History of Cheese

 The history of cheese goes back at least 4,000 years. Cheesemaking likely originated from nomadic storage of milk in vessels made from sheep and goat stomachs. Stomach linings naturally contained rennet, which in combination with the wild bacteria in the milk, likely formed the first cheeses by separating the milk into curd and whey.

According to the U.S. Dept. of Agriculture (USDA), domestic consumption of cheese reached 5.35 million metric tons in 2016, up 7.6% from two years earlier. Americans eat on average 34 pounds of cheese annually, a level of consumption that has climbed by 43% over the past 25 years. Annual per capita cheese consumption is predicted to grow to 36.5 pounds by 2024. By 2018, the U.S. cheese market is expected to be worth $27 billion and the global market $138 billion. Growth in the United States is driven largely by Millennial consumers. Millennials desire new flavors and are willing to pay more for higher-quality eating experiences. This has led to increased diversity in cheese flavors, as well as growth in specialty, authentic, and natural cheeses.

The USDA recommends consumption of three servings of dairy a day, and cheese is a good means to meet that recommendation. Cheese contains calcium, which is lacking in many American diets. It also provides many other nutrients, including phosphorus, zinc, vitamin A, and vitamin B12. In addition, cheese is a good source of protein.

Cheese can broadly be categorized as natural or processed. The term “natural cheese” refers to cheese that is made directly from milk. Processed cheese, on the other hand, is made using natural cheese plus other ingredients that are cooked together to change the texture and/or melting properties of the cheese.

Milk Processing

The main ingredient in cheese is milk. Cow, goat, sheep, water buffalo, or a blend of these milks can be used. Cheese can be made from raw or pasteurized milk. Raw milk imparts different flavors and textures to the finished cheese. Cheese made from raw milk must be aged at least 60 days for safety. The composition of the milk has a large influence on the properties of the cheese. Milk is typically standardized for cheese production. Factors such as the protein-to-fat ratio may be varied either by skimming off excess fat or adding cream, depending on the cheese being processed. Skim milk, milk powder, evaporated milk, or ultrafiltration retentate may be added to modify the total milk solids. Calcium content is important in that it plays a major role in coagulation; hence calcium chloride is frequently added. Milk pH is also commonly adjusted. Salt levels are optimized. In addition, milk may be colored with annatto.

At the start of the cheesemaking process, the milk is heated to a temperature required to promote the growth of bacteria that ferment lactose into lactic acid. If milk is pasteurized prior to cheese manufacturing, it must be cooled to 32°C for starter culture growth.