American Cheese Society Body Of Knowledge
American Cheese Society Body of KnowledgeDomain 1: Health, regulations, food safety1. HealthHealth benefits MilkCheeseCultured dairy productsNutrition Fat content Calories NutrientsoCalcium, protein/amino AcidsHealth concerns Lactose intoleranceGluten intoleranceProtein intoleranceAllergensDietary restrictions Vegetarian Kosher HalalFoodborne illness Susceptible populations Listeria monocytogenes Toxigenic E. coli Salmonella enterica Staphylococcus aureus2. Regulations governing cheese industry proceduresRegulatory bodies In the US Federal: FDA, USDA, Customs and Border Patrol (CBP), Environmental ProtectionAgency (EPA) State: Department of Agriculture, Agriculture & Markets, Agriculture & Land Stewardship County CityIn other countries: Central and South America, Europe, Canada, Australia, New Zealand, ChinaRegistration and licensing FDA facility registrationState facility registrationWarehousing and cold storageFacility licensing CTPAT CES CFS BondedPasteurizer American Cheese Society 20171
State licensingWisconsin state licensing Cheesemakers Butter makers Cheese graderMilk Pasteurized Milk Ordinance Milk handling Antibiotic testing requirements Quality testing requirementsUse of raw milk in cheesemakingMilk gradesPhysical treatments of milk Microfiltration etc.Heat treatments Definitions Pasteurization Requirements ThermizationImport/export How to export your cheese Logistics Duties Customs paperworkHow to import cheese and cheesemaking supplies Freight forwarder Customs broker Consolidator Invoice compliance FDA registration of imported products Canadian Quota SystemTariff system “Over the top” Duty based on milk typeLicense feesUSDA holds Pest, infestationsFDA holds Detention without examination BlacklistFSMA: FSVPProduct labeling and dating Weights and measuresDefinitions: Best by, sell by, use byRegulatory approvals FDA approved labelling for importso Outer and inner carton label complianceRequirements for different sales channels Producer, wholesale, retailExemptionsIngredients American Cheese Society 20172
Nutrition panel requirementsStandards of Identity/ trademarks CFR/ PDOGTIN/GS1TraceabilityLot codesGood Manufacturing Practices (GMPs) 21 C.F.R. 110, 117Inspections, investigations, and targeted sampling Environmental testing (by regulators)Product testing by regulatorsWater qualityFood contact surfaces3. Food safetyFood Safety Modernization Act Foreign Supplier Verification Program RuleSanitary Transport RuleHazard Analysis Risk -Based Preventive Controls RulePreventive Control Qualified IndividualExemptionsFood safety plan Hazard analysisPreventive controlsProcess controlsAllergen controlsSanitation controlsSupply chainTemperature controlsVerificationEnvironmental monitoringProduct testing by producerCorrective actionsRecall planValidationReanalysisSupplier verificationRecordkeepingAudits Types: 1st- 3rd party audits Frequency: AnnualFood defense planRecordkeeping Make processLot codingCold chainThird party audits Retailers ConsortiumTraining programs FSPCA American Cheese Society 20173
Domain 2: Operations1. FacilitiesSanitary design Foot traffic sanitary and unsanitary environments are separateLimiting cross contamination possibilitiesVehicle accessLocation and orientationBuilding materials and insulation: Interior and exteriorWater supplySewer and septic needsEnvironmental concerns: Water, air, pest controlZones Food handling/ preparation areas Food contact surfaces Cheese ripening/aging areasNon- food handling areas Storage areas Refrigerated storage Frozen storage Dry storage for ingredients/ packaging Restrooms Loading docks Floors Walls Drains Break rooms, lockers Dumpster, trash areaClimate controlled environmentsClimate control concepts Temperature Dew point Relative humidity Air speedAir exchange Oxygen level, Ammonia evacuation, CO2, air filtersMilk processing and storage facilitiesCheesemaking facilities Make room, draining room, drying room, brine room, ripening room cutting and packaging,cold store room, receiving room,Cheese ripening environments and aging facilities Ripening racking/method of storage/Shelving options, application, design and materials Plastic or wooden crates, wooden shelving/ plastic metal wire racking/ run from ropes,anaerobic under vacuum sealPacking rooms Packing stationsLoading dockFood safety considerationsTemperature and humidity for packing to prevent condensation inside wrapping materialFinished product storage, preparation, and sale American Cheese Society 20174
