This document presents information about cheese from a presentation given by Ankur Gupta. It defines cheese and describes its classification based on moisture content, including soft, semi-hard, hard, and very hard cheeses. The general manufacturing process for cheese is outlined involving steps like coagulation, curd preparation, pressing, salting, and ripening. Specific methods for making cottage cheese and cheddar cheese are also summarized. Common defects in cheddar cheese and their causes are listed. Popular cheese brands in India are noted along with Amul being a major brand. The conclusion restates that cheese is obtained from milk through coagulation and draining and that acceptability remains a concern for some due to the use of rennet.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
cheese ,cheese ,making of cheese ,types of cheese ,classification of cheese ,characterstics of cheese ,catagories of cheese ,soft cheese ,semi hard cheese ,hard cheese ,cheddar cheese
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
cleaning and sanitation of milk plant.pptxSaranuTeja1
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Condensed milk from a plastic tube package
Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk"
cheese ,cheese ,making of cheese ,types of cheese ,classification of cheese ,characterstics of cheese ,catagories of cheese ,soft cheese ,semi hard cheese ,hard cheese ,cheddar cheese
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
cleaning and sanitation of milk plant.pptxSaranuTeja1
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Condensed milk from a plastic tube package
Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk"
Abstract— The objectives of this study were to analyze the structure, level of innovation adoption by dairy goat farmers and to analyze farmer characteristics which affected to adoption rate. The study was conducted in Sleman, Yogyakarta Province. The number of respondents were 162 dairy goat farmers, who were members of of farmer group in 6 groups. The structure adoption was analyze by descriptive while the relaionship between farmer characteristics and adoption rate was analyze by correlation and multiple linear regression. The results showed that farmers received innovation from the government, academic institution and other farmers. Farmers choose speech, group discussion and demonstration as the method of extension service and preferred to choose leaflets, film photograph, magazine and television as media for communication. The member of farmers group expected that innovation could improve their livestock productivity. The level of adoption was affected significantly by farmers experience and the number of goat ownership (P<0.01). the coefficient of determination of 0.176 indicated that 17.6% of variance was influenced by farmers experience and the number of goat ownership while 82% was affected by other factors.
Research & Reviews Journal of Dairy Science & Technology vol 5 issue 3STM Journals
Research & Reviews: Journal of Dairy Science and Technology (RRJoDST) is an online Journal focused towards the publication of current research work carried out under Dairy Science and Technology. This journal covers all major fields of applications in Dairy Science and Technology.
Focus and Scope Covers
Dairy Science and Technology
Biotechnology of milk
Biochemistry of milk
Transformation procedures and nutritional qualities of milk and dairy products
Milk from Bovine or Non-Bovine species and human milk
New products from milk using new technologies
Breeding of high yielding cattle
The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses.
Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese.
Happy Learning
Past paper questions from 2008 - 2011 for A2 students studying Food Technology. There is another slide with 1 to 2 mark revision questions covering topics from A2 food technology.
Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogenous, soupy texture. It is made from skimmed milk by draining curds, but retaining some of the whey and keeping the curds loose
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep
Cheese manufacturing technology by hrisikesh an saurabh.pptxSaurabhDas44
In this PPT you will find how the cheese manufacturing is done.
"Cheese means the product obtained by draining after the coagulation of milk with a harmless milk coagulating agent, under the influence of harmless bacterial cultures.
It shall not contain any ingredients not found in milk , except coagulating agents like Sodium Chloride, Calcium Chloride(anhydrous salt) not exceeding 0.02 %weight, annatto or carotene colour; and may contain certain emulsifiers like citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.2% by weight.
Wax used for covering the outer surface should not contain anything harmful to the health . Only permitted food colours may be used. Hard cheese shall contain not more than 43.0 % moisture and not less than 42.0 % milk fat of the dry matter. Hard cheese may contain 0.1 % of Sorbic acid or its sodium, potassium or calcium salts; or 0.1% of nicin.
"
"Cheese can be 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 cutting, cooking and/or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperatures and humidities .
The Word Cheese comes from the Latin term “Caseus”.
"
"Preparation of Equipment:
Cleaning and Sanitization of Cheese making equipment and accessories.
These equipment and accessories should be sterilized just before use by contact with hot water at 82 ֯C/180֯ F or Chlorine solution having 100 ppm available chlorine for at least 2mins.
Receiving Milk: Only high grade milk can yield high grade cheese. Cheese factories should follow a system of daily efficient grading of all milk received. These are-
No off flavour milk should not be accepted in each can/tanker.
The appearance of the milk should be free from all extraneous matter.
Performing MBR , Resazurin and Rennet-curd test, titratable acidity on the milk frequently.
Examining milk for bacteriophage, antibiotics and inhibitory substances.
"
"Adding colour: It is added just before renneting. The usual amount is 30 to 200 ml. or more (for buffalo milk) for 1000 kg milk. The colour is diluted with approximately 20 times its volume of (potable) water for even distribution. It is vigorously agitated to ensure uniform and rapid distribution. The colour of cheese is usually an alkaline solution of annatto. Rennet and colour should not be mixed together before being added to the milk.
Renneting:
Rennet: It’s a set of enzymes produced in the stomach of ruminant mammals like cow, sheep, goat etc. It contains two principle enzymes rennin(powerful clotting enzyme) and pepsin(induces proteolysis).
The enzyme rennin is used for coagulation, aided by the starter activity."
Cheese is a generic term for a diverse group of milk based food products.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
It is produced by coagulation of the milk protein casein.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
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)
12. Cont…..
Cutting
Cooking (up to 37-39°C0
Drainage of whey
Cheddaring
Milling
Salting
Hooping
Dressing
Coagulation/ Setting
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