Ahh, the Power of Cheese

Ahh, the Power of Cheese

Food Science Class

Chapter 16 Notes

Milk Composition

•Water: 88%

•Carbohydrate: 5%

•Fat: 3-4% in Whole Milk

•Protein: 3-4%

•Vitamins and Minerals

Carbohydrates

•Primarily Lactose

•Lactose not as sweet as sucrose

•Lactose is not easily digested.

•When bacteria grow in milk
(fermentation), lactose becomes lactic acid: sour

Milk Fat

•Most Expensive component of milk

•Amount of fat in milk varies with breed

•Carries fat-soluble vitamins and Cholesterol

•Milk Fat separated from Whole Milk at Dairy: Skim

•Added back to make 1%, 2%, and whole milk

•Fat exists in globules.

•Lighter than water, so globules rise to the top (creaming)

•Homogenized milk makes emulsion out of large fat globules

Proteins

•Balanced amino acids, easy to digest

•Soluble Whey proteins

•Enzymes

•Casein can be coagulated by heat, salt or acid

Vitamins and minerals

•Good source of both water-soluble and fat soluble vitamins

•Riboflavin (light sensitive)

•Vitamin A (fat soluble): fortified in low-fat milk

•Calcium and Phosphorus: 1% of milk

Milk Production

•From Cows, Goats, Sheep

•Amount of Milk fat and quantity of milk varies with breed

•Holstein produces most milk

•Guernsey and Jersey produce highest milk fat

Raw Milk

•Contaminated with bacteria

•Must be refrigerated immediately

–Handled in sanitary manner

Unpasteruized milk

•Must be pasteurized

–Unpasteruized milk is a source of:

•Tuberculosis

•Diptheria

•Salmonellosis

•Typhoid Fever

Transgenic Cows

  • Produce pharmaceutical products in milk.
  • Makes human lactalbumen for formula for premature infants .

Milk Processing

  • Pasteurization destroys 95-99% of pathogenic bacteria in milk
  • Increases shelf life of refrigerated milk
  • Combination of heat and time minimize breakdown of vitamins and proteins

Homogenization

–Milk passed through small orifice:

–breaks up large fat globules

–Small fat globules formed

–Homogenization can occur before or after
pasteurization

Fortification

•Usually fortified with Vitamin D (optional)

•Lowfat milk must be fortified with Vitamin A

Milk Products:

•Fluid Milk

•Evaporated Milk

•Sweetened Condensed Milk

•Dried Milk

•Cream

•Butter

•Ice Cream

•Cultured/Fermented Milk Products

Cheeses:

Brie and Camembert

BREE and CAMEMBERT.

French decent creamy and pale colored.

Bloomy rind comes from the Penicillium mold which is applied to the surface.

Formed into wheels.

Mozzarella

Origins in Italy.

#1 Cheese used in the food industry.

Curds are kneaded or stretched.

Formed into balls or logs.

White soft elastic tears into strips.

Provolone

A different culture is used in Provolone than mozzarella to make a fuller taste.

Firm texture full flavor more flavor than Mozzarella.

Comes in cannonball shapes.

Colby

Fresh form is known as the favorite treat, CURDS.

Curds are sprayed with cold water and stirred to keep them from knitting together.

Pressed into shape.

Edam and Gouda

Dutch origins.

Wheel or wedge shape.

Wax covering- red, black, or yellow flavoring is indicated by the color.

Light Buttery nutty, with smooth creamy texture.

Cheddar

Aging makes the flavor.

Medium, mild, sharp, and aged.

Interior is usually yellow but can be white.

Exterior can come in three colors, clear = mild, Red suggests medium, Black suggests sharp

Brick

Semi Hard.

Has small and irregular holes.

Sweet, spicy, and nutty flavor.

It gains aroma with age.

Swiss

Origin in Switzerland.

Characterized by Holes.

Flavor is sweet and nut-like.

Baby Swiss is aged less yielding smaller holes.

Parmesan

Origins in Italy.

hard cheese.

Wheel, wedge, or powder.

Available fresh or in the “Can”.

One of the most popular cheeses in the World.

Muenster

Origins in France

semi soft

Orange or white surface; creamy white interior.

Wheels or loafs

MILK PROCESSING

QUALITY GRADES

1. Grade A: fluid milk

2. Grade B: processing/manufacturing (cheese/butter); up to 3 million bacteria/ml

MAJOR PRODUCTS

1.fluid milk: whole milk, 2%, 1%, nonfat milk (less than .5% fat), chocolate milk

2. Fermentation milk(gradeA): cultured buttermilk, yogurt

3. creams (grade A): half & half (11% fat); cream (18%fat); whipping cream(30%fat); coffee cream (18%fat); heavy whipping cream(36%fat); sour cream (18%fat)

4. butter

5. canned milk: evaporated milk (60%water removed); sweetened condensed milk

6.dried milk

7. cheese

8. ice cream

BY-PRODUCTS

1.buttermilk: from butter, dried for baking

2.Whey - from cheese, dried or concentrated

INFLUENCES ON COMPONENTS

•breed of cow

•individual animal

•stage of lactation

•feed

•frequency of milking

•minimum legal composition of whole milk is not less than 3.25% fat and not less than 8.25 solids-not-fat

STEPS IN PROCESSING

1.standardization- adjust fat

2.clarification - remove foreign matter

3.pastuerization - destroy bacteria by heat

4.homogenization - break-up fat globules so the cream doesn’t float to top

5. packaging

6.dating-guaranteed drinkable 7 days beyond date

TRENDS IN CONSUMPTION

  • prior to 1945: whole and condensed milk and butter most popular
  • after 1945 - more ice cream and cheese
  • since 1975 shift from whole to low fat “lite” cheese and from regular ice cream to ice milk
  • recently yogurt and frozen yogurt
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