In this series of publications an effort is made to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing are outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a group of stirred curd types of cheese is presented

Downs, P. A.

Nilson, K.

English

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Circulars of the Nebraska Agricultural Experiment Station Extension 2-1959 Utilization of Surplus Milk in the Small Dairy Plant: 4. Stirred Curd Types of Cheese P. A. Downs K. Nilson Follow this and additional works at: https://digitalcommons.unl.edu/hcnaes  Part of the Agribusiness Commons, and the Other Food Science Commons This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Circulars of the Nebraska Agricultural Experiment Station by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. 1959 CIR CULA R 103 Utilization of Surplus Milk in the Small Dairy Plant P. A. DOWNS AND K. M. ILSON THE EXPERIMENT STATION OF THE UNIVERSITY OF NEBRASKA COLLEGE OF AGRICULTURE W. V. Lambert, Director; E. F Frolik, Associate Director FOREWORD In this series of publication s an effort is mad e to describe how a var iety of product s can be prepared in plant s where surplu s milk is a problem . Each type of product is described in detail, methods of manufacturing are outlined, and the equipm ent and suppli es needed are listed . As far as possible simil ar equipment is used for several product s. In this publication the preparation of a group of stirred cur d types of cheese is pre sented. Table of Contents Intr od uction 3 Equipment Nee ded .......................... ..................................................... 3 Granular Chees e . . . . . . . . .. . . . . .. ... . . . .. ... . ... . .... ..... ...... ..... ... . . .... ... . . . . . ... . ... . . . . . .. . . 4 Colb y Ch eese .... . . ...... . .. . Edam Che ese ........................................................................................... . Flav ored Cheese s ................................................................... . Pa cking the Curd ................................................................................... . 5 6 8 9 Curing the Ch eese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . J 0 Prep ari ng for Sale .................................. .............................................. IO R eferences . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 2-59 -3M Utilization. of Surplus Milk in Small Plants IV Manufacture of Stirr ed Curd Types of Chee se P.A. Down s and K. M. Ni lson1 INTRODUCTION I N th e farm hom es of th e earl y Ea stern colon ists, cheese was mad e by a pra ct ice brou ght from En gland known as th e stirr ed curd , or granular , m ethod. Thi s pro cess of m ak in g cheese differs from th e cheddar process in th at the curd s are not allowed to mat and ther e-fore millin g is not n ecessary. Thi s method was widely used in the earl y farm dairi es before developm ent of th e cheese facto r y. Durin g the pro cess consid erabl e labor is required to keep th e curd from mat tin g afte r the whey is draw n and th e curd coo led . Th e system ha s been r eplaced in th e factory b y the cheddar proc ess, prob abl y becau se of th e ha nd labor factor . Th e developmen t of proper pow er equ ipm en t, how ever, ha s kept a sm all amount of th is type of cheese on the mark et. Thi s method produ ces a ch eese with an open body and can not be classified as Ch eddar cheese. Thi s method is a lso used in th e pro -du ct ion of other special cheese types, such as Hu sker, descr ib ed by thi s stat ion in 1942 (1). o do ubt the pr act ice of matt in g, cheddarin g and milling th e curd offered th e cheese mak er bett er contr ol of gassy cu rd in th e da ys of raw milk cheese . Ho wever , tod ay with pa steurized milk th e danger of gassy cheese can be Jarge ly