Observation: My usual favorite cheese is poly-o-string cheese however on this trip to Wawa they did not have any available so I got my second favorite which is cheddar cheese. Cheddar cheese is made using sour milk and that is what is known as a fermented milk product. Fermented milk products also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The fermentation process increases the shelf-life of the product, as well as adds to the taste and improves the digestibility of milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for a wide range of cultured milk products with different tastes (wikipedia.org, 2011)
Question:
1. What is involved in the fermentation process to allow cheese to become edible?
2. How much milk is produced in the world in order for it to provide as many uses as it does especially in cheese (cheese has so many variations)?
3. How long is cheese edible before it expires?
Scientific Research:
Coggins, Jay S. and Hammond, Jerome W. Component Values for Milk Used in Cheddar Cheese, Review of Agricultural Economics, Vol. 16, No. 2 (May, 1994), pp. 203-213. Article Stable URL: http://www.jstor.org/stable/1349463
How much milk is produced in the world in order for it provide as many uses as it does especially in cheese (cheese has so many variations)?
Cheese production claims a large of the total supply of milk in the United States. Thirty-two percent of the nation's milk supply was used in the production of cheese in 1991. Of this, 45 percent was American-type cheese, mostly cheddar (Coggins and Hammond, 1994).
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