SAY CHEESE !!!
Introduction:
Cheese is a dairy product derived from milk that is produced in a wide range 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, the milk is usually acidified, and
adding the enzyme rennet causes coagulation. The solids are separated and
pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most
cheeses melt at cooking temperature.
Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including
the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Cheese comes in many varieties.
The variety determines the ingredients, processing, and characteristics of the
cheese. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red
color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries.
Cheese is valued for its portability, long life, and high
content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than
milk, although how long a cheese will keep depends on the type of cheese;
labels on packets of cheese often claim that a cheese
should be consumed within
three to five days of opening.
Process of making cheese:
The main ingredient in processing of cheese is an enzyme
called as RENNET.
Rennet is a complex set of enzymes produced in the
stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme
that curdles the casein in milk. This helps young mammals digest their mothers'
milk. Rennet can also be
used to separate milk into solid curds for cheesemaking and liquid whey.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria,
which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced
by fermentation of the fungus Mucor
miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher,
lower-priced milk, and lower shipping costs.
This diagram clearly shows the processing of cheese:
1. Standardize Milk
Milk is
often standardized before cheese making to optimize the protein to fat ratio to
make a good quality cheese with a high yield
Depending on
the desired cheese, the milk may be pasteurized or mildly heat-treated to
reduce the number of spoilage organisms and improve the environment for the
starter cultures to grow. Some varieties of milk are made from raw milk so they
are not pasteurized or heat-treated. Raw milk cheeses must be aged for at least
60 days to reduce the possibility of exposure to disease causing microorganisms
(pathogens) that may be present in the milk.
Milk is
cooled after pasteurization or heat treatment to 90°F (32°C) to bring it to the
temperature needed for the starter bacteria to grow. If raw milk is used the
milk must be heated to 90°F (32°C).
The starter cultures and any non-starter adjunct bacteria are
added to the milk and held at 90°F (32°C) for 30 minutes to ripen. The ripening
step allows the bacteria to grow and begin fermentation, which lowers the pH
and develops the flavor of the cheese.
The rennet
is the enzyme that acts on the milk proteins to form the curd. After
the rennet is added, the curd is not disturbed for approximately 30 minutes so
a firm coagulum forms.
The curd is
allowed to ferment until it reaches pH 6.4. The curd is then cut with cheese
knives into small pieces and heated to 100°F (38°C). The heating step helps to
separate the whey from the curd
.
The whey is
drained from the vat and the curd forms a mat
.
The curd
mats are cut into sections and piled on top of each other and flipped
periodically. This step is called cheddaring.
Cheddaring helps to expel more whey, allows the fermentation to continue until
a pH of 5.1 to 5.5 is reached, and allows the mats to "knit" together
and form a tighter matted structure. The curd mats are then milled (cut) into
smaller pieces.
For cheddar
cheese, the smaller, milled curd pieces are put back in the vat and salted 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 are placed in a brine (salt water solution).
The salted
curd pieces are placed in cheese hoops and pressed into blocks to form the
cheese.
The cheese
is stored in coolers until the desired age is reached. Depending on the
variety, cheese can be aged from several months to several years.
Cheese may
be cut and packaged into blocks or it may be waxed.
Types of
cheese:
1. Brie - France
2. Camembert - France
3. Cheddar - England
4. Cottage Cheese – United States
5. Feta Cheese - Greece
6. Gorgonzola – Italy
7. Gouda – Netherlands
8. Gruyère - Switzerland
9. Havarti – Denmark
10. Mascarpone – Italy
11. Mozzarella – Italy
12.
Parmesan – Italy
13. Pecorino Romano – Italy
14. Roquefort – France
15. Wensleydale – England
What is the
Best Cheese?
The "best cheese" is very
subjective and depends on the individual.
However, if you're looking for the most
health benefits, then look for aged cheese from animals predominantly raised on
pasture. This aged hard cheese offers one of the most abundant sources of
vitamin K.
Parmesan, Gruyère, and vintage cheddar
are all excellent choices for this nutrient.
However, all cheese is nutritionally beneficial and contains a
wide range of nutrients.
Therefore, the "best" cheese
is simply the one you enjoy the most.
Benefits of cheese:
1.
Cavity prevention:
It is a very rich source of calcium which is the most
important thing for strong teeth. Cheese has a lower content of lactose which
harms teeth. Eating cheese like Blue, Monterey Jack, Brie, Cheddar, Swiss,
Gouda, and American cheese after a meal or as a snack prevents
tooth decay. This is like the foremost of the health benefits
of cheese.
2. Cancer Prevention:
One of
the least spoken off cheese health benefit is that it can prevent cancer.
Cheese contains conjugated Linoleic Acid and Sphingolipids that play a very
important function in cancer prevention. This also contains Vitamin B that
maintains the body functions and protects the body from diseases.
3.
