About cheese production

1. CHEESE
SEMINAR BY
JAYA BISHT, SRIDHARSHINI,RATCHANA,SAKSHADHAN,YASMEEN BANU,
POORANI&UDAYKIRAN

2. CHEESE
◦ Cheese can be made using pasteurized or raw milk. Cheese made from raw milk imparts different flavors and
texture characteristics to the finished cheese. For some cheese varieties, raw milk is given a mild heat
treatment (below pasteurization) prior to cheese making to destroy some of the spoilage organisms and
provide better conditions for the cheese cultures.
◦ Cheese made from raw milk must be aged for at least 60 days, as defined in the CFR, to reduce the possibility
of exposure to disease causing microorganisms (pathogens) that may be present in the milk. For some
varieties cheese must be aged longer than 60 days.

3. ◦ Cheese production or Caseiculture makes the use of raw materials, bacterial culture, and rennet to process the
end-product, i.e. cheese. Depending upon the processing method, cheese is typically classified into:
1. Rennet cheese
2. Processed cheese.
◦ The type of coagulant used depends on the type of cheese desired.
◦ For acid cheeses, an acid source such as acetic acid (the acid in vinegar) or gluconodelta-lactone (a mild food acid)
is used.
◦ For rennet cheeses, calf rennet or, more commonly, a rennet produced through microbial bioprocessing is used.
◦ Calcium chloride is sometimes added to the cheese to improve the coagulation properties of the milk.
◦ Flavorings may be added depending on the cheese. Some common ingredients include herbs, spices, hot and sweet
peppers, horseradish, and port wine.

4. Bacterial Cultures
Cultures for cheese making are called lactic acid bacteria (LAB) because their primary source of energy is the
lactose in milk and their primary metabolic product is lactic acid. There is a wide variety of bacterial cultures
available that provide distinct flavor and textural characteristics to cheeses.
Starter cultures are used early in the cheese making process to assist with coagulation by lowering the pH prior to
rennet addition.
The metabolism of the starter cultures contributes desirable flavor compounds, and help prevent the growth of
spoilage organisms and pathogens.
Typical starter bacteria include Lactococcus lactis subsp. lactis or cremoris.
Adjunct cultures are used to provide or enhance the characteristic flavors and textures of cheese.

5. Common adjunct cultures added during manufacture
include Lactobacillus casei and Lactobacillus plantarum for flavor in
Cheddar cheese, or the use of Propionibacterium freudenreichii for
eye formation in Swiss.
Adjunct cultures can also be used as a smear for washing the
outside of the formed cheese, such as the use of Brevibacterium
linens of gruyere, brick and limburger cheeses.
Yeasts and molds are used in some cheeses to provide the
characteristic colors and flavors of some cheese varieties. Torula
yeast is used in the smear for the ripening of brick and
limburger cheese. Examples of molds include Penicillium
camemberti in camembert and brie, and Penicillium roqueforti in blue
cheeses

6. General Cheese Processing Steps
 Standardize Milk
 Pasteurize/Heat Treat Milk
 Cool Milk
 Inoculate with Starter & Non-Starter Bacteria and Ripen
 Add Rennet and Form Curd
 Cut Curd and Heat
 Drain Whey
 Texture Curd
 Dry Salt or Brine
 Form Cheese into Blocks
 Store and Age
 Package

8. Standardization of milk
Milk serves as a raw material source for cheese production, which can
be obtained through milk-producing animals like a cow, buffalo, goat
etc. The milk should be free of any off flavours, microbial
contamination, antibiotics and chemical contaminants. Subject milk to
the centrifugation to clarify the small exogenous particles or somatic
cells during the standardization process. This step generally optimizes
the protein and fat ratio of the milk to produce superior quality cheese.
Pasteurize/Heat Treat Milk
Depending on the desired cheese, the milk may be pasteurized or mildly
heat-treated to reduce the number of spoilage organisms and improve
the environment for the starter cultures to grow. Some varieties of milk
are made from raw milk so they are not pasteurized or heat-treated.
Raw milk cheeses must be aged for at least 60 days to reduce the
possibility of exposure to disease causing microorganisms (pathogens)
that may be present in the milk.
Cool Milk
Milk is cooled after pasteurization or heat treatment to 90°F (32°C) to
bring it to the temperature needed for the starter bacteria to grow. If
raw milk is used the milk must be heated to 90°F (32°C).

9. Inoculate with Starter & Non-Starter Bacteria and Ripen
The starter cultures and any non-starter adjunct bacteria are added to the milk and held at 90°F (32°C) for 30 minutes to ripen. The
ripening step allows the bacteria to grow and begin fermentation, which lowers the pH and develops the flavor of the cheese.
Add Rennet and Form Curd
Rennet aids in milk curdling or coagulation, as it functions as a coagulant. It coagulates the colloid casein to insoluble paracasein and
carbohydrate-rich peptide fraction.
Also, left the milk undisturbed for about 30 minutes to obtain a firm coagulum. The alternative sources for the rennet enzyme are the
blends of rennin and pepsin, fungi-based coagulants etc.
Cut Curd and Heat
The curd is allowed to ferment until it reaches pH 6.4. The curd is then cut with cheese knives into small pieces and heated to 100°F
(38°C). The heating step helps to separate the whey from the curd.
The time and temperature of cooking cheese usually differ in different processes of cheesemaking.
The cooking involves stirring the whey-curd mixture to obtain a compact mass of coagulum. This step is necessary for the following:
 For the control of acid production by the starter culture.
 To suppress the growth of spoilage microorganisms.
 To influence the curd texture.
 It also controls the amount of moisture content.

