make Ziger.


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3. Heating, forming and saline bathingThe curd is heated to 57C maximum, whilst being constantly stirred. With the helpof a cheesecloth, it is lifted out of the whey and given its shape, the Jrb. Thecheese is pressed to force the whey out. The lactic acid bacteria that have beenadded to the cheese turn the lactose into lactic acid. The cheese, which is still soft,

is put into a saline bath for a period lasting from 30 minutes to two days dependingon the size of the cheese. During this time, it absorbs salt and loses moisture. Therind forms the cheese becomes stable.

4. Fermenting and ripeningThe fermentation process affects the formation of holes in the cheese dough andthe aroma. The holes are produced as a result of carbon dioxide gas, which isreleased as milk sugar (lactose) is broken down by specific lactic acid bacteria. As

this gas cannot escape, it forms bubbles. The bubbles make holes in the cheesedough.As the cheese ripens, the protein is broken down into a more easily digestible form.At this stage, the cheese gets the taste that is typical of its particular variety. It cantake from several days (e.g. Tomme) to several years (e.g. Sbrinz AOC) for thecheese to mature. During this time, the cheese wheel must be carefully looked afterby turning and washing it regularly.

5. Quality controlThe cheese is checked thoroughly before it goes on sale. This is to ensure that onlycheese of excellent quality is sold. Hole formation, the quality of the cheese dough,taste and outward appearance (shape and conservation) are checked and assessed.


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Cottage Cheese Cottage cheese is a loosely packed cow's milk cheese

distinguished by its slightly bland taste and the whey which is leftin with the cheese curds.

The cheese is designed to be eaten fresh, and is highly perishable.

There are a number of uses for cottage cheese, ranging from adish in and of itself to a substitute for ricotta in dishes likelasagna. Most grocers carry cottage cheese, and it is also oftenavailable directly through dairies.

Making Cottage cheese To make cottage cheese, cow's milk is curdled and then drained, but

not pressed.

Draining removes much of the whey in the cheese, but not all of it.Pressing would extract the remainder of the whey, turning cottagecheese into a firmer cheese like pot cheese or farmer's cheese.

Some producers also rinse the curds to reduce the acidity of thecheese, so that it will taste less sour and tangy. The curds and wheyare packaged together and sent to market; cottage cheese shouldideally be eaten within 10 days.


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There are a number of variants on cottage cheese.

Some producers use nonfat or skim milk to makenonfat or low fat cottage cheese. Others add cream to

the cottage cheese after it is made for a rich, creamycottage cheese.

Some producers tend to make a more dry stylecottage cheese, while others keep it moist.

The curds also range in style from small bits to large

chunks, sometimes called popcorn style. In some cases, ingredients such as

fruit or savory vegetables are added

to make the cottage cheese more

flavorful.


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Carmela Ariane D. Aliazas BS Chemistry