This document discusses Cheddar cheese and Cheddar-type cheeses. It describes the key characteristics of these cheeses, including that they are made by mixing salt with the curd before pressing into loaves. This allows for large loaves to be made while preventing water loss during curing. The document also provides details on the traditional manufacturing process for Cheddar cheese and the properties of fully cured Cheddar, including appropriate pH, salt content, and flavor development during aging.
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
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
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
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"
Fermented sausages
Products are usually made from comminuted meat and fat, mixed with salt, curing agents, sugar and spices, and filled into casings, and are referred to as "fermented sausages".
It is one of the earliest form of meat processing.
Most of their characteristic sensory properties to the action of salt, curing agents, and proteolytic muscle enzymes only.
Fermented sausages have their longest tradition in Southern and Central Europe.
Salting and drying of unground meat was the traditional way of meat preservation in Germany and other European countries
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Introduction to cheese
history of cheese
Production of cheese and it's steps of production
types of cheese
ripened cheese, unripened cheese,
Gauda cheese, mozarella cheese, cheddar cheese, swiss cheese, blue cheese, hard cheese and soft cheese.
manufacture, nutrition value
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
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"
Fermented sausages
Products are usually made from comminuted meat and fat, mixed with salt, curing agents, sugar and spices, and filled into casings, and are referred to as "fermented sausages".
It is one of the earliest form of meat processing.
Most of their characteristic sensory properties to the action of salt, curing agents, and proteolytic muscle enzymes only.
Fermented sausages have their longest tradition in Southern and Central Europe.
Salting and drying of unground meat was the traditional way of meat preservation in Germany and other European countries
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Introduction to cheese
history of cheese
Production of cheese and it's steps of production
types of cheese
ripened cheese, unripened cheese,
Gauda cheese, mozarella cheese, cheddar cheese, swiss cheese, blue cheese, hard cheese and soft cheese.
manufacture, nutrition value
Cheese is a very popular food produced worldwide from the milk of ruminants using a combination of physical treatments. Key milk components for the transformation of milk into curd are casein and calcium. The majority of cheese varieties are based on the curd of modified casein micelles that result from the enzymatic rennet clotting of milk in the presence of calcium ions. The remarkable ability of the spontaneous syneresis of rennet-induced curds can be adjusted to the desired level by biological acidification, cutting, stirring, heating, pressing and salting in order to achieve the desired level of water removal in the form of whey. The mode of curdling (acid or rennet coagulation), the conditions, and the combinations of curd treatments result in numerous cheese varieties with different appearances, textures, flavors and shelf lives. Moreover, most of them are kept under specific temperature and humidity conditions to ripen for a short or a considerable amount of time. The classification of cheese varieties is not unambiguous and can be based on various criteria. For example, cheeses can be classified according to their moisture content related to yield and shelf life or according to specific features related to the treatments applied during cheesemaking and ripening. During ripening, the main solid constituents of young cheese—fat and caseins—undergo changes that increase the concentration of small size compounds in cheese—such as peptides, amino acids, small volatile molecules—control moisture loss and configure textural properties. In particular, the compounds of mature cheese flavor result from complicated biochemical pathways that take place during cheese ripening or even storage.
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 is a dairy product, derived from milk and produced in wide ranges 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.
Important aspects of Dairy Cattle Production
Dairy cattle production overview
Care and management of new born calf
Pre- and post-weaning management of calf
Management of heifer, dry cow and pregnant cow
Care of dam before and after calving
Management of lactating cow
World Milk Day 2023
Produce Milk, Drink Milk and Build a Healthy Nation
Dairy as a source of
nutritious food and livelihood
with minimum environmental footprints
World Milk Day recognizes the importance and value of milk as global food and rejoices the passionate commitment of the dairy sector to feed the growing population.
This is a day used to spread awareness about the challenges in the global production, processing, handling, storage and distribution of milk and milk products
World Milk Day recognizes the importance and value of milk as global food and rejoices the passionate commitment of the dairy sector to feed the growing population.
This is a day used to spread awareness about the challenges in the global production, processing, handling, storage and distribution of milk and milk products.
“Produce Milk, Drink Milk and Build a Healthy Nation”
Dairy as a source of
nutritious food and livelihood
with minimum environmental footprints
Management of Dairy Cattle
Points that should be considered a dairy farmer for successful dairy operation….
Housing
Feeding
Breeding & reproduction
Herd replacement
Hygienic milking management
Dry off of
Disease management
Waste management
Care & management
Dairy products: Products that produced from milk or component of milk.
Why are milk products are produced?
To improve the shelf-life of milk
To protect the milk from unwanted fermentation or quality deterioration
To improve the taste
Sometimes to improve the qualities
The common dairy products available in this country could be categorized in different ways, such as-
Far rich dairy products- Cream, Butter, Ghee, Ice cream etc.
