2. Introduction
Cheese has been defined as a product made from
the curd obtained from milk by coagulating the
casein with the help of rennet or similar
enzymes in the presence of lactic acid produced
by added or adventitious micro-organisms ,from
which part of the moisture has been removed by
the cutting ,cooking and pressing ,which has
been shaped in a mould, then ripened by holding
it for some time at suitable temprerature and
humidities.
3. Classification of cheese
Type of cheese Moisture % Examples
SOFT CHEESE 40-80 % Cottage , Neufchatel
, Mozzarella etc.
SEMI HARD CHEESE 36-40% Limburger , Brick ,
Munster etc
HARD CHEESE 25-36% Cheddar , Gruyere ,
Gouda etc
VERY HARD CHEESE Less than 25 %
Parmesan
6. General manufacturing method of cheese
Processed milk
Storage and ripening
Preparation of cheese mil
Heat treatment
Standardization
Pre-ripening
Pretreated cheese milk
10. Manufacturing method of cottage cheese
Receiving (pasteurized) skim milk
Addition of calcium chloride
Addition of starter
Addition of rennet
Setting
Cutting
Cooking
Drainage of whey
Washing and draining curd
Salting
Creaming
Packaging and storage
11. Manufacturing method of cheddar cheese
Receiving milk
Pre-heating(35-40°C)
Filtration/clarification
Standardization
Pasteurization (63°C/30 min.)
Addition of starter(ripening at 31°C)
Addition of color
Adding rennet (renneting at 31°C)
14. Storage of cheese
• Natural cheeses should be stored at
preferably low temperatures (0-1°C/
32-34°F), to ensure good quality
• A high temperature leads to the
evaporation of moisture, growth of
unwanted moulds and taint producing
bacteria.
• A very low temperature also leads to
mould growth because of relatively high
humidity and may result in damaged
texture.
• Processed cheese may be stored at 5-
10°C.
15. Judging and grading of cheese
Quality of cheese can be determined
by following factors:
• Tempering : holding cheese for
sufficient time so as to determine its
true body and texture characteristics
• Sensory parameters: Appearance,
Color, Body and Texture, Flavor.
16. Defects in cheese(cheddar), causes and prevention
NAME OF DEFECT CAUSES PREVENTION
1. Acid cut/
bleached/ faded
Excessive acid
development
Optimum acid
development in
cheese curd
2. High/ Unnatural Excessive addition of
color to cheese milk
Optimum addition
of color to cheese
milk
3. Seamy •Incorrect method of
addition of salt to
curd cubes
•Pressing curd cubes
soon after salting
•Correct method of
addition of salt to
curd cubes
•Pressing curd cubes
with sufficient time-
gap after salting
Color defects
17. Defects in cheese(cheddar), causes and prevention
NAME OF DEFECT CAUSES PREVENTION
1. Fish eyes/ yeast
holes
Contamination with
yeast
Avoiding
contamination with
yeast
2. Pin holes/ gassy Contamination with
gas producing micro-
organisms
Avoiding
contamination with
gas producing micro-
organisms
3. Mechanical holes Incorrect chhedaring
of cheese curd
Correct chhedaring of
cheese curd
Texture defects
18. Defects in cheese(cheddar), causes and prevention
Body defects
NAME OF DEFECT CAUSES PREVENTION
1. Cooky/ dry/ hard Insufficient fat,
moisture content in
cheese
Optimum fat,
moisture content in
cheese
2. Crumbly •Excessively acid
development in cheese
curd
Optimum acid
development in cheese
curd
3. Greasy High fat content in
cheese
Optimum fat content
in cheese
4.Pasty/ watery/ wet Excessive moisture
content in cheese
Optimum moisture
content in cheese
5. Weak/ soft High fat and/or
moisture content in
cheese
Optimum fat and/or
moisture content
19. Defects in cheese(cheddar), causes and prevention
Flavor defects
NAME OF DEFECT CAUSES PREVENTION
1. High acid/ sour High acid development
in cheese curd.
Optimum acid
development in cheese
curd
2. Bitter • Low quality milk
• Low quality starter
• Excessive amount of
rennet
• Insanitary condition
of equipment and
surroundings
•Good quality milk
•Good quality starter
•Optimum amount of
rennet
•Sanitary conditions of
equipments and
surroundings
3. Mouldy •Adopting wrong
cheese for curing
•Adopting warm
conditions for curing
•Selection of right
cheese for curing
•Adopting cold curing
conditions
21. Conclusion
• From the slides presented, I conclude that
the cheese is a product obtained by draining
after coagulation of milk with a harmless
coagulating agent under the influence of
bacterial cultures.
• Acceptability of cheese is even today a
matter of concern for some orthodox
vegetarians due to the use of rennet.
• The major brand that has its variety of
cheese is AMUL and major varieties
preferred in India are Cheddar, Mozzarella,
and Swiss cheese.
22. References
• Sukumar de; Outlines of Dairy Technology;
Oxford University Press; 2015
• P. Walstra, Pieter Walstra, Jan T. M. Wouters,
Tom J. Geurts; Dairy Science and Technology,
Second Edition