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History, Definition, Composition and Classification
History, Definition, Composition and Classification
Block
2
CHEESE
UNIT 4
UNIT 6
UNIT 7
Programme Coordinators : Prof. Panjab Singh, Dr. M.K. Salooja and Dr. P.L. Yadav
Material Production
Mr. Rajiv Girdhar, SO (Publication) Secretarial Assistance
Mr. Vinay Sehgal
Word Processing
Mr. Bhim Singh
October, 2006
© Indira Gandhi National Open University, 2006
ISBN-81-266-2593-7
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BLOCK INTRODUCTION
Cheese is made from milk of cow, buffalo and goat through enzymatic coagulation
under the influence of lactic acid bacteria. It is a very nutritious and easily degestable
product containing fat, proteins, fat-soluble vitamins and a portion of milk salts.
During ripening of cheese milk proteins and fat are hydrolysed to give amino acids
and Fatty acids which can be easily digested and absorbed. Milk salts are converted
into their dissolved state leading to their easy absorption. Cheese contain milk protein,
fat, salt and fat-soluble vitamins in concentrated form. As such it is the only food
which can be an appropriate substitute to non-vegetarian diet. There has been
steady increase in the consumption of cheese in most countries allover the world.
There are about 2000 names of cheeses which can be divided into 18 type of
natural cheeses. In the present block history of development, classification,
compositional standards, growth pattern and nutritional and therapeutic value of
cheese is discussed.
Unit – 4 In this unit the history, definition, composition and classification of different
type and verities of cheese alongwith the nutritional importance, therapeutic Value
and growth pattern are discussed.
Unit – 5 In this unit the manufacturing of cheedar cheese alongwith requirement of
optimum type of milk and manufacturing steps like acidification, coagulation,
dehydration (cutting the coagulum, cooking, strring, pressing salting and other
operations that promote gel synereses) are given.
Unit – 6 Mozzarella cheese which is used mainly in the preparation of Pizza is
discussed in this unit including its manufacture from buffalo milk using culture and
also by direct acidification method. Chemistry of stretch, packaging and defect of
mozzarella cheese are also given in this unit.
Unit – 7 Definition, composition, ingredients used, method of manufacture of
Processed cheese including different steps such as selection of natural cheese,
trimming and grinding, processing and cooking alongwith its packaging, storage and
defects are discussed in this unit.
UNIT 4 HISTORY, DEFINITION,
COMPOSITION AND
CLASSIFICATION
Structure
4.0 Objectives
4.1 Introduction
4.2 Definition
4.3 Composition
4.4 Classification
4.5 Nutritional and therapeutic value
4.6 Growth pattern
4.7 Let us sum up
4.8 Key words
4.9 Some useful books
4.10 Answers to check your progress
4.0 OBJECTIVES
After reading this unit we should be able to:
• know the history of development of cheese
• know the definition of cheese
• classify the cheese
• know the compositional standard of cheese
• give the growth pattern of cheese production
• discuss the nutritional and therapeutic value of cheese
4.1 INTRODUCTION
Cheese is one of the oldest foods of mankind. It is commonly believed that cheese
evolved in the Fertile Crescent between the rivers Tigris and Euphrates in Iraq some
8000 years ago. The so-called Agricultural Revolution occurred here with the
domestication of plants and animals.
It seems that the cheese originated accidentally as a result of the activities of nomadic
tribes. Since animal skin bags were a convenient way of storing liquids for nomadic
people, these were used for storing surplus milk. Fermentation of the milk sugars in
the warm climate prevailing would cause the milk to curdle in the bags. The swaying
animals would have broken up the acid curd during journeys, to produce curds and
whey. The whey provided a refreshing drink on hot journeys, while the curds,
preserved by the acid fermentation and a handful of salt, became a source of high
protein food supplementing the meager meat supply. 5
Cheese This activity gave rise to the assumption that cheese was evolved from fermented
milks. It is perhaps more probable that the crude fermentations progressed in two
ways. In one direction towards the production of liquid fermented milks such as
dahi, yoghurt, laban koumis and Kefir and in the other direction through the drainage
of whey through a cloth or perforated bowls, to leave solid curds which when salted
became cheese.
It was a prominent article of the Greek and Roman diet 2500 years ago. It is referred
to in the Old Testament several times. Cheese making has been an Art’ handed
down from generation to generation, and during that time even for the fastidious
palate of the gourmet.