ignor ed even when th e sh ort er stirr ed curd or gra nul ar pr ocess is followe d . Thi s short er m ethod elimin ates th e chedda rin g proc ess and th e u se of th e curd mill , makin g n ecessar y on e less pi ece of equipm ent in th e pla n t. It o ffers a p ossible way of uti lizing surplu s mi lk. Th e obj ect of thi s publi cation is to furni sh inform at ion which will enabl e you to produc e thr ee granu la r or stirre d curd type of ch eeses. Th e Food a nd Dru g Adm ini str at ion (4) describ es thr ee kind s o f che ese in thi s gro up - Granular , Colb y a nd Edam . Ta bl e 1 shows th e minimum percenta ge of fat and max imum mo istur e cont en t all owed in eac h . EQU IPlVIENT NEEDED No special equipm ent is ne eded for makin g st irr ed curd ch eese. A ch eese va t, curd kn ives, and o th er sma ll equipm ent used in making cottage cheese is sat isfactor y. Th e Wilson type cheese hoo ps a nd 1 P . A . Down s is Da iry H usba nd man ; K. M. N ilson , Creamery Manager , Neb ra ska Agri cuJ . lural Experi m ent Sta t ion. N ame Granu lar Colby Edam Minim u m •• Maximum Tabl e I . Information on Stirred Curd Cheeses. Compositio n I P er of solid s 50 39 I Yield of Ch eese per 100 lb . milk FaL in milk Pounds of cheese 4.0 4.0 3.0 IO IO 8.5- 9.0 packagin g mater ial s previou sly listed in C ircu lar No. 100 (2) are need ed. GRANULAR CHEESE This cheese is mad e by th e stirr ed curd proce ss. It s fat content can-not be less th an 50 per cent of th e tota l solid s and it s moi sture n ot mor e than 39 per cent. The curd is salted and pac ked without wash ing . It is a rapid cur ing ch eese with an op en bod y and plea sin g flavor. Manufacturing Procedure Fr esh pasteurized or raw whol e milk is pla ced in th e cheese va t at a tempera tur e of 86°-88° F. (appro ximatel y 10 pound s of m ilk for each pound of che ese desire d) . If th e m ilk used is n ot pa steuri zed, th e cheese mu st be cured at a temp eratur e of not less than 35° F. for not less than 60 days. A freshl y coagulat ed lac tic start er is add ed at th e rat e of 1 per cent of th e weight of th e mi lk, and mi xed well by stirrin g. R ennet ex tra ct at the rate of 3 to 4 oun ces per 1,000 pounds of milk is dilut ed in 10 volum es of cold wat er. Th e dilut ed rennet sol u-tion is qui ckly stirr ed into th e mi lk . Stirring is sto pp ed, th e va t is covere d and the milk left to coagulate undi sturb ed for 30 minutes. Aft er 30 minut es th e coag ulated milk should ha ve a curd that will br eak clean when a th er mom eter is put int o th e curd and gen tl y lift ed. With th e curd in thi s condit ion cut it lengthwi se with the hori -zont al knife an d then lengthw ise and crosswise wit h th e vertica l knif e. Thi s ope ration produ ces separat e cub es of curd which will float in th e whey. At this tim e the titr ata bl e acidit y of th e whey should be from . l 0 to .1 I per cent . After cutting is compl eted an d befor e heat in g gentl y st ir th e curd for five minut es . H eat should b e ap pli ed to rai se th e temp erat u r e on e degree every four to five minut es, or from 86°-88° F . to 98 °-100° F. in appro xima tely 60 minut es. Cont inu e stirri ng the curd for 30 mi nu tes after th e hea tin g h as been comp leted. Th e tempera tu re should rema in at 98°-100 ° F. At 4 th e end of thi s tim e th e acidit y in th e whey should hav e in creased appro xim ately .02-.03 per cent from the tim e of cuttin g. ow dr ain the whey, keepin g th e curd stirr ed to pr event m a ttin g. Thi s will r equir e close att enti on for 15 minut es durin g which tim e most of th e whey should drain freely. Wh en the whey ha s drain ed for appr ox im ately 15 minut es, salt th e curd at th e rat e of four pound s of salt to each 1,000 pound s of milk. Continu e stirrin g for anoth e r 30 