Types of cheese

  • | user2 |
  • Viewer: 2040

Types of cheese ,Cheese is the broad title for a group of milk-based products that are produced in a large variety of flavors and forms worldwide.

Cheese is the most diverse group of dairy products and is undoubtedly one of the most engrossing and challenging scientific topics. Another significant feature of cheese is the involvement of a wide range of scientific fields: the study of cheese making and production including the chemistry and biochemistry of milk compounds, the ripening and chemical properties of cheese compounds, microbiology, enzymology, molecular genetics, flavor chemistry, rheology, and chemical engineering.

The cheese was originally an approach of preserving milk compounds but has since evolved into excellent and highly nutritious food. While many dairy products, stable if properly produced and stored are biologically and biochemically stable, in contrast, cheeses are biologically and biochemically dynamic and consequently inherently unstable. Cheese production requires a series of continuous and simultaneous biochemical events that, if coordinated and balanced, lead to products with very desirable aromas and flavors, but when unbalanced, lead to unpleasant tastes and odors.

It is widely believed that cheese evolved in the "fertile crescent" between the Tigris and Euphrates in Iraq about 8,000 years ago. The so-called "agricultural revolution" happened here with the domestication of plants and animals. Cheese has become one of the most important economies in some of the "new" countries, especially the United States, Canada, Australia, and New Zealand, but there are various varieties of European origin that are sometimes modified to meet local needs. It is not yet known whether cheeses were produced in these areas before they were colonized by the Europeans, but in most cases, this is probably not the case.

Cheese is made from the curd of milk. Milk is acidified by culturing bacteria and then curdled with the addition of the enzyme rent enzyme or an alternative (such as acetic acid or vinegar) and whey drained out. Since the main ingredient and general principles of production are common to most types of cheese, a large number of cheeses are produced, including local types. It is known, "There is a type of cheese for every taste." No two categories are the same. Sandine and Elliker's studies show that there are more than 1000 types of cheese. Walter and Hargrove described more than 400 species and named another 400, while Burkhalter classified 510 species. The variety of cheeses is breathtaking!

The main reason for the change in the characteristics of cheese is the difference in milk-producing species. Although different kinds of milk are used in the production of cheese, cow's milk is by far the most important, while sheep, goats, and buffaloes are commercially important in certain areas. There are very significant differences in milk composition between species, which is reflected in the characteristics of the cheeses produced from them. One of the variables and important factors in cheese production is the concentration and types of caseins, fat concentration, and especially the characteristics of fatty acids, salt concentration, especially calcium. There is a significant difference in milk composition between cows and these also affect the quality of cheese, as well as changes due to seasonal factors, lactation and nutrition, and of course the methods of production, storage, and collection of milk. The natural environment also creates a special type of taste for the desired cheese, so there is a difference in style and taste between Swiss cheeses, Italian cheeses, and French cheeses.

Many of the main types of cheese are produced in several countries but may not be the same, so even for international trade and to help consumers, retailers and cheese technologies, nutrition information, and research to provide a classification for many types of cheese It is vital. Because there are so many types of cheese, it is useful to group them according to common characteristics. Traditional classification schemes are based primarily on their rheological properties, which in practice are very close to moisture. Although this is a broad basis for classification, it suffers from a serious drawback as it places cheese with very different characteristics and different production protocols in one group. For example, cheddar, Parmesan, and Emmental have often put together as hard cheeses, although they have completely different flavors and their production methods are completely different. Attempts have been made to classify factors such as the origin of whey, coagulation method, coagulation cutting, heating with hot whey, whey extraction, salting and molding methods in the classifications, but the general criteria used in the classification Included:

- Coagulant (rent or acid)

- Texture/moisture (very hard, hard, semi-hard, semi-soft, soft)

- Mature or fresh

- Microflora and type of culture (internal bacteria, surface/smear bacteria, internal or superficial fungi, propionic acid bacteria)

- Based on cooking temperature (heat in boiling water) temperature

- Secondary microflora

Due to the many factors influencing the diversity of cheeses, a large number of types of classifications can be expected. For example, in the P. Walstra classification, the amount of protein instead of the amount of moisture and cooking temperature instead of the starter types (thermophilic/mesophilic) is the main criterion for the desired classification. Unfortunately, none of these plans are completely satisfactory, so none of them are universally agreed upon.

Classification by texture

Schulz's design was one of the earliest and most important designs because it was based on the knowledge of the production process. He proposed a modified scheme based on moisture (moisture in MFFC nonfat cheese), which consists of five groups:

 Dry 40%, grated (40-49.9%), hard (50-59.9%), soft (60-69.9%) and fresh (70-82%).

Four groups of this classification (fresh, soft, hard, grated) were divided into two subgroups (eight subgroups in total) based on how the cheeses were pressed or cooked. An interesting evolution is the division of each of these eight subgroups into six subsets (a-f) based on the concentration of calcium in NaCl-free solids and reflects the rate of acidification:> 0.6%, 0.6-1%, 1.1-1.5%, 1.6-2%, 2.1-2.5% and 2.5% <

Because the types of cheeses are classified with difficulty, the moisture level plays an important role in the selection process. Higher humidity leads to softer cheese, while lower humidity leads to denser encapsulation in cheese molds, resulting in harder texture.

