Dairy Prod: Processed Milk

BLUE CHEESE

  • characterized with bluish and greenish markings or molds

  • fermented using Penicillium roqueforti mold cultures

  • promote bone health, dental, and heart health (calcium abt 150 ml per ounce, phosphorous)

Varieties

  1. French roquefort (sheep milk, oldest known cheese)

  2. English stilton (cow milk)

  3. Spanish cabrales (blend of cow, goat, and sheep milk)

  4. Danish danablue (semi soft cow)

  5. Italian gorgonzola (Picante, and Dulce)

History

  • discovered inside a cave in one of the village in France. The bread of shepherd was left inside a cave for a month, and later found out having bluish coloration.

Procedures

  1. Fermentation - add Lactobacillus spp. as a starter culture into the milk

  2. Add Rennet (enzyme) to coagulate the milk

  3. Cut curds, form wheels

  4. Add the blue cheese mold (Penicillium roqueforti)

  5. Aging: 60-90 days

  6. Allow oxygen in the cheese; encourages growth of molds

Biochemical processes

  1. Proteolysis - breakdown of proteins, by the enzymes produced by molds

  2. Lipolysis - breakdown of fats, by enzymes produced by molds

Quality Control Measures

  1. Proper sanitation and hygiene

  2. Inspection of raw materials

  3. Analysis of chemical composition

  4. Microbiological safety and quality of products

  5. Assessment of cheese microstructure

  6. Sensory profiling of processed cheese

BUTTER

  • dairy product made by churning milk or cream to separate the butterfat from the buttermilk

  • used as spread, in cooking, and in baking

  • components: butterfat 82%, water 16-17.5%, and milk proteins

History

  • Khosrova traces butter’s origin to ancient Africa around 8000 BC., when herder discovered that warm sheep’s milk, shaken during travel, had curdled into a tasty substance

  • first butter came from: yaks, sheep, goats, not cows

  • Butter was churned in pouches hanging from trees, method still used in North Africa and Middle East

  • In Ancient Rome, butter was used as a healing unguent and cosmetics

  • Harvard’s 1766 Great Butter Rebellion protested rancid butter, leading to the first known student protest in U.S

Procedure in making Butter

  1. Milk collection

  2. Arrival of whole milk

  3. Skimming

  4. Pasteurizing the cream

  5. Physical maturation of cream

  6. Churning

  7. Blending

  8. Packaging

Biochemical process

  1. Cream separation - Lipase activity - Milk lipase enzymes begin to break down some phospholipids in the membrane

  2. Culturing - Lactic Acid Bacteria Fermentation - Bacteria are introduced to the cream, these bacteria ferment lactose into lactic acid, lactic acid lowers the pH of cream, weakening the phospholipid membrane.

  3. Churning - Mechanical Disruption of Emulsion - disrupts fat globule membrane further, causing fat globules to clump together. Buttermilk is the liquid containing water, proteins, lactose, & minerals that separates from butterfat.

Quality Control Measures for Making Butter

  1. raw material inspection

  2. sanitation and hygiene

  3. temperature control

  4. quality testing

  5. packaging and labeling

  6. temperature and humidity control

  7. airtight containers

  8. rotation system

  9. monitoring and inspection

  10. handling procedures

CHEDDAR CHEESE

  • Originated in England, typically from cow’s milk using calf rennet or a rennet substitute.

  • Mesophilic starter, usually Lactococcus strains that acidifies milk which makes coagulation.

  • Cooked at 37-39 degree C

  • Traditional making: draining curds, form into beds, cut into blocks, and pile the blocks regularly inverting

  • In 1864, Joseph Harding described ideal Somerset cheddar as close, firm texture, mellow character, rich taste, & hazelnut-like flavor

  • Classical cheddar has sharp, pungent, slightly earthy flavor due to bitter peptides. Slightly crumbly texture bec of calcium lactate crystals if aged over six months

  • Cheddar ranges in color pale yellow to yellow-orange

  • annatto and oleoresin paprika are used for coloring

History

  • originated in the 12th Century in the village of Somerset, England

  • “Cheddar” is derived from Old English word “Ceodor“, meaning deep, dark cavity or pouch.

  • It was made locally by farmers wife for local consumption and was favored by the British aristocracy, including King Henry ll who bough over 10,000 pounds in 1170

  • mid-19th Century, Joseph Harding introduced new sanitary standards and techniques, salting curds before molding: improved cheddar production.

  • mid-19th century until over 150 years, cheddar was widely produced in US

  • Produced in Uk, US, Ireland, Canada, New Zealand, and Australia.

