NU FS100 Lecture Notes - Lecture 18: Cheddar Cheese, Fermentation Starter, Processed Cheese
11 Apr 2018
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Document Summary
Manufacture of fluid milk: clarification, separation: moves the cream to the top. We have to refrigerate it, we have a 14 or 21-day shelf life, not for infinite period. Why milk is good for microbial growth: high water content, water highly available, high water activity, protein: casein, lactose. Lactic acid bacteria>metabolize lactose to lactic acid>reduce ph>>protein coagulates>discourages other bacteria from growing>good example of preservation methods>a clever way of modifying and preserving milk (lactic acid bacteria fermentation). Lactic acid bacteria fermentation: thin fluid, little fluid slight destabilization of casein, viscous fluid, partial destabilization, solid gel (yogurt), aggregate destabilization, precipitate, aggregate destabilization. The liquid that drains out is called lactose serum which is used to make milk by products. Immersed in another container of brine at 2-4 degrees centigrade. Rule of thumb of yield of cheese: 10% of the weight of the milk you start with because moisture removed and solids concentrated.
