RIPENED CHEESE

Periods: Three

Period 1: Planning and starter preparation
Period 2: Product processing
Period 3: Product evaluation (may be during a later evaluation session, report due date will be adjusted, if so)

Objective:

To familiarize the students with the manufacturing process and composition control of ripened cheese.

Background:

Ripened cheese includes those varieties that are stored following manufacturing to allow flavor to develop. Some 800 different kinds of cheese are recognized. Some of these cheeses are similar in flavor and other characteristics, and others are very dissimilar.

All ripened cheese is made from milk. The milk is acidified and coagulated. The resulting curd is dehydrated, salted, fused together, and stored for flavor development. Cheese of different types is obtained by varying the (a) intensity of acidification, dehydration, and salting of the curd, (b) size of the cheese, and (c) storage conditions for ripening.

Flavor results from the action of lactic acid bacteria and other microorganisms and enzymes. The types of microorganisms and enzymes are specific for a given type of cheese and contribute to development of characteristic flavor.

For more background information see: http://class.fst.ohio-state.edu/FST401/Process-Equip/Cheese/Cheese%20Processes.htm

Ripened cheeses that can be made in 401 include: Baby Swiss, Feta, and Camembert

Procedures:

A. Starter Culture - Activation of Cheese Culture: (Optional, see instructor)

(a) Two days before cheese manufacturing, heat approximately one quart of skim milk to 180-190°F for 30 min. Cool to 72°F and inoculate the milk with a freeze-dried culture. Incubate at appropriate temperature for 16-18 hours. Place in refrigerator.

(b) The day before cheese manufacturing, treat approximately one-half gallon of skim milk as indicated above. Inoculate the cooled milk with approximately 1% of the activated culture and incubate at 72°F as stated. This is the cheese starter.

B. Cheese Manufacturing -

The cheese manufacturing process itself will vary with the type of cheese being manufactures and can be up to 5 hours. Therefore, the students should attempt to schedule and coordinate cheese manufacturing on a day when someone can be in attendance for the entire process. The instructor will assist with the planning of the project.

55 lbs of milk will yield approximately 5 lbs of finished cheese. Record all data in the Make Room Record provided. The titratable acidity of the milk and whey must be followed closely during manufacturing. Consult the Make Room Record to identify when titratable acidity should be determined.

 

Baby Swiss Cheese

  1. Pasteurize milk (145° F, 30 minutes or 161.5° F, 15 seconds)
  2. Cool to 90° F.
  3. Add 55 pounds of fluid milk to one of the small cheese vats
  4. Add starter
  5. Allow milk to "ripen" for 30 minutes at 90° F
  6. Add rennet
  7. Cut when curd is firm (1/4 inch knives
  8. Allow curd to heal for 20 minutes
  9. Remove 1/3 of whey
  10. Add 135° F water until cheese mixture reaches 102° F (make sure that the same

    11. amount of water is added to each vat) [consider 106 F]

  11. Drain ¾ of the whey.
  12. Agitate continuously and check pH.
  13. Drain and hoop when pH is between 6.45 and 6.38.
  14. Press with a 5 lb weight for 1 hour
  15. Dress and press overnight
  16. Soak blocks in 23% NaCl brine solution at 50° F until inside of cheese is at 50° F (about 5 –7 hours

    17. for a 5 lb block).

  17. Vacuum pack and refrigerate for 7 days*
  18. Move to 72-75° F room for 15 – 20 days.
  19. Cool to 40° F and store for ripening.

*Modified from 14 days to fit class schedule

Feta Cheese:

1. Adjust fat content to 5% with cream

2. Pasteurize milk (145° F, 30 minutes or 161.5° F, 15 seconds)

3. Cool to 90° F.

4. Add 55 pounds of fluid milk to cheese vat

5. Add 2% active starter

6. Allow milk to "ripen" for 30 minutes at 90° F

7. Add rennet to give firm curd in 30-35 minutes

8. Cut when curd is firm (5/8 inch knives)

9. Allow curd to heal for 20 minutes. Remove free whey at this time

10. Transfer curd to cheese cloth lined perforated hoops

11. Place 8 pound weights on follower and press for 18-20 hours

12. Remove cheese cloth and cut into 5 x 5 x 4 inch cubes. PH should be about 4.6 and TA should be at

least 0.55%

13. Hold cubes in saturated brine (23% salt) for one day at 50° F

14. Fill salted cubes into plastic bag and cover with 14% salt and seal to exclude air

15. Place in a 50° F room for at least 30 days (best to hold 2-3 months)

 

Camembert Cheese

  1. Add 2% active starter at 90° F; ripen 15-30 min
  2. When acidity is 0.22 add rennet - 10ml/100 lbs milk
  3. Rennet for 45 minutes to get a strong curd
  4. Cut with ½ inch knives;
  5. Hold 15 minutes and ladle curd and whey into open ended molds
  6. Fill molds once, Let drain do not add more curds
  7. Let stand without pressure for 3 hours and then flip molds; then in another 2 hours
  8. Repeat turning 3-4 times at 30 minute intervals
  9. Spray a fine mist of an aqueous suspension of Penicilium camemberti spores, turn after 30 min and repeat; rest for 30 minutes
  10. Remove cheese from mold with spatula
  11. Place on draining table for 5-6 hours
  12. Dip ½ in coarse salt and then reverse and salt other side
  13. One day later transfer to 10 deg F curing room with 95-98% humidity – slightly elevate from surface
  14. Leave for 5-7 days and turn once; remove at wrap in foil after 14 days

 

C. Cheese Analysis

1. Determine the moisture content of the cheese as instructed.

2. Determine the texture of the cheese with the Instron or XT2 texture analyzer, using the TPA system.

3. Organoleptic Evaluation - With the instructor evaluate the flavor and body quality of the cheese curd after 2 weeks

 

Include the Make Room Record in your report.

References:

Fox, P. F. 2000 Fundamentals of cheese science. Aspen Pub., Gaithersburg, MD

Kosikowski, F V 1982 Cheese and Fermented Milk Foods. 2nd Ed. F V Kosikowski and Associates. Brooktondale N Y. 1977