2. Equipment and utensilsTechnology Robots, computers and computer systems, camerasClimate control tools Air room exchanges/ [positive air pressure/ exchange rate (hourly/ daily) Air handlers and sock systemsStatic, radiant, or ventilated coolingHumidifiers/dehumidifiersSensorsMilk processing and storage Bulk tanks, pasteurizers, bactofuges, separators, clarifiers, churns, vatsThermometers, temp logs, defrost cyclesCheesemaking and aging Tools to analyze composition Titratable Acidity pH meters Salt analyzers Moisture analyzers Fat content analyzersMolds/forms/hoops Styles: Block, microperforated, perforated individual with bottom and without bottoms,basket, non-perforated Material: Plastic, stainless steel, woodPresses Horizontal, vertical prepress tablesTables Prepress tables, draining tables, curd maturation tables, rotating drum drainer, drainingbelts, finishing tablesVats Square body traveling agitator, double O enclosed, circular open top, enclosed cradle,open top semi spherical, continuous coagulator, tipping vats, deep copper conicalCurd Mill Peg, rotary, chip, plunger/drawer stylePasta Filata Systems Cooker (waterless/steam/ hot water) Stretcher (continuous, batch) MolderCurd cutting tools Harp, lira, spino, spanarola, plates, knivesSalting and brining toolsFinished product storage, preparation, and sale ForkliftsUtensils: cutters, scales, slicers3. Standard Operating ProceduresDevelopment and maintenance of SOPs Create written protocols How to keep/store them Training and documentation of trainingBest practices ACS Best Practices Guide for CheesemakersSafe Cheesemaking Hub American Cheese Society 20175
Environmental testing and monitoring for pathogens In process testing for Staph aureus ATPase test for sanitation Finished or end- product testing Program for holding product undergoing testing and positive release once results are inSafe Cheese Service Workstation design Mise en place Clean as you go Time/Temp at Ambient temperature- AW/pH thresholds for display Cross Contact One cheese, one board, one knife/wire Slicers, sign holders, and other tools Site testing surfaces4. Cleaning & sanitation protocolsStandards of hygiene Why we clean, frequency of cleaning, and documentation of cleaning Definition: Cross contact Deep cleaning schedules Cleaning and maintenance schedulesColor coding systemsChemicals, chemical use procedures, and cleaning agents Types: Caustics, acids, sanitizer Storage: Labeling in secondary containerApplications: COP/ CIP, foaming, manual clean, foggingHow to deal with spills and clean up Wooden board usage and sanitation, cleaning, drying Cleaning equipment and supplies Mops, buckets, scrubbers, foaming systems 5. PersonnelPolicies Personal hygiene policies and practices (Included in GMPs)Fitness for workProtective clothing and Personal Protective Equipment (PPE)OSHA regulationsFair labor practices in U.S. and abroadErgonomicsVisitors Visitor policies, sign in-logContractor policies, sign in log6. Crisis Management/ disaster planningRecalls and withdrawals Traceability: one step forward, one step backwardProcedures for isolation of affected productDocumentationWording of recall notice to be postedProduct dispositionSanitation proceduresFinancial creditResponding to consumer questionsHandling of mediaInternal/ External Communications PR/ Communication planning American Cheese Society 20176
Contact listsLegal counselFirst aidNatural disasters FloodFirePower/ server outagesOther natural disasterDomain 3: Cheese History, Definitions, and Categorization1. History of cheeseA. Milk preservationB. Economic history of cheeseC. Anthropology/ Social history of cheeseD. Geography2. DefinitionsA. Codex Alimentarius General Standard for CheeseB. Code of Federal Regulations Standards of IdentityC. Designations and name control European Union Protected Designation of Origin (PDO)/ Designation of Origin (DO) Protected Geographic Indication (PGI) Traditional Specialty Guaranteed (TSG)Regional terms Appellation d’Origine Contrôlée (AOC)/ Appellation d’Origine Protegee (AOP) Denominazione di origine controllata (Italy) Denominacion de d’Origen(Spain) Geschutzte Ursprungsbesceichung (Germany/Austria)D. Other designations Certifications Organic Biodynamic Humane Certified (i.e. Animal welfare Approved) B-Corp Validus Non-GMO VerificationProduction methods Farmstead Industrial Coop FermierTrademarks American Cheese Society 20177
Mission/practice based labels3. CategorizationA. Attributes that affect how a cheese may be categorized Place of originMilk type Species BreedMake processMilk treatmentRipening method/ affinage/ rind typeShape/sizeSensory attributes Texture Flavor profileAgeSeasonality Micro ecology/Terroir Feed type Transhumance/AlpageCulturesComposition Most commonly used: % Moisture, % FDM (fat in dry matter), % MNFS (Moisture non-fatsubstance/solids), %SM (salt in the moisture phase), pH Uncommon- % Residual sugars/ % Ca/SNF (calcium/solids non-fat)Domain 4: Milk1. Science of milkA. Microbiology Non-starter BacteriaLactic acid bacteria (LABs) Adjunct or adventitious LABsSpoilage: micrococci, yeast, moldPhage/bacteriophagePathogens, index, and indicator organismsB. Milk quality tests Coliform (VRB)Yeast and MoldSporesStandard plate countSomatic cell countPreliminary Incubation Count (PI Count) PsychrotrophsPathogen Analysis2. Milk composition and yieldsA. Milk components Casein, calcium, lactose, fatB. Intrinsic properties that affect composition and yield SpeciesBreedAge American Cheese Society 20178
