CHEESEMAKING 101 – IMPACT ON FLAVOR & FUNCTION Today’s Agenda qCHEESEMAKING OVERVIEW qNATURAL CHEESE PRODUCTION qPROCESS CHEESE PRODUCTION qPROCESS CHEESE BENEFITS / CAPABILITY qCHEESEMAKING INNOVATION / YOUR WISH LIST

2 CHEESEMAKING OVERVIEW

3 Is Cheesemaking Art or Science?

4 Macronuent Composion Shis Compared to Milk, Cheese is Milk - Reduced in Moisture by ~ 50%, and - Increased in Fat and Protein Concentraon by ~ 10x Moisture Component Milk Cheddar Mozzarella Fat Protein Water 87.4 38.0 48.0 Fat 3.7 32.0 22.0 Cheddar Cheese Protein 3.4 25.0 21.0

Minerals 0.7 4.1 3.5 Moisture Lactose 4.8 0.0 .02 Fat Protein pH 6.6 5.1 5.2

5 Natural Cheese Dominates Growth

Natural Cheese Process Cheese Cheddar • 11.5 Billion • 2.4 Billion 30.0% Pounds Pounds All Other 34.2% • American • Processed Types cheese • Italian Types • Cheese Foods • All Other and Spreads Mexican Colby Mozzarella • Cold Pack 20.5% Cheeses Blend Jack 7.2% 8.1%

Source: hp://usda.mannlib.cornell.edu/usda/nass/DairProdSu//2010s/2016/DairProdSu-04-28-2016.pdf Source: Natural Cheese Pound Shares, Nielsen Total US XAOC, 52 weeks ending 3/12/16 6

NATURAL CHEESE PRODUCTION

7 Cheesemaking Involves Basic Steps Milk Intake

Standardization

Starter Culture & Coagulant

Cutting

Stirring, Heating, Draining

Curd Transformation

Pressing

Curing www. EatWisconsinCheese.com 8 High Quality Milk is the Basic Ingredient

Cow Goat Sheep Fat 3.7% 3.6% 7.4% Protein 3.4% 3.5% 4.5% Casein 2.6% 2.6% 3.9% Lactose 4.8% 4.5% 4.8% Ash 0.7% 0.8% 1.0% Total Solids 12.7% 12.4% 19.3% Water 87.3% 87.6% 80.7%

9 Milk Components Co-Exist in Liquid Milk Suspended Casein Proteins Milkfat Globules

Dissolved Whey Proteins Lactose Minerals

10 Standardizing Milk Increases Efficiency

Cheese Fat Moist FDM MSNF Prot/Fat Asiago 30.0 40.0 50.0 57.1 0.93 Meet Standards Fat , Moisture Baby Edam 21.0 47.0 39.6 59.5 1.56 Baby Gouda 26.0 45.0 47.3 60.8 1.15 Blue 27.0 47.0 50.9 64.4 0.87 Brick 29.0 42.0 50.0 59.2 1.04 Adjust for Brie 23.0 54.0 50.0 70.1 0.86 Seasonal Variaon

hps://www.uoguelph.ca/foodscience/node/510/ - Standards for Canadian Cheese 11 Heat Treatment Influences Flavor

No Heat • Creates Raw Milk Flavors Treatment • Must Hold 60+ Days at 20° C

• 55 to 65° C/16 Seconds Heat Treat • Destroys Most Pathogens • Produces Fuller Flavor Cheese

• 63° C/30 Minutes or 72° C/16 Seconds Pasteurize • Safest Alternave, Less Robust Flavor

hps://www.uoguelph.ca/foodscience/book-page/heat-treatments 12

Homogenizaon Affects Cheese Texture

Not Used for Hard Cheeses - Brile Body - Tendency to Crack

Homogenize Milk for So Cheeses • Increases Surface Area of Milkfat Globules • Accelerates Hydrolysis of Milkfat by Mold Enzymes • Increases Yield • Reduces Moisture Loss During Ripening

• https://www.uoguelph.ca/foodscience/book-page/heat-treatmentsReduces Fat Loss at High Storage/Curing Temperatures 13 Caseins Dominate Milk Proteins Protein Content (%) Caseins 80

αs1-casein 32

αs2-casein 8 β-casein 32 Casein Nave Whey κ-casein 8 Micelles Proteins Whey Proteins 20 β-lactoglobulin 12 α-lactalbumin 4 Minor Whey Proteins 4

