This document provides information on classifying and producing cheeses. It discusses how cheeses can be classified by country of origin, production techniques, milk type, flavor, and other physical properties. It then describes the key steps in cheese production as coagulating the milk, shaping the curds, salting, washing, seeding, and ripening. Various milk types used for cheese including cow's, buffalo's, sheep's, and goat's milk are outlined. Common cheeses made from each milk type are listed. The aging process and how it develops texture and intensifies flavor over time is also summarized.
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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
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
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.
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!
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
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"
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
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.
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!
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
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"
25 online brand and corporate identity tips for cheese industrySocial Bubble
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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.
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.
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.
5. Cheeses may be classified by:
Country, region or town of origin
Variations in production techniques
Milk type
By flavour, size and texture
Physical properties such as shape and
appearance
Chemical composition and microbiological
criteria
Moisture content
13. Goat’s Milk: Feta
cheese
Feta cheese
Garrotxa
Ibores
Majorero,
Pimentone
Fromaggio Capra
Crottin
and many more to
mention……
Majorero, Pimentone
14. Camel’s milk:
Caravane-(one of most difficult
cheese to produce).
Ewe’s milk:
Ackawi
Castellano
Roncal
Telemea
Ricotta Salata
etc.
15.
16. Curdling or coagulation of the milk
Shaping of the curds(de-moulding and
draining)
Salting, washing and seeding
Ripening
17.
18. At this point, the cheese has set into a very moist gel. Some
soft cheeses are now essentially complete: they are drained,
salted, and moulded. For most of the rest, the curd is cut into
small cubes. This allows water to drain from the individual
pieces of curd.
19. This aging period (also called ripening, lasts from a few days to
several years. As a cheese ages, microbes and enzymes transform
texture and intensify flavor. This transformation is largely a result
of the breakdown of casein proteins and milk fat into a complex
mix of amino acids, amines and fatty acids.
22. Cheese tastes best at room temperature (allow to
sit wrapped outside for at least one hour).
You can't judge a cheese by its smell (some
smellies are bland, some blandies are flavourful).
Artisanal cheese is expensive because it's
handmade in limited batches.
Cut pieces so that everyone gets a bit of the rind
(flavour varies from rind to centre).
continued…..
23. Mould is natural (just scrape it away & enjoy
the rest of the cheese)
Drinking plain water with cheese invites
indigestion.
Hardest wines to pair are Cabernets
& Chardonnays - easiest wines to pair are
Pinot Noirs & Rieslings.
Store cheese wrapped in wax paper in humid
fridge drawer (let cheese breathe - never let it
freeze).
Hard cheeses last for months, soft cheeses last
for weeks (let your nose help you decide).
24. Best cheeses come from animals that graze
on organic grasses, flowers, plants.
Best cheese accompaniments are fruit, olives
& nuts.
Best appetizer cheeses are fresh chevres.
Best dessert cheeses are washed rinds &
blues.
Best way to eat a flight of cheese is on order
of strength, from mild to wild.
25. Best cheese course is 3-5 types, with various
milks & textures.
Best way to taste hard, sharp cheeses is with
the tip of the tongue.
Best way to taste softer & blue cheese is
pressed to the roof of the mouth.
26. Fresh - uncooked, unripened curds which are
usually mild & moist (ricotta, chevre) - try sweet
wines, dry wines, rose wines.
Bloomy Rind - surface is exposed to moulds that
make them ripen inward & become creamy (brie,
camembert) - try medium reds, ciders.
Washed Rind - washed with brine or liquid to
promote sticky rind with “stinky” quality
(munster) - try dry white wines & full-bodied
reds.
Natural Rind - self-made rind with an
appearance of mottled rock (stilton) - try fruity
red.
continued…..
27. Uncooked/Pressed - curds are not cooked, and
whey is removed by pressing- try medium reds.
Cooked/Pressed - curds are cooked until solidified,
then pressed (parmigiano, gruyere) - try fruity
whites, full-bodied reds.
Semi-Hard/Hard - cooked and pressed, with or
without rinds, then aged usually 1-2 years
(cheddar, gouda) - try spicy & racy reds.
Blue - infused with penicillin mold spores, then
aged in caves or cellars (gorgonzola, roquefort) -
try sweet wines, port.
28.
29. Cleanliness is the first and foremost aspect to
maintained while handling , cutting and wrapping.
Even knives and chopping boards used should be
separate, if not, should be cleaned or washed in
between uses.
Always select the coldest area of refrigerator for
storage.
Avoid placing cheese next to strong foods like
onions, sauces or spices.
30. Always need to cover securely to avoid
contamination- Formaticum is especially made to
wrap cheese
Soft cheese should be stored in airtight containers
as they remains for few weeks only.
If want to store cheese for a specific use,
recommended to change the wrap once a week.