Cheese is the process were water, lactose and other minerals are removed from standardized milk to produce a concentrate of milk fat and protein. It has the function to preserve some of the nutritional components like lactose and protein milk. Cream cheese is a slightly acid-tasting product with a mild flavour that is made from the certain process including standardized, homogenized, pasteurized milk and a starter culture that contain lactic acid bacteria. The source of milk that has been used before it undergoes the process to form cheese is a pasteurized milk and mostly milk used comes from a cow.
There is a various composition in the cream milk and the different county has it’s regulation for composition content that needs to follow. For Malaysia the regulation and guideline that need to follow are based on the Food Regulation 1985, regulation 108 which is the cream cheese shall be cheese made from cream or from milk to which cream has been added. Next, the cream cheese shall contain not more than 55% of water and 0.5% of stabiliser or emulsifier as permitted food conditioner and shall contain not less than 65% of milk fat on a water-free basis. Then the cream cheese may contain permitted preservative like sorbic acid. The table below shows the difference of the composition contained in the cream cheese and cheddar cheese.
The composition of cream cheese and cheddar cheese.
Chandan and Kapoor (2011)
The production of the cream cheese starts with the separation process of raw milk and it will undergo others process to form standardized milk. All the processing step in the making of cream cheese have required the use of bacteria this is because without bacteria the cheese fails to develop flavour during ripening process and the most bacteria used is lactic acid bacteria which is Lactococcus lactis that also known as a starter culture. The processing line of the cream cheese is shown in the figure below.
The physical changes occur in the critical stage is due to the changes in the pH and production of lactic acid bacteria that will influence and affect the colour of the cream cheese. The pH of the final product is a low pH so the taste will be sour. This also can improve the quality of the cream cheese and increases the shelf life. The table below shows the differences in physical changes between the cream cheese and the cheddar cheese.
The biochemical changes that occur during critical stage is because the proteins are changed by enzymatic reaction to break down and give the specific taste of old cheese, the lactose gives a sweet cheese while the reduction of the lactose level by the growth of the number of lactobacilli gives a less sweet taste or more to the sour taste. The consistency of most cheese gets firmer during ripening due to the loss of moisture. A very high level of humidity can avoid the loss of the moisture and the consistency remains less firm. Coagulation is brought about by physical and chemical modifications to the constituents of milk and leads to the separation of the solid part of milk which is the curd from the liquid part which is the whey. To initiate coagulation, milk is mixed with a starter, which is a culture of harmless, active bacteria. The enzyme rennin is also used in coagulation. Most of the fat and protein from the milk are retained in the curd, but nearly all the lactose and some of the minerals, protein, and vitamins escape into the whey. The table below shows the effects of biochemical changes between the cream cheese and the cheddar cheese.
As a conclusion, in the production of cream cheese, the coagulation and ripening process is the important stage because it controls the physical and biochemical changes in the final product. The uses of lactic acid bacteria also important due to the control of acidity, stable the flavour, texture and colour and increase the shelf life of the cream cheese. Different types of cheese have their own unique textures, aromas, appearances, and tastes through the physical and biochemical changes that are in controlled by adjusting temperature, humidity, and duration of ripening.
The production of the cream cheese starts with the separation process of raw milk and it will undergo others process to form standardized milk. All the processing step in the making of cream cheese have required the use of bacteria this is because without bacteria the cheese fails to develop flavour during ripening process and the most bacteria used is lactic acid bacteria which is Lactococcus lactis that also known as a starter culture. The processing line of the cream cheese is shown in the figure below.
The processing line of the cream cheese
For the cheddar cheese, the production starts with raw milk and will undergo few more step to becoming the cheddar cheese. Its also use starter culture in the processing line. In the production of cheddar cheese, there are a few processing that different from cream cheese. The processing line of cheddar cheese is shown in the figure below.
The processing line of cheddar cheese
The coagulation process is the critical process because this step leads to the characteristic texture of different cheeses. This process also involves the biochemical changes in the cheese products due to the addition of the coagulation agent. The ripening process is the critical part to produce cream cheese and cheddar cheese. This is because the function is to allow beneficial bacteria and enzymes to transform the fresh curd into a specific type of cheese for a specific flavour, texture, and appearance. During this stage the lactic acid bacteria will be used to allows the bacteria to grow and begin fermentation, which it will lowers the pH and develops the flavour of the cheese. This is because the lactic acid bacteria will develop the acidity of the cream cheese and it assist with coagulation by lowering the pH due to the addition of the rennet. Table showed the different of condition in the critical process of cream cheese and cheddar cheese.
The different condition of the critical process for produce cream cheese and cheddar cheese.
Chandan and Kapoor (2011)
The differences in physical changes between cream cheese and cheddar cheese.
The biochemical changes that occur during critical stage is because the proteins are changed by enzymatic reaction to break down and give the specific taste of old cheese, the lactose gives a sweet cheese while the reduction of the lactose level by the growth of the number of lactobacilli gives a less sweet taste or more to the sour taste. The consistency of most cheese gets firmer during ripening due to the loss of moisture. A very high level of humidity can avoid the loss of the moisture and the consistency remains less firm. Coagulation is brought about by physical and chemical modifications to the constituents of milk and leads to the separation of the solid part of milk which is the curd from the liquid part which is the whey. To initiate coagulation, milk is mixed with a starter, which is a culture of harmless, active bacteria. The enzyme rennin is also used in coagulation. Most of the fat and protein from the milk are retained in the curd, but nearly all the lactose and some of the minerals, protein, and vitamins escape into the whey. The table below shows the effects of biochemical changes between the cream cheese and the cheddar cheese.
The effects of the biochemical changes.
As a conclusion, in the production of cream cheese, the coagulation and ripening process is the important stage because it controls the physical and biochemical changes in the final product. The uses of lactic acid bacteria also important due to the control of acidity, stable the flavour, texture and colour and increase the shelf life of the cream cheese. Different types of cheese have their own unique textures, aromas, appearances, and tastes through the physical and biochemical changes that are in controlled by adjusting temperature, humidity, and duration of ripening.
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