minut es at which tim e th e curd is r eady to be pl aced in th e hoop s. Th e two and on e-half to thr ee hour s r equir ed to mak e thi s type of cheese is approximat ely on e-third th e tim e requir ed for makin g ched-dar cheese, and offers an opportunit y to put awa y surplu s milk for later sale in ,th e form of cheese with a minimum expenditur e of time . Table 2. Typical Time Schedu le for Granular Cheese. Step Milk in va t Start er add ed Renn e t add ed Cut H eat on H eat off Whe y off (star t) Stir curd Salt Hoop T ime Minut es 0 0 30 60 65 125 155 170 175 205 Temp era tu re Degr ees 86- 88 86- 88 86- 88 86- 88 86- 88 98- IO0 98- 100 90 90 COLBY CHEESE Acidi ty P er cent .16 .17 .105 whey .125-. 13 whey .22 - .30 whe y Thi s ch eese is a slight modification of th e granular or stirr ed curd proce ss and is defin ed by th e Food and Drug Admini stration (4) as being mad e by a similar proc ess with part of th e whe y being drain ed off and th e curd cooled by adding wa ter , th e stirring being continued so as to pr event the pie ces of curd from matting . The curd is dr a ined , salt ed, furth er drain ed and hoop ed, as in granular cheese. It mu st contain not mor e than 40 per cent of moi stur e and it s solid s content be not less than 50 pet cent milk fat. Th e requir ement for raw milk cheese and curin g ar e th e same as for granul ar ch eese. If ch eese is mad e as sta ted it should be lab eled as Colb y Ch eese. Manufacturing Procedure As sta ted in the definition , Colb y Ch eese differ s from th e granu -lar ch eese in that it contain s mor e moi sture wh en finish ed . Th e high er moi stur e cont ent is obtained by cooling th e curd in th e wh ey befor e it is drain ed . Thi s is don e by addin g cold water to th e vat aft er one -half th e whey ha s be en r emov ed. Add enough wa ter to redu ce th e temp eratur e of th e curd s and whey to 80° F . 5 When thi s is accompli shed th e whe y and water are removed and the curd stirred u n ti l drained . It is th en salted , stirr ed and hoop ed as outlin ed for granular curd met hod . Co lb y ha s a softer bod y, contain s more mo istur e and ha s a more open tex ture than cheddar or stir red curd cheeses. For th ese rea son s it do es not keep as well as cheddar and should be mark eted soon after th e desired flavor ha s develo ped. Step Milk in vat Starter added R enn et added Cut H eat on H eat off ½ whey off Water added Wh ey off Stir cur d Salt H oop Table 3. Typica l Time Schedule for Colby Cheese . Time Temp erature Minutes Degree s 0 86- 88 0 86- 88 30 86- 88 60 86- 88 65 86- 88 125 98- 100 155 98- 100 165 80 225 80 230 80 235 80 255 EDAM CHEESE Aci dit y Per cent .16 .17 .105 whey whey T hi s ch eese, whil e or iginatin g in th e v icinit y of Ed am in th e Pro v-ince of No rth Holl and , Ne therl a nd s, is often made in th e Un it ed State s. l t is of the stirr ed curd type and is comm only mad e in a ball sh ap e weig hin g from 3½ to 4½ pound s. Edam cheese is made from lo w fat milk and is defin ed by the Food and Drug Admini str ati on (4) as cont ai nin g not more than 45 per cent moistur e, an d its to tal solid content not less than 40 per cen t m ilk fat. If th e m ilk is n ot pa steur ized , the cheese so made is cur ed at a temp era tur e of not less th a n 35° F. for n ot less than 60 da ys. It is mad e in ball or loaf shape s, and th e surfac e is covere d wi th red -color ed pa ra ffin or other tight ly adherin g coat in g colored red . Manufacturing Procedur e Fr esh ly pasteuri zed or raw milk containin g 2.5 to 3.0 pe r cent fat is pl aced in the cheese vat at a temperatur e of 86°-88 ° F . (Appr ox i-mat ely 11 to 12 pound s of m ilk for each pound of cheese desired.) Add a freshly coag ul ated lact ic start er at th e r a te of on e per cent of th e we ight of the mi lk