FOOD ADDITIVES AND INGREDIENTS

(FSR2102 )

ADDITIVES USED IN CHEESE

NIRAJ SINGH
M.TECH-FSQM Ist SEM
I.D.No.(RA1812036010015)
INTRODUCTION
 Cheese is a fermented dairy product
derived from milk that is produced in
a wide range of flavors, textures, and
forms by coagulation of the milk
protein casein.
 During production, the milk is usually
acidified, and adding the enzyme
rennet causes coagulation. The solids
are separated and pressed into final
form.
 Cheese is valued for its portability,
long life, and high content of fat,
protein, calcium, and phosphorus.
Cheese is more compact and has a
longer shelf life than milk.
ACCORDING TO THE FSSR (2011),
 Cheese means the ripened or unripened soft or semi hard, hard
and extra hard product, which may be coated with food grade
waxes or poly film, and in which the whey protein/casein ratio
does not exceed that of milk. Cheese is obtained by
coagulating wholly or partly milk and/or products obtained
from milk through the action of non-animal rennet or other
suitable coagulating agents and by partially draining the whey
resulting from such coagulation and/or processing techniques
involving coagulation of milk and/or products obtained from
milk which give a final product with similar physical,
chemical and organoleptic characteristics.
 The product may contain starter cultures of harmless lactic
acid and/or flavor producing bacteria and cultures of other
harmless microorganisms, safe and suitable enzymes and
sodium chloride. It may be in the form of blocks, slices, cut,
shredded or grated cheese.
CLASSIFICATION OF CHEESE
 On the basis of their rheology, and according to
the manner of ripening as shown below:
1)Very hard (grating) - Moisture < 35% on
matured cheese and ripened by bacteria, e.g.
Parmesan, Romano.

2) Hard - Moisture < 40%

a) Ripened by bacteria, without eyes: Cheddar
b) Ripened by bacteria, with eyes: Swiss
3) Semi-hard - Moisture 40-47%
a) Ripened principally by bacteria: Brick
b) Ripened by bacteria and surface
microorganisms: Limburger
c) Ripened principally by blue mould:
i) External – Camembert
ii) Internal – Gorgonzola, Blue, Roquefort.
4) Soft - Moisture > 47%
a)Unripened – Cottage
b) Ripened – Neufchatel
PRINCIPLES
 Cheese manufacture involves the controlled syneresis of the
rennet milk coagulum, the expulsion of moisture being
affected by:
i) Acid development, the pH falling from 6.6 to about 5.0 as a
result of lactic acid bacteria of the starter, chiefly Lactococcus
lactis subsp.lactis and Lactococcus lactis subsp. cremoris,
ii) Warmth, the temperature being raised to about 31°C for
renneting and to about 38°C for scalding the curd
iii) repeated cutting of the curd and stirring.
 Although some soft cheese varieties are consumed fresh, i.e.
without a ripening period, the production of the vast majority
of cheese varieties can be subdivided into two well-defined
phases, manufacture and ripening.
 The manufacturing phase might be defined as those operations
performed during the first 24 h, although some of these operations,
e.g. salting and dehydration, may continue over a longer period.
Although the manufacturing protocol for individual varieties differ in
detail, the basic steps are common are acidification, coagulation,
dehydration (cutting the coagulum, cooking, stirring, pressing salting
and other operations that promote gel syneresis), shaping (moulding
and pressing), and salting. During the dehydration process of cheese
manufacture, the fat and casein in milk are concentrated between 6-12
fold, depending on the variety. The degree of dehydration is regulated
by the extent and combination of the above five operations, in addition
to the chemical composition of milk.
 In turn, the levels of moisture and salt, and pH and cheese
microflora regulate and control the biochemical changes that
occur during ripening and hence determine the flavor, aroma and
texture of the finished product. Thus the nature and quality of the
finished cheese are determined to a very large extent by the
manufacturing steps. However, it is during the ripening phase that
the characteristic flavor and texture of the individual cheese
varieties develop.
CHEESE ADDITIVES AND PRESERVATIVES

 Starter culture
 Rennet

 Salts to Restore the Calcium Balance in Milk

 Salts Inhibitory to Undesirable Organisms

 Use of Common Salt (NaCl)

