Cheeses PDF

Understanding Food Amy Brown Chapter 12: Cheese Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Classification of Cheeses They can be defined by their: – Microbial characteristics – Appearance – Mode of packaging – Place of origin Slide Development: Lonnie M. Lowery, Ph.D....

Understanding Food Amy Brown Chapter 12: Cheese Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Classification of Cheeses They can be defined by their: – Microbial characteristics – Appearance – Mode of packaging – Place of origin Slide Development: Lonnie M. Lowery, Ph.D. The most common ways of classifying cheeses are by the: – Processing method – Milk source (cow, sheep, goat, etc.) – Moisture content Copyright 2003 Thomson Learning Classification of Cheeses Cheeses classified according to their moisture content: Fresh. Moisture content is over 80%, and they are not aged. They include cottage cheese, cream cheese, ricotta, farmer’s, pot, and feta cheeses. Soft. Water content ranges from 50 to 75% and are aged for just a short time.Cheeses like Brie, Camembert, and many Hispanic cheeses. Slide Development: Lonnie M. Lowery, Ph.D. Semi-hard. 40 to 50% moisture. Examples are Roquefort, blue, Muenster… Hard. The moisture content ranges from 30 to 40%. Cheddar and Swiss are examples. Very hard. Water content of approximately 30% and are aged the longest. Parmesan and Romano are classified among the hardest cheeses. Copyright 2003 Thomson Learning Cheese Production No two cheese varieties are produced by exactly the same method, but the basic steps common to them all include: – Milk selection – Coagulation – Curd treatment Slide Development: Lonnie M. Lowery, Ph.D. – Curing – Ripening The yield from 10 pounds of milk is approximately 1 pound of cheese and 9 pounds of whey. Copyright 2003 Thomson Learning Cheese Production Milk selection has the greatest influence on classification of cheese. Any mammal’s milk can be made into cheese. Slide Development: Lonnie M. Lowery, Ph.D. U.S.: pasteurized cow’s milk Europe and the Middle East: sheep’s or goat’s milk Iran and Afghanistan: camel Lapland: reindeer Mongolia: horse Philippines , India, and Italy: water buffalo China and Tibet: yak and zebu Copyright 2003 Thomson Learning Cheese Production Cheese-making starts with the coagulation of the casein protein in milk. The type of method used determines many of the characteristics of the resulting cheese. The two main methods to aid coagulation are the action of: – Enzymes – Acid Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Cheese Production The curd produced by acid has a soft and spongy texture. This texture is influenced by pH, becoming more solid and compact as the acidity increases. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Cheese Production The curd may be treated to remove more whey by: – Cutting – Heating – Salting – Further optional treatment includes knitting and/or pressing Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Cheese Production Curing: To expose cheese to controlled temperature and humidity during aging. Ripening: The chemical and physical changes that occur during the curing period. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Cheese Production Processed cheese: A cheese made from blending one or more varieties of cheese, with or without heat, and mixing it with other ingredients. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Cheese Grading USDA-defined U.S. Grades AA, A, B, and C. Graded cheeses are evaluated based on their: – Variety – Flavor – Texture – Finish – Color – Appearance Slide Development: Lonnie M. Lowery, Ph.D. Exceptions to these criteria are: – Colby cheese, in which color is not considered. – Swiss cheese, which is graded additionally for its salt level and eyes (holes). Copyright 2003 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Food Preparation with Cheese Cheese is most often used as an ingredient to add: – Flavor – Color – Texture …in a variety of ways— on pizza, in a taco, etc. Slide Development: Lonnie M. Lowery, Ph.D. The two most important principles when preparing foods with cheese are: – Select the best cheese. – Keep temperatures low and heating times short. Copyright 2003 Thomson Learning Food Preparation with Cheese Selecting a Cheese The chemical composition of a cheese determines its functional properties and dictates how it will be used in food preparation. Slide Development: Lonnie M. Lowery, Ph.D. Some of these functional properties include: – Shredability – Meltability – Oiling off – Blistering – Browning – Strechability Copyright 2003 Thomson Learning Storage of Cheese Cheese must be stored properly to prevent deterioration. Most cheeses should be refrigerated. Some can even be frozen. Slide Development: Lonnie M. Lowery, Ph.D. Processed cheese products can be stored in a cool, preferably dark, cupboard until ready for use... – Though refrigeration more effectively retains desirable qualities. Copyright 2003 Thomson Learning