Chesse

1. CHEESE TECHNOLOGY
Dr. Sanjeev Kuma
Dairy Technology Division
SGIDT, Patna

2. CHEESE
• A correct thing
• A perfect food
• Highly diversified product
• Good for people of all ages
• Biotechnological product
• Best method of conserving and preserving milk solids

3. Cheese Growth
• In 1980- 1,000 MT
• In 1987- 3,000 MT
• In 1995- 10,000 MT
• Annual cheese import- 1,000 MT
• Total demand estimated - 18,000 MT
• Demand to exceed by the end of the
century- Over 30,000 MT

4. Cheese: Nutritional Aspects
• Pre-digested milk proteins
• Rich source of calcium and phosphorus
• Rich source of fat soluble vitamins-A,D,E, & K.
• Excellent food for lactose intolerants
• Calorific value- 400kcal/100g cheese.

5. Food Value
• Cheddar cheese contains 25% protein
• Bread- 8%
• One kg Cheddar cheese equivalent in food
value to:
 10 litres of milk
 30 eggs
 1.5-2.0 kg meat
 2-3 kg fish
 18-20 kg cabbage

6. Medicinal/Therapeutic value
• Anticholesterolaemic
• Anticarcinogenic
• Anticariogenic
• Probiotic
• Anti-allergenic

7. Forms of Cheese Consumption
• Green cheese
• Processed cheese
• Cheese spread
• Cheese dips
• Cheese foods
• Formulated foods
• In bakery products
• Pizza preparation
• Bread-mate

8. Cheddar Cheese
• Originated from “Cheddar” in England
• Hard and ripened variety of Cheese
• Largest production in India/Abroad
• Used as such and in several forms

9. Cheddar Cheese
• Originated from “Cheddar” in England
• Hard and ripened variety of Cheese
• Largest production in India/Abroad
• Used as such and in several forms

10. Cheddar Cheese
Milk

Standardisation (C/F= 0.70)

Pasteurisation

Addition of Starter Culture (@ 1%, 30oC)

Addition of rennet (Meito, 1.5g/100 ml)

11. Setting (30oC)

Cutting

Cooking (39°C)

Draining

Cheddaring

12. Milling (0.5% L.A.)

Salting (@ 2.5%)

Hooping

Pressing

Paraffining

Curing/Ripening (6-8oC, 80-85% RH)

13. Milling (0.5% L.A.)

Salting (@ 2.5%)

Hooping

Pressing

Paraffining

Curing/Ripening (6-8oC, 80-85% RH)