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- 1. GODAVARI FOUNDATION’S Dr. Ulhas patil college of Agriculture, Jalgaon. AFFILIATED TO Mahatma Phule Krishi Vidyapeeth Rahuri DEPT. OF AHDS MILK AND MILK PRODUCTION • NAME OF STUDENT:- PATIL LALIT ANIL • REG.NO:- AJ-70/2018 • COURSE NO.:- SRP-EL-AHDS-405 • COURSE TITLE:- MILK AND MILK PRODUCTION • COURSE TEACHER:- PROF. B.B.MUNDE SIR.
- 2. Term's Coagulation- Change from a fluid to a thickened mass; curdle; congeal. Whey- The watery part of milk that separates after the milk sours and thickens. Brine- Water strongly saturated with salt. Rennin- A stomach enzyme that coagulates casein and is used to commercially curdle milk in the making of cheese.
- 3. Introduction to Cheese Can anyone give me a definition of cheese? Did you know cheese was traditionally made as a way of preserving the nutrients of milk. Thousands of varieties of cheeses have evolved that are characteristic of various regions of the world.
- 4. What are curds and whey? Curds- the solid lumps you find in milk when milk sours. You can treat milk with enzymes to get the same effect. Whey- The watery liquid that you find in milk when the milk sours / is treated with enzymes.
- 5. You can add a starter culture with rennet to milk to get curds and whey. Why would anybody WANT to make curds and whey? Curds can be used to make cheese. Whey can be used as animal feed.
- 6. Cheese Add salt to curds- You get cheese! The cheese needs to be pressed. Crumbly cheeses (e.g. Wensleydale) are only pressed lightly Hard cheeses (e.g. Cheddar) are pressed firmly The cheese is then left to mature (to develop flavour and texture)
- 7. Procedure 1. Take milk; add rennet and a starter culture to it 2. The milk curdles 3. You now have curds and whey. 4. Drain the whey to leave only the curds 5. Add salt to the curds 6. Press the curds into moulds 7. Leave to mature 8. Package
- 8. Types of Cheese Blue cheese brick Brie Mild Cheddar Sharp Cheddar Colby Gouda Monterey (Jack) Mozzarella cheese
- 9. Blue Cheese Blue-vein mold ripened variety. Made from Cow’s Milk. Ages 2-6 months. Tangy, peppery flavor. Texture is semisoft, pasty, and sometimes crumbly. White interior and marbled/streaked with blue veins of mold.
- 10. Brie Cheese Soft ripened variety. Usually made from Cow’s milk. Ages 4-8 weeks Mild to pungent flavor. Texture is soft & smooth when ripened. Creamy yellow interior with an edible thin brown & white crust.
- 11. Mild Cheddar Cheese Firm ripened variety. Made from Cow’s Milk. Ages 2-3 months. Mild to slightly nut-like cheddar flavor. Texture is firm & smooth with some mechanical openings. White to medium-yellow orange.
- 12. Sharp Cheddar Cheese Firm ripened variety. Made form Cow’s Milk. Ages 8-12 months. Sharp typically nut-like flavor. Texture is smooth and waxy with some mechanical openings. White to medium-yellow orange.
- 13. Colby Cheese Firm ripened variety. Made from Cow’s Milk. Ages 1-3 months. Mild to mellow flavor. Texture is softer & more open than cheddar cheese. Has numerous irregularly shaped openings. White to medium-yellow orange color.
- 14. Cream Cheese Soft unripened variety. Made from cream from Cow’s Milk. Is not aged. Mild, acid flavor. Texture is soft & smooth. White to light cream color.
- 15. Gouda Cheese Firm ripened variety. Made from whole or partly skimmed Cow’s Milk. Ages 2-6 months. Mellow, nut-like flavor. Texture is semisoft to firm, smooth, and has small irregularly shaped or round holes. Creamy yellow or medium-yellow orange interior and may have a red wax coating. It has a cannonball or oval shape.
- 16. Monterey (Jack) Cheese Firm ripened variety. Made from Cow’s Milk. Ages 1-3 months. Mild to mellow flavor. Texture is soft to semisoft and has small openings evenly dispersed throughout.
- 17. Mozzarella Cheese Firm unripened variety. Made from whole or partly skimmed Cow’s Milk. Is not aged. Mild delicate flavor. Texture is slightly firm and plastic. Creamy white color.
- 18. Munster Cheese Semisoft, ripened variety. Made form Cow’s Milk. Aged 1-8 weeks. Mild to mellow flavor. Texture is semisoft and has small openings throughout. Creamy white interior with a yellow tan surface.
- 19. Provolone Cheese Firm ripened variety. Made from Cow’s Milk. Ages 2-12 months or longer Mellow to sharp flavor with smoky and salty overtones. Texture is firm & smooth. Light creamy interior with a light brown or golden yellow surface.
- 20. Ricotta Cheese Soft, unripened variety. Made from whole or partly skimmed milk, or whey from cow’s milk with whole or skim milk added. Is not aged. Sweet, nut-like flavor. Texture is soft and may have a grainy consistency. White color.
- 21. Swiss Cheese Firm ripened variety. Made from Cow’s Milk. Aged 3-9 months (bacteria during ripening produces gas which forms the eyes). Sweet, nut-like flavor. Texture is firm and smooth with medium to large round eyes throughout. Light yellow.
- 22. Classes of Cheese Soft Whey Cheeses Semisoft Hard Cheeses
- 23. Soft Cheese Unripened: – High Fat: Cream Cheese. Ripened: – Brie Ricotta
- 24. Semisoft Ripened principally by bacteria: – Brick – Munster. Brick and Munster cheeses are the two most often confused. Ripened Principally by blue mold in interior: – Blue
- 25. Hard Ripened by bacteria, without eyes: –Mild and Sharp Cheddar Colby, Gouda, Monterey(Jack), Mozzarella, Provolone. Ripened by bacteria, with eyes: – Swiss
- 26. Conclusion Cheese is a delightful food which contributes variety and interest to our diet. Various kinds have always been important sources of nutrients. Gourmet cooks might pay several hundreds dollars per pound for imported cheese. However, less developing countries, cheese is a staple in the diet.