1. Cheese (strong cheese)(strong cheese) A durable form of milk! - 5 -10 times milk concentrate Likely first prepared from soured milk and as milk was stored in stomach pouches Lactose (sugar) allows this to happen as it serves as a source of food for microbes

2. Making the Cheese Three or four simple steps Curdling – separation of milkfat and protein from whey Acid, heat, enzyme (rennet) or combinations all cause curdling Curd setting – finishing pH, salt content, bacteria culture, cooking times Ripening - aging – (react with oxygen) and allow molds and or other bacteria to alter fresh curd to hard aged cheese

4. Types of Cheese Acid Coagulated Fresh Cheese (lactic acid from bacteria) no enzyme is used to finish the curd Cottage and Cream Cheese Heat-Acid Precipitated Cheese (acid and heat precipitate/coagulate the protein and cause milk fat to curdle) Add low amounts of acid to 75-100 o C temp milk High moisture and protein Ricotta (Italy) Channa and Paneer (India)

5. Types of Cheese Semi-hard Washed Cheese (washing cheese removes acid and lactose) Acid and enzyme induced curdling But removal of milk sugar and acid results in no fermentation results in a moist and less finished cheese Gouda, colby, muenster, mozzarella … Hard Cheese (Low and High Temp) Low moister makes a more dense hard cheese Elevated temps and pressing drive off water Cheddar, Romano, Parmesan, Swiss,

6. Types of Cheese Semi-hard Washed Cheese (washing cheese removes acid and lactose) Acid and enzyme induced curdling But removal of milk sugar and acid results in no fermentation results in a moist and less finished cheese Gouda, colby, muenster, mozzarella … Hard Cheese (Low and High Temp) Low moister makes a more dense hard cheese Elevated temps and pressing drive off water Cheddar, Romano, Parmesan, Swiss,

7. Ingredients Microbes (yeast, bacteria and mold) – they like milk as a food (protein, fat and sugar) as much as we do! All used for cheese making Bacteria, yeast and Molds are found all around us in soil, skin, floating in air… Bacteria are small single cell Organisms –Yeasts are not bacteria, single cell are a member of the fungi group Molds – used for some cheeses, are a different microorganism – large filamentous multicell fungi

8. Ingredients Rennet: An enzyme (protein) found in stomach and in thistle Binds other proteins (casein) and hydrolyzes – cleaves, the casein into smaller pieces Removes the negative charged protein leaving the rest of the casein proteins in micelles to aggregate and form long network of gelatinized protein – CURDS! Acid: low pH also denatures proteins but forms less stable networks and smaller curds

9. Ingredients Microbes (yeast, bacteria and mold) – they like milk as a food (protein, fat and sugar) as much as we do! All used for cheese making Bacteria, yeast and Molds are found all around us in soil, skin, floating in air… Bacteria are small single cell Organisms –Yeasts are not bacteria, single cell are a member of the fungi group Molds – used for some cheeses, are a different microorganism – large filamentous multicell fungi