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Mozzarella from buffalo!

If you have plenty of buffalo milk, it is well and good and you will get a mozzarella cheese higher in its yield. But don't loose heart if you don't have that. We have cow milk all through out the globe. The composition of milk is very important to get the optimum clotting and better yield. The composition of cow milk does not suit the optimum composition that is required to prepare mozzarella.

Then?

We have to alter the composition of the cow milk in such a way that the ratio between casein and fat remains in the region of 06.8 - 0.70. This can be done either by adding the skim milk powder if the casein content is less or by adding cream or butter if the fat is lacking in percentage.

Different methods of Mozzarella making

Direct acidification method

Acidification is the prime requirement for cheese making and lactic acid is the major acid produced. This can be achieved by added or adventitious microorganisms or simply by adding lactic acid or some times citric acid extraneously.

In the direct acidification method, lactic or citric acid is added @ 15 ml of 20% lactic acid for every liter of milk. The temperature of the milk is kept at less than 5 degrees since it favors slow and steady clotting otherwise the yield and body & texture will be affected. Calcium chloride may be added a pinch to facilitate clotting; this is especially true for severely heat treated milk Then the temperature of milk is slowly raised till it is 60 degrees at which time the milk forms a coagulum.

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Maalucheese - Started Rolling!

I have not updated this blog for quite a long time. But because of the slow but steady increase in the number of backlinks, this maalucheese has got a pagerank of 1. Just to make the going smooth, I have decided to update the contents. So here we go!

We will see some of the practical aspects of cheese making.

First we will take the simple cheese making process and take the preparation of mozzarella cheese.

The mozzarella has a great history and originated in the country Italy.

Initially buffalo milk was used in the cheese making process but because of non availability of buffalo milk everywhere compelled the cheese makers to device alternative methods by using the widely available cow milk.

Buffalo milk is available in most parts of Asia and some select parts of Europe. Hence, it can be better used in preparing the mozzarella cheese in these countries.

THE ROLE OF COAGULANT IN CHEESE MAKING

• The proportion of rennet added should be the minimum necessary so as to get a firmer coagulum within 30 – 40 min duration.
• Addition of calcium chloride or increase in the temperature at which rennet is added for coagulation may be resorted to off set the seasonal variations in the milk composition.
• During clotting, the casein micelles, which are separate initially aggregate into a network, coalesce and finally form a granular mass.
• Similarly, the fat globules which are separate in the beginning are forced together into a compact mass because of the shrinkage of the casein network.
• When the rennet coagulu is cut, the surface of the fat globules is exposed and some of them are washed out as the curd is being stirred. This gives rise to a thin layer of depleted fat at the curd-granule interface.
• During the process of matting, the layers of adjoining curd granules fuse resulting in the formation of fat depleted junctions.
• Starter cultures or bacteria are trapped in the casein network near the fat – casein interface. This region is thought to hold highest moisture content in the mature or ripened cheese mass.

Milk composition and cheese making - contd...

However, the curd is cooked, to expel moisture at a temperature which normally adversely affects the starter bacteria. The cheese maker must therefore exercise caution to ensure that the desired acid development in the curd is reached at about the same time as the required moisture content.

The defined starter system that is being followed in New Zealand have been based on the temperature sensitivity of the selected strains as well as on their phage resistance and acid producing ability. These defined starter systems have been widely used in U.S and Ireland and are replacing the undefined commercial mixed strain starter cultures, of the type still almost universally used for the manufacture of Dutch type cheese.

If the cooking temperature is kept constant throughout the cheese making year and standardized milk is used, the most important factor by far in producing the cheddar cheese of an uniform and defined quality is the degree of acid production in the cheese vats. To obviate the need to make up for the seasonal changes in milk composition it is normally only necessary to change the percentage of the inoculum of starter so that the required quantum acid is produced.

MILK COMPOSITION - HOW IT AFFECTS CHEESE MAKING?

Milk composition and cheese making

Cheese making basically comprises of the removal of moisture from rennet coagulum. The three major factors involved are

the proportion of fat in the curd,

the cooking i.e. scalding temperature

and rate and quantum of acid production.

In order to achieve uniform cheese quality in large commercial plants, the manufacturing techniques should be as consistent as possible. The parameter that has to be looked into is the uniformity and quality of the raw milk. This point is achieved by bulking the milk in a silo to minimize the differences in the composition of milk obtained from different milk procurement points.

The composition of milk, especially its fat content is important. For varieties like Cheddar, the milk is standardized to a casein-fat ratio of 0.67 – 0.72. Higher fat present in milk intended for cheese making makes the moisture removal from the curd since the excess fat interferes mechanically with the syneresis.

The Cheddar cheese making process is more dependent upon uniform starter activity when compared to cheeses like Gouda. Hence cheddar type cheese making is considered as technically more sophisticated. The adequate acid production, especially, before whey is drained from the curd is considered important when a definite composition of cheese is to be produced.