The Process Of Cheesemaking

Cheesemaking is an ancient and constantly evolving practice that, despite its humble origins, is deeply rooted in science of all kinds. The practice of cheesemaking is widely believed to have begun some time between 6000-7000 BC, and has been seen to spread across cultures throughout the world. Cheese is not a specific term; it is the generic name for fermented milk-based food products, which are nearly endless in variety. Although there is no official number of cheese types in the world, the number is regarded to be well over 1000 recognized. The process is simple at heart; it is essentially the process of preserving the nutritive value of milk through fermentation, removal of moisture, and addition of salt. Chemistry is absolutely integral

The final step in the process of cheesemaking, and arguably the most important in terms of final product, is the ripening. As the cheese ripens, the flavor and texture of the cheese develops; much of this development is a result of enzymatic and microbial activity. Ripening also involves multiple other factors, including the amount and quality of the fat and protein present in the milk, the pH, the salt content, the moisture and calcium phosphate content of the curd, and the microbes present during cheese making and ripening. One of the most dramatic examples of change that can occur in the ripening process is the development of certain kinds of bacteria; for example: the molds Penicillium camemberti and Penicillium roqueforti are what give Camembert and Roquefort cheeses their distinctive flavor. In addition to this, different kinds of proteins and enzymes have vastly different types of effects on the end product. Throughout cheese making, proteases break down the casein protein in milk to progressively smaller pieces. During the aging process of some cheeses, casein is broken down into amino acids, which are then converted by bacteria into compounds that impart distinct flavors to the cheese. Sharp flavor—such as that of Provolone cheese—results when short-chain free fatty acids are cleaved from milk fat by