Cheese production

Because of the size of organic dairy, hard cheese production is primarily accomplished through small family-owned cheese plants, which have the size and capacity to segregate the milk and produce a fine cheese. Many cheeses are produced organically mild and sharp Cheddar, low-fat cheeses, farmhouse cheeses, Colby, Monterey Jack, Pepper Jack, Feta, Mozzarella, Provolone, Parmesan and Romano, to name a few. 

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 

Organic cheese production was one of the foundation stones of organic dairy just 10 years ago. Today organic cheese accounts for 13% of the milk used for organic dairy products. 

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Cheese products generally must be maintained under refrigeration using closed flexible plastic, or plastic cups or tubs for packaging. Ice cream packaging is generally minimal, ie, lacquered or polyethylene extmsion-coated paper-board cartons, molded plastic tubs, or spinal wound composite paperboard tubs or cartons. 

Commercially available yeast extracts are made from brewers yeast, from bakers yeast, from alcohol-grown yeast (C. utilis) and from whey grown yeast (K fragilis). Extracts are used ia fermentation media for productioa of antibiotics, ia cheese starter cultures, and ia the productioa of viaegar. They are also exteasively used ia the food iadustry as condiments to provide savory flavors for soups, gravies and bouillon cubes, and as flavor intensifiers ia cheese products. 

Fig. 3. Schematic process flow diagram for an imitation cheese product having the following formulation dry ingredients, calcium caseinate (or rennet casein), 24.5 wt % tapioca flour, 3.0 wt % salt, 2.16 wt % adipic acid, 0.6 wt % vitamins and minerals, 0.1 wt % sorbic acid (mold inhibitor), 0.5 wt % fat—color blend, soybean oil hydrogenated to a Wiley melting point of 36°C, 21.3 wt % lactylated monoglycerides, 0.05 wt % red-orange coloring, 0.01 wt...

Non-stirred, aerated vessels are used in the process for traditional products such as wine, beer and cheese production. Most of the newly found bioprocesses require microbial growth in an aerated and agitated system. The percentage distribution of aerated and stirred vessels for bioreactor applications is shown in Table 6.1. The performances of various bioreactor systems are compared in Table 6.2. Since these processes are kinetically controlled, transport phenomena are of minor importance. 

Fig. 38.9. Consensus plot showing the relative position of 7 cheese products (A-G) as assessed by a panel in 3 sessions. Triangles for each product indicate the three sessions. Differences between the three sessions are much smaller than differences between products.

Bugaud C, Buchin S, Hauwuy A and Coulon J B (2002), Flavour and texture of cheeses according to grazing type the Abundance cheese , Productions Animates, 15, 31-36. 

Although not well understood, demethiolation has been noted in some fungi.38 Moreover, evidence for a required enzyme activity was obtained for lactococci (used in cheddar cheese production)40 and a relatively high level of demethiolase activity was present in Kluyveromyces lactis, a cheese-ripening yeast (see below).41... 

Frewer, L.J., Howard, C., Hedderley, D., and Shepherd, R. 1997. Consumer attitudes towards different food-processing technologies used in cheese production The influence of consumer benefit. Food Qual. Prefer. 8, 271-280. 

Cheese products, packaging, 16 33 Cheese whey solids, 26 473 Chelant(s), 5 708... 

Petridis, K.D. and Steinhart, H. (1996). Biogenic amines in Hart cheese production 2. Control points-study in a standardized Swiss cheese production, Deutsche Lebensmittel-Rundschau, 92, 142. 

Trihaas, J. (2004) E-nose in Danish blue cheese production. Eur Dairy Mag 4 13-14. 

There are at least 1000 named cheese varieties, most of which have very limited production. The principal families are Cheddar, Dutch, Swiss and Pasta filata (e.g. Mozzarella), which together account for about 80% of total cheese production. All varieties can be classified into three superfamilies based on the method used to coagulate the milk, i.e. rennet coagulation (representing about 75% of total production), isoelectric (acid) coagulation and a combination of heat and acid (which represents a very minor group). 

Today, a wide range of processed cheese products is available, varying in composition and flavour (Table 10.8). 

Table 10.8 Compositional specifications and permitted ingredients in pasteurized processed cheese products" (modified from Fox et al 1996a)... 

Table 10.9 Properties of emulsifying salts for processed cheese products (from Caric and Kalab, 1987)... 

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