cheesemaking
Production | Export | Cheesemakingcheesemaking in australia
With one of the most efficient dairy industries in the world, Australia produces an ever-increasing range of quality dairy products from its clean, lush pastures and diverse climatic conditions.
The First Fleeters introduced cheddars and cheddar styles of English origin to Australia. In the 1850's, with access to technology from England, the first large co-operatives started to become established predominantly in the rich dairying areas of the Darling Downs in Queensland, Gippsland and the Western District of Victoria.
By the turn of the 20th century, Australia had forged a reputation as one of the best cheddar producers in the world. Today, Australia continues to be recognised and awarded internationally for its cheddars.
While some Greek Feta and Italian style cheeses were made prior to World War Two, it was the cheesemaking skills of post-war migrants that really introduced European style cheesemaking to Australia.
In 1956, the well-regarded French book, 'Cheeses of the World', acknowledged with admiration, Maczola, a Gorgonzola style cheese made by the Macleay River Co-operative at Frederickton, on the New South Wales north coast.
Although Maczola didn't survive the competition of cheaper imported cheese, it was generally agreed that it was Australia's first blue vein cheese.
By the 1960's, Australia produced approximately 20 cheese varieties and by the 1970's, some 40 varieties.
Australia now produces more than 100 varieties of cheeses. More than 60% of annual cheese production is now destined for international markets.
While Australian cheese is exported to almost every corner of the globe, the discerning Japanese market remains our largest export customer accounting for almost half of export sales.
the cheesemaking process
To produce cheese there are several distinct stages in the process. Here are the steps involved in the art of cheesemaking:
- Standardisation
Most cheese made in Australia is made from standardised milk. During standardisation the ratio of proteins and fats in the milk are adjusted to a preset value to ensure the cheese composition is uniform. Some small cheesemakers may not standardise their milk. - Pasteurisation
Most cheese made in Australia is made from pasteurised milk. Milk is quickly heated to 72˚C for 15 seconds and then rapidly cooled.
This process destroys pathogenic (disease producing) micro-organisms, provides a more consistently safe cheese product and improves the keeping quality of the cheese.
Hard cheeses which are matured for more than three months may be made from unpasteurised milk providing strict rules are followed. - Cheese starter cultures
The type and quantity of starter culture varies for each style of cheese. Almost all cheese have acidifying starters which produce lactic acid from the milk sugar (lactose). Some cheeses have additional cultures to assist during maturing. The cheese starter cultures are specially selected bacteria which assist in developing the cheese's texture and flavour.
Each type of starter gives the cheese its unique characteristics.
Mould spores are sometimes used in cheesemaking, depending on the type of cheese being made.
For example:
- Penicillium candidum grows as a white mould on Brie and Camembert.
- Penicillium roqueforti are the Blue mould spores which promote blue mould growth in blue mould cheese.
- Gas producing starter or Propionibacterium shermanii known as 'Props' bacteria are a gas producing bacteria that create the eye formation in Swiss cheese types.
- Aroma cultures or Brevibacterium linens are used for rubbing the surface of washed rind cheeses to produce colour and flavour effects.
- Geotrichum candidum is used on several surface ripened cheese to modify the flavour, aroma and colour of the cheese.
- Coagulation of the milk
Coagulation of the milk is the first step in converting the liquid milk to a solid cheese. Milk for fresh cheese is coagulated by the lactic acid from the starters. For matured cheese an enzyme, known as chymosin found in rennet, is added to the milk used to form the curd. More recent technology has enabled cheesemakers to use rennet from non-animal sources such as yeasts and fungi.
Neither the starters nor rennet used in cheesemaking contain any genetically modified ingredients.
When the milk is set, the curd releases whey thereby concentrating the curd. - Cutting the curd
Syneresis, the release of moisture from the curd, occurs after the curd has been cut. A finely cut curd has a large surface area and thus releases more whey to produce a drier cheese. For example, the curd for Parmesan (low moisture) is cut the size of rice grains while the curd for a Brie or Camembert (high moisture cheeses) is usually cut to about 2cm cubes. - Stirring the curd
Stirring keeps the cut curds apart and helps to release more whey. The type of cheese being made will influence the length of stirring required. Generally soft cheeses require less stirring than harder cheeses. - Heating
Cooking the curds is a gentle heating process which helps remove more whey. Most fresh cheeses are not cooked whereas drier matured cheeses are. Cheddar is heated to 38˚C Romano to 46˚C and Parmesan and Gruyere to 54˚C. - Salting
Salt enhances the flavour and preserves the cheese. It also helps reduce the moisture level and can restrict the growth of undesirable bacteria. Except for Cheddar types, which are dry salted by adding salt to curd chips prior to hooping, most other cheeses are brine salted. The cheese is placed into a brine solution of 20?26% salt for a fixed time. The time in the brine depends on the cheese size and desired salt level.
Some cheeses also have their surface (rind) washed with a brine solution during maturation. This helps restrict mould growth and aids the development of the rind. - Hooping
Once the curds have achieved the correct firmness and acidity, they are placed into hoops or moulds to form the shape of the cheese. The cheese stays in the hoops for up to 16 hours. - Pressing
Most semi-hard to hard cheeses are pressed in mechanical presses whilst most soft cheeses are not pressed. Pressing assists curd fusion, closes the texture and helps remove more whey. - Maturing cheese
Maturation of rindless cheeses usually takes place in temperature controlled cool rooms. For example, Cheddar requires 8?10˚C for 3?24 months. Rinded cheeses require humidity as well as temperature control. For example, white mould cheeses require 95% humidity and 11?14˚C.
During maturation the enzymes in the cheese break down the fats and proteins allowing textural and flavour characteristics of the cheese to develop.
The main enzyme sources are the milk, starter and rennet, whilst hard Italian-style cheeses may also have lipase added to accelerate fat breakdown. - Wrapping
The style of cheese dictates how and when the cheese is wrapped.
Fresh cheese is packaged soon after it is made. As it is generally soft, it is often placed in a sturdy outer box to prevent damage during transportation.
White mould cheese must be able to breathe through its wrapping as it continues to ripen. The wrapping therefore plays a big part in the successful maturation process.
Blue cheese is generally wrapped in laminated foil to prevent the rind from drying out.
Cheddar is most commonly wrapped in a vacuum-packed bag. More traditional methods such as waxing and wrapping in cloth are used for specialty cheddars.
Source: "new dairy culture" courtesy of Dairy Australia, 2003.
Additional information can be found in the "new dairy culture" manual, a Dairy Australia publication.
For further information visit www.dairyaustralia.com.au
