NFS 033 Lecture Notes - Lecture 15: Brown Swiss, Fondue, Processed Cheese
Document Summary
Fat: triglycerides (in-tact) and free fatty acids (broken down by bacteria enzymes). Carbohydrates: lactose (disaccharide, milk sugar) is broken down into lactic acid/lactate. Milk is 87. 5% water and 12. 5% milk solids. 3. 7% of the milk solids are fat, and the main solid portion of milk is lactose (4. 7%), protein makes up 3. 1%. Holstein is the most common cow for milk. Brown swiss, ayrshire, jersey, and guernsey have a higher fat and protein content. Sheep can yield about double the amount of cheese because they have much more fat and protein than cow and goat. Pasteurization is done for safety and sometimes quality purposes. 63 degrees celsius for 30 minutes = ltlt. 72 degrees celsius for 15 seconds = htst, continuous process used on a large scale. 138 degrees celsius for 2 seconds = ultra pasteurization, makes shelf-stable milk. Not common in the us fluid milk production. Milk homogenization fat globules are made smaller. Rennet is originally from a calf"s stomach.