Ingredients — Milk — Gourmet Gastronomer

A secreted food whose fat, casein, whey proteins, and lactose become cheese, yogurt, and much of dairy cooking once they are heated or fermented.

Milk is not generic white liquid. Species (cow, goat, sheep), breed, feed, season, and fat content change what Cheese cultures and a kettle can do with it. This page is the shared substance, not a dairy-science textbook.

FAO’s cheese notes split milk protein: casein about 75–80% of total protein, whey proteins about 20–25%. Cheesemaking coagulates casein; most whey protein leaves with the whey ¹. Fat is an emulsion that gets trapped in the curd. Lactose is the sugar Fermentation consumes in the vat. Heat history (pasteurization, cold storage) changes how easily the milk will set — a handling fact on Coagulation.

U.S. cheddar identity allows milk, nonfat milk, or cream as dairy ingredients, and if they are not pasteurized the cheese must be cured at not less than 35 °F for at least 60 days ². That is a standardized-cheese rule, not a home-cheesemaking license.

Bay Area milk is geography. Point Reyes Farmstead Cheese Company began as a Tomales Bay dairy shipping milk, then made cheese from the herd ³. Cowgirl Creamery presents North Bay cheesemaking as the public face of similar agriculture ⁴. The craft is Cheese.

Sources & further exploration

Cited in this article

Small-Scale Dairy Farming Manual — Technology Unit 10.3 Small Scale Cheese Making. Food and Agriculture Organization of the United Nations https://www.fao.org/4/t1265e/t1265e14.htm
21 CFR § 133.113 — Cheddar cheese. U.S. Food and Drug Administration (text via Cornell LII) https://www.law.cornell.edu/cfr/text/21/133.113
History — Point Reyes Farmstead Cheese Company https://pointreyescheese.com/pages/about-us
Cowgirl Creamery https://cowgirlcreamery.com/

Milk

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Sources & further exploration

Cited in this article