The document provides a detailed overview of cheese production, from the coagulation of milk proteins to the aging process. It outlines the steps involved, including milk preparation, acidification, coagulation with rennet, curd cutting, salting, and ripening. Additionally, it includes nutritional content and classifications of various cheese types.

1. CHEESE
Submitted by:- Sumit Bansal
Final yeare
Submitted to :-Dr. Alka Sharma

2. DEFINITION
• 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. The
word cheese comes from Latin caseus, from which the
modern word casein is also derived. It comprises
proteins and fat from milk, usually the milk
of cows, buffalo, goats, or sheep. During production, the
milk is usually acidified, and adding the
enzyme rennet from non-animal source, causes
coagulation. The solids are separated and pressed into
final form.

3. FIRST STEP
• Milk from the evening milking is allowed to stand
overnight. By natural processes, this milk will
have partially separated during its overnight
standing period. The cream is skimmed off, and
the partially skimmed milk is combined with
whole milk from the morning milking

4. SECOND STEP
• The milk is gradually heated to 30 to 35 C (86 to
95 F) before acidification and coagulation.

5. THIRD STEP
• Acidification: Starter culture is added to milk to
change lactose (milk sugar) into lactic acid. This
process changes the acidity level of the milk and
begins the process of turning milk from a liquid
into a solid

6. STARTER CULTURE
• Fermentation starters (called simply starters
within the corresponding context) are
preparations to assist the beginning of the
fermentation process in preparation of various
foods and fermented drinks. A starter culture is a
microbiological culture which actually performs
fermentation.

7. STEP 4
• Coagulation: Rennet is added to further
encourage the milk to solidify , forming a custard -
like mass

8. RENNET
• Rennet An enzyme used to coagulate milk during
the cheese making process. Rennet is derived
from one of four sources: the stomach lining of a
young calf (the enzyme rennin is found in the
stomach lining of animals because it aids in the
digestion of their mother's milk)
• plants (typically thistle)
• microbes in fungus and yeast
• Genetically engineered rennet that imitates
animal rennet

9. STEP 5
• Cutting:It's then cut into small pieces to begin the
process of separating the liquid (whey) from the
milk solids (curds).Large curds are cooked at
lower temperatures , yielding softer cheeses like
Mascarpone and Ricotta. Curds cut smaller are
cooked at higher temperatures, yielding harder
cheeses like Gruyere and Romano

10. STEP 6
• Stirring, Heating & Draining :Cheese makers cook
and stir the curds and whey until the desired
temperature and firmness of the curd is achieved.
The whey is then drained off, leaving a tightly
formed curd.

11. STEP 7
• Salting: Salt adds flavour and also acts as a preservative
so the cheese does not spoil during long months or years
of ageing. It also helps a natural rind to form on the
cheese. There are several ways to use salt. Salt can be
added directly into the curd as the cheese is being made.
The outside of the wheel of cheese can be rubbed with
salt or with a damp cloth that has been soaked in brine.
The cheese can also be bathed directly in vat of brine.

12. STEP 8
• Curd Transformation Different handling techniques and
salting affect how the curd is transformed into the many
cheese varieties made

13. STEP 9
• Ripening: Referred to as affinage, this process ages
cheese until it reaches optimal ripeness. During this
process, the temperature and humidity of the cave or
room where the cheese ages is closely monitored. For
some cheeses, ambient molds in the air give the cheese a
distinct flavour. For others, mold is introduced by
spraying it on the cheese (brie) or injecting it into the
cheese (blue cheese). Some cheeses must be turned,
some must be brushed with oil, and some must be
washed with brine or alcohol.

14. • Aging should take place in a controlled
environment. Different cheeses required different
temperatures and humidity's, however in a small
refrigerator temperature is kept at 55°F and 85%
humidity. During aging , the cheese should be
rotated or flipped periodically to prevent
moisture from settling in the cheese and to
prevent an inconsistent internal consistency.

16. COMPOSITION
Name Moisture Fat Protein Ash & Salt
Brick 42.5 30.7 21.1 3.0
Cheddar 36.8 33.8 23.7 5.6
Cottage 69.8 1 23.3 1.9
Limburger 54.8 19.6 21.3 5.2
Swiss 33 30.5 30.4 4.2
Roquefort 38.7 32.2 21.4 6.1
stilton 33.6 31.2 29 3

17. NUTRITIONAL CONTENT
• 100g of cheese has following nutritional content
Energy 392Kcal
Protein 23.7
Calcium 870mg
Phosphorous 610mg
Vitamin A 1740IU
Vitamin D 13 IU
Riboflavin 0.50mg
Vitamin B 0.0015mg

18. Classification (Walter and Hargrove)
Very hard Ripened by bacteria eg Parmesan,
Spalen
Hard Ripened by bacteria eg.
Cheddar,Granular
Semi-soft Ripened by bacteria eg. Brick
Ripened by bacteria and surface
microbes eg.Limburger
Ripened by blue mold in the
interior eg. Roquefort
Soft Ripened eg. Camembert
Unripened eg. Cottage

19. Food and Nutritive Value
It is very nutritional & inexpensive
Rich source of essential amino acids
Rich source of calcium & phosphorus
Rich source of fat soluble vitamins
Palatable & digestible

20. CHEDDAR CHEESE
• Cheddar cheese is a relatively hard, off-white (or orange
if spices such as annatto are added), sometimes sharp-
tasting (i.e., bitter), natural cheese. Originating in the
English village of Cheddar in Somerset, cheeses of this
style are produced beyond this region and in several
countries around the world.

24. Processed Cheese
• Processed cheese (also known as
prepared cheese,cheese product,
or cheese singles) is a food product made
from cheese (and sometimes other, unfermented,
dairy by-product ingredients), plus emulsifiers,
saturated vegetable oils, extra salt, food colorings,
whey or sugar.

27. Mozzarella Cheese
• Mozzarella cheese is a sliceable curd cheese
originating in Italy. Traditional Mozzarella cheese is
made from milk of water buffalos herded in very few
countries such as Italy and Bulgaria. As a result, most
of the Mozzarella cheeses available now are made
from cow's milk.

29. Production of Mozzarella Cheese