Weight Gain:
It has
loads of natural fats that can lead to weight gain. Some cheeses have low-fat
content which is useful to keep your body weight balanced. This also helps to
gain body weight, muscle weight and bone density. Cheese contains fat, calcium,
proteins, vitamins and minerals which make muscles and bones strong along with
a balanced metabolism.
For weight gainers cheese is the best
option for you!
4. Bone Strength:
It is a
very rich source of calcium and Vitamin B. Thus, it is very good for the
bone health of elderly people, children and pregnant and lactating mothers to
strengthen their bones. Vitamin B found in cheese absorbs and distributes the
calcium in the body.
5. Osteoporosis:
Osteoporosis
is caused due to deficit of calcium. Cheese is the best natural way to improve
the bone health to prevent osteoporosis. Cheese contains protein,
calcium, and a high intake of vitamins and minerals that can treat
osteoporosis.
6. High Blood Pressure:
Sodium
and cholesterol can cause high blood pressure. Cheese contains sodium that
depends on the amount of salt mixed in milk. Low-sodium cheese is also
available that reduces heart disease. Vitamin B in cheese is found to be useful
in reducing high blood pressure.
7. Smooth Pregnancy:
Cheese
is useful for smooth pregnancy. Calcium content in cheese is very good for
pregnant women. This helps to stimulate contractions during labor. This is also
useful when it comes to proper milk production to feed the baby.
8. PMS:
cheese reduces
PMS problems and its associated symptoms in women.
9. Skin:
Cheese is
considered excellent for your skin health, since it contains Vitamin
B. This is useful to maintain supple, healthy and glowing skin. So, now you can
think of including cheese in your diet.
10. Migraine:
Cheese
can be helpful to cure migraine headaches. Calcium intake reduces the problem
of migraines. Cheese is also the best source of calcium.
11. Immune System:
Cheese
is useful to facilitate your immune system. Some types of cheese give positive
results for the proper functioning of the immune system. This can reduce
illness and diseases.
12. Glow to the Skin:
Healthy
skin is desired by every individual and cheese can be helpful to provide your
skin with the much-needed glow. It contains Vitamin B which aids cell
metabolism and growth of cells, giving you a glowing skin and it also helps you
to get rid of blemishes.
13. Helps in Sleep:
Cheese
is found beneficial to stimulate sleep. This cures insomnia. Cheese includes
Tryptophan, an amino acid which lowers stress and helps to induce sleep.
14. Hair Health:
Low-fat
cottage cheese is filled with protein. Include this in your breakfast or lunch
with eggs, fresh berries or fruit. Cottage cheese is also a rich source of
calcium which is useful to maintain healthy and shiny hair.
Types of spoilage microorganisms
—
In cheese
production, slow lactic acid production
by starter cultures favors the growth and production of gas by coliform
bacteria, with coliforms having short generation times under such conditions.
In soft, mold-ripened cheeses, the pH increases during ripening, which
increases the growth potential of coliform bacteria
—
Heterofermentative
lactic acid bacteria such as lactobacilli and Leuconostoc can develop
off-flavors and gas in ripened cheeses.
—
For cottage
cheese, the typical pH is marginally favorable for the growth of Gram-negative psychrotrophic
bacteria, with the pH of cottage cheese curd ranging from 4.5 to 4.7
—
Contamination
of cottage cheese with the common yeast Geotrichum candidum often
results in a decrease of diacetyl content. Geotrichum candidum reduced by
52–56% diacetyl concentrations in low fat cottage cheese after 15–19 days of
storage at 4–7◦C
Factors affecting cheese spoilage:
—
Factors that
determine the rates of spoilage of cheeses are water activity, pH, salt to
moisture ratio, temperature, characteristics of the lactic starter culture, types
and viability of contaminating microorganisms, and characteristics and
quantities of residual enzymes.
—
Soft or
unripened cheeses, which generally have the highest pH values, along with the
lowest salt to moisture ratios, spoil most quickly. In contrast, aged,
ripened cheeses retain their desirable eating qualities for long periods
because of their comparatively low pH, low water activity, and low redox
potential
Preservation of cheese:
—
The combination
of refrigeration and the use of Ziploc bags are the best way to preserve
cheese.
—
Vacuum packing
(a method of packing that removes air from the package prior to sealing)
is used to preserve cheese for a long period of time.
Benefits of vacuum packing:
ü Quick
ü Easy
ü Cheaper
ü Humidity in your
fridge is no longer a concern
ü Less fuss and
mess
ü No rind/mold
washing
ü Visibility of
your cheese, throughout the aging process
Ways to keep cheese fresh and mold free for as long as possible in your
refrigerator:
1)
Don't Wrap It
Tightly or Too Loosely
2)
Cheese Bags or
Cheese Paper Is Best
3)
Replace the
Paper Every Time You Unwrap
4)
Replace the
Brine if It Gets Funky
5)
Save the Date
6)
Only Buy a
Little at a Time
7)
Keep It in the
Vegetable Drawer
8)
Use Oil to
Prevent Molding
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