and mi x well. Add ch eese color at th e rat e of two oun ces for each 1,000 poun ds of m ilk and stir th e mi lk well. Th en add ren n et extrac t at th e ra te of five ou nces for each 1,000 pound s of milk af ter th e re nn et ha s been dilut ed with ten volum es o( cold water. Th e renn et solution should be stirr ed quickl y into the 6 m ilk . Cover the vat and leave und isturb ed for 20 to 30 min ut es to coagu late. When th e curd break s clean over a th er mom e ter cu t it as out lined for granular cheese except that you should contin u e cuttin g until th e curd part icles ar e about th e size of tapio ca or wh ea t kernels (Plate l ). At thi s tim e th e titratabl e acidit y of the wh ey should be from . l 0 to . 11 per cen t. Shor tly after compl eting th e cuttin g (ab out 15 min ut es) h ea t th e curds and whey to 96° to 98 ° F. in 30 minu tes. After approximatel y one-h alf the wh ey is r emoved, add six pound s of salt for eac h 100 pound s of mi lk used (Pl ate 2). Allow th e curd to settl e, draw th e wh ey an d p lace the curd in the hoop. For th e sma ll plant the Wi lson type 20 pound hoop is sat isfactory. Follo w packag in g, lab elin g and curin g sugg estion s as for Colb y and Gra nular typ e cheese. Th e salted curd from an y of the thr ee types, wit hout ad diti onal flavor , mak es a very desir ab le pr odu ct when cur ed to th e degre e th at pl eases the consumer. Su ch curin g usua lly requir es from thr ee to six mon th s. If it is offered for sa le before a pronou nced cheese flavo r h as dev eloped it will be relished by th ose who like a mild flavor ed cheese. Tf it is cur ed until a snappy cheese flavor ha s been develop ed it will be relished b y tho se who ]ike a well aged cheese flavor. Step ,\Jilk in vat Starter addedR enn e t ad d ed C u t H eat on Hea l off ½ whey off Add sa lt H oop Tab le 4. Ty pical Tim e Schedul e for Edam Cheese Tim e Temper al II re Minutes Degrees 0 86- 88 0 86-88 0 86- 88 30 86-88 45 86- 88 96- 98 80 96- 98 96- 98 90 Fi g. 1. Finel y cut curd float in g in whey. 7 Acidity Per ce n t .16 .17 . 17 .11 whey .11 whey .J 3 whey .13 whey Fig. 2. After one-half whey is removed and salt added. FLAVO R ED CHEESES Vari ety in flavor of cheese often crea tes greater interest. T he mak -ing of short method cheeses whi ch cur e rapid ly offer s an opportunit y to obtain varie ty by adding flavor in g mat eri als. Th e cu rd of a sing le batch of cheese can be divided and flavor ed as desired. Th e followi ng suggested flavor s ma y be of inter est to th e ma nu -factur er and consum er. Caraway Flavored Cheese A cheese with caraway seed d istr ibuted throu ghout ca n be pro -duc ed by addi ng two to thre e ounc es of dr y caraway seed to each hundr ed pounds of curd . Th e ca raway seed shou ld be fres h and as free as possibl e from mold or oth er contam ination. It is adv isabl e to sterili ze th e seed ju st prior to using. Th is ma y be don e by heating in an oven to a temp erat ure o f 300° to 325° F. for two hour s a nd all owi ng to coo l befor e usin g. Spr ink le the ster ilized seed over th e sa lted curd ju st before placing it in th e hoops. Garlic Flavored Cheese A very pl eas in g ga rli c Aa, orecl che ese can be pr epar ed by spr inkli ng one -fourth to one -half ounce of gar lic flour over each hundr ed pounds of curd . Thi s should be add ed when th e cu rd is sa lt ed and shoul d 8 , be well mix ed before being plac ed in the hoo ps for pr essing. The amount s mention ed may be incr eased if a more pronoun ced gar lic flavor is desir ed. Smoked Salt Flavored Cheese Sin ce the smokin g of pressed cheese to give it th e desired flavor pr esent s many problems , the use of liquid smoke is pr eferre d. Liquid smoke is sold as "P yroligeneous Acid. " Sam mi s (3) r eports that the addition of liquid