Dairy Ingredients for Food Processing

Principles of Cheese Technology 229

may react by modifying the processing

parameters to achieve desirable quality and

yield. Mastitis milk contains low casein, fat,

and calcium, and must be avoided for cheese

making. It also may contain antibiotics to

treat mastitis, which in turn inhibit the growth

Many factors affect concentration of the
components of milk, which in turn infl uences
cheese yield. Recognition of such factors
should help cheese plant operator to select
incoming milk with quality factors to maxi-
mize cheese yield. In addition, the operator

Figure 10.2. A classifi cation of cheese based on moisture content, fi rmness, and ripening microorganisms.
Adapted from Olson ( 1995 and 2003 ).

Cheeses

Soft cheese,

Moisture

50-80%

Semi-soft cheese

Moisture

39-50%

Hard cheese

Moisture

39-40%

Very hard

cheese

Moisture max.

34%

Unripened

High fat Low fat

Cream,

Neufchatel

Bakers,

Cottage,

Quark

Ripened

Surface

mold-

Brie,

Camembert

Stretched

curd-

Mozzarella,

Scamorze

Bacterial-

Kochkse,

Handkse’

Caciotta

Surface

ripened-

Liederkranz

Salt-

pickeled-

Feta,

Domiati

Ripened by

internal

mold-

Blue,

Gorgonzola,

Roquefort

Surface-

ripened by

bacteria and

yeast-

Limburger,

Brick,

Trappist,

Port du

Salut,

St. Paulin,

Oka

Ripened by

internal

bacteria and

some

surface

bacteria-

Muenster,

Bel Paese,

Tilsiter

Ripened by

internal

bacteria-

Pasta filata,

Provolone,

Low-

moisture

Mozzarella

Ripened by

internal

bacteria,

cheese with

small eye

formation-

Edam,

Gouda,

Samsoe

Ripened by

internal

bacteria-

Cheddar,

Colby,

Caciocavallo

Ripened

internally by

bacteria and

large eye

formation-

Emmental,

Gruyere

Ripened

internally by

mold-

Stilton

Asiago old,

Parmesan,

Parmigiano,

Grana,

Romano