 Acidulants

 Colors and Bleaching Agents

 Flavors, Spices and Herbs

 Smokes

 Addition of Beverage

 Cheese Bases
STARTER CULTURE
 A cheese starter may be defined as a milk culture containing selected
lactic acid bacteria, usually Lactococcus lactis subsp. lactis, Lc. lactis
subsp. cremoris, Lc. lactis subsp.diacetylactis, which convert about
1% (absolute) of lactose in milk almost entirely to lactic acid. Acid
production at an appropriate rate and time are the key steps in the
manufacture of good quality cheese.
 Starter cultures are intentionally added to cheese milk to initiate and
accomplish the desired fermentation. It ensures consistent souring
at a controllable rate, gives desired clean lactic flavor and helps to
suppress any tendency for taint-producing microorganisms to
grow in milk.
RENNET
 Rennet contains many enzymes, including a proteolytic
enzyme (protease) that coagulates the milk, causing it
to separate into curd and whey. The active enzyme in
rennet is called chymosin or rennin but there are also
other important enzymes in it, e.g. pepsin and lipase. All
proteolytic enzymes can clot milk but the specific value
of rennet in cheesemaking is that it gives rapid clotting
without much proteolysis. Proteolysis by enzymes like
pepsin, papain etc. can lead to bitterness in cheese.
 Sources:

1.Natural calf rennet is extracted from the inner mucosa

of the fourth stomach chamber (the abomasum) of
young, unweaned calves.
2. Milk-clotting Enzymes from Plants
 Most of the plant proteases are strongly proteolytic and cause
extensive digestion of the curd, resulting in reduced yields, bitter
flavors and pasty-bodied cheese. They are: Papain, Ficin, Others ;
Bromelain from pineapple, Withania coagulans , Cynara
cardunculus.
3. Microbial Rennet
SALTS TO RESTORE THE CALCIUM BALANCE IN MILK
 Calcium in milk is present as soluble, colloidal and complexed forms.
Successful coagulation depends on this balance of calcium. Sometimes
the balance among the three different forms is disturbed due to heat
treatment, cooling or disturbances in milk itself (colostrum, late lactation,
mastitis).
 In such cases it has become a common practice to add calcium salt, usually
calcium chloride, to milk. Other calcium salts which can be added include
calcium lactate and calcium hydroxide.
 Bovine milk contains 0.123% calcium while maximum clotting advantage
occurs at a concentration of 0.142%. Therefore, addition of 0.02% calcium
chloride is suggested. If excess is added, αs casein-қ casein complex
dissociates and the αs casein no longer has the protection from the қ casein
and a precipitate forms. Slightly less calcium chloride will produce a harsh
inflexible curd. Rarely is more than 0.02% of calcium chloride needed for
satisfactory coagulation even when using highly heated milks. Retention of
too much calcium chloride, apart from producing a hard unyielding curd,
produces a cheese which is bitter in flavor and with a harsh body.
SALTS INHIBITORY TO UNDESIRABLE ORGANISMS
 Salts like potassium nitrate, sodium hydrogen carbonate, calcium
carbonate, mono-sodium dihydrogen phosphate and nisin are added to
arrest the growth of undesired microorganisms. These are commonly
added in some of the less acid curd cheese like Edam, Gouda etc. mainly
to prevent the growth of gas producing organisms which cause blown
defect in cheese. Nitrate in combination with salt has been used to control
the gas forming butyric acid bacteria and at the same time, it does not
have any affect on the growth of lactic and propionic acid bacteria. But
the use of nitrates in cheese is limited due to two main reasons:
1. Certain amino acids react with nitrite to produce color defects
2. Production of nitrosamines which are carcinogenic
 Nisin may be used in processed cheese to inhibit the activity of gas
producing organisms but not in natural cheese, because the bacteria
present in natural cheese destroy the activity of nisin.
 Sorbic acid is used to inhibit the growth of yeasts, molds and some
bacteria.
USE OF COMMON SALT (NACL)
 Salt normally used in cheese making is about 2% of
the weight of the curd. Salt is added to cheese:
a. To suppress growth of unwanted micro-organisms,
b. To assist the physico-chemical changes in the curd,
c. To slow down the growth of the lactic acid and other types
of unwanted microorganisms,
d. To give the cheese an appetizing taste.
 Specification