Concentrated dairy products- Kheer, Khoya, Rabri Basundi etc.
Fermented dairy products-Dahi (curd), Lassi, Lavan, Ponir, Cheese, yoghurt drinks etc.
Indigenous sweetmeats- Chhana, Rasogolla, Rasomalai, Chamcham, Kalojam, Malaikari, Peda, Rajvog, Kachhagolla, Rasakadam, Lalmon, Gur sandesh etc.
“A Calf is Tomorrow’s Cow”
Calf is the foundation of the future dairy herd.
So we have to give proper attention for raising calves successfully.
“Timely Care of New-Born Calf Will Ensure Its Survival”
First 24 hours of life of a calf is so important, it has a strong bearing on the rest of its life.
“The first hour after calving is the most critical period in the entire life of a new born calf”
A new born calf should consume about 2 liters of colostrum within the first hour of birth & 4 liters (based on size) within 24 hours of birth.
Feeding colostrum after 24 hours of birth may not help the calf to absorb immunoglobulins properly, thus protection against diseases will be less.
World Milk Day 2022
Sustainability in the Dairy Sector: Nutritional, Environmental and Socio-Economic Empowerment
“Produce Milk, Drink Milk, Build Healthy Nation”
Sustainable Agriculture is an integrated system of plant & animal production practices that…….
Satisfy human food and fiber needs;
Enhance environmental quality and the natural resource base upon which the agricultural economy depends
Make the most efficient use of nonrenewable resources & on-farm resources and integrate, where appropriate, natural biological cycles and controls
Sustain the economic viability of farm operations; and
Enhance the quality of life for farmers and society as a whole
Antioxidants are molecules capable of reducing the causes or effects of oxidative stress. Oxidative stress can be caused by environmental factors, disease, infection, inflammation, aging (ROS production). The body produces some endogenous antioxidants, but dietary antioxidants may provide additional line of defense. Flavonoids & other polyphenolics, Vitamins C & E, and Carotenoids are the most common dietary antioxidants. Many herbs and botanicals also contain antioxidants.
Any molecule containing one or more unpaired electrons. These unpaired electrons readily form free radical molecules which are chemically reactive and highly unstable.
"Ions are any atoms or molecules that have a net charge. Hence an ion is any discrete molecular substance where the number of protons and the number of electrons are different".
"Radicals are formed when an orbital has an unpaired electron". Radicals have an odd number of electrons, meaning at least one electron is in an orbital by itself, unpaired”.
Milk provides excellent support towards human nutrition, as it contains balanced quantities of required nutrients such as protein, fat, carbohydrate, minerals, & vitamins. Milk is an economical source of energy & furnishes almost all essential dietary constituents required for normal physiological functions.
Milk has a mildly sweet & pleasant flavour which is of wide appeal & is relished by most people and hence is innately palatable. Digestibility of milk is high, which makes it an ideal food for children, adults, invalids and convalescing patients. All these properties make milk an important food for pregnant & lactating women, growing children, adolescents, adults, invalids, convalescents & patients alike.
The Lactoperoxidase system (LP-s) consists of the production of an antibacterial compound from the thiocyanate ion catalysed by Lactoperoxidase in the presence of hydrogen peroxide.
Milk from a healthy animals contains different levels of inhibitory substances that restrict the normal development of certain bacteria and sometimes even kill them. The degree of inhibitory activity varies considerably in milk of different species. Maximum activity present in Human Milk.
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
2. Cheddar-type cheeses are characterized by the mixing of salt with the
curd before it is pressed into a coherent loaf.
Salt considerably retards the growth of lactic acid bacteria.
Because of this, most of the lactose in the curd should have been
converted before the curd is salted, & curd making, therefore,
requires a long time.
Moreover, salted curd tends to fuse poorly during pressing if its pH is
still too high (above, say, 5.6) because the curd flows insufficiently.
Formerly, when cheese was made from skimmed milk, the milk was
usually left for creaming for such a long time that it turned sour.
Naturally, the curd was also acidic & could thus be salted before
pressing; an example is Frisian cheese.
CHEDDAR-TYPE CHEESES
3. However, currently most cheeses of this type are made of unsoured
milk, such as Cantal & almost all British types.
The cheese becomes relatively dry due to the long curd-making
time & the low pH.
Because the salt is relatively homogeneously dispersed through the
fresh cheese, it can be made in large loaves, which is desirable to
prevent water loss by vaporization & to minimize curing costs.
On the other hand, it takes a long time for the interior of the loaf to
cool.
CHEDDAR-TYPE CHEESES
4. These cheeses are typically hard with a long shelf life & without a
surface flora. The best known is Cheddar: about
50% fat in the dry matter,
not more than 38% water,
Originally of cylindrical shape,
weighing about 30 kg.
