This document discusses the process of cheese fermentation. It begins with an outline and definitions of fermentation and cheese. It then describes the general cheese making process which includes standardizing milk, pasteurization, culturing, coagulation, draining, cutting, stirring, heating, draining, adding salt, shaping, and aging. It provides details on each step. Finally, it discusses different types of cheeses categorized by texture, aging process, making method, and milk source. These include soft, semi-soft, semi-hard, hard, very hard, and processed cheeses.

1. SUBJECT- FOOD MICROBIOLOGY
SEMINAR TOPIC- CHEESE FERMENTATION
SEMESTER-VI
SE Z BZ
SUBMITTED BY : SUBMITTED TO:
V. MAHARASI DR. MARIAPPAN
II MSC: MICROBIOLOGY ASSISTANT PROFESSOR
REG NO : 20201232516109 DEPARTMENT OF MICROBIOLOGY
SRI PARAMAKALYANI COLLEGE SRI PARAMAKALYANI COLLEGE ALWARKURICHI

2. CHEESE FERMENTATION.

3.  Fermentation
 Cheese
 General cheese process
 Type of cheese
OUTLINE

4. FERMENTATION
 Is a metabolic process that cosumes sugar in the
absence of oxygen and produce organic acids,gases
and alcohol
 Fermentation in food processing: is the process of
conveting carbohydrates to alcohol or organic acids
using microorganisms like yeasts or bacteria under
anarobic condition.

5.  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

6. GENERAL CHEESE PROCESS:
 Standardize milk/collection
 Pasteurization
 Culturing
 Coagulation
 Draining
 Cutting
 Stirring heating&draining
 Addition of salt or brine
 Shapping
 Store and aging (maturation)

7. COLLECTION AND STANDARDIZED OF
MILK:
Raw milk (as such)
Sick cow milk ( antibiotic treatment)
Pasteurized.

8. PASTEURIZATION:
 High temp short time: 72(for 15.30sec)
 Low temp long time: 63(for 30 min)
 Hydrogen peroxide treatment
 After pasteurization, cooled at 32C/90F
 Favorable temperature for bacterial
growth.

9. CULTURING
 Add starter culture
 Ripen it at 32 c for 30 min.
 Thus fermentation starts.
 Starter culture is small amount of bacteria
added in milk to start ripening by lowering
the PH.

10. COAGULATION:
 Rennets added to further encourange the
milk to solidify forming a custard like mass.
 In 29C/85F
 Rennet contain enzyme chymosin which
convert k casein into para-k casein and
smaller protein macropeptide.
 Cheek the coagulation after 30 minutes.

11. DRAINING:
 When cheese curd is ready remove cheese
whey.
 Presence of water and bacteria cause
decomposition of food
 So perform partial dehydration.

12. CUTTING:
 The curd is cut into small cubes to `scald’the
curd particals.
 By hand or automatic curd cutting
mechanism.
 cheese whey is expressed from the particles
 And settling down of the curd.

13. STIRRING HEATING & DRAINING:
 Cheese makers cook and stir the curd and
whey until the desired temperature and
firmness of the curd is achieved. The whey
is then drained off, leaving a tightly
formed curd.

14. ADDITION OF SALT:
 Salt adds flavor 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 an 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.

15. SHAPING:
 The cheese is put into a basket or a mold to form it into a
specific shape.
 During this process the cheese is also pressed with
weights. Or a machine to expel any remaining liquid.
 Pressing detemines the characteristic shape of the cheese
and helps complete the curd formation.
 Most cheese are pressed in three to 12 hours depending
on their size.

16. STORAGE AND AGAIN (MATURATION)
 The pressed bloks of cheese are
either bound with muslin-like
cloth or waxed or vacuum packed
in plastic bags to be stored for
maturation.
 Depending on the variety, cheese
can be aged from several months
to several years.

17. PACKAGING:
Store it in vaccum packed or
Airtight plastic bag.

18. TYPE OF CHEESE:
 Several types on the basis of.
 Length aging (cheese maturation)
 Texture
 Making method
 Fat content
 Milk soure

19. 1:SOFT CHEESE
 Soft, smooth, creamy texture
 No heating and pressing
 50-80%moisture content
 As a spread on bread and crackers
 Usually not for cooking.
 Example:
 Cottage, ricotta, mozzarella, cream, camembert, brie,
caciotta.

20. 2 . SEMI-SOFT CHEESE:
 More firm and compact
 39-50%moisture content
 Can be used for cooking purpose
 Example:
 Roquefort, stilton, gorgonzola, Danish blue.

21. 3. SEMI-HARD CHEESE;
 Considered as all purpose cheese
 Pressed to remove most whey during production.
 34-45%moisture content
 Can be used for sandwiches and snacks
 Example:
 Cheddar, colby, edam.

22. 4.HARD CHEESE:
 <39%moisture content
 Long maturation period
 Very long shelf life
 Can last for 2 years in refrigeeatior.
 Example:
 Cheddar, caciocavallo, Emmental, grujere Swiss.

23. 5.VERY HARD CHEESE:
 13-34%moisture content
 Very long aging period
 Can be up to 2 years
 Example:
 Asiago, old, parmesan, romano, grana.

24. 6.PROCESSED CHEESE:
 Make by melting a blend of grated cheese, milk,
more salt, food coloring, flavovs and seasonings.
 Can be used for cooking
 Long shelf life
 Example:
 Processed cheese slices, cheese spreads.