Cheese is a milk-based food product made through coagulation of the milk protein casein. There are many types of cheese classified by criteria like texture, aging, and milk used. The main types are processed, fresh and soft, semi-soft, soft-ripened, firm, hard, and blue-veined cheeses. The cheese making process involves adding starter cultures, rennet, salt, and sometimes flavorings to milk to coagulate it into curds and whey. The curds are then pressed, aged, and ripened before packaging.

1. INTRODUCTION

2. • Cheese is a milk based food products that is
produced in wide range of flavours, textures
and forms.
• Cheese consists of proteins and fat from milk,
usually the milk of cows, buffalo, goats,
or sheep.
• It is produced by coagulation of milk protein
casein
• There are several types of cheese, which are
grouped or classified according to criteria such
as length of ageing, texture, methods of
making, fat content, and animal milk
CHEESE

3. COMPOSITION OF VARIOUS MILK USED
TO MAKE
CHEESE

5. CLASSIFICATION OF CHEESE

6. Processed Cheese
Processed cheese is a blend of fresh and
aged natural cheese that have been
mixed and heated (cooked) with an
addition of an emulsifier salt, after
which no further ripening occurs.
Other food ingredients may also be
added for flavor. These products,
available in a variety of color intensities
and flavors tailored to food processing
applications.

7. Natural Cheese
Natural cheese refer to the cheese
making process in which cheese is made
directly from milk by coagulating milk,
stirring and heating the curd, draining the
whey and collecting or pressing the curd.
Natural cheeses can be classified into
various groups, such as:
• Fresh & soft cheese
• Semi soft cheese
• Soft ripened cheese
• Firm cheese
• Hard cheese
• Blue-Veined Cheeses

8. Fresh & Soft Cheeses
• Relatively mild and creamy - neither
cooked nor ripened.
• High moisture content, ranging from 40-80
%.
• Do not taste overly acidic or bitter.
• Generally, used as ingredients in other
dishes.
• Cottage cheese has a bacteria added to it
that makes it clump together in lumps
• Examples: cottage, cream, fromage blanc,
mascarpone, Neufchatel, and ricotta.
Cottage cheeseCream cheese
Fromage blanc cheese Mascarpone cheese

9. • Semi- hard cheeses are ‘pressed’ cheeses -
but not pressed as much as hard cheeses
• Moisture content ranges from 40-50%.
• Flavors range from mild to funky.
• Mozzarella is a cheese that is cooked during
its process. This gives it its stringy texture
• Examples: Bel Paese, Doux de Montagne,
Edam, Fontina, Mozzarella
Semi-Soft Cheeses
Bel Paese cheese
Doux de Montagne
cheese
Fontina cheese
Edam cheese
Mozzarella cheese

10. • Ripened from the outside in.
• Can be firm when young and turn soft and runny when
mature or ripe.
• Fat content ranges from 50-75%.
• Smooth and rich texture.
• Flavors are mild to intense depending on aging process.
• Many originate from France.
• Examples: Brie, Brillat Savarin, Limburger
Soft-Ripened Cheeses
Brillat Savarin cheese
Brie cheeseLimburger cheese

11. • Generally have refined texture.
• Vary in degree of mildness or sharpness depending
on the aging process.
• Their flavor can range form nutty to buttery and
caramel.
• Examples: Cantal, Cheddar, Double Gloucester,
Emmental
Firm Cheeses
Double Gloucester
cheese
Emmental cheese
Cheddar cheese Cantal cheese

12. • Referred to as the “grating cheeses”.
• Moisture content is around 30%.
• Texture is hard and many times granular and crumbly.
• Flavors are often sharp, nutty, pungent, and piquant.
Flavor results from extended periods of aging.
• The most famous hard cheeses are from Italy.
• Ricotta is a soft whey cheese - low in fat.
• Parmesan cheese is the hardest cheese of all.
• Examples: Asiago, Parmigiano-Reggiano @ Parmesan
cheese, Ricotta Salata.
Hard Cheeses
Asiago cheese
Parmigiano-Reggiano
cheese
Ricotta cheese

13. • Often quite pungent and salty.
• Have a distinctive appearance, smell, and taste.
• The molds of Penicillium roqueforti or Penicillium
glaucum are used to create some blue-green
cheeses.
• Textures range from semi-soft to hard.
• Examples: Cambozola, Gorgonzola Maytag Blue,
Stilton.
Blue-Veined Cheeses
Stilton cheese Cambozola cheese
Gorgonzola Maytag
blue cheese

14. Cheesecake
Cream cheese
Tiramisu
Mascarpone cheese
Pizza
(Mozzarella cheese)

15. BASIC INGREDIENTS OF CHEESE
PRODUCTION

16. Rennet
• Active ingredient in rennet is the enzyme chymosin, also known as rennin.
• It is used for coagulation of milk by converting milk protein called caseinogen into casein, which does not
dissolve in water thus forms a gel like mass or also called curd.
• Also aid in flavor development of the cheese.
• Obtained mainly from newly born calves and microbial sources.
• Many microorganisms are widely used for rennet production which can substitute the calf rennet such as
Rhizomucor pusillus, R. miehei, Endothia parasitica, Aspergillus oryzae, and Irpex lactis.
Starter culture
 The lactic acid bacteria (LAB) are either rod-shaped (bacillus), or spherical (coccus), that can withstands
in acidic conditions (low pH range).
 Lactic acid bacteria (LAB) have the ability to convert the sugar in milk (lactose) to lactic acid and also
produce aroma substances that give typical flavors and tastes to fermented products.
 LAB also release antimicrobial metabolites so called bacteriocins, which are considered safe and natural
preservatives.
 Types
- Mesophilic: thrives at about room temperature and cannot survive at higher temperatures
- Thermophilic: used when the curd is cooked to as high as 132ºF (55ºC)

17. • Salt
• Adds flavor and inhibits growth of undesirable microbes
• Flavoring agents
• Flavoring agents depending on type of cheese
• Protease and Lipase
• help in acceleration of cheese ripening

18. BASIC STEPS IN CHEESE MAKING

20. • Steps
1. Incoming milk is tested for purity and quality
2. The milk is weighed and pasteurized
3. A starter culture are added to help curdle the milk
4. The rennet (a milk-clotting enzyme) is added to coagulate the milk and to form a gel-like mass
5. The coagulated mass is cut into small pieces to begin the separation of the curds (solids) from the
whey (liquid)
6. The curds and whey are cooked and stirred until the desired temperature and firmness of curd is
achieved
7. The whey is drained for further treatment and other uses
8. The curds are salted and manipulated according to their particular cheese variety by adding flavoring
agents.
9. The curds are pressed into a cheese mold to form their characteristic shape; the curds knit and release
any additional whey
10. For cheeses that are aged, they are stored in humidity and temperature-controlled rooms to allow full
development of flavor and texture, known as ripening.
11. Ripening is a process where bacteria continues to grow to change chemical composition, resulting in
flavor and texture change
12. Eventually, the cheese is packaging for sell.