IT'S ABOUT DAIRY FERMENTED PRODUCT

1. INPLANT TRAINING SEMINAR
ExperimentalDairy PlantNDRI , Karnal
Seminar Topic :-Cheddar Cheese
RAJA VISHAL
01.05.2017

2. The Experimental Dairy of NDRI, Karnal was
established in 1961
The plant was renovated during 1984-85 at a cost of
Rs.71 Lakhs
Now plant has the capacity to process up to 10
thousand liters of milk per day.
Introduction

3. Cheddar Cheese
Cheddar is a ripened and hard variety of cheese
Cheddar cheese has the longest shelf life
Cultured used: Mixed culture of L. lactis, L.
cremoris and L. lactis subsp. diacetylactis.
Rennet used:
Type: Meito cheese making enzyme

4. Enzymatic Phase
Non Enzymatic Phase
Proteolysis
Rennet Action
1st 105th 106th 169th
Rennet GMP
Para k-
caseinate

5. Flow Diagram
Take milk in vat
Standardization (Fat: 3.0-3.2%;
SNF: 8.5%; Casein/Fat – 0.68-0.7
Heating (30oC)
Addition of starter culture (@ 1 to 2%)

6. Addition of rennet (31oC)
Setting (31oC, 45 min)
Cutting
Cooking (30 mins / 42oC)
Cheddaring (38oC, 2 hrs)

7. Milling & Salting (@ 2%)

8. Dressing
Hoping
Pressing

9. Vacuum Packaging
Curing (8-10oC)

10. Pizza Cheese
Selection of Cheese
Mozzarella Cheese 60% ( Fresh)
Cheddar Cheese 40% (old)
cleaning
Grinding

11. Heating and stirring continuously in steam
jacketed Vat to get homogeneous mass
Addition of salt @ 0.5%

12. Addition of sodium citrate@ 2.5%
Heating of stirring (at 85oC till pasty,
shiny product is obtained)
Packaging

13. THANK YOU