Professional Documents
Culture Documents
Cheese
Cheese
― Charles de Gaulle
“Cheese is milk’s leap towards immortality”
-Clifton Fadiman
Curds & Whey
Milk Cultures
• Streptococcus
• Water • salivarius
• Fat • Lactobaccilius
• L. bulgaricus
• Protein • L. acidopholis
• Casein • L. helveticus
• Whey • L. delbrueckii
• Lactococcus
• Lactose • L. lactis
• Minerals Source: McGee H. On Food and Cooking. 2004: 20.
• L. cremoris
Curds & Whey
Rennet
• Microbial
• Animal
• Vegetarian
McCalman M, Gibbons D. Mastering cheese: lessons for connoisseurship from a maitre fromager. New York: Crown; 2010
The Rind: Is that edible?
https://www.jasperhillfarm.com/
Milk Composition
• Milk to cheese yield 10:1
• Jersey: High solids, large fat globules
• Arshire, Gurnsey, Brown Swiss: Small fat globules
• Holstein Fresian: Less solids
• Sheep: More solids
• Goat: Less solids
• Seasonality
Milk Solids
Proteins Fat Globules
• Casein + CaPO4 • TG in phospholipid
• a: as1, as2 membrane
• Goat, sheep: small,
• b: A1, A2 easy to digest
• k: form curds • More SCFA
• Whey • Conjugated Linoleic
• a-lactalbumin Acids (ruminants)
• b-lactoglobulin • Weight loss
(Milk protein allergy) • CVD prevention
Milk Solids
“Salt” Crystals Lactose
• Calcium lactate, tyrosine • Most remains in whey
• Lactobacillus helveticus • Remainder converts to lactic acid
• ‘tyros’- Greek for cheese
• ‘tyrophile’-cheese lover
• Casomorphins- opioid
peptides of casein
https://www.cdr.wisc.edu/sites/default/files/pipelines/2014/pipeline_2014_vol26_03.pdf
Pasteurized, Thermalized & Raw Milk Cheese
• Consistent, mass production
• Microbial populations and flavor differences
• Heat tolerance, cooked flavors
• Post processing contamination (Jalisco fiasco listeria
outbreak)
• pH, water content = pathogenic growth
• Lactic acid production inhibits pathogenic bacteria
• FDA 60 day rule 1949
• Different bacterial pathogens of concern
• Acids and salt in cheese destroy harmful bacteria
• Cheese gets more neutral with age
What’s In A Name?