Structure-Properties Relations in Cheese
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MRS BULLETIN/JULY 1994
bonds. Fat globules, enzyme molecules, salts, bacterial cells, and water are entrapped in this matrix. The continued action of bacteria and enzymes throughout the shelf life of the product lead to slow breakdown in fat and protein. These changes result in the development of unique flavors, aromas, and textures. Cheese Varieties The creation of low fat and fat free cheeses pose new challenges to the food industry. Removing fat affects both the flavor and texture of cheese, causing the product to be perceived as dry, rubbery and as having a bitter or off flavor. Extensive academic and industrial research is under way to develop new fat substitutes and to generate flavors that compensate for the losses caused by the removal of fat. Although cheese manufacturing steps are all quite similar, there are more than 400 distinct varieties worldwide. The key factors contributing to variations in flavor and texture include the source of milk supply and the type of microbial cultures and enzymes. And differences in climate and farming practices influenced farmers to use different lactating animals. High mountain and rough terrain countries favored sheep and goats while more fertile agricultural conditions in the plains led to the cow being the chief milk animal (Table I). In addition, seasonal variability, breed of animals, and differences in prac-
tices and consumer dietary habits contributed to the continued development of new cheese varieties. Most cheeses in the United States and Europe are made from cow's milk. However, other parts of the world commonly use milk from other animals. Goat, sheep, mares, water buffalo, camels, yaks, and reindeer also provide milk for cheese and other dairy products. Although many countries produce cheese from raw milk, United States cheese is usually made from pasteurized milk. This practice protects against the transmittance of communicable diseases through milk and ensures product consistency. Because of the national and ethnic influences on cheese trade, numerous attempts have been made to classify cheeses. Variations in cheese types and production practices alone make classification extremely complicated, and no one classification can cover all the different varieties throughout the world. One of the most commonly used classification systems is based on cheese composition (Table II). Cheese classification can be further complicated when considering post-process treatments. The Food and Agriculture Organization (FAO) defines cheese as "the fresh or matured product obtained by the drainage (of liquid) after the coagulation of milk, cream, buttermilk or a combination thereof." This definition, however, does not cover cheeses made from whey or new processes.7 Processing Cheesemaking existed for centuries as an "art," but advances in scientific knowledge and engineering have enabled manufacturers to develop large-scale facilities capable of producing high-quality cheeses with greater consistency. However, cheesemaking still enjoys the artistic touches of experienced ch
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