Dairy Ingredients for Food Processing

Principles of Cheese Technology 231

Roquefort, feta, pecorino, Romano and man-

chego. Several goat ’ s milk cheeses are spe-

cialty items and command premium prices.

Goat ’ s milk contains more α (^) S1 - casein (one of
the four casein fractions present in milk) than
ferent levels of casein fractions, whey pro-
teins, and calcium content of the various
species ’ milk. The world famous cheeses
from buffalo milk include traditional moz-
zarella di buffalo. Sheep milk cheeses include
Figure 10.4. Relationships of milk constituents and ingredients in natural cheese.
Starter Milk Rennet Salt
Lactose Minerals Fat Water (Casein)Protein
Coagulum
Whey
Cutting, Cooking, Draining
Cheese curd
Lactic acid
Pressing into forms,
packaging,
ripening
Ripened cheese-
Enzyme modified constituents,
microbial fermentation products