Cheese, Yogurt and Cream

Cheese

              Cheese is described as a dairy product which is made from coagulated milk, cram, skimmed milk or mixture of any of these with rennet and bacterial culture. Cheese is very nutritious dairy product consumed and produced by people all over the world. It contains protein, carbohydrate, minerals, vitamins and water. This is why we can call it an excellent body building, energy producing food. The textures of cheese depends on its maturation period. The composition of cheese will vary according to the types of milk, degree of heat and process used. The used milk may be skimmed or semi- skimmed. 

               Cheese is classified according to its consistency or texture and its fat content. The higher the water content, the softer their consistencies are:

Extra hard cheese up to 50% 

Hard cheese up to 54%

Semi- soft cheese up to 62%

Soft cheese up to 66%

Fresh cheese up to 87%

Methods of Cheese making

 Modern method of cheese making involves four major steps:

• Processing the milk-
         Acidity in the milk is tested and made sour by using bacteria to produce lactic acid.
• Separating the curd-
          Rennet is added in the milk to curdle. The curd is stirred, warmed and then allowed to settle.
• Treating the curd-
          The curd is whipped, salted and then put into the molds. The degree of pressure upon cheese in the mold, determines the hard and the soft cheese to be produced.
• Ripening-
           Cheese is removed  from the mold and is then kept in special storage shelves to mature and develop flavor.

Types of Cheese

              There are more than 300 kinds of cheese and they have over 2000 brand names. Many cheeses are named after the town or community where they are made. For example, Roquefort cheese which is made near Roquefort, France.

               Cheese is classified into four groups according to the moisture content. The more moisture the cheese has, the softer it is. Cheese may also be grouped according to its taste: mild, medium or sharp. Following are the 4 main types:

• Soft cheese:
        Cottage cheese and cream cheese are the two most popular kinds of soft cheese. Soft cheese is generally unsalted and is of a delicate flavor and velvet consistency. Cream cheese has a high butter fat content. Some soft cheese like Brie and Camembert develop a crust. This crust releases enzymes that soften the cheese and develop its flavor.
• Semi-soft cheese:       Semi-soft cheese has steak of blue mold running through them. The mold, which is added during the cheese making process, gives the cheese a special flavor. E.g. Brick blue, Stilton, Munster, Roquefort, etc.
• Hard cheese:        Cheddar, Edam,Gruyere and Swiss are popular varieties of hard cheese. Gruyere and Swiss cheese have holes called eyes. Cheese manufactures from the eyes in the cheese by adding bacteria that produces bubbles of carbon dioxide gas in the cheese. When the cheese is sliced the bubbles become holes.
• Very hard cheese:
           This includes Asiago, Parmesan, Romano and Schabziger. People usually grind this type of cheese and sprinkle over foods like soups, pizza and vegetables.

Food Value:

              Cheese is an important item to be included in  our daily diet. Cheese consists of fat, protein, minerals and vitamins. Therefore it is considered as an excellent body building, energy giving food. Cheese can be eaten alone or it can be served on biscuits, sandwiches, salads and in cooked foods.

Use of Cheese:

• Soups: Grated Parmesan cheese is served as an accompaniment to many soup like Minestrone. It can also be used to form a crust on top of brown onion soup.
• Farinaceous dishes: A grated hard cheese, usually Parmesan, is served as an accompaniment to most pasta dishes such as Spaghetti, Ravioli, etc.
• Egg dishes: cheese omelets, Poached Egg Florentine.

Composition of Main nutrients of cheese

Minerals = 1%

Moisture = 30 %

Fat = 31%

Protein = 38%

Yogurt

               Yogurt is described as fermented milk product by the action of bacteria. yogurt has a custard consistency and slightly sour taste that can be obtained by the combined action to two species if bacteria- Streptococcus thermophilus and Thermobacterium bulgaricus. All yogurt is live as it contains live bacteria which remains alive  when kept at low temperature.

                Worldwide cow milk is mostly used to produce yogurt but milk from buffalo, goat, sheep and camel is also used in different parts of the world. Soya yogurt is produced from soya milk whereas it is not dairy product.

                 Milk is heated up to about 8° C to kill any undesirable bacteria and to denature the milk protein so that they set together rather than form curd. The milk is then cooled to about 45°C, the bacteria culture is added and temperature is maintained for 4-7 hours.

                  Yogurt is nutritionally rich in protein, calcium, riboflavin, Vitamin B 6 and Vitamin B 12. It should not be stored at room temperature otherwise bacteria present in it becomes active and produce more acid.

Composition of main nutrients in Yogurt:

Mineral = 0.80 %

Carbohydrate = 3.20 %

Fat = 4%

Protein = 3%

Moisture = 89%

Cream

             Cream is defined as the lighter weight portion of milk or milk fat that is separated from milk with the help of centrifugation. The fat content of cream is higher than milk and the water content and other constituents or elements are lower. The high percentage of fat help to give more stable foams. Cream used for butter contains 25.40% fat. Cream is also used in bakery products and as well as for salad dressing and garnishing.

              The most important kinds of cream and their fat content.

• Double Cream 45%
• Full Fat Cream 35%
• Semi-fat Cream 25%
• Coffee Cream 15%
• Sour Cream 35%
• Low Fat Sour Cream 15%

Storage of Cream:

• Fresh cream should be kept in the container in which it is delivered.
• Fresh cream must be stored in the refrigerator until required.
• Cream should be kept covered as it easily absorbs smells from other foods, such as onion and fish.
• Fresh cream should be ordered daily.
• Tinned cream should be stored in cool, dry and ventilated room.
• Frozen cream should only e thawed as required and not frozen.

Uses of Cream

• When whipping fresh cream, ensure the bowl and utensils are chilled before use. Pour cream into chilled bowl and whip until a most finish is reached, continue slowly until cream stands in soft peaks.
• Fresh cream when over whipped forms a granular buttery texture. To thin slightly over whipped cream, carefully fold in 2 tbs of liquid cream or milk to 150 ml of the fresh whipped cream.
• When adding fresh cream to hot liquids, dilute the cream with some of the liquid before adding to the main bulk; this helps to prevent the cream from separating.

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