Cheddar cheese is a hard pressed cheese made by coagulating heated or pasteurized milk with cultures of lactic acid bacteria or coagulating enzymes. It is formed into a hard pressed block that may be coated in wax or wrapped in cloth or polyfilm. Fully ripened cheddar cheese has a firm, smooth and waxy texture ranging from pale straw to orange color without gas holes. The cheese making process involves steps like standardization, pasteurization, addition of starter culture, renneting, cutting, cooking, draining, cheddaring, milling, salting, hooping, pressing, paraffining, and curing. During curing, the cheese develops its characteristic flavor, body and

1. Cheddar cheese
AMRUTHA T A

2. “ Ripened hard cheese obtained by coagulating
heated or pasteurised milk with cultures of
harmless lactic acid producing bacteria,
suitable enzymes of non-animal origin or other
suitable coagulating enzymes. It shall be in the
form of hard pressed block and it may have a
coating of food grade waxes or wrapping of
cloth or polyfilm. It shall have firm, smooth
and waxy texture with a pale straw to orange
colour without any gas holes”

3. FSSAI standards;
• Moisture, Maximum, % (m/m) 39%
• Milk fat, Minimum, % (dry basis) 48%

5. Cheese Vat

6. 1.Receiving of milk
• The quality of fineshed cheese depends on
upon quality of the milk .
• No off flavour should be accepted
• Should be free from all extraneous matter
• MBR , Resasurin and Rennet-curd tests within
the range
• Should be developed acidity as possible

7. 2.Filtration /clarification
– Remove visisble dirt in milk
3.Standardization
– In cheese making ,standardization refers to
adjustment of the casein /fat ratio in cheese milk
to 0.68-0.7 .
– The objectives are:
I. To regulate the fat in the dry matter of cheese
II.To produce the maximum amount of cheese/kg of
fat in cheese milk

8. 3.Pasteurization
Objectives :
I. To destroy all pathogens
II. To produce a more uniform product with high
quality
III. To increase the yield
Limitations
I. It destroys the typical flavour and body of cheese
II. It entails longer ripening periods
III. It encourage use of low quality milk
IV. It increase the overall cost of cheese making

9. 4.Homoginization
• I. Lower fat losses in whey
• II. Reduced fat leakage of cheese at high
temperatures
• III. Increased fat hydrolysis :blue cheese

10. 5.Addition of calcium chloride
• Excessive heat treatment………………ppt of
calicium salts……………………slower the
rennet action ……………….weaker curd
• 0.01-0.03% Cacl2

11. 6.Addition of starter
• The starter is the heart of cheese
• Cheese starters : acid ,aroma, special
effects(eye)
• Cheddar: L.lactis ,L.cremoris
• 0.5-1% of milk
• 30-31 0C

12. 7.Addition of colour
Just before renneting
8 .Renneting
Addition of rennet to milk at a desired acid rate
eg: cheese prepared from ripened milk:rennet
addition at milk acidity nhas increased from
initial level by 0.02%

13. 9.Cutting
Firm coagulum cut into specific size
– When to cut???????
45 °

14. Curd knives
SS wires or strips
6 or 9 mm
1st cut

15. Syneresis of curd ??????????
Expulsion of whey and concentration of curd

16. 10.Cooking
• Heating of curd cubes
• Within 15 of cutting
• max37 to 39 ° C
• Temperature :@1°
C/4minutes
• High temp: reduce
souring and activity of
starter culture
CASE HARDENING?????

17. 11.Drainage of whey

18. 12.Cheddaring
• Packing

19. • Turning
As soon as the curd can be handled without
breaking ,they rolled bottom side up in the vat

20. • Piling and repiling

21. • End of cheddaring
– TA:0.3-0.35 % more than at
cutting
– Hot iron test: long threads , 12mm
or sligtly more
– pH: about 5.4

22. 13.Milling
• This refers to the mechanical operation of cutting
the blocks of cheddared curd into small pieces
with the help of a cheese mill
objectives:
• To promote the further removal of whey
• To enable quick distribution of salt in the curd
• To prepare curd for pressing into final form
• And also for de-odourization, cooling of thecurd
etc.

23. 14.Salting:
• This refers to the addition of common salt tothe curd
pieces. Salt in cheese affects flavour, body and texture, and
keeping quality.
• cheese without salt is often soft, ripen quickly and rapidly
develop unpleasant flavors.
• Amount:1-2%
Objectives
• For further removal of whey
• Hardening and shrinking of curd
• Retarding further formation of lactic acid
• Checking the undesirable fermentation
• Produce desirable quality characteristics

24. Holding before salting:
• Salting may be delayed ( by more than 15 minute
if needed) when it seems desirable to develop
more acid in the cheese curd to encourage further
drainage of whey, or to aerate the curd to improve
its flavour.
When done
• About 15 minutes after milling
• When a hot iron test shows threads 1 to 2 cmlong
• When acidity is 0.4 to 0.5 % and
• When pH is 5.4 to 5.