Animal healthIndividual animal within herdC. Extrinsic properties that affect composition and yield Lactation Morning milk versus evening milk Stage of lactationNutritionFeed source Conventional total mixed ration (TMR), Grass-fed, pasture or organicSeasonEnvironment3. Milk SourceOn farm productionPurchasedMilk pricing Feed efficiency (Milk to feed ratio)Class I-IVDomain 5: Cheesemaking1. Science of cheesemakingA. MicrobiologyB. Chemistry Cheese composition Moisture, fat, non-fat solidsWater activity and pH2. IngredientsA. Milk treatment Heat treatmentCream additionMilk standardization (protein, casein, lactose- accomplished with membranes, powders, or otherdairy ingredients)Fat/cream separationB. Primary ingredients Acidulants Starter cultures Citric acid, acetic acid (vinegar), purified lactic acid, glucono delta lactone, tartaric acidCultures Starter (primary) culturesoo Ripening cultures (secondary/ adjunct) Protective culturesoo Mesophilic, thermophilic,Form: bulk, frozen, freeze driedNSLAB, yeasts, molds, micrococci, brevibacteriumAdded with intent of preventing contamination of unwanted microbiological activity outsidethe desired processCoagulants Types: Microbial, vegetal, animal, fermentation produced chymosin Forms: Liquid, powder, paste Effects of coagulant type and usage (on cheese making and aging)Salt Types of salt American Cheese Society 20179
C. Optional ingredients ColorantsMilk whiteners Titanium dioxide Hydrogen peroxideCalcium chlorideLipase Kid, calf, lambFlavorings Herbs and spices Fruits and vegetables Nuts, meat seafood Smoke Blended cheeses Sweets, coffee, and tea Alcohol Rubs and washes Ash LeavesManufacturing concerns when adding flavoringsSafety concernsProtectants and preservatives Protective cultures Fermentates Anti-caking agents3. Cheesemaking processA. Pre-ripeningB. Milk ripening Time, temp, pH, titratable acidityFermentation Lactic EnzymaticC. CoagulationD. Cutting or breaking curd Curd cut sizes and gel firmness and their effect on finished cheeseDetermining flocculation and gelationE. Intermediate steps Rest/fore workMilk and whey dilutionCurd washingSettling- curd matured under whey as for pasta filataPre-draining/ separation of whey Mechanical or manual pressing Natural draining Mechanical draining (belts/ rotating perforated tubes)F. Salting Pre-salting, direct salting, dry saltingGrain size Brining Static, or mechanically managed FlippingFactors that influence salt uptakeoChilled, filtered, pH regulated American Cheese Society 201710
G. Concentrating curd solids Achieving the target moisture level in cheese body AgitationStirringCookingPressingCurd maturingUnder wheyWhey dilutionWashingCooking/ stretchingH. Acidification Impact on mineralization and textureI. Forming a curd mass MoldingMillingDomain 6: Ripening1. Science of cheese ripeningA. Microbiology RindPasteB. Chemistry Predictors and chemistry behind texture and flavor developmentMoisture in Non-Fat Solids (MNFS) Proteolysis Lipolysis Glycolysis2. Ripening parametersClimatic requirements BloomyWashedBlue Mold ripened Foil-wrappedBandagedNatural rindPlastic or poly coatedVacuum sealed/cryovac/ permeable plasticWaxedAdjusting care based on unique batch parameters Data/ communication from cheesemakers (in house or outsourced)Reaching targetsInformation about milk composition and heat treatmentMoisture, pH, salt, inherent microflora, Aw3. Ripening processA. Rind development Rind treatment Brining and salting American Cheese Society 201711
o Brine tanks and systems Hand salting methodsWashing Tools and methods for washing Wash solutions Use of cultures in the brine to create a desired outcome for smear-ripened cheesesRind protection material plastic coating wax cloth Specialty cheese papers bags ash oil lardB. Managing rind flora Mitigation of desirable and undesirable mold/ yeast/ bacteria development Mucor Cheese mites Rind rot Slipskin (Peau de Grenouille)Domain 7: Assessment and Evaluation1. Sensory EvaluationA. Grading systems/ schedules Determine categories to measureDetermine measurement systemBuild a grading databaseSpider graphsB. Preparation Familiarizing oneself with cheese varieties and judging standards prior to tastingAvoid strong foods/odors before a grading sessionC. Evaluation environment Effect of temperature, cleanliness, lighting, other aromas, potential distractions on cheeseassessmentTools- knives, triersCalibrating palates and developing a common lexiconTaste progressionAvoiding fatigue2. Points of EvaluationA. Quality assurance and analysisB. Defining cheese profiles Determining acceptable and unacceptable flavor and body characteristicsDetermine intensity of acceptable and unacceptable flavor and body characteristicsC. During ripening Sensory and technical assessments/ evaluationsDetermining ripening trajectory for proper timing of releaseDetermining shelf life or best by dates for products American Cheese Society 201712
