CHEESE INDUSTRY

Raw Materials

1. Raw milk - Milk from a number of species of mammals is used for

cheese making, but problems can arise because milk varies in

composition from species to species, and even from animal to animal,

so that indications of probable composition may not be accurate.

Animal Fat Casein Lactose Whey proteins Ash

Cow 3.9 2.7 4.6 0.6 0.75
Goat 6 3.3 4.6 0.7 0.84
Ewe 9 4.6 4.7 1.1 1
Buffalo 6 3.8 4.5 0.7 0.75
Ass 1.4 0.75 6.1 1.2 0.5
Camel 3 3.5 5.5 1.7 1.5
Reindee 17.1 8.4 2.4 1.2 0.3
r

Table 1. Expected composition of milk from various species of

[1]
mammal (%)

Among the types of mammals in the table, cow’s milk is the most

commonly used for cheese making. It has the most developed arsenal

[2]
of recipes and styles of cheese. Shown below is the composition of

the different breeds of cow:

Breed Fat Protei Lactose Ash

n
Jersey 5.14 3.8 5 0.75
Guernsey 4.9 3.85 4.95 0.75
Shorthor 3.65 3.3 4.8 0.69
n
 Ayrshire 3.85 3.35 4.95 0.69
Friesian 3.4-4 3.25 4.6 0.73
[1]
Table 2. Expected composition of cow’s milk

Jersey and Guernsey milk has the largest fat globules and is great for

all types of cheese especially soft and semi-soft varieties. Ayrshire

milk has the smallest fat globules and is preferred for sharp Italian

cheese and long aged Cheddars. Holstein milk is the standard and is

[3]
used for many different types of cheese.

On the other hand, goat’s milk has higher amounts of the enzyme

lipase which makes more flavorful milk. It can have a higher fat

content than cow’s milk, depending on the specific goat breed. Its fat

globules within the milk are smaller which stays suspended in the milk

more easily than cow’s milk.

Sheep’s milk is richer than cow’s milk. It can be described as golden

and fatty but it can have a bit of musky flavor. It is good for rich

cheeses such as feta, manchego and blues. It contains twice as many

solids as cow’s and goat’s milk which results to very high yields. The

only problem is that it’s availability.

The quality of milks used for cheese depends on the species of milk-

producing animal, and some typical figures are cited in the table

above. Other influences such as the health of animal, stage of

lactation, climate, time of year and herd management routines can

 also affect the figures in the table. It is the ratio of casein to fat which

assumes importance in maintaining cheese quality. When this ratio is

out of balance, the body of the cheese is either too soft or too hard

unless manufacturing procedures are adjusted to include more or less

water in the curd.[1] Standardization is also done to adjust the ratio of

casein to fat.

2. Starter culture - The starter culture is a very important factor in

cheesemaking; it performs several duties. In cheese manufacture, the

primary role of starter cultures is the production of lactic acid from

lactose at a predictable and controlled rate. It is the consequent

decrease in pH that then affects a number of aspects of the cheese

manufacturing process and ultimately cheese composition and quality.

[4]

Two principal types of culture are used in cheesemaking: Mesophilic

cultures with a temperature optimum between 25 and 40 °C and

thermophilic cultures, which develop at up to 50 °C The most

frequently used cultures are mixed strain cultures, containing two or

more strains of bacteria, which can support each other in their

functioning. Mixed strain cultures often consist of either a cocktail of

mesophilic bacteria or thermophilic bacteria, or sometimes a

combination of both. These cultures not only produce lactic acid, but

also have the ability to form gas (CO 2) and aroma components. Carbon
dioxide is essential for creating the holes in round-eyed cheeses and

[6]
supports the openness of granular types of cheese.

