Ballard Family Dairy & Cheese
1764 South 2100 East
Gooding Id. 83330
208-420-1576 or 208-420-1573
Glossary- some frequently used words here at the dairy that you may not know.
Butterfat- the particles of fat in milk.
Casein- the protein in milk which forms curds when coagulated with rennet.
Cheddaring- the process of stacking and pressing slabs of curd (coagulated milk) together, over and over,
until most of the whey (watery liquid) is drained from the slab. The cheese maker always does this by hand.
Cheese- a food made from the milk that has been coagulated, drained and molded. The word we use is
derived from its Latin name, Caseus.
Coagulation- the curdling or bunching together of the casein in the milk after rennet is added.
Curds- the clumps of casein formed when milk is coagulated.
Hoops- forms used for pressing the curds into shape after salting and before aging.
Lactic acid- the bacteria that sours milk. It is naturally present in milk.
Lactose- the sugar found in milk. During ageing the lactose turns into lactic acid.(only about 1o/o in cheese)
Pasteurizing- the process of heating milk to destroy the harmful bacteria.
Rennet- the mixture containing the enzyme rennin used to start the coagulating process. Rennin is found in
the gastric juices of animals and is also produced in the laboratory.
Whey- the water left over from the drained curds after the milk is coagulated. The drained whey is often
recycled for use as fertilizer or put back in the dairy cow diet.
A Little Bit of History
Looking back. . . .
Cheese has been around for over 4,000 years. Cheese is a romantic link to wine for humans across the
world for over thousands of years. Cheese has been made in several countries including Sweden, Austria,
Greece, Rome, Ireland, Australia, New Zealand, France, England, Canada and several others along with
several states within the United States. Tests have been done on ancient pots dating back to over 5,000
years, showing positive traces of cheese. Because of its positive curdling process of milk in hot
temperatures it should not be a surprise that this process has been around for so long.
Making Cheese. . . .
Turning the curdling milk into cheese is done by an enzyme rennet. This rennet is found in the gastric juices
of animals. Old communities that raised sheep, goats or cows, stumbled upon the cheese making secret
because of their natural containers for milk storage were the stomachs of the sheep, goats and cows.
In the 14th century the Dutch took the first initiative to the development of the hard pressed cheeses with solid
**There are over 2,000 types of cheese worldwide
**When selecting a wine to enjoy with cheese, the harder the cheese the higher the degree of tannin a wine
**Most adults need 1,000 mg of calcium per day
**Natural aged or ripened cheeses such as Swiss or cheddar contain little or no lactose
FAQ or just for fun
What is the difference between white and yellow cheese?
The natural color of cheeses range from off-white to yellow. In some parts of the world, such as Wisconsin, U.
S.A., the milk fat is low in beta-carotene, making the cheese a paler yellow than normal. In this case, it is
common to add annatto plant dye as a coloring agent. Some cheeses are made with the addition of herbs
As legend has it, coloring was originally added to distinguish where a particular cheddar cheese was made.
Yellow cheeses derive their color from an additive. Cheddar cheese made traditionally have no color
additives, thereby retaining the natural white color and no artificial coloring.
What all is in milk?
Milk contains high quality protein, minerals, calcium, phosphorus, magnesium and zinc. Calcium is more
available in milk.
What is better about Jersey milk?
Milk from Jerseys contains a higher percentage of protein, calcium and other important nutrients than the
other breeds of dairy cattle.
What milk has the highest amount of lactose?
Human milk is the highest known of any species, in lactose. It provides about 40% of the calories available
to an infant. Cattle milk is much lower in lactose.
How much milk is required to make cheese?
To make one pound of cheese, it requires approximately 10 pounds of milk. Nearly one-half of the total
solids of whole milk remain in the milk curd as well as about four-fifths of milk’s protein. Butterfat content is
about 20 to 30 percent of cheese’s total weight. One and one-half ounces of Cheddar contains about the
same calcium as one cup of whole, skim or buttermilk. Three ounces of Cheddar have about the same
protein as three large eggs or one three-ounce beef patty. In a well-balanced diet, cheese is almost
|Whenever we depend on its renewable resources
to be part of the world that helps us.
Beef by-products enable us to use 99% of every beef animal.
BEEF BY-PRODUCTS - THE NATURAL SOURCE
Beef by-products serve as source materials for other industries, including pharmaceuticals, chemicals, and textiles.
We normally associate beef as being part of a satisfying meal. However, because 99% of the beef animal is utilized, items
manufactured from beef by-products are all around us. Yogurt, car tires, drywall and a variety of medicines all contain a beef
The medical world relies on beef by-products for many life saving or life improving medications and treatments. Our bodies can
easily accept a medication or treatment made with beef by-products. Although some medical products and treatments are made
from synthetic ingredients, many are still made more economically from beef cattle, thus helping to keep the cost of our health care
Some frequently used medical products made from beef by-products include trypsin (for cleansing wounds and ulcers),
corticotrophin (for treating allergies, arthritis and respiratory diseases), iron (for treating anemia), thrombin (for blood coagulation),
and a huge range of other valuable pharmaceutical products.
Beef by-products are also used in all sorts of mechanical items. For example, chemical manufacturers use the fatty acids of inedible
beef fats and proteins for the production of lubricants and fluids. From industrial cleaners and fertilizers to printing ink and high
gloss for magazines, many useful products are created from beef cattle.
Automobile and bicycle tires contain stearic acid, which makes the rubber hold its shape under continuous surface friction. Even the
asphalt on our roadways contains a binding agent derived from the fat of beef cattle.
The creation of beef by-products is an important way for the beef industry to
reduce, reuse and recycle.
|When is a cow more then a cow??