Cheddar is produced using milk. In some cases the milk comes from cows, yet in certain regions of the planet, it comes from sheep, goats or different breeds. Yet, its underlying origin is from milk. More often than not, they will add a starter culture to it, which is microscopic organisms. When they add fat to the milk and the temperature warms up and they have plenty of sugar around them to mature, they will begin to develop and age.
There is this lactose. They will begin to expand in numbers. They will double, divide and develop, becoming more corrosive, and that's what we need in this cheddar-making process. We believe that they should be developed to lower the pH and provide a corrosive. Nevertheless, the essential explanation they have is that they can age lactose.
There are currently several societies that do not mature lactose and are not as prominent in the aging system. Because they won't use sugar, the main essential sugar in milk is lactose. Something that is often added is a shading that gives it a solid red tone or yellow tone for certain varieties.
Also, the other thing is-- the last fixing that is usually added is a chemical called renin, which is usually isolated from the calf. Moreover, it is the catalyst that really coagulates the milk and helps in cheesing. Anyway, these are the main fixings we use for this.
The basic step in making cheddar is that nowadays we sanitize the milk. In any case, generally they did not purify the milk. In the next step, they'll add a starter culture to it, which will turn the lactose -- sugar, milk sugar -- into lactic acid. Next they will add the renin compound, which will be the catalyst that coagulates the milk proteins and allows this gel to form. When this gel is shaped, and for the most part it takes anywhere from 10 to 30 minutes to gel, the cheddar maker cuts it into 3D squares with a blade or harp or some edge.
When that example is cut, they move it. Additionally, when they think they've built up enough corrosives in this milk with the starter culture, they'll remove the waste, or put it through a sifter or a screen or some belt or something to that effect. And all the activity from that point on is trying to get some of the debris or water out of these curd particles to make it a less damp item so it has a longer shelf life of realistic usability as opposed to quickly spoiling in a space of hours. or give Generally did.
Then, depending on the variety, they'll either chop it up and add dry salt, or, in certain varieties like Swiss and various cheeses, they'll take the cheddar and put it in a salt tank. We call this salt water system. Furthermore, it will sit north of that brackish water for hours or days, depending on the variety.
Once that cycle is over, the cheddar is currently kept in some room, cave or some climate where it will remain for days, weeks, months, years depending on the variety. In some cases we will bundle it with some saran wrap or vacuum pack to eliminate oxygen. Sometimes I will wax outside. Any other way it will dry out.
So here in this lab, we have different techniques to test cheddar. One is compositionally looking at what's in there, exactly how much fat, how much protein, how much salt, things like that. However, there is additional insight into what types of aromatic compounds are available. Is it true or not that they are the right type of flavor compound for cheddar? Is the thickness too little, too much, for the fantastic flavor we expect in this particular variety? So that's one more sort of test we do.
Also, we do various tests to see if it works well, or what the surface resembles, for example, to soften or expand or it prefers some presentation. Because a ton of cheddar is used in a wide variety of dishes, including pizza, burgers, and lasagna. What we do is we really use rheology gear, which is basically the same as what they use in the materials designing department. We really focus on the mechanical properties of this cheddar when warm. We use these types of tests for different types of cheddar.
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