Dairy Ingredients for Food Processing

267

Chapter 11

Manufacturing Outlines and Applications

of Selected Cheese Varieties

Ramesh C. Chandan and Rohit Kapoor

Introduction

The term “ cheese ” generally refers to conver-
sion of vital milk constituents from fl uid to
semi - solid or solid form. A crucial step in
cheese making is the coagulation of milk,
resulting in curd formation. This facilitates
consolidation of milk proteins and fat along
with the important mineral and vitamin frac-
tions in solid form. This chapter discusses
basic manufacturing procedures for selected
cheese varieties, including selected natural
cheeses varieties, process cheese and pro-
cess cheese products, and cheese analogs.
Data on cheese markets and trends in the
United States are also summarized.
Cheese consumption in the United States
continues to increase. The total consumption
in 2007 and 2008 was 33.2 and 32.5 lbs per
capita, respectively (IDFA, 2009 ). The most
popular individual cheese variety in 2008
was mozzarella at 10.7 lbs per capita, fol-
lowed by cheddar cheese at 10 lbs per capita.
Per capita consumption of all Italian varieties
grew to 14.1 lbs. The supermarket sales of
cheddar cheese in 2008 totaled 563 million
lbs, followed by processed American cheese
(420 million lbs) and mozzarella cheese
(285.6 million lbs).

Natural Cheeses

Manufacturing Outline for

Natural Cheeses

The principles of cheese making are dis-

cussed in Chapter 10. The general ingredients

in cheese manufacture are reviewed below.

Dairy ingredients include milk, nonfat

milk, or cream, used alone or in combination.

Milk is defi ned by the Code of Federal

Regulations (CFR, 2009a ) as the lacteal

secretion, practically free from colostrum,

obtained by the complete milking of one or

more healthy cows, which may be clarifi ed,

and fat may be adjusted by separating part of

the fat. Concentrated milk, reconstituted

milk, and dry whole milk may be also be

used. Nonfat milk solids refers to skim milk,

concentrated skim milk, reconstituted skim

milk, and nonfat dry milk. Cream is synony-

mous with cream, reconstituted cream, dry

cream, and plastic cream. Water, in a suffi -

cient quantity to reconstitute concentrated

and dry forms, may be added.

Pasteurized dairy ingredient means that

every particle of such ingredient shall have

been heated in properly operated equipment

to 63 ° C (145 ° F) or 72 ° C (161 ° F) and held

continuously at or above that temperature for

30 minutes or 15 seconds, respectively.

Pasteurization of milk is credited with effec-

tive control of foodborne diseases and assur-

ance of public health. Properly pasteurized

Dairy Ingredients for Food Processing edited by
Ramesh C. Chandan and Arun Kilara
© 2011 Blackwell Publishing Ltd.