Evolution of The Great British Cheddar. Bob Savage Gert van den Hoven DSM Food Specialties

Transcription

1 0 Evolution of The Great British Cheddar Bob Savage Gert van den Hoven DSM Food Specialties

2 Page 1 Introduction Gert van den Hoven Cheese Specialist, DSM Food Specialties till now Cheese Optimization Project Manager, NIZO, Cheese Production, Friesland-Campina,

3 DSM Nutrition Pharma Performance Materials Polymer Intermediates Emerging Business Areas DSM Nutritional Products DSM Food Specialties DSM Food Specialties is a leading global manufacturer of food enzymes, cultures, savory ingredients and other specialties for the food and beverage industries.

4 DSMs global presence World total: 200+ locations, 22,000 employees North America: 33 locations 4,000 employees Europe: 64 locations 13,000 employees China: 31 locations 3,000 employees Latin America: 15 locations 1,000 employees India: 8 locations 700 employees Page 3

5 CLASSIFIED PERSONNEL INFORMATION Our Strong Foundation Over 100 years of experience Building on an impressive history Integrated knowledge & expertise of acquired companies like Gist Brocades (1998) and Cargill (2012) Strong Delvo (Delft Virgin Origin) brand Leading innovations for many dairy products 4 / 37

6 CONFIDENTIAL DSM Biotechnology Center in Delft, NL Welkom! Investing in Innovation by expanding the R&D site in Delft, The Netherlands. Page 5

7 We support the total value chain From farm to consumer We provide one of the broadest dairy ingredient portfolios in the industry. We are the global leader in lactase solutions and vitamins as well as a market front runner in cultures, coagulants (and other dairy enzymes), probiotics, preservation systems and antibiotic residue tests. Silage culture solutions Promote OVN (Optimal Vitamin Nutrition) animal nutrition solutions Rovimix Antibiotic residual test Delvotest Culture solutions Delvo Cheese, Delvo Fresh Enzyme solutions Fromase, Maxiren, Maxilact,Piccantase, Accelerzyme Preservation Delvo Cid Pack-Age Quality vitamines & innovative nutrition solution Quali blends, ROPUFA, life s DHA Healthy cow Healthy product Healthy people

8 Evolution of The Great British Cheddar What s Occurring? Where did it come from? When did it start? What has happened to it? Why is it so popular? Where is it now? 7

9 Where did Cheddar come from? Cheddar is a small town In County of Somerset In Southwest Of England At the mouth of a limestone gorge, on the southern edge of the Mendip hills. Rich Pasture Plenty of caves for ripening the cheese (allegedly). "West Country Farmhouse Cheddar is a PDO cheese Page 8

10 The Process: Cheddaring The turning of slabs of Curd. Piling them methodically. To remove the whey To Stretch the curd Creating a harder cheese With a firm body Page 9

11 The Process: Turning the Blocks Page 10

12 The Process: Traditional Piling South Africa with Annatto UK semi Automated Page 11 UK traditional dairy 1981

13 The Process: Milling & Salting Cheddared curd is cut into 1cm square profile chips and salted with dry salt. Page 12

14 The Process: 20Kg Block Forming Page 13

15 Evolution of The Great British Cheddar What s Occurring? Where did it come from? When did it start? What has happened to it? Why is it so popular? Where is it now? 14

16 When did it start? Being made across the south west of England. Possibly bought here from France by the Romans Some characteristics of a cheese called Cantal from the Central region of France. Records of 1170 show that the king purchased 4,500 Kgs of cheese made in cheddar that year costing a farthing a pound ( 2.30 or A$5.60 per tonne) Around AD1500 Cheddar was named as a type of cheese. It was a favourite of Queen Elizabeth I ( ) Page 15

17 What Happened Next? The Joseph Harding Method: First modern system for making cheddar cheese. Harding introduced the Method to Scotland, North America and Australia. During the Second World War, most milk was used to make one single type of cheese nicknamed Government Cheddar. This continued for a decade after the war ended resulting in nearly wiping out all other cheese types. Page 16

18 Why Is It So Popular? One of it s main attributes (apart from its excellent flavour), is it improves with keeping. Highly Nutritious, the long shelf life (if well made) made it an ideal choice for taking onboard ship for long journeys to new worlds. This is probably the reason why it became so popular internationally. Also because the flavour develops with age, at each stage of development it appeals to a particular market segment. Page 17

