Cheese Keep it Coming

Transcription

1 Cheese Keep it Coming Anika Zuber Harvest New York- A Cornell Cooperative Extension Program adz8@cornell.edu Name of Presenter / Event or Location 1

2 Dairy Life Cornell 2.0 Retail Cornell- Food Science Farm Name of Presenter / Event or Location 2

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4 Anika Zuber/ CASA 4

5 Take-Aways 1. Overall, cheese is a growth category with large area in snacking sector 2. GMPs & Sanitation are essential to producing a safe product 3. Great amount of variability in cheese make process 4. Size doesn t matter when it comes to food safety & food safety planning Name of Presenter / Event or Location / Date 5

6 What s going on with cheese? Name of Presenter / Event or Location / Date 6

7 Retail Sales Overview Retail sales volumes were ~flat vs Strong growth from Consumers are making just as many trips to the grocery store for cheese, but are buying slightly less volume per store visit (-1.2%). 32.8lbs/household 1.4 lbs/trip Growth area for households with very young children (2.5%) and children 6-17 (2.9%) Sources: DMI Cheese Quarterly Retail Sanpshot: Q4 2017, and IRI Consumer & Shopper Insights Advantage Database, 52 WE Dec. 31,

8 Name of Presenter / Event or Location / Date 8

9 Cornell University Department of Food Science

10 Cornell University Department of Food Science

11 Cornell University Department of Food Science May 14, 2018

12 Farmstead Processors: Why do valueaddition? Money: I want to capture a bigger margin Current conditions: The milk price is low and I need to figure out a way to differentiate Next Generation: I need to create room for the next generation to come home Passion: I know I can create a great product

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15 What intrinsic defenses does cheese have against pathogens? What does the cheese industry do to defend against harmful pathogens Name of Presenter / Event or Location / Date 15

16 Microorganism control factors Culture ph Salt Moisture GMPs Pasteurization Sanitation Temperature Pathogen Environmental Monitoring Name of Presenter / Event or Location 16 / Date

17 Name of Presenter / Event or Location / Date 17

18 Contributing Factors in Cheese Linked Outbreaks Raw product/ingredient contaminated by pathogens from animal or environment Ingestion of contaminated products Insufficient time and/or temperature during cooking/heat processing or reheating Inadequate processing (acidification, water activity, fermentation) Improper time and temperature control of food before serving Cross-contamination from raw ingredient of animal origin Inadequate cleaning of processing/preparation equipment/utensil Improper cooling or cold-holding Bare-handed contact by handler/worker/preparer Handling by an infected person Storage in contaminated environment Glove-handed contact by handler/worker/preparer Percent of Outbreaks Contriubted to Unpasteurized Pasteurized Outbreaks attributed to cheese: differences between outbreaks caused by unpasteurized and pasteurized dairy products, United States, Foodborne Pathog Dis Jul;11(7): Gould LH, Mungai E, Behravesh CB.

19 What are we mindful of at each step of the process? Name of Presenter / Event or Location / Date 19

20 1. Ripening Period of time between the addition of cultures and the addition of rennet Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop

21 Add your culture Non-Starter Lactic Acid Bacteria Purpose: Outcompete undesirable bacteria Establish the flavor and texture properties of your final cheese (Lipases and Proteases) ph begins to drop Set the stage for rennet Protein matrix tightens and expels whey Considerations: Rate of ph Amount of culture Distribution of culture Time Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop 21

22 2. Setting the vat The addition of enzymes to coagulate the milk protein Rennet: Rennet was traditionally sourced from calf s stomach. It contains three enzymes: Chymosin a protease which cleaves milk proteins Pepsin a protease which also attacks proteins Lipase breaks up lipids. Name of Presenter / Event or Location / Date 22 Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop

23 Good set Temperature effects the activity of the rennet. Below rennet ideal temp, coagulum will take longer to set. Temp will also effect the cultures and how quickly the acidify. ph Rennet prefers a slightly acidic ph. Rate of ph drop will also effect coagulum set via solubilization of CCP. Rennet concentration too much and the set will fast and hard, too little and the set will be weak and brittle. Time Based on the factors above, need to ensure enough time for the right set. Image: 23

