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Fermentation Exam 2 (Cheese (Part 3 (Cheese With Eyes (Making Procedure…

- - - - LAB Produce Acid and pH falls to 4.6
      - Addition of enzyme chymosin(=rennin)
        
        Obtained from calf stomach
      - Acid addition with high heat >85C
        
        Cause whey to denature, so precipatate contains whey and casein
        
        Ricotta, Gjetost
    - - Milk
        
        Cow, Sheep, Goat, Water Buffalo Milk
        
        Whole or Reduced fat milk
        
        Provides texture and dissolves bitter flavor
        
        Color can be changed
        
        More yellow=Annatto
        
        More While=Bleaching-type agent
        
        Raw or Pasteurized
        
        In US, All unripened cheese (aged for less than 60 days) has to be pastuerized
        
        No pasteurization requirement other countries
      - Starter Culture
        
        Moderate Temperture
        
        Mesophillic LAB Culture
        
        Lactococcus lactis subs. lactis
        
        Lactococcus lactis subs. cremoris
        
        Optimum Temp 28 to 32
        
        High Temperture
        
        Thermophillic LAB Culture
        
        Lactobacillus helveticus
        
        Sterptococcus thermophillus
        
        Optimal Temp 42-45
        
        Homofermentative
        
        Produces more than 90% of the sugar
        substrate is converted exclusively to lactic acid.
        
        Most of them Homofermentative
        
        Heterofermentative
        
        Produces 50% lactic acid, with the balance
        as acetic acid, ethanol, and carbon dioxide.
        
        Production of Diacytl
        
        Problems with Starter Culture
        
        Antibiotics in milk
      - Coagulation
        
        Addition of chymosin after starter culture addition
        
        Chymosin optimum pH 5.5
        
        Amount of enzyme and setting time depends on desired firmness
        
        About 30 mins
      - Cutting and Cooking
        
        Cut with wire knives to increase whey removal
        
        Curd entrps fat and bacteria within the casein matrix
        
        Aqueous part contains whey, enzymes, vitamins, minerals and lactose
        
        Cooking
        
        Heat must be applied gradually to avoid hardening outside of curd
      - Curd Handling
        
        Whey is removed and curds
        
        Cheddaring process
        
        Collected in cheese cloth
        
        Placed in perforated hoops/molds and pressed
        
        Water may be dded back to the curds to make "sweet" or "low acid" cheeses
        
        Once curds separated starter culture added
        
        Decrease in pH and increase in titratable acidity
      - Salting
        
        Rubbed onto surface of hopped cheese
        
        Placed in brine
      - Aging
        
        Result of microbrial and enzymatic activities
        
        Factors that influence quality
        
        Milk Handeling
        
        Cheese pH
        
        Moisture and salt content through water/salt ratio
  - - - Swiss Cheese
        
        Easy to Make but hard to make well
        
        Right pH
        
        Moisture Content
        
        Retain proper amount of calcium
        
        Use Bacteria
        
        Strepptococcus thermophillus
        
        Lactobacillus helveticus
        
        Propionibacterium freudenreichii
        
        Uses Lactic Acid to make
        
        Propionic Acid
        
        Acetic Acid
        
        CO2
        
        ATP
      - Technique Need ..
        
        Need excellent curd handling
        
        Precise control over microorganisms for gas production
      - Making Procedure
        
        Milk standardized
        
        Heat Treatment
        
        Addition of Starter Culture
        
        Cut curds to rice grain size
        
        Heat from 32 to 55 in 40min
        
        Use thermophillic culture
        
        Cook at lower temp
        
        Hold for 45mins
        
        Collect on cheese cloth in large round form, or cut into matted curds into sections and place in molds and press
        
        After primary fermentation 24h placed in brine 20% salt up to 3 days
        
        Remove blocks and air dry in coolers at 10-15C for 5-10 days
        
        Dried Blocks or wheels are moved to warm rooms @ 20-25C for 3-4wks for bacteria growth