[Cheese] Cheddar Flavoring

[Peter Næslund Møller]

Lets do a bit of math:

Average cows milk contains 4.6% lactose ( thats the average of the ~500 tons of milk we process per day )..

For the example we will be making cheese from 100 kg of milk..

Before we add the rennet the lactose content is reduced to 4.3% by the bacteria in the starter..

After cutting the curds we remove 30 kg of whey and add 30 kg of water..
In other words we remove 30*4.3/100 = 1.3 kg of the initial 4.3 kg of lactose leaving 3 kg of lactose dissolved in the 100 kg of whey and milk ( 3% lactose )

When cooking we remove 30 kg of whey and add 30 kg of water again..
30*3/100: 0.9 kg leaving 2.1 kg of whey behind.. ( 2.1% lactose )

Now we start pressing the cheese..

Our 10 kg block of cheese contains roughly 5 kg of whey ( water) The 10 kg block of cheese contains 105 grams of lactose ( 5 kg*2.1%).. Cheese now contains 1.05% lactose ( 2.1% in the solids ) Much of this goes away during the ripening process, so the older the cheese is, the better it should be for the lactose intolerant

Did this make any sense??

/peter
  ----- Original Message ----- 
  From: Kit Anderson 
  To: The Cheese Makers' Digest 
  Sent: Tuesday, May 29, 2007 6:36 PM
  Subject: Re: [Cheese] Cheddar Flavoring


  Aged cheeses have little to no lactose. The bacteria metabolized it during the aging process.
  >From the Cabot web site-


    7. The Lactose Myth. Aged cheeses, such as Cabot’s naturally aged cheddar contain 0 grams of lactose. Contrary to popular belief, unlike many dairy products, cheese in general is extremely low in lactose - most has 1 gram or less per serving - and therefore should not cause any lactose intolerance related symptoms.
  Kit

  kathy wrote: 
    Greetings!

    I have a colleague who is lactose intolerant but LOVES cheddar cheese.  Just wondering if there may be a soy or other substitute on the market to satisfy the craving, without the side affects of eating real cheese.





------------------------------------------------------------------------------


  _______________________________________________
  Cheese mailing list
  Cheese at hbd.org
  http://hbd.org/mailman/listinfo/cheese
-------------- next part --------------
An HTML attachment was scrubbed...
URL: http://hbd.org/pipermail/cheese/attachments/20070530/fd8161f2/attachment-0002.html