Cheese Making Part One

I was mailed this amazing article on the "Basics of Making Cheese" last week. Though this is not a recipe or something you can easily achieve at home (except cottage cheese which is very simple to make) I found the article very informative and decided to post it on my topic pages.

The article is divided into two parts as it is quite large, but I'm sure you'll have learnt quite a bit at the end.

The Basics of Cheese-Making

The process of cheesemaking is an ancient craft that dates back thousands of years. By today's standards of industrial technology, the process of cheesemaking is still a complicated one which combines both "Art" and "Science" together. The subject of cheese has been extensively investigated by many research groups in many countries, and in-depth information has been reported, for example, by Kosikowski (1982), Scott (1986), Robinson (1993) and Fox (1993).

Milks from different species of mammals have been used for the manufacture of cheese, and Table 2.1 illustrates the major differences in the chemical composition of these milks.

As a result, variations in the quality of cheese do occur, depending on the type of milk used. For example, milk containing high total solids (sheep) increases cheese yields, and conversely, milk high in fat produces softer cheese, but improves the mouth-feel of the product. Thus, the cheesemaking process has to be modified in relation to the type of milk used.

In nature, milk is produced to feed the offspring; however, let us consider for a moment what happens when a calf takes in milk from its mother. The milk has to provide all the essentials for the body-build-up of the calf during the critical period up to weaning. She also provides certain compounds which give initial protection from bacterial disease, until the calf can build up its own immunity. First, the milk drawn from the teat is warm and sweet, and the milk sugar (lactose) provides both encouragement to drink more and will provide energy later when needed. Passing into the first of three stomachs, it is progressively acidified until arrival at the fourth stomach. Here it comes into contact with two coagulating enzymes (chymosin and pepsin - previously known as rennin). These enzymes are basically organic catalysts i.e. substances which promote a particular chemical reaction without being themselves used up in the process. So these enzymes combine with the acidified milk and curdle it to form a fine clot. The clot (or curd as it is better known) then passes forward into the intestine. Having been changed into a curd, its passage

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