Common salt contains 99.6% NaCl on moisture-free

basis limits are given for alkalinity (0.03% Na2CO3),
insoluble matter (0.03%), sulfide (0.3% Na2SO4), iron
(0.001%), copper (0.002%), arsenic (0.0001%), lead
(0.0005%), calcium (0.1%), and magnesium (0.01%) dried
salts should pass completely through an 18-mesh sieve.
ACIDULANTS
 The most common acidulant used in cheese making
is lactic acid, which is produced by lactic acid bacteria
present naturally in milk. However, Acids of food grade
quality (e.g. lactic, glacial acetic, lemon juice, vinegar,
D-glucono-delta-lactone, phosphoric) are also used to
increase the acidity of milk.
 Glacial acetic acid (12.5% concentrated acid @ 2.7% of
milk) is used in Queso Blanco cheese and vinegar
(0.03%) for mozzarella cheese manufacture.
 Lime juice is used in India to manufacture Bandal
cheese, paneer and channa.
 Phosphoric acid (10% strength) is diluted @ 4 l in 40 l
of water and then added to 1000 l of milk with vigorous
stirring.
COLORS AND BLEACHING AGENTS
 It is a common practice to add extra color to pale colored
milk to give cheese an attractive and appetizing appearance.
The deep yellow orange color due to carotenoids is more
significant to obtain uniform color in cheese due to seasonal
variation. Annato is, by far the most widely used color. The
color is composed of tints of yellow and red units, and in
cheese, becomes a protein dye attached to the casein.
 Sometime it becomes desirable to bleach the color to meet
the market demand particularly in traditional products. For
example the customers expect Mozzarella cheese to be white
as it is made from buffalo milk. In case cow milk has been
used, it will yield a yellow product. In such cases bleaching
agents may be added to milk. Benzoyl peroxide, H2O2 and
other color masking agents are used for this purpose.
FLAVORS, SPICES AND HERBS
 There are two groups of flavoring agents which are added
to cheese:
(a) those which are added for imparting flavor to the cheese
(herbs and spices), and
(b) those flavors which are nutritive foods in their own right
(ham, meats etc.), which are enclosed in the cheese which
serves simply as a soft enclosing base.
 Chopped herbs, or their juices, or dried crushed semi
powders have been used to impart flavor and aroma in
cheese curds. The herbal mixes are incorporated in the raw
cheese at moulding time before pressing. Herbs used in
cheese include mint, sage, lavender, chives etc.
 Spices which have been used include aniseed, caraway
seed, cloves, cumin, cinnamon, ginger, nutmeg, pepper etc.
SMOKES
 Certain cheeses are exposed to a smoke-charged
atmosphere for smoky flavor development. It causes fat
to melt and come out the surface of the cheese block, and
no moisture to evaporate.
 Incorporation of smoke vapors containing phenolic
substances has preservative effect and also impart typical
flavor to cheese.
 Sometimes cheese is dipped in liquid condensed smoke.
ADDITION OF BEVERAGE
 Alcoholic beverages, beers, wines and liquors have been
added to the raw cheese curd or alternatively, the whole
cheese has been immersed in the liquid.

CHEESE BASES
 The use of a bland cheese base along with a filling of
herbs, vegetables and chopped cooked meats is probably
a spillover from the use of processed cheese in the
similar manner. The typical mixtures use cheese as a
base, with the addition of lettuce, chives, onions,
spinach, potatoes, carrots, chopped ham etc.
CHEESE IN WHICH FOOD ADDITIVES ARE
PERMITTED AS PER CODEX ALIMENTARIUS
PACKAGING OF CHEESE
 Modern Packaging Materials and Forms
a)Materials—the basic ones are paper (usually coated or
lined), parchment, foil (usually aluminum), polythene,
propylene, treated cellulose and cellulose acetate (e.g.
cellophane), polystyrene, polyester, polyamide (nylon),
rubber hydrochloride (e.g. cryovac) and Saran (a mixed
polymer). Laminates are now more common.
b) Forms - wrappers, cartons, bags, tubes, tubs, jars, cans,
etc.
PACKAGING OF RAW & PROCESSED
CHEESE
 For Bulk packaging, waxed cellulose and nylon films,
and cellulose-pliofilm, cellulose-polyethene, pliofilm-
polythene, poluthene-polyester laminates have found
favour.
 For Retail sale, pliofilm, cryovac, saran, polyvinyl and
chloride are suitable.
Wax-coated cellophane or paper laminates with a heat
sealable layer and foil-composite with cellophane or
paper laminated on the outer surface is generally used.
Processed cheese spreads are packaged in glass jars,
paper-board cartons with foil overwraps and rigid
vacuum-formed polythene tubs.