Cheese is a fermented dairy product that is classified by its texture and mold content. Cheddar is a popular semi-hard cheese made through a process of pasteurizing milk, adding bacteria and rennet, heating the curds, pressing them, and aging for months to develop flavor. Cheddar is high in protein, calcium, vitamins A and B2, and minerals. It is versatile for cooking, easy to prepare, and nutritious, though high in fat and calories. Cheese should be stored wrapped in the refrigerator and used within a few days of opening soft varieties.
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
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.
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
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.
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.
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.
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. 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. 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.
The content for this presentation was developed for a client, The California Milk Advisory Board. I am using it with their permission and they hold the copyright.
This is a version of the presentation made to farmers and food media as part of the incredibly successful program of educational marketing program for California Artisan and Farmhouse Cheeses launched by the CMAB in the late 20th and early 21st century. I was enlisted as a President Ex-Officio of the American Cheese Society and a former Specialty Supermarket Executive in charge of, at the time, a highly innovative cheese department, food service and deli. It was thoroughly researched, vetted and is an authoritative presentation.
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.
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.
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. 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. 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.
The content for this presentation was developed for a client, The California Milk Advisory Board. I am using it with their permission and they hold the copyright.
This is a version of the presentation made to farmers and food media as part of the incredibly successful program of educational marketing program for California Artisan and Farmhouse Cheeses launched by the CMAB in the late 20th and early 21st century. I was enlisted as a President Ex-Officio of the American Cheese Society and a former Specialty Supermarket Executive in charge of, at the time, a highly innovative cheese department, food service and deli. It was thoroughly researched, vetted and is an authoritative presentation.
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 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 coagulated, compressed, and usually ripened curd of milk. various type of cheese and the process of cheese preparation is explained in the slide. storage and serving process is explained. Over all classification is coved in the slide. beginners will get outline information of cheese and the international brand.
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3. % Composition of Cheddar
• Protein 26%
• Fat 33%
• Carbohydrates O%
• Vitamins A, B2
• Minerals 4%
Calcium
• Water 37%
4. Production
• Pasteurise milk
• Add bacteria starter,
changes lactose into lactic
acid
• Warm to 30o
C, add rennet,
turn into curds and whey
• Cut curd, remove whey
• Heat curd to shrink them
and to squeeze out more
whey
• Add salt (2%) to flavour
and preserve
5. • Curds put into moulds and
pressed for different
lengths of time depending
on how hard the cheese is
to be
• Removed from moulds and
stored at 10o
C to ripen for 4
months or more…
• Enzymes and bacteria and
sometimes moulds give
flavour, smell & texture
• Graded and Packed
Production
6. Nutritive Value
• Protein: 14-26%, HBV,
casein
• Fat: 4-33%, saturated,
most cheese high in fat,
hard to digest.
• Carbohydrate: 0% all
lactose change to lactic
acid
• Vitamins: A (retinol) &
carotene (eyes, skin,
membranes & growth).
Vitamin B2 for energy
release
• Minerals: 1.5 - 4%
calcium for bones &
teeth
• Water: 37 - 79%
7. Dietetic Value
• Rich in protein, calcium
and vitamin A for
growth therefore good
for children, teenagers
& pregnant women.
• Versatile
• Cheap protein food and
no waste - good for
people on low income
• Needs no cooking so
quick to prepare & saves
energy
• High in saturated fat ,
avoided by those on low
cholesterol diets
• High in fat , avoided by
those on low calorie
diets
• Hard to digest so needs
to be grated melted or
served with mustard to
those with digestion
problems
8. Effects of Heat
• Fat melts
• Protein coagulates then becomes tough and
hard to digest
• Micro-organisms killed
• Browns
• Easy to overcook so add to dishes at end of
cooking
9. Uses of Cheese
Uses
• Cheese Sauce
• Filling e.g. Quiche,
omelette, baked
potato
• Topping e.g.
vegrtable au gratin,
macaroni cheese,
bolognese, lasagne,
pizza
• Dips & spreads
especially cream
cheese & cottage
cheese
• Desserts especially
cream cheese and
marscapone, tiramisu
& cheesecake
• Packed lunches -
sandwiches etc.
• Snacks on toast or
crackers
10. Buying & Storing Cheese
• When buying fresh
from a block buy just
enough for a few days
• Packed cheese: check
best before date and
the seal
• Wrap in plastic or
tinfoil or keep in plastic
box
• Store in fridge
• Hard cheese can be
grated and kept in jar in
fridge for melting as
topping
• Soft cheese should be
eaten within 1-2 days of
opening
• Take out of fridge 30
minutes before using
