How Milk Becomes Cheese

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15 May 201806:59
EducationalLearning
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TLDRThe video script delves into the fascinating process of cheesemaking, a craft that extends the shelf life of milk by utilizing microbes, enzymes, and salt. It explains how the complexity of milk, with its proteins, fats, vitamins, minerals, and lactose, is transformed into cheese by removing water and introducing beneficial bacteria and fungi. The key step involves adding lactic acid bacteria and rennet to coagulate the milk proteins into curds, which are then separated from the whey. The moisture content is further reduced to create various types of cheese, ranging from soft Brie to hard Gouda. Aging the cheese with additional controlled microbes contributes to the development of unique flavors. The script also addresses the color of cheese, which can be influenced by the cow's diet, particularly grass, which contains beta carotene, and the use of annatto for a vivid color. The video concludes with a nod to the long-standing tradition of cheese consumption and an invitation to visit St. James Cheese Company in New Orleans.

Takeaways
  • 🧀 **Cheesemaking Preserves Nutrition**: Cheese is created as a way to preserve the nutritional value of milk when fresh milk isn't available.
  • 🥛 **Complexity of Milk**: Milk is a complex substance containing water, proteins, fats, vitamins, minerals, and sugar (lactose).
  • 🔁 **Removal of Water**: The key to turning milk into cheese is removing water to reduce the chances of spoilage and concentrate nutrients.
  • ✋ **Addition of Good Microbes**: Cheesemakers introduce beneficial bacteria and fungi to the milk to help control the growth of spoilage microbes.
  • 🍶 **Acidification with Lactic Acid Bacteria**: These bacteria lower the pH of milk, aiding in solidification and controlling microbial growth.
  • 🐄 **Use of Rennet**: An enzyme traditionally from a cow's stomach, rennet coagulates the milk proteins, separating them from water.
  • 🧈 **Formation of Curds**: The coagulation process leads to the formation of curds, which retain most of the milk's fat, vitamins, and minerals.
  • 🚫 **Draining of Whey**: The liquid byproduct from the coagulation process is whey, which is drained to reduce the cheese's moisture content.
  • 🕰️ **Aging for Flavor**: The aging process allows for the growth of more microbes, which develop the unique flavors in different types of cheese.
  • 🌱 **Natural Yellow Color from Beta Carotene**: Grass-fed cows produce milk with a natural yellow hue due to the presence of beta carotene.
  • 🎨 **Artificial Coloring with Annatto**: To enhance the yellow color associated with healthy milk, cheesemakers sometimes add annatto, a natural coloring agent.
Q & A

  • What is the primary purpose of making cheese?

    -The primary purpose of making cheese is to preserve the nutritional value of milk over time when fresh milk is not available.

  • What are the main components of milk?

    -The main components of milk include water, proteins, fat, vitamins, minerals, and sugar (lactose).

  • How does removing water from milk help in making cheese?

    -Removing water from milk helps in making cheese by making it harder for spoilage microbes to grow, as less moisture is available for them to thrive.

  • What role do lactic acid bacteria play in cheesemaking?

    -Lactic acid bacteria lower the pH of the milk, which helps it to solidify and also allows the cheesemaker to control the growth of other microbes.

  • What is rennet and where does it traditionally come from?

    -Rennet is an enzyme that helps break down milk proteins, making it possible to separate them from water. Traditionally, it comes from the stomach of a cow.

  • How does rennet affect the casein in milk?

    -Rennet targets a version of casein called kappa casein, removing its hydrophilic segments, which causes the casein globules to lose their affinity for water and start sticking together, forming curds.

  • What is whey and how is it related to cheesemaking?

    -Whey is the liquid that drains away from the curds during cheesemaking. It contains most of the sugar from the milk.

  • Why is aging cheese an important step in the cheesemaking process?

    -Aging cheese is crucial for developing the unique flavors of different types of cheese. It allows for the growth and development of beneficial microbes such as molds, yeast, and bacteria.