  • Cheddar Gorge Cheese Company, few producer of authentic cheddar cheese in its original village

Making Process

  1. Heat and acidify milk - heat 86 degrees F, add culture

  2. Coagulate with rennet

  3. Cut curd and release whey

  4. Draining and Cheddaring

  5. Milling and Salting curd

  6. Forming and pressing

  7. Prepare for Aging

  8. Aging - 3-9 months

Biological and Biochemical Processes

  1. Acidification - lactic acid bacteria, such as Streptococcus lactis, as starter culture. It ferment lactose into lactic acid, lowering pH, separate curds from whey

  2. Coagulation - rennet, containing enzyme chymosin, coagulate casein proteins forming curds

  3. Cheddaring - cut, cooked, stirred to expel whey

  4. Salting and Pressing - added to curd to draw out moisture, curd is pressed into molds.

  5. Aging - aged in controlled environment for several months to years. Enzymes breakdown proteins intro peptides and amino acids, developing flavor and texture

Quality measures

  1. salt content and pH

  2. moisture content

  3. flavor

  4. texture

  5. aging

  6. appearance

  7. defects

CREAM

  • derived from milk, from higher-butterfat layer that rises to the top of milk before homogenization

History

  • Ancient Origins - paleolithic era, appreciated by civilizations like Celts and Vikings

  • Medieval to Modern - influenced by chef Vatel in 17th century

  • Evolution in Desserts - emergence in frozen desserts

  • Versatile Culinary Ingredients - integration into sauces, stuffing, and desserts

Composition of cream

  • water, fat, proteins, carbohydrates, vitamins, mineral

Types of Cream According to Milk fat

  1. Half-and-half: 10.5% to 18% milkfat

  2. Light cream: 18% to 30% milkfat

  3. Whipping cream: 30% to 36% milkfat

  4. Heavy cream: at least 36% milkfat

  5. Sour cream: at least 18% milkfat

  6. Ice cream: at least 10% milkfat

General Procedure in making Cream:

  1. Separation

  2. Pasteurization

  3. Homogenization

  4. Standardization

  5. Packaging

ICE CREAM

  • frozen dessert made from cream or milk

History

  • made by ancient Chinese introduce

  • Marco Polo - brings sherbert like recipe to Italy, 16th century

  • 1744 - served by the First Lady of colonial Maryland

  • 1800 - insulated icehouse were invented, leading growth of production in America

  • 1851 - Jacob Fussell, pioneers commercial ice cream manufacturing in America

  • WWll (1939-1945) -symbol of morale for troops

  • 1946 - average American consumer over 20 quarts of ice cream

  • 1940s to1970s - rise of prepacked supermarket ice cream leads to the decline of traditional parlors

Making Procedure

  1. Blend ice cream mixture - milk fat, non-fat solids, stabilizer, and emulsifiers are bind/mix together

  2. Pasteurize mix - 68 degree C for 30 mins

  3. Homogenize - homogenized to decrease milk fat globule size to form better emulsions

  4. Age the mix - 5 degree C for at least 4 hrs or overnight

  5. Add liquid flavors and colors

  6. Freeze

  7. Add fruits, nuts or bulky flavorings

  8. Packaging

Mozzarella Cheese

  • traditional Italian cheese

  • stretch curd cheese made from cow milk or buffalo milk

History

  • Southern Italy in 1st Century A.D.

  • made accident when cheese curds fell into a pail of hot water

  • story from 3rd Century A.D. which monk of San Lorenzo di Capua were recorded handling out bread to locals with cheese called “Mozza“

Modern Procedure of the Product

  1. Milk preparation - standardization

  2. Pasteurization

  3. Curdling - starter culture (lactic acid bacteria), addition of rennet (enzyme added to coagulate forming curds)

  4. Cutting curds - to release whey

  5. Heating and stirring

  6. Draining whey

  7. Cheddaring

  8. Stretching and Kneading

  9. Forming the cheese

  10. Cooling - brining

  11. Packaging

Biochemical Processes

  1. Acidification - lactic acid bacteria, eats lactose to produce lactic acid. Lactic acid accumulates and pH drops making acidic environment. Acidity further gives curd structure by causing casein micelle to clump together.

  2. Coagulation

    • rennet: enzyme that cleaves casein in two parts, (a) kappa-casein, (b) para-casein

    • kappa-casein: attract each other and form stronger bonds, tightening curd and gives elasticity characteristic

YOGHURT

  • food produced by bacterial fermentation of milk

  • bacteria used are: Lactobacillus bulgaricus and Streptococcus thermophilus

History

  • from Turkish word “yogurmak“, means to knead, thicken, coagulate, or curdle. Root word “yog”, means to intensify.

  • first appearance during Neolithic period (around 5,000 BC) in Mesopotamia. 7,000 years old.

  • 1919- Greek emigrant to Spain named Isaac Carasso started yoghurt factory, “Danone Company“ named from his son Daniel

  • 1929- Danone plant opened in France

  • 1942- Daniel took over and moved company to New York

  • 2015 - countries that consume most yogurt: France, Canada, UK, Ireland, Australia

  • 2020 - producing and exporting country: Germany, Greece, Spain, France, Austria