1. CHEESE
A FOOD MADE FROM THE PRESSED CURDS OF MILK, FIRM AND ELASTIC OR
SOFT AND SEMI-LIQUID IN TEXTURE.
2. Cheese Making is a very convenient method
for converting a considerable part of the milk
nutrients into a product that is less bulky, will
keep well, is of a high nutritive value and is
palatable and easily digestible.
There are over 400 varieties of cheese listed as
being made in different parts of the world.
They are made from a variety of different
milks from animals like cow, sheep, goat,
buffalo and others
3. CLASSIFICATION
CHEESE MAY BE CLASSIFIED UNDER
1.COUNTRY OF ORIGIN
2.THE METHOD OF MANUFACTURE
3.GENERAL ASPECTS LIKE COLOUR,FLAVOUR,TEXTURE ETC
4. Steps of Cheesemaking
1.Acidification: Starter culture is added to milk to change lactose (milk
sugar) into lactic acid. This process changes the acidity level of the milk
and begins the process of turning milk from a liquid into a solid.
2.Coagulation: Rennet is added to further encourage the milk to
solidify.
3.Curds and Whey: Curds are cut using a knife or a tool that
resembles a rake. Cutting the curds further encourages them to expel
liquid or whey.
4.Salting: Salt adds flavor and also acts as a preservative so the
cheese does not spoil during long months or years of aging also
helps a natural rind to form on the cheese.
5.Shaping: The cheese is put into a basket or a mold to form it into a specific
shape. During this process, the cheese is also pressed with weights or a
machine to expel any remaining liquid.
6.Ripening: Referred to as affinage, this process ages cheese until it reaches
optimal ripeness. During this process, the temperature and humidity of the cave
or room where the cheese ages is closely monitored.
5. Cooking of protein
Cheese is a protein food and like all other
protiens it is toughened by heat.all cheese
should be cooked at low temperatures
whatever the the dish is.
Add cheese at the last moment to prevent
long cooking of cheese.
6. Points to be remembered while
selecting cheese
The rind of cheese should not have mildew or fungi on it.
There should not be an overstrong smell emanating from the
cheese.
Semi-hard ,hard and blueveined cheeses when cut should not
appear dry.
Soft and processed cheese when cut should not be watery of a
delicate creamy consistency.
7. Storage of cheese
All cheese should be eaten fresh and in prime conditions.
Soft and unripened cheese have limited keeping quality and
require refrigeration.
Hard cheese does not require to be refrigerated.
Other cheese may be kept in a clean,dry cool storeroom at a
temperature of 10-15 degree
