Cheesemaking

Question 1

Eight Basic Steps of Cheesemaking

Answer 1

Setting the Milk (Acidification and Coagulation)
Cutting the Curds
Cooking and Holding
Dipping and Draining
Knitting (Curd Fusion)
Pressing
Salting
Special Treatments (Curing)
Affinage (Aging)

Question 2

General Cheesemaking Yields

Answer 2

6 - 12 units of milk to 1 unit of cheese.
Roughly 1 Gallon of milk to make 1 Pound of Cowgirl Cheese.
Sheep’s Milk is around 6:1 since it is more concentrated i.e. has more solids.

Question 3

2 Types of Starter Cultures: Mesophillic vs. Thermophillic

Answer 3

Mesophillic work best 86-98 degrees F
Thermophillic work best 91-111 degrees F
Thermophillic would be used in any cooked curd cheese like Gruyere, Mozzarella
Mesophillic for traditional Bries and Camembert and Cowgirl Cheeses

Question 4

Plant Based Coagulants

Answer 4

Cardoon Thistle (Cynara cardunculus)
Stinging Nettle (Urtica Dioica) 
Fig Trees (Ficin)
Papaya (Papain)
Pineapple (Bromelin)

Question 5

Cheese Types According to Process

Answer 5

Fresh, Unripened: Fromage Blanc, Fresh Chevre, Mascarpone:

Question 6

Milk fat globule membrane

Answer 6

Allows fat globules to remain in suspension with water (emulsifier). If it is removed (via acid or enzyme) the fat will no longer bond with the water molecules.

Question 7

Psychrotrophic Bacteria

Answer 7

Secret lipases that will create rancidity in milk as well as enzymes that attack casein.

Question 8

Rhizomucor miehei

Answer 8

The most common mold used to make microbial rennet.

Question 9

Role of Salt in Process

Answer 9

Whey Expulsion
Surface Dehydration and Rind Formation
Inhibition of Lactose Fermentation/pH Control
Textural Improvements
Regulation of Microbiological Activity: restriction of pathogens
Flavor Development

Question 10

Major control parameters in cheesemaking

Answer 10

Time and Temperature which effects acidity levels.

Question 11

Syneresis

Answer 11

The expulsion of water (whey) from the curd