Dairy Ingredients for Food Processing

276 Chapter 11

production volume of 4.158 billion lbs in

2008. Italian cheeses accounted for nearly
      42% of the total cheese produced.
      Mozzarella cheese dominated and
      accounted for 77.9% of the total Italian
      cheeses, followed by provolone at 7.9% and
      ricotta at 6.2%. In contrast, the American
      cheese group (cheddar, colby, monterrey, and
      jack) registered 4.071 billion lbs and consti-
      tuted 40.9% of the total cheese production.
      Italian cheeses may be classifi ed accord-
      ing to their hardness. Figure 11.2 shows
      their classifi cation according to Reinbold
      (1963).
      The composition of Italian cheeses is
      shown in Table 11.5. In view of their com-
      mercial importance in the United States, this

develop acidity and to manipulate condi-

tions for effecting a desirable moisture

level. Proper rate of acid development

leads further to suppressions of many

pathogenic organisms, creating cheese that

is considered safe for public consumption.

In the absence of proper acidity, gas -

forming and unwanted acid producers

could invade and prosper in cheese, giving

rise to serious fl avor problems.

Italian Cheese Varieties

Total cheese production in the United States in
2008 was 9.9 billion lbs (IDFA, 2009 ). Italian
cheeses, particularly mozzarella cheese, are
the most popular cheeses, accounting for

Figure 11.2. Italian cheese varieties. Adapted from Reinbold (1963).

Italian cheese varieties

Very hard,

grating Hard Semi-soft Soft

Asiago Old,

Parmesan

(Parmigiano,

Reggiano,

Lodigiano,

Emiliano,

Veneto,

Lombardy,

Bagozzo),

Romano

(Incanestrato,

Pecorino,

Vacchino,

Caprino,

Sardo)

Bacteria

ripened, no eyes

Bacteria

ripened,

with eyes

Caciocavalo,

Bra,

Calcagno,

Provolone,

Ragusano

Asin, Asiago

Medium,

Bitto, Fontal,

Fontina,

Pressato

Bacteria

ripened

Bacteria &

Surface

organisms

Interior

Blue

mold

Ripened RipenedNot

Asiago

Fresh

Teleggio

(soft

cheese)

Castelmagno,

Gorgonzola,

Pannarone,

Moncenisio

Bal paese

(surface ripened),

Casio Fiore,

Crescenza,

Formaggini,

Italico

Broccio,

Mascarpone,

Mozzarella,

Provatura,

Provole,

Scamorze