25. 15.Hooping
• This refers to the curd being placed in hoops or moulds
in which the cheeses curd is pressed into its final shape.
• For hooping operation all the added salt should have
completely dissolved
• the temperature at hooping should be 30-32º C.
• Hooping and pressing at too high a temperature causes
an excessive loss of fat, decreased yield, development
of abnormal flavours and exaggeration of bacterial
defects.
• Hooping and pressing at a too a low temperature result
in an open texture, imperfect rind formation and lack of
whey drainage.

26. 16.Dressing
• Refers to arrangement of the cheesecloth
before and after pressing
To remove
wrinkles formed
during pressing

27. 19.Pressing
• This refers to the operation of forcing the particles
of milled and salted curd in the hoops into the
smallest possible space to give cheese its final
shapes.
• Initial pressing: 30-60 minutes
• Final :avg 15 hrs
• Cheese pressing is done with the help of presses
which may be, Screw or Pneumatic or Hydraulic
or spring types.
• Types : screw ,pneumatic ,Hydraulic , spring

29. 27.Drying
• This is done for rind formation in cheese
• It involves first taking the cheese outof the
hoop and then stamping of date, batch, variety
name etc., and keeping in a drying room at 12
to 16 º C for a few days.
• The cheese is turned at 24-hourintervals so that
both ends and sides of the cheese can dry and
form thedesired rind.

30. 18. Paraffining/Waxing
• This refers to the operation of dipping the cheese for a
few seconds in a bath of melted paraffin, whereby a
thin coating of the paraffin is applied to the surface of
the cheese
• Eg: paraffin wax,micro crystalline wax etc.
Objectives
• To reduce the loss of moisture
during curing
• To prevent extensive mould growth
• To protect it against insects
• Improve the appearance

31. Liquid paraffin (104-
121 °C)

32. 19.Curing
• The curing /ripening /souring / maturing of cheese refers to the
storage of cheese for at least 2 to 3 months at a given low
temperature (0-16ºC) during which its physical, chemical and
bacteriological properties are profoundly changed, resulting in
the development of a characteristic flavour, body and texture.
• The term ‘green cheese’ is usually applied to hard-
pressed cheese in the early stages of ripening before the
characteristic flavour, body and texture of
ripened cheese developed.

33. Changes during curing
• Flavour
– From a mildly acid taste and aroma
– In greencheese to the development of characteristic flavour
of ripened cheese which is a blend of several odours and
tastes of diacetyl, traces of butyric and caproic acid, esters
of alcohol, salts of propionic and acetic acids in well aged
cheeses.
• Body
– Thecheese becomes slightly harder, due to loss of moisture.
There is a gradualchange from the rubbery body in the
green cheese to a mellow and waxy body in
theripened cheese
• Texture
– Curdcheese tends to acquire a fairly close to close texture.

34. • Chemical changes
– Lactose to lactic acid
– Small amounts of acetic acid,propionic acid and carbon dioxide
– Proteolysis
– Slight fat break down.
– The most obvious chemical changes are the breakdown of the
proteins, the newlycreated solubility of about 25 % of total
proteins in the cured cheddar cheese.
– In addition to fat breakdown, the ammonia produced by moulds
and certain bacteria may have considerable effect on the bacteria
and so assist in the growth of other types of bacteria.
– An increase in acidity and decrease in ph takes place for the first
few days. The ph is lowest in cheese on about the third or fourth
day after pressing, and is normally 5.10 to 5.05.
– It then decreases slowly and steadily during the curing period.

35. • Microbiological changes
– In cheddar cheese type, which are low in moisture
and close in texture sustain a steady changeover
from Streptococci to Lactobacilli, some of which
contribute to the flavour.
– Other types are of course present and the higher
the proportionof miscellaneous types, the quicker
is the curing and greater the possibility of off-
flavours.

36. Shrinkage in Cheese
• This refers to the loss in weight of cheese during curing/storage.
• Although a slight shrinkage is natural, excessive shrinkage should
be prevented. Shrinkage is caused mainly by ‘loss of moisture’.
Factors causing Shrinkage in Cheese
• Temperature of curing: Higher the temperature,higher the shrinkage,
and vive-versa
• Relative humidity of curing: Higher the humiditylower the
shrinkage.
• Size (and shape) of cheese: Larger the size,lower the shrinkage and
vice-versa
• Moisture content of cheese: Higher the moisturecontent, higher the
shrinkage
• Paraffining of cheese: Paraffined cheeseundergoes less shrinkage,
than non-paraffined cheese.

37. Standardization
Q. 1000kg WM( 4% fat , Cn 2.7% ) + SM( 2.8% Cn)
Standardized milk (0.7 = C/F )??????????????

38. Ans:
Given milk,
Fat =1000x4.5/100=45kg
Casein =1000x2.7/100=27kg
Required ,
C/F=0.7
45X0.7=31.5Kg
i.e, extra casein required=31.5-27=4.5
SM required: A=amount of S M required
A x 2.8/100=4.5Kg
(4.5/2.8)x 100=161kg

39. Ripening index
• Protein degradation measurements have been
used systematically in studying the ripening of
cheese.
• The rate of ripening is measured by
determination of the ‘ripening index’
• Index= % soluble nitrogen / %total nitrogen X
100