FNH 200 Lecture Notes - Lecture 9: Cheese Curd, Cheddar Cheese, Cheesecloth
3 Jun 2019
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Note the following terms: curd, matting, cheddaring , milling, pressing. Procedure: milk (10 kg) pasteurization starter enzyme fermentation curd formation curd (& whey) matting, cheddaring (curd pcs. fuse together form rubbery slab ) salting pressing ripening packaging (1 kg) Steps: lactic-acid forming bacteria and rennet are added to the raw milk, which has been heated to 86-90 f. Note: milk contains fat, casein, lactose, minerals filling them. the basket. until the curd is the size of kernels of corn: the milk coagulates during a 30-minute resting stage at 86-90 f. Aspects of cheese that result in preservation (longer shelf life than milk) Salt lowers water activity, inhibits proteolytic mos. Aspects of cheese making that result in different varieties of cheese. Milk pasteurized or not; cow, goat, sheep. Method for curd formation (acid, enzyme, acid-heat coagulation) Specific starter cultures , time, temp of cooking (affects moisture content) Examples of different cheeses (fermentation using different starter cultures)
