Cheese varieties can be classified in many different ways based on the water content, colour, fat content, presence of moulds, region or country of origin. Here we chose to organize cheese types according to process procedures that determine the cheese composition and characteristics.
This results in eight cheese families. An introduction to our processing solutions and equipment for cheese can be found on the Cheese equipment page.
|Cheese family||Cheese types||Significant process procedures|
|Acid-coagulated fresh cheese||Cottage cheese, Quark, Cream cheese, Tvarog||Milk coagulation achieved by acidification (pH 4.6 - 4.8)|
|Rennet coagulated fresh cheese||Queso Blanco, Queso Fresco, Halloumi||Milk coagulation through rennet. Little or noculture is used. The pH is determined by the amount of culture. If no culture is used, the pH remains in the range of 6.5 - 6.7.|
|Heat-acid coagulated cheese||Ricotta, Paneer, some varieties of Latin American white cheese||High heat treatment of milk causes denaturation of the whey proteins. Subsequent acidification of the hot milk coagulates both casein and whey proteins. Final pH is normally pH 5.3 - 5.8.|
|Soft-ripened cheese||Feta, Camembert, Brie, Blue cheese||Coagulation is primarily by rennet, but acidification has considerable influence. Cutting is delayed and done with large knifes.|
|Semi-hard washed cheese||Gouda, Edam, Colby, Brick, Montasio, Oka, Muenster, Danbo, Havarti||Coagulation by rennet. Lactose content is reduced in curd by replacing some whey with water. This limits the acidification to pH 5.0 - 5.2. The moisture in the cheese is controlled by varying the temperature and time after the wash water is added.|
|Cheddar, Monterey Jack, Pasta Filata types||Milk coagulation by rennet. For Pasta Filata types the curd is worked and stretched in hot water and brine salted. Cheddar types are salted before hooping and pressing.|
|Romano, Parmesan, Swiss||Milk coagulation by rennet. Little acid development before draining. Moisture content is controlled by temperature during renneting and cooking temperature of curd.|
|Liquid-filled cheese||Cast white cheese, Cast Feta||Renneting of concentrated acidified milk. The concentrate has the same dry matter as the final cheese.|
The Cheese technology guide is an easy to use resource for industrial production of semi-hard cheese, Cheddar, Mozzarella and fresh cheeses. This valuable reference includes a helpful overview of the basic processes involved in cheese production, as well as expert advice and explanation of common terminology.