Everything about industrial cheese
8 July 2016
Cheese manufacturing process
Manufacturing involves four steps:
- Standardisation: milk preparation for any given cheese is based on « standards » defined physicochemically and microbiologically.
- Coagulation: transformation from liquid state to coagulated state differs if coagulation is induced by acidification or coagulant enzyme action.
- Refining: after phase separation (drainage), curd may or may not undercome a specific refining for each type of cheese
Great cheese families
Technology allows a great diversity of cheeses depending on milk nature (cow, goat, sheep – alone or mixed) and on standardisation treatments (physicochemical and biological).
One may distinguish four great cheese families:
- Fresh lactic curd: they are humid, acidification precedes drainage. It is done at acid pH, in these conditions 80% of calcium and all of inorganic phosphate are solubilised. Its implementation leads to a demineralisation that emphasizes friable and brittle characteristics.
Faisselle, Fromage blanc, mascarpone, cottage cheese, petit suisse…
- Hard or pressed rennet curd: technology forces drainage after rennet coagulation. Drainage precedes acidification that happens in a low-lactose environment. Its buffering capacity is widely reinforced by protein and mineral concentration. Calcium content is way above other types of cheeses. These characteristics lead to a flexible and cohesive texture. Refining time is longer but as a result conservation may last several months.
Emmental, comté, gruyère, parmesan…
- Mainly lactic mixed curd, traditional and industrial soft cheese: they are humid, relatively acid and demineralised. Conservation may not exceed a few weeks.
- Mainly rennet mixed curd, industrial soft cheese, hard pressed uncooked or semi-cooked cheese: they come from a stronger drainage and at a higher pH. Cheese remains demineralised. Conservation may last several weeks.
Cheese nutritional intake
Cheese is exclusively composed of dairy ingredients such as milk or dairy fat. They may be used alone or mixed totally or partially with rennet, lactic ferments or both.
Most cheeses differ by their protein, minerals, trace element (calcium, zinc, potassium…) and vitamin (A, B2, B9, B12, D…) contents.
Click here to discover the industrial cheeses offered by FIT.