Until the 18th century, cheese making was essentially a farmhouse industry, but towards
the end of the century scientific findings began to provide guidelines, which were to
have an impact on the process of making and ripening cheese. Thus cheese making
became an’ Art with Science’. Now the mechanization and automation has been
taken to such a high level that tones and tones of cheese can be produced without a
touch of hand.
4.2 DEFINITION
The word “cheese” is derived from the Old English “cese” which in turn was derived
from the Latin “caseus” which means correct or perfect thing
Cheese may be defined “as the curd of milk separated from the whey and pressed
into a solid mass”. Though satisfactory but too limited and vague from technical
standpoint. Therefore, a relatively more complete definition is as follows:
Cheese is the curd or substance formed by the coagulation of milk of certain mammals
by rennet or similar enzymes in the presence of lactic acid produced by added or
adventitious microorganisms, from which part of moisture has been removed by
cutting, warming and pressing, which has been shaped in mould and then ripened
(also unripened) by holding for sometime at suitable temperatures and humidities
(Davis, 1965).
According to the PFA Rules (1976), cheese (hard) means the product obtained by
draining after the coagulation of milk with a harmless milk-coagulating agent, under
the influence of harmless bacterial cultures. It shall not contain any ingredient not
found in milk, except coagulating agent, sodium chloride, calcium chloride (anhydrous
salt) not exceeding 0.02% by weight, annatto or carotene colour, and may contain
emulsifiers and/or stabilizers, namely citric acid, sodium citrate or sodium salts of
orthophosphoric acid and polyphosphoric acid (as liniar phosphate) not exceeding
beyond 0.2% by weight; wax used for covering the outer surface should not contain
any thing harmful to the health. In case wax is colored only permitted food colours
may be used. Hard cheese shall contain not more than 43% moisture and not less
than 42% of milk fat of the dry matter. Hard cheese may contain 0.1% of sorbic
acid or its sodium, potassium or calcium salts or 0.1% of nisin.
4.3 COMPOSITION
Cheese consists of a concentration of the constituents of milk, principally casein, fat
and insoluble salts, together with water in which small amounts of soluble salts,
lactose and albumin are found. The composition of cheese varies according to its
variety. The composition of certain selected varieties is given in Table 4.1.
6
Table 4.1 Approximate percentage composition of some varieties of cheese. History, Definition,
Composition and
Classification
Variety Moisture Fat Protein Ash Salt Calcium Phosphorous
(Salt
free)
Cheddar 37.5 32.0 25.0 2.0 1.5 0.86 0.60
Gouda 38.5 28.5 25.5 2.5 1.5 - -
Swiss 39.0 28.0 27.0 2.0 1.5 0.90 0.75
Roquefort 39.5 32.0 22.0 2.0 4.0 0.65 0.45
Brick 41.0 31.0 22.0 1.2 1.8 - -
Limburger 45.5 28.0 22.0 2.0 2.1 0.50 0.40
Mozzarella 54.0 18.0 22.1 2.3 0.7 -
Cottage 79.5 0.3 15.0 0.8 1.0 O.10 0.15
uncreamed)
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4.4 CLASSIFICATION
There are about 2000 names of cheeses. It is very difficult to classify the different
cheese satisfactorily in groups. There are probably only about 18 types of natural
cheeses. These are: Cheddar, Gouda, Edam, Swiss, Brick, Herve, Camembert,
Limburger, Parmesan, Provolone, Romano, Roquefort, Sapsago, Cottage,
Neufchatel, Trappist, Cream, and whey cheeses (Cheese Varieties and Descriptions)
Such a grouping, though informative, is imperfect and incomplete. These can also be
classified on the basis of their rheology (the science of the deformation and flow of
matter) and according to the manner of ripening as shown below. From the point of
view of cheese, it may be considered as the study of how hard and how elastic a
cheese may be and the reasons for these particular properties:
i) Very hard (grating)-Moisture <35% on matured cheese ripened by bacteria,
e.g. Parmesan, Romano.
ii) Hard- Moisture <40%,
a) Ripened by bacteria, without eyes: Cheddar.
b) Ripened by bacteria, with eyes: Swiss
iii) Semi-hard-Moisture 40-47%
a) Ripened principally by bacteria: Brick.
b) Ripened by bacteria and surface microorganisms: Limburger.
c) Ripened principally by blue mould:
External- Camembert
Internal- Gorgonzola, Blue, Roquefort.
iv) Soft- Moisture >47%
a) Unripened- Cottage
b) Ripened- Neufchatel (as made in France)