There are many kinds of cheeses made in different parts of the world but the most known country is France which has more varieties of cheese. Cheese if you think is just curdled milk where the whey and curds are separated and the curds is used to make the cheese. But just with a minor variation in humidity, adding molds and preparation methods can resulting in this vast sea of cheeses. Did you know that of all the cheeses, the most fragile is the soft, spoonable fromage blanc. Casein has a molecular structure that is quite similar to that of gluten and the holes in Swiss cheese are caused by expansion of gas within the cheese curd during the ripening period. Did you know that of all the cheeses, the most fragile is the soft, spoonable fromage blanc. Casein has a molecular structure that is quite similar to that of gluten and the holes in Swiss cheese are caused by expansion of gas within the cheese curd during the ripening period.
The exact date of when Cheese was invented is hard to say but one could say it could've been invented at any place where they were using milk. People observed that milk breaks into curds and whey (which is the watery part). And as a way to preserve milk longer started doing research as to which agents made it taste better. There is the story of the Arab, who took milk along with him on a trip. Typically Arabs used canteens to take water or milk on their trips.The canteens were made of intestines of cow, sheep or goat. When he opened the milk canteen to drink, he found the milk had curdled. He tried eating it and liked the taste. The animal's intestine has an enzyme called renin which acted on milk and changed it to cheese and that's how probably the first cheese was born. People were making cheeses as early as 100A.D. Every culture had their own version of the cheese. The earliest version doesn't seem to involve fermentation. They were made by separating curds from the whey through a sieve and hardening the cheese. So most of them were fresh cheeses like the cottage cheese.
Cheese can be classified based on pH and Calcium content. The differences between the various traditional cheese types are dependent on the basic structure of the cheese. This basic structure is determined by the properties of the protein matrix in the cheese which inturn is dependent on the pH of the whey at the point when the curds and whey are separated. The residual lactose is what influences a low pH and a higher level of acidity. Another factor is the buffering capacity of the curd. This has a bearing on the final pH. So they are about 4 factors which affect pH:
pH of the Cheese: The pH at whey drainage determines the type of cheese. Casein is a phosphoprotein found in milkwhich accounts for 20% of the protein in the milk.Casein has a molecular structure that is quite similar to that of gluten.It is found in milk as casein micelles.The casein micelles are held together by calcium phosphate. As pH decreases acidity increases which affects the property of calcium phosphate to stick together so they become more soluble and this decreases the stickiness between casein micelles so they disassemble easily.
Mineral Content: The mineral content of cheese is largely determined by the quantity of calcium phosphate lost from the curd, which is mainly dependant upon the pH of the whey at drainage; the pH of the whey at this point is dependent on starter activity. The starter activity depends on several factors :
The loss of calcium phosphate affects the type of casein micelles formed. This affects the type of cheese formed. Swiss Cheese has a low acid (high pH) which has a high mineral content and more protein content because casein micelles can stick together. So this cheese will be more stretchable. Cheese such as Lancashire on the other hand has high acidity (low pH) is crumbly.