Eduqas GCSE Food Preparation and Nutrition: Student Book

MILK, CHEESE AND YOGHURT 249 SECTION 3 The appearance, colour, texture and flavour of the final cheese product depends on: • the cheesemaker’s recipe and manufacturing method • the type of milk used • how much water is removed from the curds and whey • additional flavourings and colourings such as salt, herbs, fruit, moulds. The whey is drained from the curds. Specific bacteria referred to as a ‘ starter culture ’ is added to pasteurised milk. This culture ‘ripens’ the milk by fermenting the lactose into lactic acid which helps to develop the flavour and aroma of the cheese. Once enough lactic acid has been produced rennet is added to the milk which helps it to coagulate forming the curds and whey . Rennet is an enzyme produced from vegetarian sources. The curds are then ‘scalded’ by heating to encourage syneresis . The cheese is cut into blocks and left to mature for up to 24 months. The cheese is pressed to force out any remaining whey and to form its final shape. The longer the cheese is left in storage the stronger the flavour becomes. The more whey that is squeezed out the harder the cheese will be. 1 2 3 4 5 6 7 8 HOW MADE? CHEESE IS