Cheese draining

All cheeses are salted, either by mixing dry salt with the drained curd (confined largely to English varieties), rubbing dry salt on the surface of the pressed cheese (e.g. Romano or Blue cheeses), or by immersion of the pressed cheeses in brine (most varieties). Salt concentration varies from c. 0.7% (c. 2% salt-in-moisture) in Emmental to 7-8% (c. 15% salt-inmoisture) in Domiati. 

AJ TIE A PIECE OF CHEESE CLOTH OVER THE TOP OF A JAR. POUR THE SALT SOLUTION WITH THE SOAP CURDS INTO CHEESE CLOTH AND LET SALT SOLUTION DRAIN OFF. WASH THE SOAP BY POURING TWO TEST TUBES OF ICE-COLD WATER THROUGH IT TO REMOVE MOST OF THE SALT THAT S STILL ON IT. 

Most varieties of cheese are cooked by applying heat to the outside of the vessel containing the curd and whey slurry. Gouda cheese curd is heated by first draining a portion of the whey and then adding hot water. The proportion of whey removed and water added is varied to control the amount of residual lactose in the curd. Washing of the curd is also used in cottage and brick cheese manufacture to remove lactic acid and lactose, but in these cases the cheese curds have first been heated. 

The relationship between pH, mineral retention, and basic cheese structure has been illustrated by Lawrence et aL (1984). Hill et al. (1985) have developed mathematical models of the association between pH at draining and mineral content of whey. The calcium, phosphorus, magnesium, and nonprotein nitrogen content of whey increased with decreasing pH, while sodium and potassium levels were not affected. Mineral and nonprotein nitrogen concentrations in the whey were not associated with cooking temperature. 

High mineral content of cheese curd at draining promotes the development of elastic texture. Minimum mineral loss from the curd occurs after draining. Cheese varieties with eyes (Swiss, Gouda) require elastic curds to permit round eye formation. These cheeses are drained... 

In Swiss and Gouda-type cheeses, the curd is first formed into a mass and pressure is applied. The whey is drained, but pressure on the curd is maintained. As the pH drops from 6.4-6.5 at draining to 5.2-5.3 in the finished cheese, the curd fuses into a very tight, smooth structure. 

The other major casein in cheese is /3-casein, but it is generally not hydrolyzed by rennet in low-pH cheeses. Alkaline milk protease (plas-min) plays the major role in the hydrolysis of /3-casein (Richardson and Pearce 1981). The plasmin level in cheese is related to the pH of the curd at whey drainage, since plasmin dissociates from casein micelles as the pH is decreased. Richardson and Pearce (1981) found two or three times more plasmin activity in Swiss cheese than in Cheddar cheese. Swiss cheese curds are drained at pH 6.4 or higher, while Cheddar cheese curds are drained at pH 6.3 or lower. Proteolysis of /3-casein is significantly inhibited by 5% sodium chloride. The inhibitory influence of sodium chloride is most likely due to alteration of /3-casein or a reduction in the attractive forces between enzyme and substrate (Fox and Walley 1971). 

Curd and whey are pumped from the cheese vat onto a continuous draining and matting conveyor system to allow the curd to mat and Cheddar. The matted curd is milled, salted, and drawn by vacuum onto... 

Cheese is manufactured by the heat treatment or pasteurisation of milk, which is then cultured, and renneted (for coagulation). Primarily, vegetarian rennets (like Mucor Mihei) are used, as genetically engineered rennet is prohibited and vegetarians spurn calf rennet. After the curd is developed and cooked, the whey is drained and the curd is salted, aged and formed. Of course this varies dramatically between the different cheeses. Some cheeses are... 

Prepare pasta by boiling until al dente drain. Combine pasta, pesto, papaya, and cranberries. Divide among four pasta bowls. Sprinkle with basil and grated cheese, and serve. 

About ten billion pounds of potato waste are created each year from the process of making french fries. In fact, nearly half the mass of the potato is wasted. Several billion liters of whey, a carbohydrate-rich liquid left over from cheese making, are also dumped down the drain. Both of these waste products can be easily converted to glucose, which can be converted into lactic acid. Lactic acid molecules are then converted into long polymers. These polymers are used to make sheets that can be fashioned into trash bags. 

Strain the curds through cheesecloth (which should be scalded to prevent the cheese from going bad) to drain off the whey. Tie the corners of the cloth together and hang the curds to drain overnight. 

Add a little salt to taste. Use the fresh curds as cheese, or put the curds into molds lined with cheesecloth and leave weights on top. More whey will drain out, so the cheeses will become firmer. 

As discussed in Section IVE4, the proportion of added rennet retained in cheese curd varies with rennet type, cook temperature, and drain pH these variables should be standardized if cheese of consistent quality is to be produced. Johnston et al. (1994) found that increased retention of the coagulant in the curd resulted in greater initial hydrolysis of Osi-casein... 

It is not within the scope of this work to give even a cursory description of the various methods of cheese manufacture. It will be sufficient to indicate the principle in its most general aspects. Milk, skimmed or not skimmed, is first of all coagulated under conditions determined by the nature of the products desired. The curd is then more or less completely separated from the whey, either by a simple mechanical division (soft cheeses), or by a stirring effected during a moderate heating (cooked cheeses), and is then collected and put in the mould. Draining ensues and, if it is necessary, the excess whey is expelled by means of a... 

CHEESE. Cheese may be defined as the fresh or matured product obtained by draining after coagulation of milk, cream, skimmed or partly skimmed milk, buttermilk, or a combination of some or all of these products. 

India meets Italy with these simple and healthful entrees. Look for naan (Indian flatbread) in your grocery s Asian or ethnic sections, or in the gourmet deh and cheese section. These light, puffy breads make perfect quick crusts. If you have a jar of store-bought marinara or pizza sauce, it s even faster. If you don t have sauce, use canned tomato sauce (the smooth kind) or puree drained whole tomatoes in the blender with dried oregano. 

Drain the pasta and transfer it to a large serving bowl. Add the sauteed vegetables and toss well with the pasta. Sprinkle the Parmesan cheese over the top. 

Much of the equipment for cheese making is in aluminium, such as draining boards and cheese strainers. 

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