542 Index
Cheese consumption, U.S., continual
growth in, 267
Cheese crackers, dairy-derived ingredients
in, 485
Cheese curd
cooking, 244–245
cutting, 243–244
dry salting, 246–247
milling, draining whey and, 245
salting, 245–246
Cheese fl avors, enzyme-modifi ed, 329–332,
330
Cheese industry, growth of, 31
Cheese making. See also Mechanization in
the cheese industry
brief history of, 226
complexity of, 72–73
curd tension and, 47
present day cheddar cheese manufacture,
255
whey originating from, 179
Cheese making principles, 227–254
acid coagulation, 242–243
additives in cheese milk, 235
brine salting, 247–248
caseins and, 250
citrate and, 250
coagulation and, 240–242
control of ripening conditions
acidity/pH, 251
fat content, 251
fat standard, 253–254
humidity control, 251
moisture, 250–251
moisture control, 252–253
optimizing yield of cheese, 252
ripening temperature, 251
salt concentration, 251
cooking the curd, 244–245
cutting the curd, 243–244
draining the whey and milling the curd,
245
dry salting milled curd, 246–247
handling and use of rennet in cheese
plant, 242
heat treatment of milk, 234–235
hooping and pressing, 245
lactose and, 250
mesophilic cultures in cheese making,
236 t
microbial composition of starters used in
manufacture of major cheese
varieties, 238t
milk fat and, 250
mixed defi ned strain, 239
multi-strain starters, 239–240
preparing cheese for ripening, 248–249
pure, defi ned single-strain starters, 239
quality and selection of milk for cheese
making, 227–231, 233
ripening, 249–250
salting the curd, 245–246
separator, 233
skim milk additives, 233–234
starter, 235–238
thermophilic strains used in cheese
making, 237t
treatment and standardization of milk, 233
Cheese manufacture ingredients
antimycotic agents, 268
cheese colors, 268
coagulants, 268
coagulation aids, 268
dairy ingredients, 267
hydrogen peroxide, 268
pasteurized dairy ingredient, 267–268
ripening aids, 268
starters, 268
Cheese packaging, 257–263
basic fi lm types, 260
entrapped oxygen, 262
fi lm packaging, 258–259
gas barrier properties, 262
hard cheese packaging, 259
impact on shelf life of cheese, 261–262
oxidation, 263
packaging fi lms, 260
for ripening, 260–261
seal leaks, 262–263
soft cheese packaging, 259–260
wax packaging, 257–258
Cheese powders
characteristics of, 26
color of, 491