  • How does the color of milk affect the color of cheese?

    -The color of milk can affect the color of cheese due to the presence of beta carotene, which gives a yellow hue. This pigment becomes more visible in cheese as it remains with the solids during the cheesemaking process.

  • Why do some cheese manufacturers add annatto to cheese?

    -Annatto is added to cheese to enhance its color, as consumers associate the yellow color with healthier cows and better milk. It is derived from the tropical achiote tree and is used for its vivid color rather than its spice.

  • What is the significance of the color in cheese in terms of consumer perception?

    -The color of cheese is significant in consumer perception because it is often associated with the quality of the milk and the health of the cows that produced it. A richer, yellower color is seen as a sign of higher quality.

  • How has the historical practice of adding color to cheese influenced modern cheese production?

    -The historical practice of adding color to cheese, such as annatto, has influenced modern cheese production by creating a consumer expectation for a vivid orange color in certain types of cheese, like cheddar.

Outlines
00:00
🧀 The Art of Cheesemaking

This paragraph delves into the fascinating process of turning milk into cheese, a craft that involves the use of microbes, enzymes, and salt to preserve the nutritional value of milk. The key to cheesemaking is the removal of water while retaining beneficial components like proteins, fats, vitamins, and minerals. Lactic acid bacteria and rennet are used to solidify the milk and separate the proteins from the water, forming curds. The aging process introduces more microbes, which develop the distinct flavors we associate with different types of cheese. The paragraph also touches on the natural yellow coloration of cheese due to beta carotene and the historical use of annatto to enhance this color.

05:00
🌱 The Role of Annatto in Cheese Color

This section explains why cheese often appears yellow despite milk being white. It discusses the natural source of the yellow color from beta carotene, which is more visible in cheese due to its concentration in the fat during the cheesemaking process. Additionally, the paragraph reveals that cheesemakers historically added annatto, a natural coloring agent derived from the achiote tree, to give cheese a more appealing color. This practice was a way to signal the quality of the milk used, even when cows were not grazing on grass. The vivid orange color of some cheeses in the market is thus more of a historical artifact rather than an inherent characteristic of the cheese itself.

Mindmap
Keywords
💡Cheesemaking
Cheesemaking is the process of turning milk into cheese, a perishable dairy product, by using microbes, enzymes, and salt to preserve its nutritional value over time. It is central to the video's theme, as it is the core technique discussed throughout the transcript. The process involves adding good bacteria and fungi to milk, which helps in solidifying the milk and controlling the growth of other microbes.
💡Microbes
Microbes are microscopic organisms that play a crucial role in cheesemaking by aiding in the fermentation and preservation of milk. They are introduced to the milk to lower its pH, which helps in the solidification process and influences the types of microbes that can grow. In the video, lactic acid bacteria are specifically mentioned as they contribute to the cheese's texture and flavor profile.
💡Rennet
Rennet is an enzyme traditionally sourced from the stomach of a cow, but it can also be derived from plants or microbes for vegetarian versions. It is used in cheesemaking to break down milk proteins, particularly casein, allowing the separation of proteins from water and the formation of curds. The use of rennet is a key step in the cheesemaking process highlighted in the script.
💡Casein
Casein is the main protein found in milk and is targeted by rennet during cheesemaking. Kappa casein, a form of casein, is particularly important as it helps keep the protein globules suspended in water. When rennet breaks down kappa casein, the casein globules lose their water affinity and start to clump together, forming curds, which is a critical step in cheese formation.
💡Curds
Curds are the solid mass of coagulated milk proteins that form during cheesemaking after the addition of rennet. They contain most of the milk's fat, vitamins, and minerals and are the foundation of cheese. The formation of curds is a direct result of the interaction between rennet and casein, and it is a fundamental concept in the cheesemaking process described in the video.
💡Whey
Whey is the liquid that drains away from the curds during cheesemaking. It is the watery part of milk that contains most of the sugar, or lactose, which is separated from the protein-rich curds. The removal of whey is essential for reducing the moisture content in cheese, which affects the cheese's hardness and longevity.
💡Aging
Aging is the process of maturing cheese over time, during which additional microbes, including molds, yeast, and bacteria, grow and develop the cheese's unique flavors. This step is crucial for creating the diverse range of cheese types and is a significant part of the cheese's journey from milk to a finished product, as emphasized in the video.
💡Beta Carotene
Beta carotene is an orange pigment and a precursor to vitamin A, which can give milk and cheese a yellow or golden hue. It is found in the grass that cows eat and becomes more concentrated in the cheese during the cheesemaking process. The video explains that beta carotene is associated with healthier cows and better milk, influencing the color of the cheese.
💡Annatto
Annatto is a natural coloring agent derived from the tropical achiote tree. It is used by cheese manufacturers to enhance the yellow color of cheese, which consumers associate with high-quality, grass-fed milk. While not an inherent part of the cheese itself, annatto is mentioned in the video as a historical artifact in the cheese industry.
💡Microbial Activity
Microbial activity refers to the growth and interaction of microorganisms, such as bacteria, molds, and fungi, within the cheese during aging. This activity is vital for developing the cheese's flavor and texture. The video emphasizes the importance of controlling this activity to create the desired characteristics in different types of cheese.
💡Preservation
Preservation is the primary reason humans began making cheese, as mentioned in the video. By removing water and adding beneficial microbes, cheesemakers can extend the shelf life of milk, which would otherwise spoil quickly. Preservation is a fundamental concept in the video, as it underpins the entire cheesemaking process.
Highlights

