Cheese-making

Multi-strain starter culture of propionic acid bacteria (Alekseeva et al., 1983) 

A mutant superproducer (Gruzina, 1974 Ganicheva, Vorobjeva, 1991). Rapid selection method for vitamin Bi2 supeiproducers (Vorobjeva, 1976) 

Bogatyreva et al., 1987 Vorobjeva etal., 1979 Boyaval, Corre, 1995 Kraeva, Vorobjeva, 1981 

Applications of propionibacterial cultures as an additive to leavening for baking (USA, Russia) and for ensilage (Russia), production of propionic acid as a fungicide (Germany) are on a limited scale. There are good prospects for other manufactures based on propionibacteria, such as superoxide dismutase and catalase production, and desaccharization of egg white. 

Cheese making is the most ancient biotechnology capitalizing on biochemical activities of propionic acid bacteria, if we recall that the age of the first cheese may be as old as 9000 years ago, when sheep were domesticated in the Middle East. It has been suggested (Mair-Waldburg, 1974) that when bags made of animal stomachs were being used for the 

---

J. L. Maubois, "AppHcation of Ultrafiltration to Milk Treatment for Cheese Making," in Ref. 27. 

Food. Food-grade calcium chloride is used in cheese making to aid in rennet coagulation and to replace calcium lost in pasteurization. In the canning iadustry it is used to firm the skin of fmit such as tomatoes, cucumbers, and jalapenos. It acts as a control in many flocculation, coagulation systems (37). Food-grade calcium chloride is used in the brewing iadustry both to control the mineral salt characteristics of the water and as a basic component of certain beers (see Beer). 

Kase-pappel,/. wild mallow (Malta sylvestris). -rei, /. cheese factory cheese making, -rei-fung,/. cheese ripening or curing, kilsesauer, a. lactate of. 

During cheese making, the coagulated milk or curd is used to make cheese while the supernatant whey is a waste product rich in salts, proteins, and lactose. Whey concentration and desalting by UF produce a retentate product that can be used as an animal feed supplement or food additive. The MMV process (Maubois et al., French Patent 2,052,121) involves concentrating the milk by UF after centrifugation to remove the cream and before coagulation to improve yields and reduce disposal costs. 

It is possible to sell directly to the consumer (via farm shops, farmers markets, mail order and internet), or to restaurants and institutional buyers, or to brokers, distributors, wholesalers, processors, food manufacturers, millers, abattoirs, butchers, farm shops, co-operatives, local retail stores, speciality stores and large supermarket chains. If one outlet does not work, it is possible to switch to another. Some farmers use multiple outlets, selling directly to consumers as well as commercially to middlemen. In this way, the farmer is not reliant on just one outlet. Some farmers also take the decision to have their own processing facility, such as milk processing or cheese-making. 

During cheese-making time, elder branches have been hung on the walls to repel flies. Well cared for animals have worn a wreath of elder leaves to deter bugs. An infusion of the leaves can be poured into mole and mouse holes to inspire them to find other living quarters. 

Whey is the by-product of cheese making. The traditional form of whey in the food industry is whey powder. This powder has been used as an... 

Milk Proteins. As some milk proteins will gel on heating and others can be modified to make whipping agents it has long been thought that milk proteins could be used as whole or partial substitute for egg proteins. Purified whey proteins were regarded as a suitable raw material as whey is a low value by-product from cheese making. Early... 

Apphed biocatalysis has its roots in ancient China and Japan in the manufacture of food and alcohohc drinks. Without knowing, man utilized microbial amylases and proteases, in particrrlar for the production of soy-derived foods. In Etrrope too, applied biocatalysis has a long history. Cheese making has always involved the use of enzymes. As far back as about 400 BC, Homer s Iliad mentions the use of kid stomach for making cheese. It was discovered that milk, which was stored in a bag made of a stomach of a recently slaughtered calf, lamb or kid was converted into a semi-sohd substance. Upon pressing of this substance a drier material was obtained (namely cheese) which... 

The first company based upon applied biocatalysis also dates back to the 19 century. In 1874 Christian Hansen started a company in Copenhagen, Denmark. His company— named Christian Hansen s Laboratory to this day—was the first in the industrial market with a standardized enzyme preparation, rennet, for cheese making. Rennet, a mixture of chymosin (also called rennin) and pepsin, was and still is obtained by salt extraction of the fonrth stomach of suckling calves. 

After the cheese making process the sweet whey is produced, it is further processed by reverse osmosis to increase the solids content from approximately 5.5% (w/w) to... 

B.C.—cheese making by casein hydrolysis with calf stomach extract (calf... 

Although < 12% of the species of yeast use lactose (see Table III), this utilization is of commercial interest, as /3-D-galactosidase (EC 3.2.1.23) from yeasts may be used to lower the lactose content of dairy products, such as whey from cheese-making (for example, see Ref. 359) or milk itself.380... 

In cheese making, the casein is separated from the liquid part of the milk — the whey. It is then pressed and stored until ripe. The flavors of cheeses arc caused mostly by esters created during the ripening. 

Lactose is the characteristic carbohydrate of milk, averaging about 4.9% for fluid whole cow s milk and 4.8% for sheep and goat s milk. The commercial source of lactose today is almost exclusively sweet whey, a by-product of cheese making. Details of its production are given in Chapter 6. 

Chymosin has now been produced in Escherichia coli (Chen et al 1984 Hayenga et al. 1984) and Saccharomyces cerevisiae (Moir et al 1985) by recombinant DNA techniques. Cheese-making trials comparing recombinant chymosin with calf rennet have found no significant differences between the two (Green et al 1985). The impact of this development on the cheese industry will be felt when the various regulatory issues have been resolved. 

Branner-Jorgensen, S., Schneider, P. and Eigtved, P. 1980. A method of modifying the thermal destabilization of microbial rennet and a method of cheese making using rennet so modified. U.K. Pat. Appl. 2,045,772A. 

Food and Agriculture Organization of the United Nations 1968. Report of the FAO Ad Hoc Consultation on World Shortage of Rennet in Cheese Making. Rome, Italy. 

Olson, N, F. 1975. Mechanized and continuous cheese making processes for cheddar and other ripened cheese. J. Dairy Sci. 58, 1015-1021. 

---