How Milk Becomes Cheese

Recent questions

• What is cheesemaking?

  Cheesemaking is the process of transforming milk into cheese through the use of microbes, enzymes, and salt. It involves several steps aimed at preserving milk, which is a complex mixture of water, proteins, fats, vitamins, minerals, and lactose. The primary goal of cheesemaking is to remove water from milk, thereby reducing spoilage and enhancing preservation. This is achieved by adding beneficial bacteria that help control microbial growth, ensuring that the final product is safe and flavorful.

• How is cheese aged?

  Aging cheese is a crucial step in developing its flavors and textures. During this process, molds, yeasts, and bacteria are introduced in a controlled environment, allowing these microorganisms to thrive. The aging process is carefully managed to promote the growth of desirable microbes, which contribute to the distinct flavors associated with different cheese varieties. As cheese ages, it undergoes chemical changes that enhance its taste and aroma, making it a vital aspect of cheesemaking that significantly influences the final product.

• Why does cheese have different colors?

  The color of cheese can vary significantly based on several factors, including the diet of the cows that produce the milk. For instance, grass-fed cows tend to produce milk with a yellow hue due to the presence of beta carotene, which becomes more concentrated in the cheese. Additionally, cheesemakers often add annatto, a natural coloring agent derived from the achiote tree, to enhance the color of cheese, particularly in commercial varieties. This practice is largely driven by consumer preferences for richer, more appealing colors in cheese products.

• What role do bacteria play in cheesemaking?

  Bacteria play a vital role in the cheesemaking process, particularly in the initial stages. When lactic acid bacteria are added to milk, they lower the pH, which helps solidify the milk and initiate the formation of curds. These beneficial bacteria not only aid in the coagulation of milk proteins but also help control microbial growth throughout the cheesemaking process. By promoting the growth of specific bacteria, cheesemakers can ensure the safety and quality of the cheese, as well as contribute to the development of unique flavors during the aging process.

• How is moisture content reduced in cheese?

  The reduction of moisture content in cheese is a fundamental aspect of cheesemaking that significantly impacts the cheese's longevity and flavor. Initially, milk contains about 85% water, but through the cheesemaking process, this moisture is reduced to between 30-60%, depending on the type of cheese being produced. This is achieved by draining away whey, the liquid portion that remains after curds have formed. Harder cheeses typically have lower moisture content, which limits microbial activity and spoilage, allowing the cheese to be preserved for longer periods while enhancing its flavor profile.