Determine the desired optimal total solids content in the cheese milk.Accurately determine the fat and protein content of the milk.To standardize cheese milk, the following are required: Standardization of Milkīecause milk composition varies seasonally and is influenced by feed (nutrition), health of cow (mastitis), stage of lactation of cows, somatic cell content, it is important to standardize milk for consistent cheese yields and quality. For Cheddar cheese, the ideal casein to fat ratio (C/F) is between 0.64-0.70 or protein to fat ratio (P/F) between 0.86-0.90 although standardization to C/F of 0.70 gives the most efficient fat recovery. To optimize the fat content in the cheese means that the fat content of cheese milk must be controlled by standardization of milk to a constant protein (casein) to fat ratio. A manufacturer wishing to make premium Cheddar containing 54% FDB and 37% moisture must aim for 34% fat in Cheddar cheese. Similarly, a manufacturer targeting 37% moisture in Cheddar must target a minimum fat content of 31.5% in the cheese. This means that if the manufacturer targets 38% moisture in Cheddar, the manufacturer must target 31% fat in the cheese. Suggested chemical composition ranges for quality Cheddar cheese.įor example, assume a manufacturer makes Cheddar cheese containing 30.5% fat and 38% moisture, the FDB for this cheese is 49% – making the cheese nonconformance to the SOI. Nevertheless, the USDA Standards for grades of Cheddar cheese serve as a guideline for U.S. The composition ranges, suggested by New Zealand scientists hold true for commercial Cheddar cheese in the U.S. Moisture in the nonfat substance (MNSF) influences cheese body. Low pH results in acidic and crumbly cheese. Low salt-in-moisture (S/M) influence starter activity in cheese and cheese flavor. However, there are suggested chemical composition ranges (Table 1), outside of which the cheese may be inferior and subject to defects during ageing. There is no upper limit for percent FDB for Cheddar nor is there a minimum moisture limit. This means that the minimum wet fat content of Cheddar cheese is 30.5%. For example, the SOI for Cheddar cheese requires that it must contain no more than 39% moisture and a minimum of 50% fat-on-dry basis (FDB). For standard of identity (SOI) cheeses, it depends on the efficiency of recovery of milk fat, milk proteins (primarily caseins), salts (including added salt) and the final moisture content of the cheese. Submitted by ADPI® Center of Excellence (COE) team member Nana Farkye, PhD.Ĭlick here for a PDF printable version of this article.Ĭheese yield is simply the amount of cheese produced per pound of milk in a cheese vat.
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