Source: Technical Report: Understanding the Role of Dairy Proteins in Ingredient and Product Performance 14 Cultures and Coagulant Transform Milk

Cheese Cultures Coagulants/Rennet • Composed of Lacc Acid Bacteria • Derived from Various Sources - • Ferment Lactose Animal, Vegetable, Microbial • Develop Acidity • Cleaves κ-casein • Promote Ripening • Clots Milk Protein to Form Curd

15 Casein Coagulaon Creates Cheese Curd

Rennet / Acid

Casein Micelles have Net Negative Charge Add Rennet (Select Microorganisms and/or Enzymes) Hydrophilic κ-casein Strands are Released Casein Micelles Become Hydrophobic Micelles Coagulate to Form a Gel

Source: Technical Report: Understanding the Role of Dairy Proteins in Ingredient and Product Performance 16 Lactose is Lost or Converted

Lactose = Milk Sugar • Converted to Lacc Acid by Starter Culture • Primarily Lost to Whey, Valuable Byproducts • Remainder Hydrolyzed During Ripening • Aged Cheeses Contain Virtually None

17

Milkfat Plays Mulple Roles

Appearance

Texture Flavor

Saety Mouthfeel

Nutrion

18 Mineral Balance is Crical Natural Cheese

Phosphates may be added to restore salt balance. Calcium Added as Calcium Chloride, or Other Calcium Salts Lowering pH Decreases Calcium Binding Level of bound calcium affects Calcium Ions Bound to Casein melt properes Micelles in Cheese Milk 19 Manufacturing Processes Vary

Disncve Process Cheese Examples Curd Parcles Maer Together Cheddar Curd Parcles Kept Separate Colby, Monterey, Jack Bacteria Ripened Throughout Interior Swiss , Edam Or Gouda Prolonged Curing Period Parmesan, Romano Pasta Filata Mozzarella, Provolone Mold Ripened Throughout Interior Blue, Gorgonzola, Roquefort Surface Ripened Mainly by Bacteria & Yeasts Brick, Limburger Surface Ripened Mainly by Mold Brie, Camembert Curd Coagulated Mainly by Acid Coage, Cream, Neufchatel Protein Of Whey Coagulated by Acid & Heat Ricoa, Gjetost

20 Source: Naonal Dairy Council, Cheese As An Ingredient, 1997 Metabolic Breakdown Creates Flavor Fat Protein Carbohydrate

Lipolysis Proteolysis Glycolysis

Peptones, Fay acids Pepdes Lacc Acid

Amino Fay Esters Acids Acec Acid

Ketones Ammonia Diacetyl

Carboxylic Aldehydes Acids Acteoin

Sulphur Alcohols Compounds 21 Video “The Art of Cheesemaking”

hps://sargento.box.com/s/hls8p6h3qkvj1trqo1g3 22 Various Forms Meet Market Demand

23 Regulatory Guidelines Define Naturals

CFR parts 133.3 to 133.196 • Moisture Levels, Fat Levels, and FDB Levels • Allowable and Oponal Ingredients • Age of Cheese at Time of Sale • Method Used to Make the Cheese • Nomenclature

hp://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?cfrpart=133 24

Clean Label is Trending

Special Designations • Organic • rBST Free • Grass Fed

25 PROCESS CHEESE PRODUCTION

26 Should You Choose Natural Cheese or Process Cheese? Process Cheese Invented 1911, Switzerland Commercialized U.S. Natural Cheese Blend with Natural Cheese to Made for Thousands of Years Opmize Cost and Flavor Melt Properes Vary Variety of flavor alternaves

27 Pasteurized Process Cheese is Defined

Defined in CFR part 133.169 • Moisture not more than 1% above source cheese • FDB minimum same as source cheese •Allowable ingredients: water, dairy fat (up to 5%), emulsifying salts (up to 3%), acidifying agent, EMC, salt, color, preservave, smoke, spice

hp://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?cfrpart=133 28

Standards Define Alternate Types

133.173 – Pasteurized Process Cheese Food (Moisture < 44%, Fat > 23%, Cheese > 51%) 133.179 – Pasteurized Process Cheese Spread (Moisture 44% - 60%, Fat > 20%, Cheese > 51%) Other… – Pasteurized Process Cheese with Fruits, Vegetables or Meats (Contains Cooked, Dried, or Canned Parcles)

hp://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?cfrpart=133 29

American Cheese is a Tradional Favorite

Not a Direct Standard Needs to Contain at Least One of: Cheddar Cheese, Washed Curd Cheese, Colby Cheese, or Granular Cheese May Need to Declare Type of Process Cheese