Cheesemaking is a process that uses microbes, enzymes, and salt to preserve milk's nutritional value.

The origin of cheesemaking dates back to ancient times when humans sought to extend the shelf life of milk.

Milk is a complex substance containing water, proteins, fat, vitamins, minerals, and lactose.

The key to cheesemaking is removing water from milk while retaining nutrients, making it harder for spoilage microbes to grow.

Adding good bacteria and fungi to milk helps control the growth of harmful microbes.

Lactic acid bacteria are used to lower the milk's pH, aiding in solidification and controlling microbial growth.

Cheesemaking mimics the human digestion process of breaking down milk.

Rennet, an enzyme derived from a cow's stomach or plants/microbes, initiates the breakdown of milk proteins.

Casein, the main milk protein, forms globules that rennet targets, particularly kappa casein, causing them to clump together.

The separation of milk proteins from water results in the formation of curds, with most nutrients remaining in the curds.

The moisture content in cheese ranges from 30-60%, depending on the type, significantly less than the 85% in milk.

The hardness and longevity of cheese are directly related to the amount of water removed from the milk.

Aging cheese is crucial for developing flavors through the growth of beneficial microbes like molds, yeast, and bacteria.

Cheesemakers control the types of microbes in cheese through careful addition during and after the cheesemaking process.

Cheese is described as 'alive' due to the active role of microorganisms in its maturation and flavor development.

The yellow color in cheese can come from beta carotene in the milk or be artificially enhanced with annatto, a natural coloring agent.

Beta carotene, which is more concentrated in cheese than milk due to its fat solubility, contributes to the cheese's yellow hue.

Annatto is used by some cheesemakers to enhance the yellow color associated with healthier cows and better milk.

The use of annatto in cheese is more of a historical artifact rather than an essential component of cheese making.

Cheese has been a part of human diet for thousands of years and is expected to continue being so.

Transcripts

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Related Tags
CheesemakingMilk PreservationMicrobesNutritionRennetLactic AcidCurdsWheyAging ProcessCheese FlavorBeta CaroteneAnnattoCheese HistorySt. James CheeseNew OrleansFood ScienceDairy IndustryMicrobial FermentationCulinary ArtFood PreservationCheese Color