Using milk powder to make cheese is not a common practice because milk powder does not contain the necessary components in the right quantities to make cheese. Cheese-making requires specific types of proteins, enzymes, bacteria cultures, and fats which are naturally present in fresh milk.
When milk is turned into powder, some of its components are altered or removed, such as the water content and live bacteria cultures, which are crucial for the fermentation process in cheese-making. Reconstituting milk powder with water will not provide the same composition and structure as fresh milk, therefore affecting the texture, flavor, and quality of the cheese produced.
For successful cheese-making, it's recommended to use fresh milk or specific types of processed milk meant for cheese production that retain the necessary components in the right proportions for the fermentation and curdling processes to occur properly.
Several crucial components in milk that are altered or removed in milk powder and are essential for cheese-making include:
1. *Water Content*: Milk powder has had most of its water content removed, whereas fresh milk contains the necessary amount of water for the fermentation and curdling processes in cheese-making.
2. *Live Bacteria Cultures*: Fresh milk contains naturally occurring bacteria cultures that are essential for fermenting lactose into lactic acid, which helps curdle the milk and develop the flavor and texture of the cheese. These live cultures are often diminished or absent in milk powder.
3. *Proteins*: Milk proteins, particularly casein and whey proteins, are fundamental in cheese-making. Casein is crucial for curd formation, while whey proteins contribute to the texture and flavor of the final cheese. The protein structure in milk powder can be altered during the drying process, affecting its behavior in cheese-making.
4. *Enzymes*: Fresh milk contains enzymes like rennet, which is used to coagulate the milk and form curds during the cheese-making process. These enzymes are crucial for proper curd formation and texture development in cheese.
5. *Fats*: Milk fats play a significant role in the flavor, texture, and mouthfeel of cheese. Some fats may be altered during the milk powder production process, potentially affecting the final cheese product's quality and characteristics.
By using fresh milk, cheese-makers ensure they have the necessary components in the right proportions for successful cheese production. While it is possible to make cheese from reconstituted milk powder, the quality and characteristics of the resulting cheese may differ from those made with fresh milk.
Enzymes and fats are important components in successful cheese production due to their significant roles in flavor, texture, and structure development during the cheese-making process:
1. *Enzymes*:
- *Rennet*: Rennet is a crucial enzyme used in cheese-making to coagulate milk proteins, primarily casein, and form curds. It helps separate the solids (curds) from the liquid (whey) in the milk, leading to the formation of the cheese curd.
- *Lipase*: Lipase is another enzyme that can be added to milk during cheese-making to enhance the flavor by breaking down fats into fatty acids and contributing to the development of unique cheese flavors.
- *Proteolytic Enzymes*: These enzymes are responsible for breaking down proteins in the milk into smaller peptides and amino acids during the aging process, which contributes to the development of cheese flavor and texture.
2. *Fats*:
- *Flavor Development*: Fats in milk and cheese contribute to the richness, creaminess, and overall flavor profile of the cheese. Fats can absorb and retain flavor compounds, enhancing the taste of the cheese.
- *Texture and Mouthfeel*: Fats play a crucial role in the texture and mouthfeel of cheese. They contribute to the creaminess, smoothness, and meltability of the cheese, affecting its overall eating experience.
- *Moisture Retention*: Fats help retain moisture within the cheese, preventing it from becoming dry and maintaining its desired texture and consistency.
In summary, enzymes play a key role in curd formation, flavor development, and protein breakdown during cheese-making, while fats contribute to flavor, texture, mouthfeel, and moisture retention in the final cheese product. Both enzymes and fats are essential components that influence the quality, characteristics, and sensory attributes of cheese, making them indispensable for successful cheese production