Dairy Ingredients for Food Processing

230 Chapter 10

tion also affect cheese yield, but are beyond

the control of cheese plants.

Cheese varieties are made from the milk

of several mammals. Cows produce some

85% of world ’ s milk supply, followed by

water buffaloes at 11%, and sheep and goats

at 2% each (Fox, 2003a ). The composition of

milk of the various species differs signifi -

cantly (Chandan, 2007a ). Making good

quality cheese is challenging due to the dif-

of starter. Similarly, high somatic cells
(exceeding 1 million/g) in incoming milk
are deleterious for cheese yield. Therefore,
cheese plants should screen milk for the pres-
ence of antibiotics and high somatic cells.
Some genetic polymorphs of protein give
better cheese quality and higher cheese yield.
Accordingly, breeding cows for milk with
such polymorphs is of interest to cheese
plants. Seasonal variations in milk composi-

Figure 10.3. General steps for cheese manufacture.

Coagulum-

Cutting, stirring,heating,

acidification,

whey removal

Ripened/Matured

Cheese,

Store refrigerated

Fresh cheese-

Salting, packaging, and

ripening at specified

temperature

Cheese Curd-

Acidification,

Cheddaring/stretching/

washing, salting,

hooping,pressing

Cheese milk-

Add culture,

optional color,

calcium chloride,

Rennet (or acid),

adjust temperature

Raw milk-

Selection,

standardization

Unripened Cheese-

Store refrigerated

Curd collection/

Pressing curd,

Packaging