Dairy Ingredients for Food Processing

Principles of Cheese Technology 253

moisture loss during extended periods of

ripening.

Because the fat standard in most cheeses

is defi ned in terms of dry matter or total

solids content, the moisture content has an

important bearing on the fat standard.

Fat Standard

Depending on the cheese variety, the milk

composition — especially the casein : fat ratio —

is a key factor in meeting fat and moisture

standards. Although cheese fat and moisture

The moisture content of a cheese variety
plays a role in imparting a characteristic
fl avor and texture. Water functions as a
medium for microbiological growth and the
accompanying biochemical transformations
of the major curd constituents during cheese
ripening. Higher moisture is favored by
cutting coagulum into larger cubes; curtailing
the cooking time, temperature, and acidity
development, and reducing the salt level. In
addition, the cheddaring procedure may be
modifi ed and pressure may be reduced in the
cheese press. Steps may be taken to control

Figure 10.5. An example of a mass balance diagram for the cheddar - cheese - making process, showing parti-
tioning of major constituents of milk into cheese and whey.

Milk

1000 lb

Cheddar cheese

95 lb

Whey

905 lb

Water- 37%

35.2 lb

Water- 87.8%

878 lb

Water- 93.2%

843 lb

Milk fat- 34%

32.3 lb

Milk fat- 3.7%

37 lb

Milk fat - 0.5%

4.7 lb

Casein- 24%

23.1 lb

Casein- 2.4%

24 lb

Casein- 0.1%

0.9 lb

Whey Protein-

0.26%

0.25 lb

Whey Protein-

0.7%

7 lb

Whey Protein-

0.8%

7 lb

Minerals 2.6%

2.5 lb

Minerals- 0.7%

7 lb

Minerals- 0.5%

4.5 lb

Lactose- 4.7%

47 lb

Lactose- 5%

45.4 lb

+Lactic acid

Lactose- 1.7%

1.6 lb