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Producing Sheep Milk Cheese L EM 8908 • Reprinted June 2006 • $2.00 Producing Sheep Milk Cheese L. Meunier-Goddik and H. Nashnush here are approximately 6.14 million sheep Tin the United States (NASS 2005); however, only DATE. approximately 11,000 are dairy ewes (Thomas 2004). In 2003, the estimated U.S. OF sheep milk production was 1.2–1.8 million kg, most of which was used for cheese production (Thomas 2004). Cow and goat milk cheeses OUT have been produced in Oregon for decades. No sheep milk IS cheese is currently produced in Oregon, although sheep milk cheeses are popular around the world. Sheep milk cheeses originated primarily in countries surrounding the from 100 lbinformation: of sheep milk a 9-month Mediterranean Sea. Some of the it is possible to produce internship cheeses made exclusively from approximately 17 lb of in Libya to sheep milk are listed in Table 1 Manchego, 18 lb of Feta, learn more about sheep milk (page 2). Many more cheeses 20 lb of Romano, or 22 lb of cheese production. Libya is are made from sheep milk Blue cheese (Wendorff 2003). one of the world’s leading mixed with goat or cow milk. The higher the moisture producers of sheep milk cheese, The composition of currentcontent of the cheese, the and cheeses have been made sheep milk is PUBLICATIONquite different higher the yield. there for thousands of years. from milk of other species Sheep milk composition This publication describes the (Alichanidis 1996). The average depends on the breed. Milk manufacturing process for eight composition is outlined in from many different breeds can Libyan sheep milk cheeses, Table 2 (page 2).most Sheep milk be used for cheese production. many of which are made in notTHIS only contains more fat, but Dairy sheep generally are other countries as well. its fat contains higher levels of selected based on the quantity Some of these cheeses short-chainFor fatty acids (Posati of milk produced; a good dairy resemble cheeses on the 1976), which contribute to ewe can produce up to 1,100 lb European and U.S. market, and the characteristic fl avor of the of milk per year. cheese. http://extension.oregonstate.edu/catalogThe interest in making Lisbeth Meunier-Goddik, Extension dairy processing specialist and The high solid content in sheep milk cheese in Oregon is ODI-Bodyfelt professor, and Hani growing. An OSU food science sheep milk promotes a high Nashnush, student in food science cheese yield. For example, student recently participated in and technology; both of Oregon State University. 5% (culture-to-milk ratio) Table 1.—Country of origin of sheep milk cheeses. starter culture of Lactobacillus Country Cheese bulgaricus and Streptococcus France Roquefort, Abbaye de Belloc, Perail thermophilus plus 1% of Leuconostoc citrovorum. This Italy Canestrato Pugliese, Fiore Sardo, Pecorino Romano/ treatment gives a fi rm curd in Sardo/Toscano about 4–5 hours. England Friesla, Olde York When pH reaches 4.3–4.5, Ireland Orla the curd is ready for cutting. Spain Castellano, Idiazabal, Manchego, Roncal, Zamorano Cut the coagulum with a wire frame cutter to a curd diameter Portugal Serra da Estrela of 12–15 mm. Stir the curds Greece Kefalotiri, Myzithra, Feta* gently, either mechanically or Turkey Beyaz Peynir, Mihalic Peynir by hand, DATE.using a stainless steel Czech Republic Abertam paddle. Stir for no more than 30 minutes. Next, over a period Romania Brinza of 90–100 minutes, slowly heat Bulgaria Katschkawalj theOF curds to 140–149°F, stirring Hungary Liptoi constantly. Libya Al Zahra, Jibnet Grus, Al Naseem The curd is now ready for a fi rst washing with warm water *Can also be made from goat or cow milk. (around 110°F). While adding Source: A Complete Illustrated Guide to the Cheeses of the World (Harbutt 1999)OUT. the wash water (approximately 50% of the initial milk volume), stir the curds for Table 2.—Average composition (%) of milk from different species.IS 10–15 minutes. Next, drain off Solid Serum Carbo- the whey and apply a second Animal Genus/species content Fat Casein protein hydrate Ash wash. The water for the second Cow Bos Taurus 12.7 3.9 2.6 0.6 4.6 0.7 wash (approximately 100% of initial milk volume) should be Goat Capra hircus 13.3 4.5 3.0 0.6 4.3 0.8 information:ice cold to cool and fi rm up the Sheep Ovis aries 18.8 7.5 4.6 1.0 4.6 1.0 curd quickly. Stir constantly Source: Walstra et al. 1999. during washing. Repeat the cold water rinse several times. the common names are used meal with bread or toast. The Following washing, remove when possible. The cheeses mild fl avor complements both the curds