Cheddar cheese originated in the village of Cheddar, England. It is made through a process of receiving milk, standardizing it, adding starter culture, coagulating the curd with rennet, cutting and cooking the curd, draining whey, cheddaring, milling, salting, hooping, pressing, drying, paraffin waxing and curing. The document provides detailed steps and explanations for the manufacture and aging of cheddar cheese.

1. CHEDDAR CHEESE
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PRESENTED BY;
NITHIN KUMAR.G N.
MVM 16023

2. INTRODUCTION
• Cheddar cheese is a relatively hard, off white
or orange, sometimes sharp tasting, natural
cheese.
• Originated in a village Cheddar in Somerset,
England.
• Most popular type of cheese in US.
• Josep Harding is the father of cheddar
cheese.
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3. MANUFACTURE OF CHEDDAR CHEESE
RECIVING MILK
PRE HEATING(35-45°C)
FILTRRATION/ CLARIFICATION
STANDARDIZATION
PASTEURIZATION(63°C /30 MIN)
ADDING STARTER(RIPENING)31°C
ADDING COLOUR.
ADDING RENNET(RENNETING)(31°C)
COAGULATION / SETTING.
CUTTINIG
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4. COOKING UPTO( 37-39°C)
DRAINAGE OF WHEY
CHEDDARING.
MILLING
SALTING
HOOPING
DRESSING
PRESSING
DRYING
PARAFFINING
CURING / MATURING
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5. RECIVING MILK
• Only high grade milk can yeild high grade
cheese.
• MBR, Resazurin test are done.
• Representative sample is taken for
determination of fat and caesin content.
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6. FILTERATION OR CLARIFICATION
• Done to remove any visible dirt in milk to
improve the aesthetic quality of the cheese
made.
• Milk is pre heated to 35-40°c for efficient
clarification.
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7. STANDARDIZATION
• Refers to adjustment of the casein / fat ratio in
cheese milk to 0.68- 0.70.
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8. PASTEURIZATION
• Holder 63°c for 30 min.
• HTST 71°C for 15 sec.
Objectives
1.To destroy micro organisms
2.To produce product of high quality.
Limitations
1.Encourages use of low quality milk.
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9. ADDING STARTER(RIPENING)
• Refers to development of acidity in milk.
• In cheese done by addition of starter.
• The starter is heart of the cheese.
• Str. lactis and Str cremoris.
• Amount of starter 0.5-1% of the milk.
• Temperature of milk at addition is 31°C.
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10. Ripening aids in
• Formation of desirable curd.
• Establishing a favourable bacterial flora.
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11. ADDITION OF COLOUR
• Alkaline solution of anneto.
• Added just before renneting.
• Usual amount of 30- 200 ml/1000kg of milk.
• Slightly higher is used in case of buffalo milk.
• Diluted with 20 times its volume to ensure
uniform distribution.
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12. ADDING RENNET
• Added when it has been determined that acid
is developing at desired rate.
• The amount of rennet used should be such as
to form curd that is firm enough to be cut in
20- 30 min after addition of rennet.
• Usually 15-25 ml/100lit of milk.
• Temp of milk at rennet addition is 30-31°C.
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13. • The rennet is diluted with 20-40 ml of potable
water to ensure uniform distribution.
• Milk should be thoroughly stirred during
addition of rennet and also 3-5 min
afterwards.
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14. COAGULATION
• This refers to liquid milk changing into a solid
junket.
• The first sign of coagulation are that bubbles
of air stirred into the milk surface takes longer
to break and a spatula dipped into milk show
small flakes of curd.
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15. CUTTING
• Refers to cutting of fine coagulum into cubes
of a specific size.
• Curd knives are used to cut.
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16. COOKING
• Refers to heating of curd cubes.
• Done after 15 min of cutting.
• Rate of heating, temperature is raised to 32°C
in 15 min and 1°C rise in every 4 min until max
temp of 37°C -39°C.
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17. DRAINAGE OF WHEY
• Refers to removal of whey from curd.
• The curd is cut into pieces and cubes are
pitched.
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18. CHEDDARING
• This refers to the combined operation of
packing, turning, piling, repiling of the curd
cubes.
• Packing :
1.The curd cubes are kept close
together in two heaps with a channel in
between.
2.Results in formation of long slabs of
curd.
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19. • Turning:
1. The cubes are rolled bottom side up.
2. Carried out every 15 min till curd is ready for
milling and salting.
