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General
- Cheese is a
solid food made from the milk of cows, goats, sheep and other mammals.
Cheese is made by coagulating milk. This is accomplished by first
acidification with a
bacterial culture
and then employing an enzyme, rennet to coagulate the milk to
"curds and whey. The precise bacteria and processing of the curds play a
role in defining the texture and flavor of most cheeses. Some cheeses
also feature
molds, either on
the outer rind or throughout.
- There are hundreds
of types of cheese produced all over the world. Different styles and
flavors of cheese are the result of using milk from various mammals or
with different butterfat contents, employing particular species of
bacteria and molds, and varying the length of aging and other processing
treatments. Other factors include animal diet and the addition of
flavoring agents such as herbs, spices, or wood smoke. Whether the milk
is pasteurized may also affect the flavor. The yellow to red coloring of
many cheeses is a result of adding annatto. Cheeses are eaten both on
their own and cooked as part of various dishes; most cheeses melt when
heated.
Process
-
The fat and protein levels in
milk are adjusted to consistently attain the same raw material for
cheese. Cream may be skimmed off or added by the cheese maker to obtain
the desired level of milk fat. Nonfat dry milk also may be added by the
cheese maker to obtain desired levels of protein. This process assures a
consistent high quality of the final product.
-
Milk is heated to specific
temperatures for predetermined times. This destroys undesirable
pathogenic microorganisms such as
E. coli or
Listeria mono cytogenes. Pasteurization also prevents these micro
organisms from interfering with starter ultures, and thereby assures the
quality and safety of the final cheese. After pasteurization, milk is
pumped into cheese vats.
Technology
-
Procedures for freezing cheese
differ depending upon variety. Generally, cheese should be frozen as
quickly as possible to –23°C. For best flavor, cheese should not be
frozen for longer than a few months. After the cheese is thawed, it
should be stored between 0° to 1°C for 10 days. This process is known as
‘‘tempering,’’ and assures that the texture and melting performance of
the cheese are not affected by frozen storage.
-
Blocks of Mozzarella can be
frozen and stored between –18° to –29°C for one year without adverse
effects because its curd is stretched during its manufacturing process.
To assure that the texture and melting performance of the cheese are not
affected by frozen storage, it should be tempered between 0° to 1°C for
10 days after the cheese is thawed. It takes up to 10 days to thaw.
Market
-
U.S. cheese exports rose 3% to
53,929 tons on the strength of a 16% increase in shipments to the Far
East, as Japan, South Korea, and the Philippines all posted
double-digit growth. Exports to Mexico, our largest market, declined 9%.
Exports of whey proteins climbed 6% to 180,118 tons. Exports to China
jumped 52%, making China our largest market for whey. Overall, sales to
the Far East grew 14% and shipments to Mexico expanded by 22%.
Due to geographical proximity, NAFTA tariff
advantages, a large, young population, steadily growing economy and a
consistent U.S. presence, Mexico is the most important market for U.S.
dairy exports. Mexico is the largest U.S. market for cheese, ice cream,
milk powder and fluid milk and cream.
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