Standardising milk for cheese manufacture

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   Sorry for the delay in responding. 

Here is a very brief and, simple response. 

If the ratio of fat to casein in milk for cheese manufacture is out of balance, then the cheese produced will be either too soft or too hard. 

There are simple (and complex models) that can be used to illustrate this and I intend to include these in the website when I get time. 

Research has shown that milk with casein to fat ratio of around 0.68-0.72:1 gives a good body; this is equivalent to a protein to fat ratio of around 0.9 -1: 1. If the casein component is increased, keeping the fat constant, the cheese becomes harder. Similarly if the casein is kept constant and the fat is increased the body becomes softer. 

The above findings form a major part of the rationale for standardising milk to target casein to fat ratio, the target value depending on the cheese being manufactured. 

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Michael Mullan Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Michael Mullan Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:39pm
	Sorry for the delay in responding. Here is a very brief and, simple response. If the ratio of fat to casein in milk for cheese manufacture is out of balance, then the cheese produced will be either too soft or too hard. There are simple (and complex models) that can be used to illustrate this and I intend to include these in the website when I get time. Research has shown that milk with casein to fat ratio of around 0.68-0.72:1 gives a good body; this is equivalent to a protein to fat ratio of around 0.9 -1: 1. If the casein component is increased, keeping the fat constant, the cheese becomes harder. Similarly if the casein is kept constant and the fat is increased the body becomes softer. The above findings form a major part of the rationale for standardising milk to target casein to fat ratio, the target value depending on the cheese being manufactured.

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Robert Raubenheimer Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Robert Raubenheimer Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:40pm
	What is the c:f of Mozz and Gouda? Is there a min % butter fat for cheddar cheese milk?

Mike Mullan Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Mike Mullan Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:40pm
	Sorry not available to respond until early August. If no one has answered your query by then I will respond on my return. Mike Mullan

Mike Mullan Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Mike Mullan Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:40pm
	Sorry for delay in responding, I had hoped others would have responded by now. Use of C:F ratios over the range 0.69 - 0.72 should give Mozzarella and Gouda of acceptable body qualities. Note the scope here for optomisation. Perhaps others will also comment? With regard to the question concerning Cheddar, yes you can remove fat from milk or add fat to skimmed-milk and determine the minimum fat required to meet FDM and other requirements. This can be calulated using a range of casein concentartions and making basic assumption for casein and fat retention in the cheese. If I have time I will include a table of values sometime. The paper by Boisen(1994)-see below gives an interesting commercial perspective on standardisation. Boisen (1994). Control the standardization of the cheese milk-The key to future improvement of cheese quality and profit in cheese production. In ‘Cheese yield and factors affecting its control - Proceedings of IDF Seminar held in Cork, Ireland’, p367-374. International Dairy Federation, Brussels (Belgium). Hope this is of some value.

Anny Dentener Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Anny Dentener Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:41pm
	One good software package for standardising milk for yoghurt and ice cream is *** from ****. The interface in version 2 which I reviewed takes a while to get used too, but it is powerfull in that it has linear optimisation and calculation of mixes from a range of raw materials. If I remember correctly (and I do not have the software anymore, I only had it for a short time for the review) it also has a Pearsons square in it. It also has "whole bag" batching options and other process/manufacturing related options for ice cream and yoghurt making. Just have a look. For the review see www.adecron.co.nz.

Ed Ayers Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Ed Ayers Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:41pm
	I would like to see a excel spreadsheet for dairy calculations used in cheese making that could be downloaded to a PDA

Mike Mullan Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Mike Mullan Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:41pm
	Over the winter period I intend to complete the section on cheese manufacture and yield. I will consider including some Excel work books to download. If I have time I will incude PDA options. You may be able to purchase these from various commercail sources now-try contacting Anny Dentener-see above-she may be able to help. If you need help with equations etc and if I have some free time I will try to help.

Ed Ayers Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Ed Ayers Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:41pm
	Thanks Mike