from the vat and described here are Cottage savory and sweet additions. The spread them over wooden cheese, Ricotta, Feta, Al Zahra,current cheese can be produced by the frames with nylon cloth centers Blue-veined cheese,PUBLICATION Jibnet acid method or by the rennet (1 mm mesh size). Allow the Grus, Jibna Mkhultah, and Al method. curds to drain for 2–3 hours. Naseem. Next, lightly sprinkle coarse Acid method sea salt over the curds. Some most Heat whole ewe’s milk to producers sprinkle dry herbs CottageTHIS cheese at least 145°F for at least over the curds for fl avoring. curd 30 minutes in a batch-type Package the curds in plastic tubs for sale. This cheese,For along with Ricotta, pasteurizer, or to at least A fl owchart for the is the most widely produced 162°F for 15 seconds in a production of this cheese is and consumed cheese in Libya. high-temperature, short-time http://extension.oregonstate.edu/catalogpresented in Figure 1. It is popular for breakfast, pasteurizer. Allow the milk to when it is eaten with olives and cool slowly in a stainless steel vat to 109°F. Rennet method breadsticks, accompanied by Heat and then cool the milk hot tea. It also is eaten as a light After the milk has cooled, inoculate it with as described above for acid- type curd. Then, there are two 2 ■ Production of Sheep Milk Cheese Figure 1. Cottage cheese production fl owchart (acid type) options for acidulating the milk: (1) Inoculate the milk (at Pasteurization around 110°F) with an active 5% starter (culture- to-milk ratio). Then add a paste made from fresh, ▼ clean lamb abomasum Cool to 109°F (see page 10) at the concentration of 0.028%. A fi rm curd should form in 5 hours. ▼ (2) Alternatively, following Add starter culture pasteurization, temper (5% of L. bulgaricus and S. thermophilus DATE. the milk to about 86–90°F. + 1% Leuconostoc citrovorum) Then add 1½ cups lemon OFjuice and 0.03% lamb abomasum paste. ▼ The rest of the process is the Ripen 4–6 hours (pH 4.3–4.5) same as for acid-type curds. OUT Ricotta cheese ▼ This cheese is also produced IS in large quantities. It tends Cut curd (12–15 mm) to be more of a light meal or snack item, as it lends itself to a variety of fl avors, both ▼ subtle and exciting. This cheese usually is made by an acid Stir curds for 30 minutes information:coagulation method using lemon juice or white vinegar. At least one Libyan producer uses herb- and spice-infused Wash curds by adding 50% ▼ vinegars to add fl avor to the cheese. warm water (110°F); Raise temperature to current▼ stir curds forPUBLICATION 10–15 minutes, 140–149°F in 90–100 Production method then drain whey minutes while stirring Whole, raw, fresh ewe milk is used for this cheese; the subsequent heating replaces most▼ pasteurization. Add either lemon juice, white vinegar, or THIS Wash curds several times fl avored vinegar to the milk at with ice-cold water Pack cheese in the concentration of 0.5–0.6% ▼ RemoveFor curds; drain 2–3 hours suitable containers (acid-to-milk volume) and stir Salt the cheese thoroughly. Gradually heat the http://extension.oregonstate.edu/catalogmilk to 180°F over 15 minutes while stirring gently until curd particles start to form and rise to the surface. Stop stirring and allow additional curds to rise to the surface. Turn off the heat Production of Sheep Milk Cheese ■ 3 Figure 2. Ricotta cheese production fl ow chart and allow the vat to cool to (lemon juice/vinegar) room temperature. Remove the curds from the vat, place them in cheesecloth Raw ewe’s milk bags, and allow the curds to drain. The draining process can take up to 8 hours. After the cheese is drained, salt it ▼ and package in containers for Add 0.5–0.6% lemon juice or vinegar/100 lb of milk market. A fl owchart for the production of this cheese is presented in Figure 2. ▼ DATE. Stir mixture thoroughly Feta Raise temperature to 180°F over 15 minutes, stirring gently This is an excellent cheese forOF various culinary uses. It is salty and sharp with a distinct ▼ fl avor. It usually is eaten with Allow curds to rise to top green salads but also is used Turn off heat and let vat cool to room temp as a topping or fi lling for OUT pasta dishes, along with other ingredients such as ground IS meat or poultry. This cheese ▼ usually is produced from raw Ladle curds into cheesecloth bags to drain for up to 8 hours milk, although pasteurized milk is used in several of the larger plants. ▼ information:Production method Salt the cheese and fi ll into containers Whole, raw, fresh ewe milk is normally used, although pasteurized milk can be used as well.
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