CHEDDAR-TYPE CHEESES
Nowadays, mostly rectangular blocks of variable (often large) size are
made.
Cheddar & derived varieties are now manufactured all over the world,
though primarily in English-speaking countries.
5. Cheshire is slightly more acidic & has a somewhat higher water
content.
This is also true of Caerphilly, but this cheese is eaten while young
& is mainly used in cooking.
Stilton is quite different. Its salted curd is not heavily pressed & is
shaped into a cheese with an open texture; the cheese becomes
veined with blue mold.
CHEDDAR-TYPE CHEESES
6. MANUFACTURE
Outlines the manufacturing process :
It represents a somewhat traditional method of manufacture,
though the time from adding starter to the milling was originally
often even longer.
The end point of the curd treatment in the vat (including
‘cheddaring’) was assessed by determining the acidity of the whey.
Nowadays, a fixed time schedule is usually maintained, & the
processing time is much shorter, e.g., 3 h from renneting to milling.
.
7. Milk
Pasteurize (15s 710 C)
Stirring (60 min)
Pre-acidify ( 40 min 320C) Starter 2%
Renneting (35min) Rennet
Cutting (10 min)
Stirring/Scalding (30min 400C)
Sedimenting (30 min)
Whey
250 N Whey
Cheddaring (100min)
Drying (4 d 120 C)
Milling
(Mixing)
Waxing/packing
Curing (80 C)
3.3kg salt/
100 kg cheese
Presing (16h 2 bar)
Filling
Resting (10min)
White whey
Traditional Method for Manufacture of Cheddar Cheese Simplified
9. Adding milk to vat Adding culture to milk after tempering
to 88-90 f
Cutting the curd lengthwise with
horizontal wire harps
Adding rennet after fermenting for
about 60 minutes
10. Cutting curds lengthwise with
vertical harps
Cross cutting the curd with
vertical harps
Healing the curd for 10-15 minutes
after cutting
View of curd after being cut in
shape of cubes
12. Drained curds are aloud to fuse
together into a solid mass
Solid mass of curds are cut into squares &
are stacked to begin the cheddaring process
Curds are stacked to continue
developing acidity
13. Final stacking at final acidity level for
milling the curd mass
Milled curd
Salting of the milled curd for flavor &
to stop further acid developement
14. Filling the cheese molds
Weighing the curds for proper wieght
Pressing the curds
15. Pressing the curds Whey dripping out of cheese molds
Putting cheese block in a
vacuum bag for storage
Removing cheese cloth from
formed cheese block
17. Chilly powder jack White cheddar, pepper jack
Garlic, sundried tomato Monterey jack, pepper jack & dill Cheese curds
Variety of cheese produced
18. PROPERTIES
Traditionally, Cheddar was a fairly acidic cheese — pH about 4.9 —
but presently a pH of 5.2 & even 5.3 is common (especially outside
England).
Its consistency is rather firm & short, at least if the pH is not too
high & marked proteolysis has occurred.
At the higher pH values, the consistency is more like that of Gouda
cheese.
The salt content also has a considerable effect: The cheese is too
hard if the content is over 6% in the water, whereas at less
than 4% it is too soft (almost spreadable).
19. Ripening Cheddar contains little active milk proteinase, but it has
active rennet & a large pool of proteolytic enzymes from lactic acid
bacteria;
most of the fast acid-producing strains are also strongly proteolytic.
At the low curing temperature (usually below 10°C), large peptides
are rapidly formed, but the degradation of these into smaller
molecules is relatively slow.
For instance, in cheese that is several weeks old there is:
At pH 5.1: no αs1-casein left, 55% β-casein left
At pH 5.3: 30% αs1-casein left, 80% β-casein left
PROPERTIES
20. Cheddar is a cheese that may be cured for varying lengths of time,
say, from 2 to 10 months.
Naturally, curing time considerably affects the flavor.
Presumably, short peptides and free amino acids play an important
role in flavor development, but so do volatile compounds.
Amino acids may be converted to short-chain fatty acids & to
thiols (H2S & CH3–SH).
Among the compounds formed via the pyruvate metabolism of the
lactic acid bacteria are diacetyl, acetic acid, & ethanol,
&probably also esters.
CO2 also is essential as a flavor enhancer; it is partly formed by
decarboxylation of amino acids.
PROPERTIES
21. The fat is essential, not only for the consistency but also for the
flavor.
Low-fat cheese has been found to lack the typical Cheddar flavor.
Probably the most important role of the fat is as a solvent for
hydrophobic flavor compounds.
In addition, lipolysis (if not too strong) & formation of ketones from
free fatty acids have a role to play.
It should be noted that there is no agreement at all among various
investigators regarding the characteristic flavor of Cheddar.
PROPERTIES