Cheese
Páginas: 3 (619 palabras)
Publicado: 19 de mayo de 2012
CHEESE
Traditionally, cheese was made as a way of preserving the nutrients of milk. In a simple definition, cheese is c|he^fresh or ripened product obtained after coagulation and whey separation ofmilk, cream or partly skimmea milk, buttermilk or a mixture of these products. It is essentially the product of selective concentration of milk. Thousands of varieties of cheeses have evolved thatare characteristic of various regions of the world.
Some common cheesemaking steps will be outlined here. Also included is a document entitled Making Cheese at Home, which includes some helpfulreferences, several simple cheese making procedures and information about sourcing cheese making supplies.
* Treatment of Milk
* Additives
* Inoculation and Milk Ripening
*Coagulation
o enzyme o acid heat-acid Treatment
Curd:
Cheese Ripening
Treatment of Milk for Cheesemaking
Like most dairy products, cheesemilk must first be clarified, separated and standardized. Themilk may then be subjected to a sub-pasteurization treatment of 63-65° C for 15 to 16 sec. This thermization treatment results in a reduction of high initial bacteria counts before storage. It mustbe followed by proper pasteurization. While HTST pasteurization (72° C for 16 sec) is often used, an alternative heat treatment of 60° C for 16 sec may also be used. This less severe heat treatment isthought to result in a better final flavour cheese by preserving some of the natural flora. If used, the cheese must be stored for 60 days prior to sale, which is similar to the regulations for rawmilk cheese.
Homogenization is not usually done for most cheesemilk. It disrupts the fat globules and increases the fat surface area where casein particles adsorb. This reults in a soft, weak curdat renneting and increased hydrolytic rancidity.
Additives
The following may all be added to the cheese milk:
Calcium choride nitrates colour
hydrogen peroxide lipases
éxiv^ CHEESE...
Traditionally, cheese was made as a way of preserving the nutrients of milk. In a simple definition, cheese is c|he^fresh or ripened product obtained after coagulation and whey separation ofmilk, cream or partly skimmea milk, buttermilk or a mixture of these products. It is essentially the product of selective concentration of milk. Thousands of varieties of cheeses have evolved thatare characteristic of various regions of the world.
Some common cheesemaking steps will be outlined here. Also included is a document entitled Making Cheese at Home, which includes some helpfulreferences, several simple cheese making procedures and information about sourcing cheese making supplies.
* Treatment of Milk
* Additives
* Inoculation and Milk Ripening
*Coagulation
o enzyme o acid heat-acid Treatment
Curd:
Cheese Ripening
Treatment of Milk for Cheesemaking
Like most dairy products, cheesemilk must first be clarified, separated and standardized. Themilk may then be subjected to a sub-pasteurization treatment of 63-65° C for 15 to 16 sec. This thermization treatment results in a reduction of high initial bacteria counts before storage. It mustbe followed by proper pasteurization. While HTST pasteurization (72° C for 16 sec) is often used, an alternative heat treatment of 60° C for 16 sec may also be used. This less severe heat treatment isthought to result in a better final flavour cheese by preserving some of the natural flora. If used, the cheese must be stored for 60 days prior to sale, which is similar to the regulations for rawmilk cheese.
Homogenization is not usually done for most cheesemilk. It disrupts the fat globules and increases the fat surface area where casein particles adsorb. This reults in a soft, weak curdat renneting and increased hydrolytic rancidity.
Additives
The following may all be added to the cheese milk:
Calcium choride nitrates colour
hydrogen peroxide lipases
éxiv^ CHEESE...
Leer documento completo
Regístrate para leer el documento completo.