Sensory analysis informed by cheese chemistry (pH, moisture, fat, salt)D. Upon receipt Affinage facilityDistributionRetailE. Before selling or serving Determine ripenessShelf lifeF. Competitions and judging Types of competitions Blind to producer vs. producer known Number of entries HistoryAmerican Competitions American Cheese Society Judging & Competition US Championship Cheese Contest Good Food Awards Regional Agricultural FairsInternational Competitions World Cheese Awards World Championship Cheese Contest International Cheese Awards3. Communicating assessmentsA. Documenting cheese assessments and evaluations ScorecardsTemplatesTasting historyB. Sharing assessments and evaluations Consider audienceProviding positive feedback and commentsLanguage/toneVocabularyC. Feedback loop Communicating problems across the supply chainCollecting info/documentation for communicationSamples and photosDevelop a system that helps communicate issues back to producer, distributors/ cheesemaker/milk sourceVat id, make dateDomain 8: Selling and Transporting1. Selecting sales outletsA. Choosing sales routes Wholesale – direct, distributorRetail – online, on farm, producer storeB. Selecting distributors/retailers Shop/Distributor MissionGeographic location/scope/overlap American Cheese Society 201713
Range of cheesesSelling approach (cut from wheel, cheese specialists)Receptiveness to seasonalityQuantity requirements/expectationsSeller integrityCompetitive landscapeC. Working with distributors/retailers What to require 3rd party audits, certifications, licenses, food safety plan or HACCP, FSVP, GFSI- SQF,BRC, End- product testing, COA analysis from a lab, environmental testing plan, FSMAvs. NON FSMA AuditsSetting policies re: payment terms, sampling allowance, demoing, what constitutes a valid returnDistributor reports (where cheese is sold)Communicating with retailers, distributors and sales teamsEssential materials (POS, Handling instructions, producer info)2. Selling CheeseA. Chain of Custody Terminology Ex-works FOB CIF DeliveredInsuranceDocumentation Bill of LadingB. Recordkeeping TraceabilityInvoicingCold chainC. Format WheelsBlocksCubes, slicesCut formatsShredLidded containers3. ProcuringA. Supply chain and sales channels ProducerImporterDistributor, broker, sub distributor (jobber),AffineursRetailersRestaurantsDirect to consumerFarmers markets and farm storesOnline salesInstitutional (schools, military, hospitals, nursing homes)Cruise ships and airlines American Cheese Society 201714
4. PackingA. Cheese preparation Holding zonesFlow chart of physical movement of product and employeesB. Wrapping cheese Wrapping appearance: employee trainingTypes of wrapping materials Environmentally conscious options Specialty cheese papers Plastics Protective shells/ boxesC. Documentation Labels with nutritional informationPacking listsInvoicesBill of ladingAirway billBatch/ lot codeDate packedWeightRegulatory requirementsRetail labelsBar codeD. Packaging materials Environmentally conscious optionsType of cheese(s) being transportedIndividual cheese boxCases of boxesInsulated boxesIce packs Size and cheese: ice ratioSpecial labeling Case labeling: cheese, batch date, barcodePallet size requirementsProtectants and cushioningVacuum packing for transport Gas flushDisposal of packing materials5. Logistics and transportationA. Modes of transportation Refrigerated transportPalletized shipmentsCheesemaker transportAir freightOcean freightNon-refrigerated shipping servicesB. Maintenance and documentation of the cold chain Recording temperatures during transportTemperature reading/ recording methods and devices American Cheese Society 201715
Domain 9: Inventory Management1. Sourcing (inventory selection)A. Considerations Knowledge of customer baseKnowledge of productMission statement (declared or implied)Subjective tastes of buyerGeographical constraints of locationType of cheese programStyle of shop/restaurant/company etc.Producer integritySeasonalityCompetitive landscapeProduct diversityMarket trendsOptimal retail priceB. Supplier Programs Approved supplier programs (FSMA)What to require of producers/ distributors3rd party audits, certifications, licenses, food safety plan or HACCP, FSVP, GFSI- SQF, BRC, Endproduct testing, COA analysis from a lab, environmental testing plan, FSMA vs. NON FSMA AuditsStore policies re: ingredients, payment terms, sampling allowance, demoing, what constitutes avalid return2.
