Brief introduction to manufacture of cheddar cheese.

1. CHEDDAR CHEESE
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PRESENTED BY;
NITHIN KUMAR.G N.
MVM 16023

2. INTRODUCTION
• Cheddar cheese is a relatively hard, off white
or orange, sometimes sharp tasting, natural
cheese.
• Originated in a village Cheddar in Somerset,
England.
• Most popular type of cheese in US.
• Josep Harding is the father of cheddar
cheese.
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3. MANUFACTURE OF CHEDDAR CHEESE
RECIVING MILK
PRE HEATING(35-45°C)
FILTRRATION/ CLARIFICATION
STANDARDIZATION
PASTEURIZATION(63°C /30 MIN)
ADDING STARTER(RIPENING)31°C
ADDING COLOUR.
ADDING RENNET(RENNETING)(31°C)
COAGULATION / SETTING.
CUTTINIG
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4. COOKING UPTO( 37-39°C)
DRAINAGE OF WHEY
CHEDDARING.
MILLING
SALTING
HOOPING
DRESSING
PRESSING
DRYING
PARAFFINING
CURING / MATURING
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5. RECIVING MILK
• Only high grade milk can yeild high grade
cheese.
• MBR, Resazurin test are done.
• Representative sample is taken for
determination of fat and caesin content.
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6. FILTERATION OR CLARIFICATION
• Done to remove any visible dirt in milk to
improve the aesthetic quality of the cheese
made.
• Milk is pre heated to 35-40°c for efficient
clarification.
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7. STANDARDIZATION
• Refers to adjustment of the casein / fat ratio in
cheese milk to 0.68- 0.70.
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8. PASTEURIZATION
• Holder 63°c for 30 min.
• HTST 71°C for 15 sec.
Objectives
1.To destroy micro organisms
2.To produce product of high quality.
Limitations
1.Encourages use of low quality milk.
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9. ADDING STARTER(RIPENING)
• Refers to development of acidity in milk.
• In cheese done by addition of starter.
• The starter is heart of the cheese.
• Str. lactis and Str cremoris.
• Amount of starter 0.5-1% of the milk.
• Temperature of milk at addition is 31°C.
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10. Ripening aids in
• Formation of desirable curd.
• Establishing a favourable bacterial flora.
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11. ADDITION OF COLOUR
• Alkaline solution of anneto.
• Added just before renneting.
• Usual amount of 30- 200 ml/1000kg of milk.
• Slightly higher is used in case of buffalo milk.
• Diluted with 20 times its volume to ensure
uniform distribution.
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12. ADDING RENNET
• Added when it has been determined that acid
is developing at desired rate.
• The amount of rennet used should be such as
to form curd that is firm enough to be cut in
20- 30 min after addition of rennet.
• Usually 15-25 ml/100lit of milk.
• Temp of milk at rennet addition is 30-31°C.
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13. • The rennet is diluted with 20-40 ml of potable
water to ensure uniform distribution.
• Milk should be thoroughly stirred during
addition of rennet and also 3-5 min
afterwards.
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14. COAGULATION
• This refers to liquid milk changing into a solid
junket.
• The first sign of coagulation are that bubbles
of air stirred into the milk surface takes longer
to break and a spatula dipped into milk show
small flakes of curd.
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15. CUTTING
• Refers to cutting of fine coagulum into cubes
of a specific size.
• Curd knives are used to cut.
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16. COOKING
• Refers to heating of curd cubes.
• Done after 15 min of cutting.
• Rate of heating, temperature is raised to 32°C
in 15 min and 1°C rise in every 4 min until max
temp of 37°C -39°C.
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17. DRAINAGE OF WHEY
• Refers to removal of whey from curd.
• The curd is cut into pieces and cubes are
pitched.
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18. CHEDDARING
• This refers to the combined operation of
packing, turning, piling, repiling of the curd
cubes.
• Packing :
1.The curd cubes are kept close
together in two heaps with a channel in
between.
2.Results in formation of long slabs of
curd.
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19. • Turning:
1. The cubes are rolled bottom side up.
2. Carried out every 15 min till curd is ready for
milling and salting.
• Piling and re piling:
1. Done within 30 -45 min after packing ,blocks of
curd laid one over the other.
2. Then the position of the curd is altered is called
re piling.