Three characteristic abilities of starter cultures are of primary

importance in cheesemaking:

- Produce lactic acid

- Break down the protein and, when applicable

- Produce carbon dioxide (CO2)

Another important function performed by the acid-producing bacteria

is to suppress surviving bacteria from pasteurization or

recontamination bacteria, which either need lactose or cannot tolerate

lactic acid. Production of lactic acid stops when all the lactose in the

cheese has been fermented. Lactic acid fermentation is normally a

relatively fast process. It is shown in the reaction below, carried out by

the starter culture appropriate:

Figure 1. Production of Lactic Acid from Lactose through

Fermentation
3. Calcium Chloride (CaCl2) - A low concentration of Calcium ions in

the cheese milk causes a soft coagulum. This results in heavy losses of

fines (casein) and fat, as well as poor syneresis during cheesemaking.

Between 5 – 20 g of calcium chloride per 100 kg of milk is normally

enough to achieve a constant coagulation time and result in sufficient

firmness of the coagulum. By adding more CaCl 2 the amount of rennet

used can be reduced, as the CaCl 2 supports the action of rennet.

However, excessive addition of calcium chloride may make the

[6]
coagulum so hard that it is difficult to cut.

4. Disodium Phosphate (Na2PO4) – Usually at 10 – 20 g/kg, it can

sometimes be added to the milk before addition of calcium chloride.

This increases the elasticity of the coagulum due to formation of

colloidal calcium phosphate, Ca3(PO4)2, which will have almost the

[6]
same effect as the milk fat globules entrapped in the curd. The

reaction is as follows:

3 CaCl2 + 3 Na2PO4  Ca3(PO4)3 + 6 (NaCl)

5. Carbon Dioxide - Addition of CO2 is a method of improving the

quality of cheese milk, as the carbon dioxide acts as an inhibitor.

Carbon dioxide occurs naturally in milk, but most of it is lost in the

course of processing. Adding carbon dioxide by artificial means lowers

the pH of the milk. This will then result in shorter coagulation time and

[6]
a reduction of the amount of rennet.
6. Salt peter (NaNO3 or KNO3) - It can be used to counteract butyric

acid bacteria (Clostridia) and Coliform bacteria. However, too much

salt peter can inhibit the growth of the starter and inhibit the ripening

process. At high dosages, it can also discolor the cheese, causing red

[6]
streaks, and imparting impure taste.

7. Coloring agents - The color of cheese is to a great extent determined

by the color of the milk fat, and undergoes seasonal variations. Colors

such as carotene and orleana, an anatto dye, are used to correct

these seasonal variations in countries where coloring is permitted.

Green chlorophyll (contrast dye) is also used, for example in blue

veined and Feta cheeses, to obtain a “pale” color as a contrast to the

[6]
blue mold.

8. Rennet – It is primarily added to coagulate casein. The active

principle in rennet is an enzyme called chymosine , and coagulation

takes place shortly after the rennet is added to the milk. The optimum

temperature for rennet is in the region of 40 °C, but lower

temperatures are normally used in practice, principally to enable

[6]
control of the coagulum’s hardness. There are two steps in

coagulation, as shown in the figure below:

 [5]
Figure 2. Enzymatic Coagulation of Casein

REFERENCES:

[1] Robinson R.K., Wilbey R.A. (1998) Milk as a raw material for

cheesemaking. In: Cheesemaking Practice. Springer, Boston, MA

[2] Milk for Cheesemaking: An Overview; Retrieved from

https://www.culturesforhealth.com/learn/cheese/milk-cheesemaking-

overview/ on March 31, 2020

[3] Milk and Cream FAQ; Retrieved from

https://cheesemaking.com/blogs/learn/faq-milk-and-cream on March 31,

2020

[4] Powell, I. B., Broome, M. C., & Limsowtin, G. K. Y. (2011). Cheese |

Starter Cultures: General Aspects. Encyclopedia of Dairy Sciences, 552–

558. doi:10.1016/b978-0-12-374407-4.00066-2 
[5] Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H. (2017) Enzymatic

Coagulation of Milk. In: Fundamentals of Cheese Science. Springer, Boston,

MA

[6] Bylund Gösta. (2015). Dairy processing handbook. Lund: Tetra Pak

Processing Systems AB.