Applications: COP/ CIP, foaming, manual clean, fogging How to deal with spills and clean up Wooden board usage and sanitation, cleaning, drying Cleaning equipment and supplies Mops, buckets, scrubbers, foaming systems 5. Personnel Policies Personal hygiene policies and practices (Included in GMPs) Fitness for work
Cheese: aged 1 mo , dry curd cottage cheese, yogurt cheese/labneh Ghee Sour Cream: homemade 24 hour Yogurt: homemade 24 hour Cream: lactase-treated ¼ cup Milk: 100% Lactose-Free commercial Yogurt: lactose-free commercial (pectin) Cheese: cream cheese, cottage cheese, fresh cheese (feta, cheve, fresh mozzarella), ricotta Kefir: commercial,
Polly-O Mozzarella Cheese Part-Skim or Whole Milk 16 oz. pkg. 399 Polly-O Ricotta Cheese Original or Part-Skim 32 oz. cont. 2/ 6 Kraft American Cheese Singles 16 Count Yellow or White 12 oz. pkgs. 2/ 4 Cracker Barrel Cheese Bars Selected Varieties 7-8 oz. pkgs. 2/ 4 Kraft Cheese Bars or Shredded Cheese Selected Varieties 7-8 oz. pkgs. 69 .
Cheese consumption per capita, in lbs. 57 France 11 Greece 68 18 Germany 50 6 United States 33 34 % of obese adults Fast facts It takes 10 pounds of milk to make 1 pound of cheese. The dairy food group is the top source of dietary calcium in the American diet.8 Cheese is the No. 2 source of dietary calcium for Americans.8 Cheese is more than just calcium; it also provides
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primary 228427 100-1z gfs cream cheese cup 30053 alouette cheese usa, llc 18.21 primary 863106 100-1z gfs crm cheese straw 30059 alouette cheese usa, llc 21.20 primary 549762 100-1z gfs lite crm cheese pc 30046 alouette cheese usa, llc 18.31 primary 714520 100-1z sauce bbq dip cup 76092/76300 diamond crystal (perrysburg,oh) 11.83
Handbook of cheese in health 7 Table of contents Cheese in context of diet and nutrition 1. Cheese in the context of diet and nutrition 15 A.L. McCarthy, T.P. O'Connor and N.M. O'Brien 2. The consumption of cheese in relation to dairy foods: a USA perspective 27 C. Davis, D. Blayney and J. Guthrie 3. Sensory characteristics of cheese 39
WHO MOVED MY CHEESE THE HANDWRITING ON THE WALL: Change -Move with the cheese. Enjoy Change -Savor the adventure and enjoy the taste of new cheese. Be Ready to Change Quickly and Enjoy it Again & Again -They keep moving the cheese. Johnson, Spencer, M.D., Who Moved my Cheese?, G.P. Putnam's Sons, New York, 1998, at 74. WHO MOVED MY CHEESE
Who Moved My Cheese?: The Story Four Characters Finding Cheese No Cheese! The Mice: Sniff & Scurry The Little people: Hem & Haw Meanwhile, Back In the Maze Getting Beyond Fear Enjoying The Adventure Moving With The Cheese The Handwriting On The Wall Tasting New Cheese Enjoying Change! A Discussion: Later That Same Day New Cheese !
