Table 6.1
Table 6.1. Some cheese varieties with some characteristics, composition and suggested ratio of protein/fat in standardized milk. Fat and moisture levels for most varieties correspond to definitions given in the Canadian regulations.
| Cheese Target Composition | Yield | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Texture | Washing | Salting | Rind | Fat | Moist | FDM | MNFS | Prot/Fat | % w/w | |
| Alpina (Stella Alpina) | Semi-soft | Maybe warm | B or DS | Smear | 27 | 46 | 50.0 | 63.0 | 0.90 | 11.5 |
| Asiago | Firm to hard | None | B | Dry | 30.0 | 40.0 | 50.0 | 57.1 | 0.93 | 10.1 |
| Baby Edam | Firm | Warm wash | B | None | 21.0 | 47.0 | 39.6 | 59.5 | 1.56 | 8.7 |
| Baby Gouda | Firm | Warm wash | B | None | 26.0 | 45.0 | 47.3 | 60.8 | 1.15 | 9.7 |
| Blue | Soft to semi-soft | None | DC&DS | Smear or none | 27.0 | 47.0 | 50.9 | 64.4 | 0.87 | 11.9 |
| Bra | Firm to hard | None | B or DS | Dry | 26.0 | 36.0 | 40.6 | 48.6 | 1.40 | 7.6 |
| Brick | Semi-soft to firm | Usually warm | DC or DS | Smear or none | 29.0 | 42.0 | 50.0 | 59.2 | 1.04 | 9.7 |
| Brie | Soft | No | DS | Mould | 23.0 | 54.0 | 50.0 | 70.1 | 0.86 | 14.0 |
| Butterkase (Butter) | Semi-soft | Maybe warm | B | Smear | 27.0 | 46.0 | 50.0 | 63.0 | 0.90 | 11.5 |
| Caciocavallo | Firm to hard | Hot Stretch | B | Dry | 24.0 | 45.0 | 43.6 | 59.2 | 1.17 | 9.8 |
| Camembert | Soft | None | DS | Mould | 22.0 | 56.0 | 50.0 | 71.8 | 0.86 | 14.7 |
| Canadian Muenster | Semi-soft | Maybe warm | B or DS | Smear | 27.0 | 46.0 | 50.0 | 63.0 | 0.90 | 11.5 |
| Cheddar | Firm | None | DC | None | 31.0 | 39.0 | 50.8 | 56.5 | 0.91 | 10.0 |
| Cheshire | Firm | None | DC | None | 30.0 | 44.0 | 53.6 | 62.9 | 0.79 | 11.9 |
| Colby | Firm | Cold wash | DC | None | 29.0 | 42.0 | 50.0 | 59.2 | 1.03 | 9.7 |
| Coulommiers | Soft | None | DS | Mould | 22.0 | 56.0 | 50.0 | 71.8 | 0.85 | 14.8 |
| Danbo | Firm, small eyes | None | B,DS or D | Smear or none | 25.0 | 46.0 | 46.3 | 61.3 | 1.04 | 10.6 |
| Edam | Firm | Warm wash | B | Dry or none | 22.0 | 46.0 | 40.7 | 59.0 | 1.50 | 8.7 |
| Elbo | Firm | None | DS or B | Dry or none | 25.0 | 46.0 | 46.3 | 61.3 | 1.04 | 10.6 |
| Emmentaler | Firm with eyes | None | B | Dry or none | 27.0 | 40.0 | 45.0 | 54.8 | 1.13 | 9.1 |
| Esrom | Semi-soft | Maybe warm | DS or B | Smear | 23.0 | 50.0 | 46.0 | 64.9 | 1.04 | 11.5 |
| Farmers | Firm | Cold wash | DC | None | 27.0 | 44.0 | 48.2 | 60.3 | 1.11 | 9.7 |
| Feta | Soft | None | DS | None | 22.0 | 55.0 | 48.9 | 70.5 | 0.90 | 14.0 |
| Fontina | Semi-soft to firm | Maybe warm | DS or B | Light smear | 27.0 | 46.0 | 50.0 | 63.0 | 0.90 | 11.5 |
| Fynbo | Firm, small eyes | ? | B or DC | Dry | 25.0 | 46.0 | 46.3 | 61.3 | 1.05 | 10.5 |
| Gouda | Firm, small eyes | Yes | B | None | 28.0 | 43.0 | 49.1 | 59.7 | 1.07 | 9.7 |
| Guyere | Firm, eyes | No | B&DS | Light smear | 28.0 | 38.0 | 45.2 | 52.8 | 1.14 | 8.7 |
| Havarti | Semi-soft | Warm wash | B or DS | Smear or none | 23.0 | 50.0 | 46.0 | 64.9 | 1.19 | 10.5 |
| Jack | Semi-soft | Cold wash | DC | None | 25.0 | 50.0 | 50.0 | 66.7 | 1.02 | 11.4 |
