Cheese is made up from milk.So we can call it a dairy product. The cheese is produced in a big range of the flavors, various textures and it is mainly made by following the coagulation process of milk protein casein. It consists from the proteins and the fat from dairy.Generally they use the milk of cows, buffalo, goats, or sheep. At the time of manufacturing , the milk is generally acidified and the enzymes of the rennet (or the bacterial enzymes with same activity) are added for causing the milk proteins to be coagulated. The solid substances (which are called curd) are generally separated from the liquid substances and then pressed into the final form.
There are some cheeses that have an aromatic mould on the exterior portion or in the whole cheese . Almost every cheese melts at the time of cooking because of the hot temperature . There are more than a thousand types of cheese that exist in the world and those cheeses are now produced in so many countries in the world. The taste, the shape and size, the textures and the flavors totally depends on the milk (as well as the food habits of the animal) if they are being pasteurized, the butterfat content, the bacteria and the mold, and importantly the processing, and the age of the animals. Various types of Herbs, spices, or wood smoke can be used as the flavoring agents.The color of cheese turns from yellow to red because they add annatto in it . Many more ingredients also may be added to some of the cheeses some of them are: black pepper, garlic, chives or cranberries.
For some of the cheeses, the milk is thickened through adding acids such as : white vinegar or lemon juice. Most of the cheeses are acidified to a lesser degree through the bacteria that turns the milk sugars into the lactic acid, then because adding rennet that completes the curdling. For vegetarians there are alternatives of rennet which are available in the market. Most of them are produced by the process of fermentation of the fungus Mucor miehei but some others are being extracted from different types of species from the Cynara thistle family. Those who make Cheeses if they live near a dairy region, they may get various benefits from the fresher, lower-priced milk, and with the lower shipping costs.
The cheese is mainly popular for the portability , long life, and high amount of fat, protein, calcium, and phosphorus. Here the cheese is more and more compact and it has a longer life than other cheeses. Although the lifespan of the cheese generally depends on the type of cheese.Some of the hard cheeses like Parmesan, it lasts longer than any other soft cheeses such as Brie or the cheese which are made from goat’s milk.
The cheese which has the long time span those are especially when they are kept in a protective rind and allows selling at the time when the markets are favorable.
Origin and History of Cheese:
The exact time and the birthplace of the cheese and the way of cheesemaking is still unknown. The cheese making procedure is very closely related with the domestication and the food habit of the milk producing animals. Firstly the sheep, which started almost 8-10,000 years ago. The way of cheesemaking is prescribed in ancient Greek mythology and the evidence of cheese and cheesemaking has been found in the Egyptian tombs back over almost 4000 years. Maybe the Cheese was discovered accidentally by the habits of storing the milk in various containers which are made from the stomachs of animals. The rennet is a type of enzyme which enzymes are found in the stomachs of ruminants of the animals, which would cause the milk to coagulate And then separate the curds and the whey. There is another explanation of the discovery of cheese from the use of salting the curdled milk for preserving the milk. Still there is another scenario which involves adding the fruit juices to the milk that would help to result in curdling the milk through using the acid which is present in the fruit juice.
Types of Cheese :
The cheeses of different kinds are made in the different regions of the world. This is the reason for the variation of the cheeses. There are many types of cheese-making processes in the world , which have been involved with the changing technologies and the consumer’s demand.
There are also differences in the characteristics of the various cheeses such as : the taste, color,scent , flavor, texture, softness, mould content, gas holes and also their lifetime.
There are 10 types of cheese. The names are given below :
Ricotta Cheese :
The Ricotta Cheese is an Italian whey cheese.It is made up from the sheep, cow, goat, or the Italian water buffalo milk whey which they leftover from the production of any other cheeses. The other whey cheeses, which are made by the coagulation process, the proteins that remain after the casein those are being used to make Ricotta cheese.
The word Ricotta means Recooked.The protein can be extracted if the whey is firstly allowed for being more acidic by adding the fermentation (which sits for 12–24 hours at room temperature). After a while the acidic whey is heated to almost boiling point. The combination of the low pH value and the high temperature denatures the protein and which causes the cheese to flocculate, forming a fine and creamy curd. Once it is cooled down, the cheese is separated by filtering the liquid portion by a fine and clean cloth, and leaving the curd on the cloth.
The Ricotta curds are very creamy white in colour. It is a little bit sweet in taste. Because of the fat content change depends on the brand and the type of milk which has been used. In this shape , it is similar in the texture to some of the cottage cheese variants. Though it is considerably so much lighter. But ricotta also is made in aged varieties which can be preserved so long.