24 3. Cutting the curd Things to Consider: Curd Size Smaller- expels more whey, lower final moisture Bigger - retain more whey, higher final moisture Curd Uniformity Impacts moisture, Changes cook time Can lead to loss (fines) Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop Pic: 24

25 Optional steps: 4. Forework 5. Cooking the curd 4. allows culture more time to acidify, resulting in tigheter curds, and less final moisture. Watch out - stirring must sufficient to keep curds floating and prevent matting but not so vigorous that it damages the curds and produces fines. 5. Rate of heat Too high to fast and the outside of curd will form a skin, called case hardening, preventing whey loss. Heat will also effect the cultures and if high enough may kill some off. Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop 25 Pic:

26 6. Dipping the vat Separating curd and whey Pic: Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop 26

27 Different for different cheeses Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop Pic:

28 7. Milling The mill further reduce curd size and increase surface area for later salting. Pic: Name of Presenter / Event or Location / Date 28 Pic: Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop

29 8. Moulding (and pressing) Degree of knitting Texture Whey expulsion Whey color indication of curd quality and press Name of Presenter / Event or Location / Date 29 Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop

30 9. Salting Brine Factors: Time can be range from hours to day depending on size and variety Temperature effects rate of salt uptake, also effects cultures. Broadcast Salting Cheddar, Colby, Jack Salt added during milling of curd Brine Swiss, Gouda, Edam, etc. Salt Rub Creates hard rind on cheese Over time salt migrates in, moisture out ph helps preserve the cheese. If lactose fermentation is not complete, should take into account acid production and change in ph during brining. Salinity amount of salt should be based on amount of salt absorbed by the cheese. Can be measured using a hydrometer. Contamination if not properly maintained, spoilage organisms can grow and ruin the cheese. Name of Presenter / Event or Location / Date 30 Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop

31 10. Aging Where? Natural Caves Aging Facilities Cellars

32 Factors Air Exchange Humidity Temperature Control

33 Plastic Wire Wood

34 Unrinded Cheeses Sealed under vacuum in plastic bags or pouches. These condition prevent surface growth of bacteria, yeast, and/or molds. Aging time and temp depends on cheese. Longer aging produces more flavors as cultures and enzymes are given more time to work. Pic: Name of Presenter / Event or Location / Date Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop 34

35 Rinded Cheeses Cheese maybe coated with antifungal barrier - Rindol or polycoat containing nnatamyicin Protects cheese from surface growth but allows moisture loss, thus forming a rind. Name of Presenter / Event or Location / Date 35 Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop

36 Washed Rind Cheese Every day the cheese surface is washed with a liquid steril water, salt water, wine, or beer Wash type is used to either prevent or promote the growth of certain surface microorganisms. Pic: Name of Presenter / Event or Location / Date Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop 36

37 Where does flavor happen? The moment that the cheese making process begins the choice of specific milk, rennet, and starter cultures all affect the final product. Additionally, adjunct cultures, molds, or yeasts are introduced to the cheese to develop specific characteristics. Examples include the addition of Propionibacterium freudenreichii to create eyes in Swiss cheese or inoculating with Penicillium roqueforti to develop the veins in Blue cheese. Salt is also utilized to develop flavor in many varieties of cheeses. Another way that flavor is developed is the breakdown of lipids, proteins, and carbohydrates in the cheese as it ages, Name of Presenter / Event or Location / Date 37 Slide content adapted from Dr. Samuel Alcaine, Basic Cheesemaking Worskhop

38 What intrinsic defenses does cheese have against pathogens? What does the cheese industry do to defend against harmful pathogens Name of Presenter / Event or Location / Date 38

39 The importance of sanitation and supporting programs Name of Presenter / Event or Location / Date 39

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41 Thank you! Questions? Anika Zuber 41