Classification based on coagulation method

The basic premise in cheese production is the conversion of liquid milk into a gel-like texture and viscose (clot). One of three coagulation factors may be used to produce cheese: rennet, acid, and heat-acid, which are the main criteria for this classification.

Fox (1993) classified cheeses based on coagulation factor into the following families:

-Rent cheese:

Rent coagulated cheeses make up 75% of total cheese production and almost all ripe cheeses. Major international types of cheese. Types coated with rent were divided into relatively homogeneous groups based on the material (maturity), characteristic (technology), or production technology. The most diverse family of rent coagulated cheeses are different types of hard and semi-hard cheeses.

-Acidic cheeses:

They Appropriating 25% of total cheese production and are generally eaten fresh. For example, cottage cheese, quartz, cream cheese.

- Heat/acid:

for example, ricotta, enamel, sapsago, Zieger

- Concentrated/crystallized:

Mostly used in Scandinavian countries, especially Norway, to produce cheese with whey such as Mysost.

The most diverse family of rent-coated cheeses are types of cheese with internal bacteria, which mostly include hard and semi-hard cheeses. The term "reaching with internal bacteria" is somewhat misleading because the natural enzymes in milk and the remaining coagulant also play an important role in the ripening of these cheeses. This group may be divided according to moisture content (very hard, hard, or semi-hard), the presence of flashes, or a specific technology (for example, cooking / stretching in different types of Pasta-Filata or reaching in brine solution). Various large-scale and industrial types are included in this group.

Soft cheeses usually do not fall into the category of inner bacterial ripe cheeses because they have a distinct secondary microflora that has a major impact on the properties of these cheeses. Moldy cheeses are divided into types of surface molds.

The biggest omissions in the Fox (2000) design are processed cheeses, cheese-based products (cheese powders, enzyme-modified cheeses), cheese analogs, and cheese substitutes. Processed cheese products seize ∼ 14% of the world's cheese production and therefore surpass the production of most natural types except cheddar, gouda, mozzarella, and camembert. None of the classification schemes mentioned earlier include processed cheeses, and it makes sense to include them as a separate category.

Probably one of the most comprehensive cheese classification schemes to date has been developed by Ottogalli, which categorizes cheeses into three main groups (indicated by Latin words):

"Lacticinia" [like milk]

"Formatica" [Shaped]

 "Miscellanea" [Miscellaneous].

The Lacticinia group includes products made from milk, cream, whey, or buttermilk by acid coagulation (lactic or citric) with or without heat. However, small amounts of rent are often used to increase the strength of the resulting coagulation (e.g., quarks and cottages). The Lacticinia group consists of a class (A) consisting of seven families.

The A1 family includes yogurt-like products from which some whey has been separated. The A2 family contains almost identical products, but a large amount of whey has been removed and acid has been added. In families A3 and A4, cheeses are produced by a combination of heat and acid (e.g. ricotta), while cheeses in families A5, A6 and A7 are similar to other Lacticinia products in cream, buttermilk, or colostrum, respectively. Are prepared.

The second group, Formica, contains most types of cheese, all of which are coagulated by rent. It is a large heterogeneous collection of different types that are divided into six classes (B-G) and 31 families, which are classified according to humidity and amount of ripening.

Classes B and C include fresh cheeses and different types with short ripening periods, respectively. Class D cheeses are soft and ripe varieties with a growing surface of mold or smear bacteria. Blue cheeses are grouped in Class E, while Classes F and G include semi-hard and hard / ultra-hard types, respectively.

The third group of cheeses, Miscellanea, is a heterogeneous set of species and includes processed, smoked, grated and sour cheeses, cheeses containing non-dairy products (fruits, vegetables, spices, and spices), cheese analogs and processed cheeses Using ultrafiltration technology.

One advantage of the Ottogalli system is that it allows you to compare cheeses from around the world and classify products with similar specifications. A disadvantage arises from the precise and intense division of cheeses, which requires accurate knowledge of their technology. Also, some products may be transferred from one batch to another upon arrival (for example, different types that are consumed as semi-hard cheeses early in ripening but become super-hard after-ripening) and some the different types are quite different (for example, white mold cheeses and cheese smeared) in class (D), although they belong to different families.

 

FIND US ON SOCIAL MEDIA

GET IN TOUCH

03137765880
This email address is being protected from spambots. You need JavaScript enabled to view it.
03137765880
This email address is being protected from spambots. You need JavaScript enabled to view it.


Copyright © 2023 Atamad.com All right reserved


Website design and SEO services by Seohama team – Web hosting by Sarverhama


Copyright © 2023 Atamad.com All right reserved

Website design and SEO services by Seohama team – Web hosting by Sarverhama