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Grady Cemistry Food Project Paper
Grady Cemistry Food Project Paper
Grady Cemistry Food Project Paper
What Effects are Found When Making a
Cows Milk Bloomy Rind Cheese such as
Brie with Pasteurized Milk or Raw Milk?
By: Grady James
Made by: Grady James and Dan James
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Abstract
This experiment is a comparison of Raw and Pasteurized milk when used to make aged cheeses. In this
experiment, I made Brie a bloomy rind cheese that takes 30 to 60 days to fully mature. I had several
inaccuracies in my results due to the short timeline that I had to complete this experiment. The cheeses
when tested were closer to the 30‑day mark when tested. The tasting group that I used was very small so
I was not able to get incredibly accurate results there either. This experiment was testing for qualitative
taste differences in the cheeses, and then for how fast the proteolysis penetrated the cheese from the
rind inward. The raw milk cheese had more penetration of proteolysis by 3.5 mm. The small value is
because the proteolysis had not penetrated the cheeses my much because they were measured when
they were very young. I also found a slight increase in preference for the raw milk brie over the
pasteurized but the value and the test group were so small it is still fairly inconclusive.
Introduction
In this endeavor, I am attempting to test what characteristics are created in a bloomy rind cheese made
from raw milk vs. pasteurized milk. To find if there is a difference both in quantitative characteristics
such as the time necessary to age and qualitative characteristics such as flavor differences. The
difference that may occur in the cheeses is in the casein proteins that bond together to make cheese. I
expect the change in my experiment's results to stem from the lack of live natural bacteria in the
pasteurized milk. There is also the possibility that the pasteurizing could change the casein proteins in
some way because they are integral to making the curd of the cheese when you add the rennet enzyme.
I decided to do this experiment as a result of the readily available equipment for making the cheese for
me. I was also wanted to expand upon a similar cheese experiment performed last year by a student
with fresh cheese. I wanted to see what results would manifest in an aged cheese rather than a fresh
cheese. I believe that the raw milk cheese will both age faster and have a preferred taste because of the
natural bacteria inherently in the milk. In the Brie cheese, there is a process after the casein proteins
bond where they are hydrolysis by and this process is called proteolysis. This is visible in brie as the layer
which has been broken down and is now a highly viscous goo. This begins from the exterior of the
cheese at the rind and penetrates inward as the cheese is aged.
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Methods
Independent Variable: Raw Milk, Pasteurized Milk
Dependent Variables: Rate of Protein Breakdown, Rate of Mold Growth, Taste Preference
In this experiment, we will be testing the independent variable of whether or not the milk prior to being
made into cheese is raw or pasteurized. Everything else we will be keeping the same the cheeses will be
aging next to one another in the same humidity, the same amount of salting done on each cheese and
the same amount of Penicillium Candidum exterior mold inoculation. To measure the rate of proteolysis,
penetration will be measured by some calipers showing the quantitative distance that the proteolysis
has traveled towards the center of the cheese from the rind. The mold growth rate will be measured by
taking intermittent photos with a time stamp giving a qualitative comparison of mold growth. Taste
preference will be a qualitative survey given out to a group of random people who will sample the
cheese. The data from the calipers will be a numbers comparison, the photos taken will hopefully be put
into a time‑lapse slide show, the survey will show a percentage of a scale of 1‑10 on various flavors and a
negative‑positive response to which cheese they enjoyed the most. One precaution which may be taken
into account is cleanliness because you are working with dairy products and raw dairy milk. Using a clean
space and proper equipment is critical throughout the cheesemaking process. Below you see the recipe/
times and steps that I followed to make the cheese.
DAY ONE
8:00 AM
Heat milk to 92º‑93º F (pasteurize the milk at 140 0 F if making a pasteurize batch) I used 2 gallons of milk
Add starter using: Add 5 DCU EZAL MM100 or MM101 for 100 lb. milk
Stir the milk while keeping it between 92º‑93º F for the next 2 hours
I heated my milk in a double boiler consisting of a large electric pot called a Weck and a smaller pot
inside elevated off the floor of the large one using a metal stand.
10:00
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Add 8‑9 ml single strength rennet per 100 lb. of cows milk
Let sit for 1 hour after bringing the milk to a non‑turbulent state the milk and turning off the heat.
pH 6.50‑6.55
%TA .17‑19
11:45
Cut the curd vertically with a single‑bladed saber into vertical ribbons 1” x 1”. Alternatively, for
Camembert: Cut the curd vertically and horizontally into hazelnut‑sized (0.75 inch) cubes. Rest the curds
for 10 minutes and do not cut yourself during this process.
pH 6.40‑6.45
%TA of whey .11‑.13
12:00
Remove the excess whey from the top of the curds and ladle curds into draining forms sequentially
taking 1/2 inch slices of curd from the vat and lowering them gently into the forms. The forms are 5” tall
for cows milk. Filler trays are needed to distribute the curds evenly to the molds (4” high forms are used).
The forms must be filled quickly (under 10 minutes).0.25 DCU CHOOZIT MM100 or MM101 for 100 lb.
milk
1:30 PM
First flip time (end for end) pH 6.20‑6.30 %TA .14‑.16 3:00 PM Second flip time pH 5.70‑5.90 %TA .25‑.30
4:30
Third flip time
pH 5.30‑5.50
%TA .50‑.60
6:00
Fourth flip time. After the last flip, the room temperature is decreased slowly from 75 °F to 68 °F during a
ten hour period (overnight) to control the fermentation and to prevent shocking the curds when they are
moved to the salting room. The curd pH will decrease slowly to 4.70‑4.80 by morning. Room temp
should
be 68 °F.
pH 5.10‑5.30
%TA .70‑.90
DAY TWO
8:30 AM
Remove the cheese from forms and salt surfaces with flake salt and place on wire racks. Move cheeses to
the drying room. Conditions in the drying
room should be 58‑62 °F with 80‑85% RH and moderate ventilation.
pH 4.70‑4.80
%TA of whey 1.00‑1.10
DAY THREE
8:30 AM
Turn cheeses and salt the other side.
