Student ID#: 93826

Student Name: Shania Mootilal

Assignment: making cheese

Objective:

To demonstrate the Making of Cheese under Laboratory conditions.

Cheese is a milk-based food product that is produced globally through mammals like cows, goats, camels
and yaks, the origins of producing cheese are unknown, but it is believed to have started when
merchants stored milk in goat stomachs for transportation, creating curds and whey through enzyme
action and heat.

Materials:

1. Milk (cow, goat, sheep, etc.)

2. Starter cultures (lactic acid bacteria)
3. Rennet (or a suitable coagulant)
4. Salt
5. Optional: Mold cultures, additional flavorings
6. Cheese cloth or molds
7. Thermometer
8. Cheese press
9. Cheese aging environment (cave, refrigerator, etc.)

METHOD

Milk

The milk you use in this process is important. As our control milk, we will use homogenized whole milk.
It is essential to avoid using ultra-pasteurized milk. Most store milk is homogenized to reduce milk fat
separation, but it is not ultra-pasteurized. The milk container will state how the milk was made. Low fat
milk can be used, but the cheese will be dryer and less flavorful as a result. We will compare the
production of cheese from various milk types in this exercise.

Water

I strongly recommend using bottled water when making cheese. Most towns and cities' tap water
contains chlorine or chloramine, which can inhibit or alter the cheese-making process.
Working Environment

To prepare your cheese, you must have a clean work environment. Enzymes produced by bacteria and
molds can alter the cheese-making process. As a result, we recommend that you do not prepare any
other food while making cheese. Put away any food that isn't part of the recipe. Warm soapy water
should be used to clean all work surfaces, including the counters, sink, and stove. Keep dirty sponges,
towels, and wash clothes away from the work area. Finally, clean all work areas with an antibacterial
cleaner.

The Basic Method of Making Cheese

1.Prepare the milk:

Begin with fresh, high-quality milk. The type of cheese will be influenced by the type of milk used.Heat
the milk to the temperature you choose. This varies depending on the cheese, but it is usually between
85°F and 105°F (29°C to 41°C).

2. Acidification:
add the starting cultures. Beneficial bacteria are introduced by these cultures, which transform lactose
into lactic acid, acidifying the milk. Allow the milk to lie undisturbed for the germs to do their work. This
is the first step of fermentation, and the milk will begin to thicken.

3. Coagulation:
To coagulate the milk, add rennet or another coagulant. As a result, the milk coagulates and forms
curds. Allow the curds to firm up. The amount of time required varies according to the type of cheese.

5. Drainage:
Let the curds settle and drain. The curds are separated from the whey. Shape the curds in molds or with
cheese cloth. This step aids in the removal of excess whey.

6. Pressing:
To remove more whey and shape the cheese, press the curds. The amount of pressure used is
determined by the type of cheese.

7. Salting:
Sprinkle salt on the surface of the cheese. This improves flavor, serves as a preservative, and can affect
moisture content.

8. Aging:
Place the cheese in an appropriate aging environment. The conditions (temperature, humidity) will
differ depending on the type of cheese. Allow the cheese to age for the amount of time specified, which
can range from a few weeks to several months or even years.
RESULTS:
Whole milk (3.25% milk fat), reduced-fat milk (2%), lowfat milk (1%), and fat free milk, also known as
skim milk, are the most common types of milk available. The percentage of milkfat, or the amount of fat
in the milk by weight, varies between milk types. The amount of milk fat in each serving affects the
number of calories and fat. There are two lipases found in milk: bile salt-stimulated lipase (BSSL) and
lipoprotein lipase (LPL). The main distinction between 2% skim and whole milk is that whole milk
requires fat breakdown, whereas nonfat milk does not.
The distinction may be significant if you have any type of fat malabsorption caused by liver or pancreas
problems, or if your intestinal tract is irritated due to conditions such as celiac disease. The 2% skim milk
is a better choice of milk because it requires less digestion while still containing fats.
Gardner's study, on the other hand, discovered that lactose intolerant participants experienced the
same symptoms with raw and pasteurized milk.
Cow milk and goat milk are nearly identical. Goat milk contains more protein and cholesterol than cow
milk, but it contains slightly less fat. Although goat milk contains more calcium, potassium, and vitamin A
than cow milk, cow milk contains more vitamin B12, selenium, and folic acid. Goat cheese is said to be
superior to cow cheese because it contains less lactose, less sodium, smaller and easier to digest fats,
and comparable, if not higher, vitamin and mineral levels.

The Milk Comparison

Milk type
whole 2% skim
moisture
texture
flavor
Average score

The Role of Lipase

Lipase type
none calf lamb
moisture
texture
flavor
Average score

Goat milk offers 13.2% overall solids, 4.5% fat, 3.6% protein, 4.3% lactose, and 0.8% minerals on a
typical basis, suggesting that it has a little more total solids, fat, total protein, casein, minerals, and less
lactose than cow and human milks.
Cow milk is one of the most nutrient-dense beverages on the planet. It's not only high in protein, but it's
also high in vitamins and minerals like calcium, vitamin B12, and riboflavin.... Nonetheless, some people
are allergic to milk proteins or lactose (the sugar found in milk).

In terms of macronutrients, goat milk and cow milk are nearly identical. Goat milk has the highest
protein and cholesterol content, but cow milk has a slightly lower fat content. Although goat milk
contains more calcium, potassium, and vitamin A than cow milk, cow milk contains more vitamin B12,
selenium, and folic acid.

The primary distinction between cow and goat milk composition stems from the nature of their fat
content: it is not only the small size of goat milk's blood cells, but also the profile of its fatty acids. Goat
milk has a higher concentration of essential fatty acids (linoleic and arachidonic) than cow milk.

Nutrition: Goat milk contains 13% more calcium, 25% more vitamin B6, 47% more vitamin A, and 134%
more potassium than regular cow's milk.

Taste: Goat milk tastes very different from cow milk. It has a strong flavor that may take some getting
used to.

Conclusion:
this lab was very successful in teaching me the differences and similarities between goat and cow milk. It
also demonstrated the process of making cheese and the nutrients that each type of milk contains, as
well as the fat property.