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20. MILLING
• Refers to mechanical operation of cutting the
blocks of cheddared curd into small pieces
with help of cheese mill.
• Objective.
1. To promote the further removal of whey,
2. To enable quick distribution of salt in curd.
3. To prepare curd for pressing.
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21. SALTING
• Refers to addition of salt to curd pieces.
• Objectives.
1. The further removal of whey.
2. Hardening and shrinking of curd.
3. Retarding further formation of lactic acid.
4. Checking undesirable fermentation.
5. Producing desirable quality characteristics
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22. • Salt is added at a rate of 1-2% avg (1.5%).
• Generally added 15 min after milling to
further drain the whey.
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23. HOOPING
• Refers to the curd being placed in hoops or
moulds in which the cheese curd is pressed to
final stage.
• Salt must have been completely dissolved and
the curd should feel mellow and silky.
• Temperature at hooping 30-32°C.
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24. DRESSING
• Refers to arrangement of the
cheese cloth before and after
pressing.
• Done before pressing to form a
closed surface or smooth surface.
• Done after to remove wrinkles
formed during pressing.
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25. PRESSING
• Refers to operation of forcing the particles of
milled and salted curd into hoops.
• Done to give the cheese final shape.
• Pressure used for round hoops is 70 psi,
square hoops is 25psi.
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26. DRYING
• Done for rind formation in cheese.
• Cheese is kept in a room of temp 12-16°C and
RH of 50%.
• The cheese is turned at 24 hr interval so that
both ends are dried to form desired rind.
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27. PARAFFINING
• Refers to the operation of dipping the cheese
for few seconds in a bath of melted paraffin,
where a thin paraffin is applied to the surface
of cheese.
• Temp of liquid paraffin is 104- 121°C.
• Blocks are dipped in the tank for 5 sec.
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28. KINDS OF PARAFFIN
• Paraffin wax.
• Micro crystalline wax
• Flexible wax
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29. CURING
• Storage of cheese for at least 2-3 months at a
temp of 0-16°C.
• Its physical chemical and bacteriological
properties are changed.
• Systems of curing.
1. Cold curing.
2. Warm curing.
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30. • Change of flavour from mild acid and aroma to
characteristic ripened cheese.
• Cheese becomes slightly harder.
• Fermentation of lactose to lactic acid.
• Proteolysis.
• Fat breakdown.
• Change in pH.
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31. pH OF CHEESE IN RELATION TO AGE
Age of cheese pH
3 days 5.05
7 days 5.06
49 days 5.13
9 months 5.32
24 months 5.58
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Source: Cheese by Van Slyke and Prince (1952)
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32. SYSTEMS OF CURING
Particulars Cold curing Warm curing
Temperature 0-4°C 10-16°C
Humidity 75% 85%
Duration 3-12 months. ½ - 2 months
Quality of cheese obtained Mild flavour
Bacterial defects
minimised
Sharp flavour
Bacterial defects are more
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33. SCORE CARD
CHARACTERS PERFECT SCORE
FLAVOUR AND AROMA 45
BODY AND TEXTURE 30
FINISH AND APPEARENCE 15
COLOUR 10
TOTAL 100
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34. GLOSSARY
• Ripening- Refers to development of acidity of
milk.
• Cutting- Refers to cutting of fine coagulum
into cubes of a specific size.
• Cheddaring- This refers to the combined
operation of packing, turning, piling, re piling
of the curd cubes.
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35. • Milling- Refers to mechanical operation of
cutting the blocks of cheddared curd into
small pieces with help of cheese mill.
• Hooping- Refers to the curd being placed in
hoops or moulds in which the cheese curd is
pressed to final stage.
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36. • Dressing-Refers to arrangement of the cheese
cloth before and after pressing.
• Pressing-Refers to operation of forcing the
particles of milled and salted curd into hoops.
• Paraffining-Refers to the operation of dipping
the cheese for few seconds in a bath of melted
paraffin, where a thin paraffin is applied to the
surface of cheese.
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37. • Curing-Storage of cheese for at least 2-3
months at a temp of 0-16°C.
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38. REFERENCES
• Dairy Science and Technology (Second Edition)
By Pieter Walstra Jan T. M. Wouters Tom J.
Geurts.
• Milk processing and quality management
Edited by A.Y Tamime.
• Outlines of dairy technology by Sukumar De
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