DAY FOUR
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After the salt has dissolved, spray (mist) the cheeses with one dose Penicillium white mold and one fifth
dose Geo 15 mixed in 1 quart of distilled water per 1,000 lb. of original milk weight.
DAY FIVE
Spray Pen./Geo. solution on top and sides of all cheeses
DAY SIX
8:00 AM
Turn cheeses on racks and continue the move to curing room at 52‑54 °F and 95‑97% RH. Turn cheeses
on racks when first signs of mold growth appear. Turn every 2 days until mold growth is
complete.
Results
I initially gave my peers the brie cheeses both raw and pasteurized in a blind test naming them brie 1 and
2. Brie 1 was raw and brie 2 was pasteurized. I gave the questions in my survey in sets of 3. Starting with,
rating scales from 1‑10 on how strong they thought the flavor posed in the question was in both brie 1
and 2. Using the scales to help them formulate a more concrete answer in their head for my third
question of which they thought exhibited the strongest the flavor in the question.
Pie Chart #1
In the image to the left, you can see
my third question for my first set of
3 questions. In this case, I was
asking k how much of a nuttiness
they thought the cheese exhibited.
As you can see the pasteurized brie
number 2 was definitely thought of
as having a more nutty flavor.
Pie Chart #2
In the pie chart to the left, you can
see I again did the same 3 question
format was used to get a solid
more definitive final answer about
how the earthy qualities in the flavor of
the cheeses. Brie 2 in the chart to the left
you can see had very similar results in the
percentage of people in the test group
which thought brie 2 (pasteurized) had a
greater earthy taste.
Pie Chart #3
The answer to this question was very
unexpected to me because a definitive
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majority believed that the pasteurized
brie exhibited the nuttiest and earthiest
quality to its flavor. I thought that it
would have a stronger flavor in all of its
categories and take the most
mushroomy as well. However, as seen
to the left we had an indefinite result of
half of the taste test beliving brie 1 was
the most mushroomy and the other half
voting for brie 2. I found this result
interesting and peculiar because I
originally had anticipated brie 1 (raw
milk) to have a greater variance in its
flavor profile due to there being more
bacteria alive in it from the milk it was
made from.
Pie Chart #4
The final question of the survey was
which cheese the test group preferred.
As seen to the left there was a slight
preference for brie 1 the one made with
raw milk. However, the data are seen in
the images above and to the left are
nothing to make concrete conclusions
from because I had a very small test
group consisting of 14 individuals. Also,
the brie sampled at this time had not
aged long enough to get the proper
proteolysis penetration that a brie
should have.
Discussion/More Results
One of the other dependent variables which I will be measuring is a comparison between the proteolysis
penetration in the raw and pasteurized brie. Because of the timeline of this experiment I was limited on
how much data I could collect for representing this proteolysis penetration in the cheeses. I only was
able to get one measurable point of data and this was taken on the same day as I gave the taste test
survey. I took these samples on the 13th of May. The raw brie's proteolysis had penetrated 5mm into the
cheese from the rind. The pressurized brie had penetrated only 1.5 mm into the cheese from the inside
of the rind. These results I had expected because I thought that the raw brie would have more naturally
occurring bacteria to help speed the proteolysis in breaking down the proteins. The results in this
category will become clearer if I was to take a few more samples after the cheeses aged for a couple
more weeks. An inaccuracy of both the survey and the proteolysis measurements is that they were all
taken from the same 2 wheels of cheese. It would be better if I had measured all 8 of the cheeses in the
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experiment and then taken an average of the values. Due to time restriction is was not able to take this
critical step in the experimental science validation process. The link to the mold growth slide show where
you can see the progression of the bloomy rind mold. I did not notice any qualitative difference in the
rate of mold growth on any of the Brie wheels.
Conclusion
The reason why I wanted to perform this experiment was to shed some light on a growing issue for
bloomy rind cheeses and many other cheese varieties. Raw milk and young raw milk cheeses have been
outlawed in many parts of the United States. This causes some issues in some cheeses which were made
from the beginning of their creation as a raw milk cheese. I wanted to prove to consumers that
pasteurized cheeses simply can't replicate the original essence of the cheese as it was originally intended
to taste. My results from this experiment prove inconclusive in many areas as to the specific advantages
of raw milk cheeses over pasteurized cheese. In order to make a valid and reputable conclusion to this
question, I would have too many replicates over many years with a proper timeline for aging the type of
cheese. The only piece of data that you can draw from in this experiment with any conviction I believe is
the speed of proteolysis penetration. The results from this were so vastly different I can not imagine it is
an error in the experiment. Aging time is a very important part of cheese making and if you can cut down
on that time that means a increased profit margin for the cheese and a faster cash flow.
References
(n.d.). Retrieved from https://pavansmicroscope.wordpress.com/category/uncategorized/
Milk Facts. (n.d.). Retrieved from http://www.milkfacts.info/Milk Composition/Protein.htm
Recipes. (n.d.). Retrieved from https://dairyfoodsconsulting.com/resources‑1
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