CHEESE:
CHEESE
CHEESE CLASSIFICATION:
CHEESE CLASSIFICATION Ways to Classify
Microbial Characteristics
Appearance
Mode of Packaging
Place of Origin
Processing Method
Milk Source
Moisture Content
CHEESE CLASSIFICATION:
CHEESE CLASSIFICATION Moisture Content
Fresh Country Cheese >80%
Cottage Cream Ricotta
Soft 50-75%
Brie Camembert Hispanic Cheeses
Semi-Hard 40-50%
Roquefort Blue Muenster Brick Gouda
Hard 30-40%
Cheddar Swiss
Very Hard 30%
Parmesan Romano
CHEESE PRODUCTION:
CHEESE PRODUCTION Basic Common Steps
Milk Selection
Coagulation
Curd Treatment
Curing
Ripening
CHEESE PRODUCTION:
CHEESE PRODUCTION Coagulation
Casein Protein
Method Determines Characteristics
Two Methods
Enzymes
Acid
CHEESES:
CHEESES
CHEESE PRODUCTION:
CHEESE PRODUCTION Processed Cheese
Blending 1 or More Varieties of Cheese, w/ or w/o Heat, & Mixing w/ Other Ingredients.
CHEESE PREPARATION:
CHEESE PREPARATION Selecting A Cheese
Chemical Composition
Functional Properties
Dictates Use In Food Preparation
Shredability Meltability Oiling Off Blistering Browning Stretchability
Temperatures
Keep Low & Cooking Time Short
Serving Cheese Room Temperature