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.

1. Center for Food Technology
Jiwaji University, Gwalior
Presentation Topic:
CHEESE
Presented By: Ankur Gupta
M.Sc. 3rd Semester
( 2015-17 )

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

4. Soft cheese
( cottage,
mozzarella)
Semi-hard
cheese
( limburger,
Munster)

5. Hard cheese
( gouda,
cheddar)
Very hard
cheese
(parmesan)

6. General manufacturing method of cheese
Processed milk
Storage and ripening
Preparation of cheese mil
Heat treatment
Standardization
Pre-ripening
Pretreated cheese milk

7. Cont….
Protein coagulation
Cheese mass
Curd preparation and treatment
Treated curd
Moulding
Pressing

8. Salting
Drying
Ripening
Packing
Cont. …

9. Percentage composition of cheeses
Name Moisture (%) Fat (%) Protein(%)
Cottage 69.8 1.0 23.3
Gouda 38.1 24.5 29.6
Swiss 33.0 30.5 30.4
Edam 38.1 22.7 30.9
Camembert 47.9 26.3 22.2
Cheddar 36.8 33.8 23.7
Parmesan 17.0 22.7 49.4

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

13. Cont……..
Pressing
Drying
Paraffining
Curing/ Maturing

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

20. Popular cheese brands in India

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

23. THANK YOU