Chapter 3 Flashcards
According to “Mastering Cheese”, what are the 9 developmental steps of cheesemaking
- large format “commodity”
- blue cheese
- smoked
- mixed milk
- leaf wrapped
- commodity cheese
- vegetarian renneted cheese
- monk or monastery cheese
- bloomy rind
Historically, what steps were taken to be able to form large wheels of cheese?
-rennet coagulation (either by cutting the stomach into strips or a brine solution)
- cooking, pressing and salting.
Which was the first cheese to receive designation protection?
Roquefort in 1925
Where are the mold strains for Roquefort procured from, traditionally?
Mold from bread that was powderized
How was smoking cheese developed?
Multi purpose-used to keep warm while making cheese and keep pests away
Gamonedo and Idiazabal are two examples
Mixed milk cheeses
Smaller farms would combine milks from different animals to be able to have enough to merit cheese msking
Why was leaf wrapping of cheese used?
Protection during transport; added flavor.
Banon and Brin d’Amour are classic examples
Partial skimming
The removal of some cream from the milk in order to make butter.
What is cheddaring?
A method of “passive pressing”: repeated cutting, stacking, rotating of blocks of salted curds
What cheese innovations allowed for commodity blocks of cheese to be produced?
-partial skimming of milk
- milk used from 2-3 consecutive milkings (higher acidification)
-scalding
-pressing
-cheddaring
-salting of curds
Which group of people advanced the use of vegetarian rennet in cheesemaking?
Sephardic Jews in Iberia (western Spain/eastern Portugal)
Kosher diet
What area is the home of bloomy style cheeses?
Ile de France and Normandy
What about milk makes cheese possible?
It is an emulsion-all of the milks solids are not completely dissolved.
Essentially curds can be separated out from the whey.
What are the components of milk?
Water
Fat (butterfat)
Protein (casein)
Sugar (lactose)
Vitamins
Minerals
What is the percentage of water in milk?
80-87%
What is fat in regards to cheese?
It will become the integrated into the body of the cheese; will breakdown during aging into free fatty acids (lipolysis) and contribute to flavor
What form is fat in milk?
Globules which are emulsified in whey
What form does protein exist in milk?
Micelles
What are some amino acids that can form during proteolysis?
Tyrosine
Tryptophan
Lycine
Valine
Taurine
What is lipolysis?
The breakdown of fat triglycerides into fatty acids.
What is proteolysis?
The breakdown of proteins into amino acids
What role does lactose have in cheesemaking?
Acts as “the food” for bacteria, including starter cultures that will convert it to lactic acid
What are the two components of lactose
Glucose and galactose
What vitamins are in milk?
A
B1,2,3,6,12
D
E
K
What are the principle minerals in milk?
Calcium and Phosphorus (form of calcium phosphate)
What minerals are found in milk?
Calcium
Phosphorus
Sodium
Potassium
Magnesium
(Zinc, iron, manganese, copper -trace)
What % do vitamins and minerals make up of milk?
About 1%
What can affect the makeup of the milk (fat to protein ratio, % of solid content, etc)?
Seasonality
Lactation cycle
What is colostrum?
The beginning milk of the lactation cycle
Unsuitable for cheese production; doesn’t coagulate properly
In early lactation, how would you describe the milk consistency and makeup?
Milk will be higher in fat and protein and concentrated
In mid lactation, how would you describe the milk consistency and makeup?
Volume of milk will increase, but will be more diluted
In late lactation, how would you describe the milk consistency and makeup?
Volume of milk will decrease, but the milk will become more concentrated again
If you have a high concentration of fat and protein, you will end up with what type of cheese yield?
A high yield aka more cheese
How many times a day are animals usually milked?
Twice
Which has a lower fat content-the morning or evening milking?
Evening
In what ways can water affect cheesemaking?
Ground/melt (effect on grazing pastures)
Drinking water
Water used in brines
On average, how many units of milk are needed to produce 1 unit of cheese?
6-12
What is TMR
Total Mixed Ration
Composed of hay, grasses, flowers, legumes
What is silage?
Hay or plant fodder that has been stored in a silo
Not good for cheesemaking milk as it can produce off flavors due to fermentation of the hay
What are the 8 basic steps of cheesemaking?
- Setting the milk (acidification/coagulation)
- Cutting curds
- Cooking and Holding
- Dipping and Draining
- Knitting (curd fusion)
- Pressing
- Salting
- Special treatments/curing