Manufacturing Outlines and Applications of Selected Cheese Varieties 271minutes, when the TA increases by 0.01%,
cheese color is added at the rate of
70 ml/1,000 kg of milk and thoroughly
blended. Generally, 1 volume of the color is
diluted with 20 volumes of water prior to
addition. Then, diluted (1 volume of rennet
and 10 volumes of water) 190 ml of
rennet/1,000 kg of milk is added and the vat
is allowed to set under quiescent conditions.
After the curd has achieved fi rmness, it is
cut using 0.95 - cm (3/8 - inch) knives. The agi-
tators are run at slow speed and cooking of
curd should start after 15 minutes by raising
the temperature to 39 ° C (102 ° F) in 30
minutes. The cooking temperature should
increase slowly at fi rst, at the rate of 1 ° C/5
minutes. When the temperature is 39 ° C
(102 ° F), the temperature is maintained for
the acidity to develop. It may be up to 2 hours
from cutting time when the pH of whey drops
down to 6.2 to 6.3.
At this point, the whey is drained until the
curd surface is visible. Enough wash water at
15 ° C (59 ° F) is added to bring the tempera-
ture of the curd - water mixture to 26 ° C (79 ° F).
A curd table may be used for washing the
curd. The amount of water required ranges
from 7% to 14%. If the temperature is less
than 15 ° C (59 ° F), less water is used. Cold
wash water leaves more moisture in the curd
and vice versa. The curd is washed for 15
minutes and drained. The washed curd is
trenched and salted at the rate of 2 kg
salt/1,000 kg of milk. After 15 minutes of
agitation, the curd is transferred to 20 - lb
hoops and pressed at 10 to 20 psi (69 to
138 kPa) for 16 to 18 hours. The cheese
blocks are removed from the hoops and
vacuum packaged in plastic fi lm, sealed, and
ripened at 7 ° C to 13 ° C (45 ° F to 55 ° F) for one
to three months. Cheese yield is around 10 to
11 kg/100 kg of milk.Monterrey Jack Cheese
Monterrey Jack is a semi - soft variety of
cheese. It contains at least 50% fat in dryThe ripening temperature varies from 5 ° C
to 8 ° C (31 ° F to 46 ° F) for slow ripening or
10 ° C to 16 ° C (50 ° F to 61 ° F) for fast ripen-
ing. Slow ripening leads to better fl avor
control. The ripening period may vary from
three to nine months or even longer to obtain
a sharper fl avor. The cheddar cheese stan-
dards are a minimum of 50% fat in dry matter
and a maximum of 39% moisture. However,
for long - hold cheddar, the moisture should
not exceed 36%. For short - hold cheddar, the
moisture content ranges from 37% to 39%.
Cheddar cheese yield is generally around 9.5
to 10 lbs/100 lbs of milk.
Colby Cheese
Colby cheese is a washed - curd cheese and is
not as hard as cheddar cheese. It contains not
more than 40% of moisture, and its solids
contain not less than 50% of milk fat. The
color of colby cheese is generally dark yellow
to orange, which is achieved by adding
cheese color to milk. “ Colby cheese for man-
ufacturing ” conforms to the defi nition and
standard of identity prescribed for colby
cheese except the milk need not be pasteur-
ized and ripening is not required. It is gener-
ally used in the manufacture of process
cheese products. Low - sodium colby cheese
is made with salt substitutes and contains not
more than 96 mg sodium/lb of cheese.
Colby Cheese Process. Figure 11.1 shows
the basic steps in colby cheese manufacture.
Colby cheese manufacture resembles that of
cheddar cheese minus the cheddaring step.
Instead, the curd is washed in water to remove
lactic acid and lactose. The cheese has more
moisture (40%) and less fat (29%) than
Cheddar cheese. Its texture is more open, its
body is softer, and because of the higher
moisture, it ripens more quickly than cheddar.
Milk is standardized to a P/F ratio of 0.96,
pasteurized, and transferred to a cheese vat at
31 ° C (88 ° F). The starter, consisting of
Lactococcus lactis subsp. lactis/cremoris , is
mixed into the milk. After approximately 60