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.