Welcome to your Cheesemaking 1 learning road, knowledge check quizzes and final assessment.
- Has a detailed knowledge of the role of additives and enzymes in the cheesemaking process
- Has knowledge of different cheese defects and can suggest possible solutions
- Describe the function of additives and enzymes used in cheesemaking, including Annatto, Calcium Chloride, Vegetable Carbon, Nitrate, Lysozyme, Lipase, Lactase, Sodium Bicarbonate and Natamycin.
- Identify some common cheese defects, evaluate the effect on cheese quality and suggest appropriate solutions where possible (early blowing defect, late blowing defect, excessive acidification, pinking and discolouration, excessive curd moisture, starter failure, rancid flavour defect).
In this core module the function of non-milk ingredients in cheese will be explored further, along with common defects associated with different cheese types.
The four main ingredients that are used in cheesemaking have previously been identified as milk, starter cultures, rennet and salt. The further non-milk ingredients described in this module can be placed into two categories: food additives and food enzymes that will be addressed separately.
The first part of this module focusses on additives, as defined by the EU, and certain enzymes; and their roles in the cheesemaking process. This includes a detailed look at annatto – its history, uses in different cheeses, and how it is processed for use in cheesemaking – with a comparison exercise to explore the potential impacts on flavour and texture in a finished cheese.
This part also covers how additives are legislated in the EU and USA and incorporates a case study into how additives formed part of a legal fight to protect a PDO cheese.
The second part of the module addresses common defects that can arise from cheesemaking processes and how they can be identified, avoided and/or rectified. The learning materials work through common defects, describing the most likely causes and how to identify them.