smoke to th e curd is not satisfac tor y. H owever, th e addition to th e milk , or to th e whey after cutt ing th e curd , was successful. Th e additi on to the m ilk of .02 per cen t, or less, of liquid smok e produ ced a desir able flavor. A sat isfactory smok e flavor h as been produced at thi s station by replac -ing fr.om one-fourth to one -half th e amount of regul ar salt with a good brand of smok ed salt or by m ixing one -half ounce of l iquid smok e with each pound of salt used. Th e flavor s suggested by no means exhau sts the possib iliti es of flavorin g mat eri als that can be added to thi s type of cheese. In che eses which are to be utili zed after a curing p er iod of onl y two to thre e mo nth s th ere are man y possib iliti es for th e pr eparation of new flavors. PACKING THE CURD The amoun t of cur d that will pr oduce a 20 pound ch eese af ter pre ssing mu st be determin ed . Usuall y 22½ to 23½ pound s of curd weighed into a hoop will give th e desired 20 pound s (Pla te 3). Fig. 3. Salted curd in hoop for pressing . 9 After the curd has bee n weigh ed pre ss it in the Wilson hoop. After a short pressing (30 to 60 minutes) remove from the hoop an d wrap in properl y prepar ed pr ess cloth s and pre ss overnig h t. Th en remove from the hoop an d cloth s and wrap in pliofilm and paper . Then plac e che ese in wood en box es and pre ss for several hours in a warm room . The detailed description of thi s pro cedur e and the list of requir ed su pplie s was given in a pr evious p ubli cat ion (2). CURING THE CHEESE Stack the box es of cheese in a room at 65° F. for 60 to 90 days. Aft er this warm curin g stor e them at lower temp eratur es of F . until th ey ar e to be cut and sold. For a mild ch eese, to 90 da ys of curin g is suffi cient. If a mor e pronounc ed cheese flavor is desired , anoth er six month s a t the lower temp eratur es will develop mor e flavor. Ch eese can be held a year or longer , if desir ed , but it sho uld be wa tched closely and used if un -desired flavors develop , or i[ mold app ear s on th e surfac e. PREPARING FOR SALE Th e 20 pound loaf of ch eese produ ced by th e use of th e Wil son hoop is a desirabl y sized package (Pl a te 4) . When offered for sale it can be readil y cut into small er sizes (Pla te 5). Ind ividual pieces of cheese of the desired size can be wrapped in pli ofilm or foil and pr essur e p acked (Plat e 6). Lab elin g can be accompli shed b y pla cing a strip of pap er carr ying th e prop er identific a tion and wei ght around each pa ckage. Diff erent flavors can be identifi ed by differ en t color ed label s. A variety of differ-ent flavor ed che eses should int erest the con sum er. REFEREN CES 1. R E IC HAR T, E. L. an d Dow s, P.A. 1942. Th e Manufa ctur e of Corn -hu sker Ch eese, Ne b. Exp t . Sta. Bul. 342. 2. Dow Ns, P.A. 1955. Utili zatio n of Surplu s Milk in Small Pl ant s. Ill. Old Fashion ed Sage Ch eese . Nebr. Expt. Sta. Cir. l 00. 3. SAMMIS, J. L. 1946. Ch eese aking. 11th Editi o n , Mendota Pr ess, Madi son, Wisconsin. pp. 255. 4. FEDERAL REGISTER. Feb . 16, 1951. Ch eese and Ch eese Produ cts. Definition s and Sta ndard s Part J 9: 510, 535 and 555. Reprint. Food and Drug Admini strat ion. Service and Regulator y Ann ounc en1ent. Food , Drug and Cosmeti c No. 2. Part 19. JO Fig. 4. P arakote wrapped ch eese rea dy for cur in g. Fig. 5. Twenty-po un d cheese cut into diff ere nt sizes a (ter wrapp ing and pr essing. mall unit s of cheese ready for th e consum er. 11 .. I STIRRED CURD TYPES OF CHEESE 

Utilization of Surplus Milk in the Small Dairy Plant: 4. Stirred Curd Types of Cheese

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Utilization of Surplus Milk in the Small Dairy Plant: 4. Stirred Curd Types of Cheese

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