by pdst not mine

1. Cheese
A fermented dairy food
© PDST Home Economics

2. Classification
Hard Semi-
Hard
Soft External
mould
Internal
mould
Cheddar Edam Mozzarella Brie Stilton
Parmesan Gouda Feta Camembert Cashel Blue

3. % Composition of Cheddar
• Protein 26%
• Fat 33%
• Carbohydrates O%
• Vitamins A, B2
• Minerals 4%
Calcium
• Water 37%

4. Production
• Pasteurise milk
• Add bacteria starter,
changes lactose into lactic
acid
• Warm to 30o
C, add rennet,
turn into curds and whey
• Cut curd, remove whey
• Heat curd to shrink them
and to squeeze out more
whey
• Add salt (2%) to flavour
and preserve

5. • Curds put into moulds and
pressed for different
lengths of time depending
on how hard the cheese is
to be
• Removed from moulds and
stored at 10o
C to ripen for 4
months or more…
• Enzymes and bacteria and
sometimes moulds give
flavour, smell & texture
• Graded and Packed
Production

6. Nutritive Value
• Protein: 14-26%, HBV,
casein
• Fat: 4-33%, saturated,
most cheese high in fat,
hard to digest.
• Carbohydrate: 0% all
lactose change to lactic
acid
• Vitamins: A (retinol) &
carotene (eyes, skin,
membranes & growth).
Vitamin B2 for energy
release
• Minerals: 1.5 - 4%
calcium for bones &
teeth
• Water: 37 - 79%

7. Dietetic Value
• Rich in protein, calcium
and vitamin A for
growth therefore good
for children, teenagers
& pregnant women.
• Versatile
• Cheap protein food and
no waste - good for
people on low income
• Needs no cooking so
quick to prepare & saves
energy
• High in saturated fat ,
avoided by those on low
cholesterol diets
• High in fat , avoided by
those on low calorie
diets
• Hard to digest so needs
to be grated melted or
served with mustard to
those with digestion
problems

8. Effects of Heat
• Fat melts
• Protein coagulates then becomes tough and
hard to digest
• Micro-organisms killed
• Browns
• Easy to overcook so add to dishes at end of
cooking

9. Uses of Cheese
Uses
• Cheese Sauce
• Filling e.g. Quiche,
omelette, baked
potato
• Topping e.g.
vegrtable au gratin,
macaroni cheese,
bolognese, lasagne,
pizza
• Dips & spreads
especially cream
cheese & cottage
cheese
• Desserts especially
cream cheese and
marscapone, tiramisu
& cheesecake
• Packed lunches -
sandwiches etc.
• Snacks on toast or
crackers

10. Buying & Storing Cheese
• When buying fresh
from a block buy just
enough for a few days
• Packed cheese: check
best before date and
the seal
• Wrap in plastic or
tinfoil or keep in plastic
box
• Store in fridge
• Hard cheese can be
grated and kept in jar in
fridge for melting as
topping
• Soft cheese should be
eaten within 1-2 days of
opening
• Take out of fridge 30
minutes before using