Whey products

Whey cream

Sweet Cream

Cow: 10 pounds of milk

Sheep: 6 pounds of milk

(Softer cheeses require mor milk because

they have a higher

liquid content.)

Metabolism of

Penicillium Camemberti.

Metabolism of

Penicillium roqueforti.

Improving flavor.

Haping in expeling more whey.

Aiding in extending shelf life.

Animal

Microbial

Fennel (Vegetable)

FPC - Fermanent produced chymosin

Brie de Melun is a lactic-set cheese

and

Brie de Meaux is a rennet-set cheese

Cheese set with little or no rennet, relying on the 

natural acidification of the milk.

Stacking the slabs

to expel more whey.

Generally it has been

ripened with

inappropriate temperature cycles.

Chemical and enzymatic breakdown of protein, fat and sugar.

Conversion of initial breakdown of products into much more flavorful compounds.

Loss of calcium from protein.

Optimizes pH

Promotes yield

Hastens coagulation.

1. Setting the milk

2. Cutting the Curd

3. Cooking and Holding

4. Dipping and Draining

5. Knitting the Curd

6. Pressing the Curd

7. Salting the Cheese

8. Curing the Cheese

Streptococcus lactis -

Streptococcus cremoris -

Streptococcus thermophilus -

Commonly used in cheddar, colby, brick

Lactobacillus bulgaricus -

Lactobaciluus helveticus -

Commonly used in Italian and Swiss cheeses

Start the cheesemaking process.

Start the acidification of the milk.

Starter bacteria eat the lactose and turn it into lactic acid.

Also important in the aging process, breaking open and releasing enzymes that breakdown the fats and proteins creating flavorful and aromatic compounds that give the cheese character.

 "old world-style" commercially cultured liquid starters that are used in making West Country Cheddars.

They require more delicate handling at the creamery level but bring back complex flavors of previous generations.

Add starter cultures to acidify the milk.

After completing acidification, starter bacteria die and release enzymes which contribute to the breakdown of fats and proteins.

Add the rennet to coagulate the milk.

Cutting the curd releases more whey.

The smaller the curd; less moisture.

The larger the curd, higher moisture content.

At this point, some heating or cooking of the curds will occur. Also, some holding will occur as well to allow the effects of the acidification, cutting and heating to kick in.

The more heating and stirring, the more moisture will be lost making a harder and more dense cheese.

Less heating and stirring creates a softer and higher moisture cheese.

The curd naturally fuses together into a uniform body and begins to take on a distinct consistency.

At this point, cheddaring will also be done, if making cheddar.

Final step before affinage/aging begins.

Salting occurs in one of three ways:

1.Before pressing, the curds are sprinkled with salt

2. Brine soaking

3. Rubbing into cheese.

Salting also helps the formation of rind.

Certain fatty acids

Lactic acid

Volatile acids

Amino acids

amines

aldehydes

ketones

sulfur compounds

peptides

esters

The curd is pressed under the whey for an extended period of time.

This means:

Less lactic acid formed at time of the drain.

Hence less calcium is lost in the whey and more Calcium protein bonds within the curd.

The result is a softer, more pliable formed curd.

The smaller the curd; the drier the cheese (more whey is expulsed)

Lactic set = stirred and ladled (not cut)

Washed rinds = curd size of walnuts

tomme = size of hazelnuts

cheddars = size of peas

alpine = size of rice

lactic set: fresh bloomy 75f max

washed rind - 75 to 90f

tommes - 90-100f

cheddars - 100-105f

alpine 105-115f

grana - 115-125f

high (6.5) = low acidity; high calcium phosphate = elastic/pliable finished cheese

low (4) = high acidity; los calcium phosphate = friable, crumbly finished cheese

fully drained + lightly pressed = very open texture (Fourme d'Ambert)

High moisture + lightly pressed = closed texture (Camembert)

Fully drained + heavily pressed = Slightly open texture (Manchego)

Pressed under whey = closed texture (Comte)