1. Making Cheese

2. 1. Warm the milk slightly 2. Add a started of lactic-acid producing bacteria 3. Milk becomes slightly-acid, rennin is added. This causes the milk protein to settle out. (Renin – enzyme which causes milk to settle out) 4. Milk protein casein coagulates to form the curd. 5. Curd is then cut to separate the whey, clear liquid that contains some of the water-soluble substances in milk. 6. After curd is cut to remove the whey, it is mixed with salt. 7. Packed into cheesecloth-lined hoops. Cheese is called “green cheese” at this point. 8. Dried for several days 9. Coated with hot paraffin-prevents moisture loss during curing 10. Cheese is placed in a ventilated room at a controlled temperature about 50°F, to develop the desired flavor.

3. Warm Milk Add a starter to separate “curds” (solids) from “whey” (liquids) (Unripe cheese stops here – cottage cheese) Mix curd with salt and cover with cheese cloth and wax for aging Place in a ventilated room to cure Ripened cheese's longer for a stronger taste/flavor Ex. Mozzarella, cheddar and parmesan

4. Coagulating Milk Protein Milk contains many different proteins, but 2 major ones are involved in making cheese. The two proteins are casein and whey. When an acidic food or milk-clotting enzymes such as rennin are added to milk, the two proteins separate. Casein clumps together into solid groups called curds, as in cottage cheese. The whey is a thin, bluish liquid that remains after the curds clump. Many different dairy products are made by turning proteins into curds

5. Types of Cheese Ripened cheese = aged cheese, made from curds to which ripening agents (bacteria, mold, yeast were added) Ripened cheese = aged cheese, made from curds to which ripening agents (bacteria, mold, yeast were added) Blue cheese, brie, camembert, cheddar etc. Blue cheese, brie, camembert, cheddar etc. Unripened cheese = made from curds that have not been aged Unripened cheese = made from curds that have not been aged Cottage cheese, cream cheese, mozzarella etc. Cottage cheese, cream cheese, mozzarella etc.

6. Cooking Cheese Heat cheese just long enough to melt, if overcooked cheese get stringy and tough Heat cheese just long enough to melt, if overcooked cheese get stringy and tough To speed up cooking time, shred, grate, or cut cheese into small pieces. To speed up cooking time, shred, grate, or cut cheese into small pieces. Be careful to microwave cheese Be careful to microwave cheese To lower fat in recipes with cheese, choose sharp-flavored varieties since they have more flavor you can loose less To lower fat in recipes with cheese, choose sharp-flavored varieties since they have more flavor you can loose less

7. Using Yogurt in Recipes You can substitute yogurt for many recipes that use sour cream, cream cheese, milk and mayonnaise You can substitute yogurt for many recipes that use sour cream, cream cheese, milk and mayonnaise Yogurt can be cooked, baked or frozen Yogurt can be cooked, baked or frozen Cooking yogurt at moderate temperature for only a short time and at a low temperature because it can curdle Cooking yogurt at moderate temperature for only a short time and at a low temperature because it can curdle You can thicken yogurt by letting the whey drain off You can thicken yogurt by letting the whey drain off

8. Other Categories of Cheese Cold Pack Cheese A blend of ripened cheese processed without heat. A blend of ripened cheese processed without heat. Flavorings and seasoning are added. Flavorings and seasoning are added. Pasteurized Process Cheese A blend of ripened cheese processed with heat. A blend of ripened cheese processed with heat. Processed American cheese Processed American cheese Cheese Spread Cheese Spread Cheese food Cheese food

9. Questions 1. What is the difference between ripened and unripend cheese? 2. What ingredient can you substitute for sour cream? 3. What happens to cheese that is cooked to long? 4. What are the two main proteins when making cheese?