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
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Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
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
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
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
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
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!
This presentation gives you the overall information of how enzymes are used in dairy industry and detailed explanation on production of cheese. Refer to the references for more detailed information.
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
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 is a very popular food produced worldwide from the milk of ruminants using a combination of physical treatments. Key milk components for the transformation of milk into curd are casein and calcium. The majority of cheese varieties are based on the curd of modified casein micelles that result from the enzymatic rennet clotting of milk in the presence of calcium ions. The remarkable ability of the spontaneous syneresis of rennet-induced curds can be adjusted to the desired level by biological acidification, cutting, stirring, heating, pressing and salting in order to achieve the desired level of water removal in the form of whey. The mode of curdling (acid or rennet coagulation), the conditions, and the combinations of curd treatments result in numerous cheese varieties with different appearances, textures, flavors and shelf lives. Moreover, most of them are kept under specific temperature and humidity conditions to ripen for a short or a considerable amount of time. The classification of cheese varieties is not unambiguous and can be based on various criteria. For example, cheeses can be classified according to their moisture content related to yield and shelf life or according to specific features related to the treatments applied during cheesemaking and ripening. During ripening, the main solid constituents of young cheese—fat and caseins—undergo changes that increase the concentration of small size compounds in cheese—such as peptides, amino acids, small volatile molecules—control moisture loss and configure textural properties. In particular, the compounds of mature cheese flavor result from complicated biochemical pathways that take place during cheese ripening or even storage.
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
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
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!
This presentation gives you the overall information of how enzymes are used in dairy industry and detailed explanation on production of cheese. Refer to the references for more detailed information.
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
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 is a very popular food produced worldwide from the milk of ruminants using a combination of physical treatments. Key milk components for the transformation of milk into curd are casein and calcium. The majority of cheese varieties are based on the curd of modified casein micelles that result from the enzymatic rennet clotting of milk in the presence of calcium ions. The remarkable ability of the spontaneous syneresis of rennet-induced curds can be adjusted to the desired level by biological acidification, cutting, stirring, heating, pressing and salting in order to achieve the desired level of water removal in the form of whey. The mode of curdling (acid or rennet coagulation), the conditions, and the combinations of curd treatments result in numerous cheese varieties with different appearances, textures, flavors and shelf lives. Moreover, most of them are kept under specific temperature and humidity conditions to ripen for a short or a considerable amount of time. The classification of cheese varieties is not unambiguous and can be based on various criteria. For example, cheeses can be classified according to their moisture content related to yield and shelf life or according to specific features related to the treatments applied during cheesemaking and ripening. During ripening, the main solid constituents of young cheese—fat and caseins—undergo changes that increase the concentration of small size compounds in cheese—such as peptides, amino acids, small volatile molecules—control moisture loss and configure textural properties. In particular, the compounds of mature cheese flavor result from complicated biochemical pathways that take place during cheese ripening or even storage.
Cheese manufacturing technology by hrisikesh an saurabh.pptxSaurabhDas44
In this PPT you will find how the cheese manufacturing is done.
"Cheese means the product obtained by draining after the coagulation of milk with a harmless milk coagulating agent, under the influence of harmless bacterial cultures.
It shall not contain any ingredients not found in milk , except coagulating agents like Sodium Chloride, Calcium Chloride(anhydrous salt) not exceeding 0.02 %weight, annatto or carotene colour; and may contain certain emulsifiers like citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.2% by weight.
Wax used for covering the outer surface should not contain anything harmful to the health . Only permitted food colours may be used. Hard cheese shall contain not more than 43.0 % moisture and not less than 42.0 % milk fat of the dry matter. Hard cheese may contain 0.1 % of Sorbic acid or its sodium, potassium or calcium salts; or 0.1% of nicin.
"
"Cheese can be defined as a product made from the curd obtained from milk by coagulating the Casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious micro-organisms, from which part of the moisture has been removed by cutting, cooking and/or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperatures and humidities .
The Word Cheese comes from the Latin term “Caseus”.
"
"Preparation of Equipment:
Cleaning and Sanitization of Cheese making equipment and accessories.
These equipment and accessories should be sterilized just before use by contact with hot water at 82 ֯C/180֯ F or Chlorine solution having 100 ppm available chlorine for at least 2mins.
Receiving Milk: Only high grade milk can yield high grade cheese. Cheese factories should follow a system of daily efficient grading of all milk received. These are-
No off flavour milk should not be accepted in each can/tanker.
The appearance of the milk should be free from all extraneous matter.
Performing MBR , Resazurin and Rennet-curd test, titratable acidity on the milk frequently.
Examining milk for bacteriophage, antibiotics and inhibitory substances.
"
"Adding colour: It is added just before renneting. The usual amount is 30 to 200 ml. or more (for buffalo milk) for 1000 kg milk. The colour is diluted with approximately 20 times its volume of (potable) water for even distribution. It is vigorously agitated to ensure uniform and rapid distribution. The colour of cheese is usually an alkaline solution of annatto. Rennet and colour should not be mixed together before being added to the milk.
Renneting:
Rennet: It’s a set of enzymes produced in the stomach of ruminant mammals like cow, sheep, goat etc. It contains two principle enzymes rennin(powerful clotting enzyme) and pepsin(induces proteolysis).
The enzyme rennin is used for coagulation, aided by the starter activity."
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.
Vanaspati oil Act & weight and measures act.Sumit Bansal
Act to establish standards of weights and measures, to regulate trade or commerce in weights, measures and other goods which are sold or distributed by weight, measure or number, to provide
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Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation.
Pasteurization and Homogenization of milkSumit Bansal
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Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.
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A quality management system is a collection of business processes focused on consistently meeting customer requirements and enhancing their satisfaction. It is aligned with an organization's purpose and strategic direction
Synthetic milk is the chemically produced milk that differs from the animal milk. It is manufactured by mixing the predefined and calculated amount of urea, caustic soda, refined oil and common detergents. The purpose of adding the detergents is to aid in the emulsification of the solution and giving a frothy appearance. The milk looks almost similar to the regular milk in all respects. The differentiating factors would taste and the nutritional elements.
AGMARK is a certification mark employed on agricultural products in India, assuring that they conform to a set of standards approved by the Directorate of Marketing and Inspection, an agency of the Government of India.
The equipment used to remove water from the food product is called evaporator.
A food dehydrator refers to a device that removes moisture from food to aid in its preservation. A food dehydrator uses a heat source and air flow to reduce the water content of foods.
An adder is a digital circuit that performs addition of numbers. In many computers and other kinds of processors adders are used in the arithmetic logic units or ALU. They are also utilized in other parts of the processor, where they are used to calculate addresses, table indices, increment and decrement operators, and similar operations.
Although adders can be constructed for many number representations, such as binary-coded decimal or excess-3, the most common adders operate on binary numbers. In cases where two's complement or ones' complement is being used to represent negative numbers, it is trivial to modify an adder into an adder– subtractor . Other signed number representations require more logic around the basic added.
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Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
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Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
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Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
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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.
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.
21.
22.
23.
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.
25.
26.
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.