• Piling and re piling:
1. Done within 30 -45 min after packing ,blocks of
curd laid one over the other.
2. Then the position of the curd is altered is called
re piling.
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20. MILLING
• Refers to mechanical operation of cutting the
blocks of cheddared curd into small pieces
with help of cheese mill.
• Objective.
1. To promote the further removal of whey,
2. To enable quick distribution of salt in curd.
3. To prepare curd for pressing.
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21. SALTING
• Refers to addition of salt to curd pieces.
• Objectives.
1. The further removal of whey.
2. Hardening and shrinking of curd.
3. Retarding further formation of lactic acid.
4. Checking undesirable fermentation.
5. Producing desirable quality characteristics
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22. • Salt is added at a rate of 1-2% avg (1.5%).
• Generally added 15 min after milling to
further drain the whey.
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23. HOOPING
• Refers to the curd being placed in hoops or
moulds in which the cheese curd is pressed to
final stage.
• Salt must have been completely dissolved and
the curd should feel mellow and silky.
• Temperature at hooping 30-32°C.
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24. DRESSING
• Refers to arrangement of the
cheese cloth before and after
pressing.
• Done before pressing to form a
closed surface or smooth surface.
• Done after to remove wrinkles
formed during pressing.
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25. PRESSING
• Refers to operation of forcing the particles of
milled and salted curd into hoops.
• Done to give the cheese final shape.
• Pressure used for round hoops is 70 psi,
square hoops is 25psi.
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26. DRYING
• Done for rind formation in cheese.
• Cheese is kept in a room of temp 12-16°C and
RH of 50%.
• The cheese is turned at 24 hr interval so that
both ends are dried to form desired rind.
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27. PARAFFINING
• Refers to the operation of dipping the cheese
for few seconds in a bath of melted paraffin,
where a thin paraffin is applied to the surface
of cheese.
• Temp of liquid paraffin is 104- 121°C.
• Blocks are dipped in the tank for 5 sec.
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28. KINDS OF PARAFFIN
• Paraffin wax.
• Micro crystalline wax
• Flexible wax
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29. CURING
• Storage of cheese for at least 2-3 months at a
temp of 0-16°C.
• Its physical chemical and bacteriological
properties are changed.
• Systems of curing.
1. Cold curing.
2. Warm curing.
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30. • Change of flavour from mild acid and aroma to
characteristic ripened cheese.
• Cheese becomes slightly harder.
• Fermentation of lactose to lactic acid.
• Proteolysis.
• Fat breakdown.
• Change in pH.
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31. pH OF CHEESE IN RELATION TO AGE
Age of cheese pH
3 days 5.05
7 days 5.06
49 days 5.13
9 months 5.32
24 months 5.58
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Source: Cheese by Van Slyke and Prince (1952)
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32. SYSTEMS OF CURING
Particulars Cold curing Warm curing
Temperature 0-4°C 10-16°C
Humidity 75% 85%
Duration 3-12 months. ½ - 2 months
Quality of cheese obtained Mild flavour
Bacterial defects
minimised
Sharp flavour
Bacterial defects are more
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33. SCORE CARD
CHARACTERS PERFECT SCORE
FLAVOUR AND AROMA 45
BODY AND TEXTURE 30
FINISH AND APPEARENCE 15
COLOUR 10
TOTAL 100
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34. GLOSSARY
• Ripening- Refers to development of acidity of
milk.
• Cutting- Refers to cutting of fine coagulum
into cubes of a specific size.
• Cheddaring- This refers to the combined
operation of packing, turning, piling, re piling
of the curd cubes.
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35. • Milling- Refers to mechanical operation of
cutting the blocks of cheddared curd into
small pieces with help of cheese mill.
• Hooping- Refers to the curd being placed in
hoops or moulds in which the cheese curd is
pressed to final stage.
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36. • Dressing-Refers to arrangement of the cheese
cloth before and after pressing.
• Pressing-Refers to operation of forcing the
particles of milled and salted curd into hoops.
• Paraffining-Refers to the operation of dipping
the cheese for few seconds in a bath of melted
paraffin, where a thin paraffin is applied to the
surface of cheese.
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37. • Curing-Storage of cheese for at least 2-3
months at a temp of 0-16°C.
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38. REFERENCES
• Dairy Science and Technology (Second Edition)
By Pieter Walstra Jan T. M. Wouters Tom J.
Geurts.
• Milk processing and quality management
Edited by A.Y Tamime.
• Outlines of dairy technology by Sukumar De
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