Dairy Ingredients for Food Processing

228 Chapter 10

The average fat in dry matter (FDM) of

whole milk is 100 × 3.6/12.6 = 28.6%. In

cheddar cheese, the legal minimum for FDM

is 50% and the moisture maximum is 39%.

In fact, the Code of Federal Regulations

(CFR, 2009 ) defi nes the composition of

major cheese varieties in terms of fat and

moisture content (Table 10.1 ). Cheese manu-

facturers must conform to these standards.

attention is warranted in the milk procure-

ment, handling, and processing phases of

the cheese operation. The average content

of 100 lbs of milk is 3.6 lbs of fat, 2.7 lbs of

casein, 0.7 lb of whey proteins, 4.9 lbs of lac-

tose, 0.7 lb of minerals, and 87.4 lbs of water

(Chandan, 2007a ). Thus, milk contains

12.6 lbs of total solids or dry matter, com-

prised of fat, protein, lactose, and minerals.

Figure 10.1. A classifi cation of cheese based on whether the cheese is ripened and the type of ripening.

Adapted from Fox (2003a).

Cheeses

Unripened, acid

coagulated cheeses

Baker’s,

Cottage,

Cream,

Neufchatel,

Quark

Queso

Blanco,

Paneer,

Ricotta

Gjetost,

Mysost

Hot

coagulation

Ambient
coagulation

Condense/

crystallize

Ripened cheeses,

coagulation by rennet and

culture derived acid

Mold

ripening

Bacterial

ripening

Internal External Internal External

Brie,

Camembert,

Carre del

Est

Blue,

Danablu,

Gorgonzola,

Roquefort,

Stilton

Brick,

Havarti,

Limburger,

Muenster,

Port du

Salut,

Trappist,

Teleggio,

Tilsit

Extra hard Hard Semi-Hard Pasta Filata Highly Salted Cheese with eyes

Grana

Padano,

Parmesan,

Asiago,

Sbrinz

Cheddar,

Cheshire,

Graviera,

Ras

Caerphilly,

Mahon,

Monterey

Jack

Mozzarella,

Kashkaval,

Provolone

Domiati,

Feta

Dutch-type-

Edam,

Gouda

Swiss Type-

Emmental,

Gruyer,

Massadam