30 No Standard of Identy Exists for These

Pasteurized Process Cheese Product Sargento Cheeses with Inclusions and Flavors Pasteurized Process Cheese Sauce Many Sargento Sauces include Sargento Cheese Concentrates

31 It Starts With Real Cheese

Ingredient Properes Lower moisture barrel cheddar Legal Limits on Moisture in Process Cheese Lower Moisture Develops Aged Flavor Beer than Higher Moisture Young Barrel 1-2 Months Old Lile Aged Flavor Development Body Development 60 day+ Barrel Cheddar Some Aged Flavor Development. Less ‘Body’ & More Soluble Than Young Barrel. Lower Relave Casein Content (RCC) & Emulsifying Ability Rework Can Restrict Melt And Adversely Thicken Product if Used too High Alternate Make Cheese Specialty Processed to Retain the Same Level of Whey as in Milk. Adding Whey Can Restrict Melt, Affect Flavor, and Modify Texture (Not as Firm)

32 Dairy Ingredients Balance Formula

Ingredient Examples Funcon Non-cheese Non Fat Milk Skim Milk Powder, Whey Proteins Improve Solids Whey Protein Concentrate, Water Holding Capacity Sodium Caseinate Caseins Bind Water Fat Cheese, Cream, Buer To Impart Moistness Enzyme Modified Cheese Available in Paste or Spray- Imparts Aged Flavor dried

33 Salts and Stabilizers Define Texture Ingredient Examples Funcon Melng/Emulsifying Salts Sodium Citrate, Chelate Calcium, Emulsify Monosodium Phosphate Fat, Stabilize Emulsion Starches Branched-chain Provide Fat-like Mouthfeel, Amylopecn, Reduce Syneresis, Improve Straight-chain Amylose Freeze-thaw Stability

Hydrocolloids Alginate, Gums, Build Viscosity, Provide Beer Flavor Release than Starch

34 Shelf Life is Extended

Ingredient Examples Funcon Acid Citric Acid, Propionic Acid Adjust pH Preservaves Sorbic Acid, Potassium Sorbate, Inhibit Mold, Nisin Inhibits Gram Posive Bacteria

35 Flavor and Color are Customized

Ingredient Examples Funcon Sweetening Agents Sodium Citrate, Impact Sweet Flavor, Monosodium Phosphate Mask Flavor, Filler Salts (non-emulsifying) Sodium Chloride, Boost Flavor Potassium Chloride Color Water Dispersible Stable in Process Cheese Preparaons of Carotenes

36 PROCESS CHEESE BENEFITS / CAPABILITY

37 Process Cheese Equals Versality

Resists Separaon on Heang Consistent Product Cost Effecve Allows for Cost Opmizaon Blank Canvas for Customizaon - Flavor, Color, and Funcon

38 Process Cheese Yields Convenience

Faster to Produce and Get into Distribuon Chain

Packaging Convenience: Bulk, Tube, Tray

Easily Converble: Diced, Cubed, Sliced, Shredded

39 Schreiber Melt Test Sets Bar 1. Place 0.5 cm High Plug of Cheese in Glass Petri Dish 2. Heat in 450° F Oven for 5 Minutes 3. Cool for 30 Minutes 4. Read Results over Concentric- number Graph

40 Simple Test Demonstrates Melt Range

Ultra No Melt Slow Melt Regular Melt Schreiber < 1 Schreiber 1-4 Schreiber 3-8

41 Sargento Offers Packaging Opons Trays Cases Tubes

Single or Tradional Various Double Bulk Blocks or Diameters Compartment Flat Cases and Lengths Parculates

40 – 75 lb. 40 – 45 lb. 4.5 – 21 lb. Up to 1/4”

Process Cheese & Cheese/Sauce Concentrate 42 CHEESE INDUSTRY INNOVATION

43 Innovaon Delivers Superior Funcon

Advanced • Reduces Bier Notes in Lowfat Cheese Starter Cultures • Improves Browning in Mozzarella

Curd • Affects Free Oil Release Manipulaon • Enhances Cheddar Flavor

• Improves Slicing & Shredding Modifying Cheese Milk Features • Adjusts Melt Properes

44