Author Topic: Homogenized milk vs skimmed milk + cream  (Read 96 times)

Offline stephmtl222

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Homogenized milk vs skimmed milk + cream
« on: Yesterday at 12:09:38 PM »
Hello,

Has anyone ever compared, for the same semi-hard or hard cheese, making it with homogenized milk vs with skimmed milk + cream ?
What difference, if any, have you seen on the texture ? Taste ?

Thanks !

Offline Al Lewis

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Re: Homogenized milk vs skimmed milk + cream
« Reply #1 on: Yesterday at 12:24:19 PM »
It would depend on the fat content you were looking for for the cheese you are making.  For instance the Swiss use a 35% fat content to make Emmental.  For a triple cream Brie you would would the added fat.  Virtually all of the cheese I make is made with pasteurized homogenized whole milk.  Whether I use a mixture of 2% and whole milk depends on whether I'm making a low fat cheese.  Can't understand why you would want to buy skimmed milk and add cream as it would seem to be more expensive then using whole milk.
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Offline stephmtl222

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Re: Homogenized milk vs skimmed milk + cream
« Reply #2 on: Yesterday at 12:39:43 PM »
Hello Al Lewis,

Thanks for the reply. The question is not really on how much cream to add to milk but is about asking if anybody saw any advantage of using skimmed milk + cream instead of homogenized milk.
I have been making cheese for a couple of years with homogenized milk, mainly because the very few milk that are unhomogenized are at least twice the price of homogenized milk. I'm pretty happy with the texture of my cheeses up to now but I know that unhomogenized milk is better for cheese making, especially for semi-hard and hard cheeses. So the idea is to potentially using skimmed milk + cream instead of homogenized milk. I haven't tested it yet but I was curious to see if anybody had compared results with these two milks approaches.
In term of price, it will be a little more expensive with skimmed + cream but I think it worth it for cheeses that age several months.
« Last Edit: Yesterday at 12:46:13 PM by stephmtl222 »

Offline Al Lewis

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Re: Homogenized milk vs skimmed milk + cream
« Reply #3 on: Yesterday at 03:38:39 PM »
Can't help you on that one.  If I want to make a special cheese I go to Blackjack Valley Farm, about 10 miles away, and but raw milk.  I usually add heavy cream to my homogenized milk for most cheeses.
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Offline Sailor Con Queso

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Re: Homogenized milk vs skimmed milk + cream
« Reply #4 on: Yesterday at 04:15:17 PM »
Skim milk is still homogenized and almost all store bought cream is ultra-pasteurized. Not a great combination.
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Offline stephmtl222

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Re: Homogenized milk vs skimmed milk + cream
« Reply #5 on: Yesterday at 08:48:21 PM »
Thanks for your reply. Skimmed milk contains almost no fat so it cannot really be homogenized. If I add unhomogenized cream to skimmed milk, the fat globules will be bigger (~3.5µm) and more intact, resembling the state of the unhomogenized fat globules. I have asked the cream company if they homogenize their cream. There would be no point to add this cream to skimmed milk if it was homogenized to go back to the equivalent to homogenized milk. As for UHT pasteurisation of cream, not really a problem either since the vast majority of proteins would come from the HTST pasteurized skimmed milk so the curd should form as for HTST pasteurized milk, with some help from CaCl2.
If anybody has tried the cream + skimmed milk combination, I would be very interested to read your experience with that.
Otherwise, I will make the test with small cheeses when I have the time and come back to let you know if it worth it.

Addition - From Dairy processing handbook:
Products of high fat content are more difficult to homogenize and also more likely to show evidence of fat clumping, because the concentration of serum proteins is low in relation to the fat content. Usually, cream with higher fat content than 20 % cannot be homogenized at high pressure, because clusters are formed as a result of lack of membrane material (casein).
« Last Edit: Yesterday at 10:32:45 PM by stephmtl222 »

Offline GortKlaatu

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Re: Homogenized milk vs skimmed milk + cream
« Reply #6 on: Yesterday at 11:01:10 PM »
Not exactly the same scenario, but I have added heavy (cow) cream to my raw goat milk when I wanted to make triple cream cheeses.
The results were great. But just as you'd expect, the larger cow fat globules have a quick tendency to want to separate (as you'd expect in non-homogenized milk) so you have to stir occasionally during culture ripening up to the point of rennet to avoid a layer of fatty cream separating. And if you have an especially long flocculation time it can become apparent again as you'll have curds that do not have uniformity of fat distribution.

Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.