Manufacturing process of Ricotta Cheese is given below:
The Whey protein is a type of milk protein. In that protein there are innumerable other milk proteins present.The Whey comprises by itself by not more than 1% of the total milk protein by the weight. Ricotta cheese making required a large amount of input milk. The cheesemaking process describes the uses of the heat and the acid for coagulating the whey protein from the whey solution. The whey solution has to get heated to near boiling temperature, which is much hotter than at the time of the production of original cheese from which the whey becomes a rennant.
History of Ricotta cheese:
The cheese making procedure of ricotta cheese in Italian peninsula dates back to the Bronze Age. At the time of the second millennium BC, the ceramic vessels are called as the milk boilers which started to be visible for frequently and were sometimes unique to the peninsula. These cheese were designed in such a way that can be boiled to milk at a very high temperature and to preventing the milk from boiling over. The acid-coagulated cheeses are produced through these boilers and which were probably made with the whole part milk.
And then the Ricotta Cheese making process of the rennet-coagulation cheese overtook at production of the fresh whole-milk cheeses at the time of the first millennium BC.The Bronze cheese graters are found which were in the graves of the Etruscan elite which prove that the hard-grating cheeses which were very popular with the aristocracy. Cheese graters were also mostly used in the ancient Roman kitchens. Not like the fresh acid-coagulated cheese,because of the aged rennet-coagulated cheese which can be preserved for much more longer.
The cheese production is in
the increasing production of rennet-coagulated cheese led to a big supply of the sweet whey as a byproduct. Nowadays, the Cheesemakers started using the cheese as a new recipe, which is generally used in a mixture of whey and the milk to make the traditional ricotta as it is quite much known today.
How to freeze Ricotta Cheese is given below :
- Prepare the Cheese : Make sure that there is no water in the container where you’ve put the cheese. If there is any water then use a paper towel to soak the water from the container of the cheese. And then if you need to cut into pieces then slice it according to your need.
Pack the cheese in such a way that no air can go in the packaging. You can use the airtights containers or the freezer bags to keep the ricotta cheese fresh.Make sure that there are no holes in the container or in the bags.And most importantly you must have to check that the bag or container is clean or not.
- Put the Ricotta Cheese in the Freezer :
If you put the ricotta in the freezer it will sustain more than 6months and It’ll surely remain fresh and healthy. The taste will also remain the same.
You must mark the container or the bag in which you have kept
the ricotta cheese. You can make a sign on the container and you can easily find that cheese.
The Ricotta cheese is a delicious smooth and very much creamy cheese.That is used in various recipes from the Italian cheese fillings and the desserts for making the breakfast which are topped with the berries and the honey to dip in the vegetables and the crackers. Preparing homemade ricotta cheese is so much easy and simple.So having a lot of cheese on hand would never be an issue. If you need to freeze the ricotta cheese for preventing it from spoiling before you can use it again. The process of storing and thawing the cheese is quite easy and straightforward.
Can you freeze The Ricotta cheese?
Yes, of course. You can surely freeze the ricotta cheese.But there are some important steps to be remembering before freezing ricotta cheese. To freeze the ricotta cheese in freezer is the best and nice way to keep the ricotta fresh and usable .If you freeze it in the freezer then it will remain fresh upto 3 months almost.
But it is better to store the only fresh ricotta cheese in the freezer. If you freeze the Ricotta cheese which is very near to the expiration date then you have to be pretty sure about a matter if it will not remain fresh as the fresh one you’ve kept in the freezer.If you keep it in the freezer it will not remain that much fresh.
Conclusion of Ricotta cheese:
The Ricotta cheeses are freeze very well if you can freeze it in the freezer . So you have to store the ricotta cheese in a freezer. And definitely it can increase the life time upto three months. At the time of freezing the ricotta cheese you have to keep the cheese in any type of airtight container or the freezer bags in which there are no holes. Wash away the excess whey also, because it may cause the cheese for tasting sour.
Benefits of eating the Ricotta Cheese are given below :
The Ricotta cheeses are like almost all types of the cheese.The Ricotta Cheese is a very good source of the Calcium and it also provides a big range of many other essentials nutrients includings the vitamin A, riboflavin, niacin, vitamin B12, Vitamin K, iodine, phosphorus, selenium and zinc.
What is the meaning of Ricotta?
The word Ricotta means a white type of unripened whey cheese of Italy. Which resembles the cottage cheese too. There is a similar type of cheese which is made in the U.S. from whole or skimmed milk.
Who invented the Ricotta Cheese?
The Ricotta cheese is a type of soft and cotton smooth cheese. That is usually found in the invented in Sicily, it is known in the language of the islands by the another name: “zammatàru” it is a word in Sicilian which means “dairy farmer.” The word is originated from the Arabic word “za’ama” which means “cow,” and it leads to the supposition to the Ricotta Cheese.