Cheese making in Italy is an old tradition dating back to the first century BC. It became more widespread after the period of Roman domination in Italy and its popularity today still remains strong in Agrigento, Lazio, Tuscany and Piedmont. The production technique is not only unique but also diverse because it allows for particular combinations of milk types, lactose levels and maturation times that can lead to different varieties such as roquefort cheese or pecorino cheese.
Benefits of cheese making in italy
1.The production process involves pasteurization which is the process of heating a liquid to a specific temperature for a particular amount of time. This process serves to eliminate bacteria, yeasts and molds from food and beverages. Pasteurization prevents attacks from pathogens that can cause serious diseases.
- The process of cheese making in italy also employs the use of rennet which is produced by removing the inner lining of a calf’s or lamb’s stomach and drying it into a powder before mixing it with water. The solution is used in many different ways such as in cheese production, as well as in other food industries where it can be used to separate curds from whey in the making of cheese or yoghurt.
- The production of cheese in italy also uses starter bacteria which are a type of bacteria that is added to milk to change the flavor and texture, enhance the shelf life and prevent spoilage. Starter bacteria can be introduced into milk to affect its flavor and texture, or for the preparation of paneer and other dairy products.
- Temperature has a lot to do with cheese making in italy because it must be at least 35 degrees Celsius for this process to take place. The curdling process is dependent on the heat level because at its optimum temperature, rennet works efficiently to produce the necessary enzymes needed for producing hard cheeses such as cheddar, swiss or parmesan.
- The process of cheese making also involves the use of preservatives which can be natural or synthetic. Natural preservatives include organic acids, ascorbic acid, citric acid and lactic acid that are added to milk during cheese production. Synthetic preservatives include propionic acid and formic acid that are added before starting the cheesemaking process. These preservatives produce lactic acid when they interact with milk, which slows down the spoilage rate of cheese products and extends their shelf life.
- The process of cheese making also requires an aging period before the final product is ready for consumption. The process of aging allows for the development of flavor and texture, as well as improving the taste, aroma and overall quality. Cheese types such as parmesan, Pecorino and roquefort achieve their distinctive characteristics after several months of aging.
7.The taste, texture and firmness of cheese products can be affected by a variety of factors including salt content and humidity level during production.
Cheese making in italy is one way to make use of what would otherwise be a waste product. It is also one way to reduce expenses and save by making use of raw materials that are more readily available.