10. Drain whey
The whey is drained from the vat and the curd forms a mat.
Texture curd
The curd mats are cut into sections and piled on top of each other and flipped periodically. This step is called cheddaring.
Cheddaring helps to expel more whey, allows the fermentation to continue until a pH of 5.1 to 5.5 is reached, and allows
the mats to "knit" together and form a tighter matted structure. The curd mats are then milled (cut) into smaller pieces.
Dry Salt or Brine
For cheddar cheese, the smaller, milled curd pieces are put back in the vat and salted by sprinkling dry salt on the curd and
mixing in the salt. In some cheese varieties, such as mozzarella, the curd is formed into loaves and then the loaves are
placed in a brine (salt water solution). It is a process where salt acts as a stabilizer, which increases the shelf life of the
cheese.
 It suppresses the growth of spoilage microorganisms
 It also reduces the amount of moisture in the finished cheese.
 Salting also adds characteristic flavour and texture to the cheese.

11. Form Cheese into Blocks
After brining, keep the curd fractions in the cheese hoops. Then, apply hydraulic
pressure to the coagulum. This step can be skipped in the case of cheese with an
open texture.
In cheddar cheese, piling is done before pressing, where the fractions of curd are
stacked one over the other and flipped periodically through cheddaring. This step
expels more whey, thereby providing more compactness and characteristic shape to
the cheese.
Store and Age
Store the cheese in a cool and dry place, under controlled temperature and humidity
up to the desired age. The ageing of cheese differs for several months to years, as
recommended for cheese making.
This step allows enzymatically induced changes in the protein and fat fractions of
cheese, which contributes to give a typical flavour, aroma, texture, etc.
Package
Finally, cut the cheese and package them into blocks by appropriately labelling the
brand’s name along with the nutritional facts, market price, manufacturing date,
expiry date and other product’s details.

12. Health Benefits of Cheese
Cheese is good for our health. Like all other dairy products, it is rich in calcium and protein. Let us look at some must-know
benefits of cheese.
1. Cheese is a Good Source of Calcium
Our body requires different minerals for better functioning. Among them, calcium is the most crucial one. Calcium helps in
our vascular functions, nerve transmission and supports bone health.
Cheese is an excellent source of getting our daily calcium intake without supplements. According to a study, Parmigiano
Reggiano, a type of cheese, is the best source of calcium.
2.Cheese Prevents Obesity and Heart Disease
Many nutritionists and scientific studies relate obesity and weight gain with hypertension. But, unfortunately, it also leads to
an enlarged left ventricle which increases the risk of heart failure.
According to research, there is evidence of a non-harmful relationship between cheese consumption and risks of total
cardiovascular disease.
3.Cheese Helps Lose Body Weight
Cheese is rich in calcium and protein. When you get adequate amounts of calcium, you burn more fat. In addition, proteins
found in cheese accelerate your metabolism and reduce your appetite.

13. 4.Cheese Improves Dental Health
As per a study, cheese has high phosphate and calcium levels. They naturally strengthen teeth and bones. It also helps to
balance the pH level of your mouth. Balancing pH level means less acid, which harms your mouth. In addition, it cleanses
your saliva and prevents cavities.
5.Rich in Vitamin B-12
Vitamin B-12 or Cobalamin is a water-soluble vitamin. It keeps your blood healthy. Vitamin B-12 is also essential in the
formation of DNA.
As per research, a few dairy products, like cheese, help derive vitamin B-12. B12 also aids in improving metabolism.
Cheese is an excellent source of protein, especially for vegetarians. For example, whole milk Swiss cheese, Cheddar cheese
and Paneer or Cottage cheese have the highest Vitamin B-12.
6.Cheese Prevents Osteoporosis
Osteoporosis is a disease characterised by fragile and porous bones. It is the leading cause of fractures, with 1.5 million
each year. It occurs due to low or poor calcium consumption, which causes the gradual breakdown of bones.
According to the study, cheese, especially Parmesan Cheese, fortified with vitamin D, can balance vitamins and minerals.

14. 7.Cheese Provides the Essential Fat, CLA
Conjugated linoleic acid, or CLA, is an essential, “healthy” fat commonly found in dairy and meat, primarily
from grass-fed cows, sheep, and goats. As a result, you can experience a loss of body fat and build lean muscle.
It also supports immune and inflammatory systems, improves bone mass, regulates blood sugar levels, and
reduces the risk of heart disease.
According to research, when cows have access year-round to fresh grass, you can have as much as 30 mg of
CLA per ounce of cheese produced.
8.Cheese Can Help Prevent Common Cancers
As per a study, milk and cheese can prevent some common cancers, such as colorectal and bladder cancer. In
addition, calcium, vitamin D, and lactic acid can potentially protect you from these cancers.
9.Cheese Helps Your Skin Glow
You’re shedding skin cells throughout the day, so it’s essential to keep your skin glowing and in good condition.
An effective routine can help prevent acne, treat wrinkles, and help keep your skin looking its best. In addition,
Vitamin B in cheese aids in the growth of cells. Thus you have glowing and blemish-free skin.

16. References
http://milkfacts.info/Milk%20Processing/Cheese%20Produc
tion.htm
https://biologyreader.com/cheese-production.html
https://bioprocessing7.wixsite.com/hbmmrgjm/cheese-
making-process
https://www.healthifyme.com/blog/cheese-
benefits/?noamp=available
https://www.timesfoodie.com/nutritional-facts/cheese-
health-benefits-and-nutrition-facts/92284410.cms?amp=1