| Kasseri | Firm to hard | Hot stretch | B | Dry | 25.0 | 44.0 | 44.6 | 58.7 | 1.13 | 9.8 |
| Limburger | Soft to semi-soft | Maybe warm | DS or B | Heavy smear | 25.0 | 50.0 | 50.0 | 66.7 | 0.88 | 12.6 |
| Maribo | Firm, small eyes | None | B or DS | Dry or none | 26.0 | 43.0 | 45.6 | 58.1 | 1.09 | 9.8 |
| Montasio | Firm | Usually warm | DS or B | Dry | 28.0 | 40.0 | 46.7 | 55.6 | 1.19 | 8.7 |
| Monterey | Firm | Cold wash | DC | None | 28.0 | 44.0 | 50.0 | 61.1 | 1.04 | 10.0 |
| Mozzarella (Italian) | Semi-soft to firm | Hot stretch | B | None | 20.0 | 52.0 | 41.7 | 65.0 | 1.22 | 11.1 |
| Mozzarella (Canadian) | Firm | Cold wash | DC | None | 20.0 | 52.0 | 41.7 | 65.0 | 1.22 | 11.1 |
| Muenster | Semi-soft | Maybe warm | B or DS | Light smear | 25.0 | 50.0 | 50.0 | 66.7 | 0.88 | 12.6 |
| Parmesan | Hard, grating | None | B&DS | Dry | 22.0 | 32.0 | 32.4 | 41.0 | 2.02 | 6.1 |
| Part Skim Mozz | Semi-soft to firm | Hot stretch | B | None | 15.0 | 52.0 | 31.3 | 61.2 | 1.90 | 9.1 |
| Part Skim Pizza | Semi-soft to firm | Hot stretch | B | None | 15.0 | 48.0 | 28.8 | 56.5 | 2.20 | 7.9 |
| Pizza | Semi-soft to firm | Hot stretch | B | None | 20.0 | 48.0 | 38.5 | 60.0 | 1.42 | 9.5 |
| Provolone | Firm | Hot stretch | B | None | 24.0 | 45.0 | 43.6 | 59.2 | 1.17 | 9.8 |
| Romano | Hard | None | B&DS | Dry or none | 25.0 | 34.0 | 37.9 | 45.3 | 1.58 | 7.0 |
| Samsoe | Firm, few eyes | None | B&DS | Dry or none | 26.0 | 44.0 | 46.4 | 59.5 | 1.05 | 10.1 |
| Tilsiter (Tilsit) | Firm | Usually warm | B or DS | Smear or none | 25.0 | 45.0 | 45.5 | 60.0 | 1.08 | 10.2 |
| Tybo | Firm, few eyes | None | B | Dry or none | 25.0 | 46.0 | 46.3 | 61.3 | 1.04 | 10.6 |
CONSTANTS, ASSUMPTIONS AND LEGEND
- All cheese composition and yield values are in units of percent by weight--including both cheese and standardized milk.
- Estimation of yield and protein/fat ratios are based on principles and yield equations described by D.B. Emmons, C.A. Ernstrom, C. Lacrois and P. Verret. J. Dairy Science 73(1990):1365.
- Whey solids in moisture was assumed to be 6.5% except for washed types when a value of 3.2% was used. For the purpose of yield calculations, pasta filata types (hot stretch) were considered to be unwashed. 75% of cheese moisture was considered available as a solvent for whey solids.
- Conversion factors: Proportion of fat transferred from milk to cheese was 0.93
Amount of casein + minerals transferred to cheese was casein x 1.018
Casein number was 76.5
Washing: 'warm' means washing at temperatures near normal cooking temperatures (32-40C)
'cold' means wash water at temperature less than 20C is used to wash and cool the curd
'maybe warm' means that the cheese may or may not be washed with warm water
'hot stretch' means the cheese is heated and worked in hot water (70-80C) as in Pasta Filata types.
Salting: B = brine salted; DS = dry salted on cheese surface; DC = curd dry salted before hooping.
FDM = fat as percentage by weight of cheese solids; MNFS = moisture as percentage of non-fat substance in cheese.
Prot/Fat = ratio of protein to fat in standardized cheese milk.