19 Cheddar Worlds most popular cheese type Cheddar USA UK NZ AUS Canada Ireland Kt 260 Kt 180 Kt 165 Kt 100 Kt 125 Kt Cheddar Kt Mozzarella Kt Production 2010 Gouda Kt Page 18

20 Evolution of The Great British Cheddar What s Occurring? Where did it come from? When did it start? What has happened to it? Why is it so popular? Where is it now? 19

21 Where is it now? It is one of the most popular cheese in the world! In the UK: From Farmhouse to Factory across the regions: Ingredients: DVC starter culture Lactococcus lactis ssp lactis Lactococcus lactis ssp cremoris Streptococcus thermophilus Coagulant Benzoate Free coagulant used Page 20

22 BENZOATE FREE TREND INCONSISTENT RESEARCH RESULTS HAVE RESULTED IN THE REMOVAL OF BENZOATE IN FOOD AND BEVERAGES Research published in 2007 for the UK's Food Standards Agency (FSA) suggests that certain artificial colours, when paired with sodium benzoate (E211) may be linked to hyperactive behaviour. The results were inconsistent regarding sodium benzoate, so the FSA recommended further study To deal with growing consumer concerns, all major retailers decided to remove all benzoate in their private label products Most UK cheese producers supply into private label and have moved to completely benzoate free rennet This trend followed by other EU countries now : oa Germany, NL & France. Page 21

23 Fromase and Maxiren range Benzoate Free Fromase TL Fromase XL Fromase XLG Maxiren Maxiren XDS The first improvement on the heat sensitivity of microbial rennet. This simplified the inactivation of enzymatic activity in the whey through pasteurization Broad to the market in 1972 and since than widely used in the cheese industry for all types of cheese. No benzoate. Further improvement on the heat sensitivity of the rennet. Increased thermolability is for example needed when the whey is used for whey protein manufacturing. It also has advantages for cheeses produced at higher temperatures as the enzyme is already partly inactivated during cheese making. No Benzoate Similar heat sensitivity as Fromase XL but further purified by chromatography to take out unwanted side activities for whey processing. There is no benzoate used in the formulation Similar heat sensitivity as bovine Chymosin but less unwanted side activities for whey processing and cheese ripening. There is no benzoate used in the formulation. Similar heat sensitivity as bovine Chymosin but further decreased side activities. The most specific coagulant for coagulants and lowest proteolytic chymosin rennet available. There is no benzoate used in the formulation. Page

24 Cheddar versus Gouda 23 Cheddar No use of washing water to dilute the lactose content Cheddar process Gouda Use of washing water to control the ph during ripening Brining Dry salting Page 23

25 Where is it now? Farmhouse Page 24

26 Where is it now? Farmhouse Cave Matured Page 25

27 Where is it now? Regional Page 26

28 Where is it now? National Brands Page 27

29 Where is it now? International Products: Page 28

30 Promoting Tyrosine Crystals 20 years ago a dairy was regularly having problems with white bits appearing in their cheese. It resulted in many customer complains. It had been an issue for many years. They could not prevent it, so decided instead to inform the consumer about it: This cheese may contain crystals, they are harmless and an indication of maturity After that, the market changed. Consumers began actively looking for cheeses with a crunch. Cheese companies then wanted to make cheese with crystals inside to satisfy the growing demand! Page 29

31 Where is it now? Unique Characteristics Page 30

32 31 What is Cheddar? Cheddar is place, a process and a product!

33 Questions

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35 What Causes Them? After Cheese Making: The ph begins to fall during ripening This can be promoted by the inclusion of specific culture strains of Lactobacillus. They result in the formation of calcium lactate which remains in the moisture in the cheese. Over many months, the ph continued=s to fall. As the ph falls, the cheese capacity to hold water goes down, resulting in serum release (weeping) from the cheese into openings in the cheese and also to the surface. As proteolytic activity of the Lactobacilli in the cheese continues, amine groups are formed. These can neutralise the acidity in the increase the ph again. Re-absorption of the serum occurs and creates super saturated solution. Tyrosine crystallises start to develop at nucleation points. As the cheese gets older, the crystals increase in size.