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Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties

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Book cover Fundamentals of Cheese Science

Summary

Fresh cheese represents a diverse group of varieties produced by the coagulation of milk, cream or whey via acidification, acidification with a small quantity of rennet, or a combination of acid and heat and which are ready for consumption once manufacturing is complete. The essential steps in the manufacture of acid-coagulated (or acid-curd) and acid/rennet coagulated verities involves slow quiescent acidification of the standardized, pasteurized cheese milk to pH values (4.6–4.8) close to the isoelectric point of casein, cutting or gently braking the gel, and concentration of the gel to a curd using various means including pouring the broken gel onto cheese cloth or perforated moulds, mechanical separation or membrane filtration. The resultant cheese is then packaged cold (<30 °C) in the case of cold-pack varieties such as Quark, Cottage cheese, Fromage frais and Baker’s cheese. For other varieties such as Cream cheese and Neufchâtel, the curds after whey separation is subjected to further treatments including heating to 75–85 °C, shearing, addition of salt (and hydrocolloids for some varieties), and/or homogenization. The treated curd is then hot-packed typically at 70–85 °C; hence, the term hot pack. The manufacture of acid/heat coagulated varieties such as Mascarpone, Ricotta, Paneer and some Queso blanco cheese types typically involves acidification of the cheese milk to a pH value in the range 5.4–6.0, heating to 80–90 °C and recovery of the curds by various means, as for acid- and acid/rennet-coagulated varieties. The quality of fresh cheeses is influenced by many parameters including gel structure, conditions of whey separation, and treatments of the curd.

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Suggested Reading

  • Farkye NY (2004c) Acid- and acid/rennet-curd cheeses. Part B: Cottage cheese. In: Fox PF, McSweeney PLH, Cogan TM et al (eds) Cheese Chemistry, Physics and Microbiology, Vol 2: Major Cheese Groups, 3rd edn. Elsevier Academic, London, pp 329–341

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  1. School of Food and Nutritional Sciences, University College, Cork, Ireland

    Patrick F. Fox & Paul L. H. McSweeney

  2. Teagasc Food Research Centre, Fermoy, Cork, Ireland

    Timothy P. Guinee & Timothy M. Cogan

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Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties. In: Fundamentals of Cheese Science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7681-9_16

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