Salads. Salad Greens Identification. Lettuce – Leafy greens with crisp texture and subtle flavor. Butterhead (Boston & Bibb) Crisp Iceberg Leaf Lettuce (Red & Green) Romaine Baby Lettuce (Mesclun).
MOP: Pour vinegar in small bowl. In a slow steady stream pour in oil while whipping with a wire wisk.
Acidification – lowering the pH of the milk, making it more acid. Process performed by lactic acid producing bacteria.
Coagulation- Curd formation. Most commonly done by the enzyme “chymosin”. Traditional source of chymosin was Rennet, produced by the lining of the 4th stomach of very young, milk-fed calves. 1990- development of genetically engineered chymosin
Cutting the Curd- Syneresis- Cutting the curd to release whey. Heating causes curd to contract and release more water. When the curd is sufficiently solid it is transferred to molds and the cheese is pressed into its final shape.
Salting and Shaping – Salt is added for flavor and inhibit bacterial growth. Mold is submerged in a brine bath for several days.
During the maturing, the cheeses are provided at regular intervals with a thin coat of plastic which protects the rind against the formation of mold. The rind of some types are rubbed with a bacteria during maturing.
Samples are taken at the conclusion of the production process when the cheese leaves the brine bath, and also during maturing. The cheese is tested for e.g. moisture, fat and salt content. At the same time random checks are made for pollutants, such as PCBs, aflatoxin and any remainders of herbicides.
The control stamp gives the fat content, cheese type and a number indicating batch and creamery. It also indicates the cheese complies with all statutory regulations
Soft: Brie, Camembert, Cottage Cheese, Cream Cheese, Feta, Mascarpone, Neufchatel, Ricotta
Semisoft: American, Asiago, Baby Swiss, Blue, Brick, Gorgonzola, Havarti, Limburger, Monterey Jack, Mozzarella, Muenster
Firm: Edam, Gouda, Provolone
Hard: Cheddar, Colby, Colby Jack, Gruyere, Parmesan, Romano, Swiss
Specialty Cheese: Pasteurized Process Cheese, Cold Pack