380 DAIRY CHEMISTRY AND BIOCHEMISTRYTable 10.1 Composition of selected cheeses (per 100 g)
Water Protein Fat Cholesterol Energy
Cheese type (9) (g) (g) (mg) (kJ)
Brie
Caerphilly
Camern bert
Cheddar
Cheshire
Cottage
Cream cheese
Danish blue
Edam
Emmental
Feta
Fromage frais
Gouda
Gruyere
Mozzarella
Parmesan
Ricotta
Roquefort
Stilton48.6
41.8
50.7
36.0
40.6
79.1
45.5
45.3
43.8
35.7
56.5
77.9
40.1
35.0
49.8
18.4
72.1
41.3
38.619.3
23.2
20.9
25.5
24.0
13.8
3.1
20.1
26.0
28.7
15.6
6.8
24.0
21.2
25.1
39.4
9.4
19.7
22.726.9
31.3
23.1
34.4
31.4
3.9
47.4
29.6
25.4
29.7
20.2
7.1
31.0
33.3
21.0
32.1
11.0
32.9
35.5100
90
15
100
90
13
95
75
80
90
70
25
100
100
65
100
50
90
1051323
1554
1232
1708
1571
413
1807
1437
1382
1587
1037
469
1555
1695
1204
1880
599
1552
170110.2 Rennet-coagulated cheesesThe production of rennet-coagulated cheeses can, for convenience, be
divided into two phases: (1) conversion of milk to curds and (2) ripening of
the curds.10.2.1 Preparation and treatment of cheesemilkThe milk for most cheese varieties is subjected to one or more pre-
treatments (Table 10.2). The concentrations of fat and casein and the ratio
of these components are two very important parameters affecting cheese
quality. While the concentrations of these components in cheese are deter-
mined and controlled by the manufacturing protocol, their ratio is regulated
by adjusting the composition of the cheesemilk. This is usually done by
adjusting the fat content by blending whole and skimmed milk in propor-
tions needed to give the desired fat : casein ratio in the finished cheese, e.g.
1.0:0.7 for Cheddar or Gouda. It should be remembered that about 10% of
the fat in milk is lost in the whey while only about 5% of the casein is lost
(unavoidably, see section 10.2.2).
With the recent commercial availability of ultrafiltration, it has become
possible to increase the concentration of casein, thus levelling out seasonal
variations in milk composition and consequently in gel characteristics and