Experimental cookery

Limberger Without gas holes Liderkranz Cheddar Edam Gouda With gas holes Emmenthal Swiss Parmesan Composition of cheese. From the standpoint of quantity the prin- cipal constituents of cheese are casein, fat, and water. In addition it contains various salts, and unless heated to pasteurization temperatures various organisms such as bacteria and molds. Different types of soft cheese may contain from 40 to 75 per cent of water, hence this type does not keep long. Hard-type cheeses usually average 30 to 40 per cent moisture. The soft types may contain from 13 to 21 per cent of protein and from 0.5 to 50 per cent of fat. Hard types contain from 20 to 45 per cent protein and 19 to 40 per cent fat. Coagulation of milk for cheese. Coagulation may be brought about by rennet or acid. Rennet-formed curds are more elastic, the acid ones more sticky. In acid-formed curds more of the calcium salts are split off from casein, forming calcium chloride which is soluble in the whey. Rennet- coagulated cheeses of cheddar types retain about 80 per cent of the calcium of milk, whereas soft cheeses retain about 20 per cent. The temperature for coagulation varies with the type of cheese desired. In general, the lower the temperature the softer the curd. Curds formed at 21° to 25°C. are used for some soft cheeses. Cheddar cheese has a firmer curd and the milk is brought to 30°C. before the starter and rennet are added. Temperatures as high as 48°C. may be used for some cheese. 312 MILK AND CHEESE the curd produced being distinctly tough and somewhat rubbery and elastic. Making cheese. The essential steps in making cheese are: blending the particular type of milk desired ; bringing the milk to a definite tempera- ture ; adding lactic acid culture for types of cheese that need greater hydrogen-ion concentration when the rennet is added (acid cultures are added to cheddar types, but not to Sw^ss) ; adding vegetable color, if cheese is to be yellow, omitting if cheese is to be American white; and adding the rennet. After coagulation the curds are cut to the definite size for the type of cheese desired. Small curds retain less moisture within the curd but the whey does not drain so well from the curd. The next step is stirring the curd gently to facilitate draining of the whey. The curd is then ditched, salted, put in molds lined with cloth, and pressed into defi- nite shapes as Longhorms, Prints, Daisies, Flats, Twins, and Cheddars. After being pressed the cheese may be soaked in salt brine or dry salt may be rubbed on the surface. Sometimes no additional salting occurs. Soft unripened cheese is not cured ; but after being pressed or molded other types are placed on shelves in caves or specially constructed curing rooms to ripen. In the latter ventilation, humidity, and temperature may be care- fully controlled according to the type of cheese. The curing period varies for different types of cheese and for the same type. For example, Cheddar may be cured from 2 or 3 months to 2 years. With longer curing a sharper, richer, and fuller flavor is developed. Cheese, after being cured, is often blended for uniform flavor, texture, and body.