The Art of Cheese Production: The Role of Enzymes
Welcome back to our channel! Today, we dive into the role of enzymes in cheese production, helping transform milk into delicious cheese.
Basics of Cheese Making
- Cheese is a complex interaction of milk, bacteria, and enzymes.
- Focus today: Enzymes
What Are Enzymes?
- Definition: Natural proteins acting as catalysts in chemical reactions, not consumed in the process.
- Types:
Rennet
- Key enzyme in cheese production.
- Traditionally from the stomach lining of young calves.
- Modern alternatives: microbial recombinant protein or plant-based rennet.
- Function: Curds the milk (separates into solid curds and liquid whey).
- Acts by causing casein protein to bond, forming a gel-like structure.
Starter Cultures
- Friendly bacteria strains: Lactobacillus and Streptococcus.
- Function:
- Convert lactose into lactic acid (adds tangy flavor and preservation).
- Influence texture and aroma.
- Different strains lead to varied flavors and textures (e.g., creamy Brie vs. sharp Cheddar).
Process
- Addition of Rennet and Starter Cultures:
- Rennet clumps proteins.
- Starter cultures acidify milk, developing flavor.
- Curd Formation:
- Curds grow, whey is released.
- Whey is drained, leaving curds.
- Curd Treatment:
- Cut, stirred, and heated to desired texture and moisture for specific cheese types.
Aging or Ripening Period
- Enzymes continue to develop cheese flavor and texture by breaking down proteins and fats.
Conclusion
- Enzymes and skilled cheese makers transform milk into diverse delicious cheeses.
Thank you for joining us! Stay curious about cheese, and don't forget to like and subscribe. Curious about cheese's effect on gut microbiome? Stay tuned for future topics!