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
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
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
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"
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.
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"
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.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
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 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.
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!
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 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."
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2. CHEESE
Cheese can be made using pasteurized or
raw milk.
Cheese made from raw milk imparts
different flavors and texture characteristics
to the finished cheese.
For some cheese varieties, raw milk is given
a mild heat treatment (below
pasteurization) prior to cheese making to
destroy some of the spoilage organisms
and provide better conditions for the
cheese cultures.
3. Cheese can be broadly categorized as acid or
rennet cheese, and natural or process cheeses.
Acid cheeses are made by adding acid to the milk
to cause the proteins to coagulate. Fresh cheeses,
such as cream cheese or queso fresco, are made
by direct acidification. Most types of cheese, such
as cheddar or Swiss, use rennet (an enzyme) in
addition to the starter cultures to coagulate the
milk. The term “natural cheese” is an industry
term referring to cheese that is made directly from
milk. Process cheese is made using natural cheese
plus other ingredients that are cooked together to
change the textural and/or melting properties and
increase shelf life.
4. Ingredients
The main ingredient in cheese is milk. Cheese is made
using cow, goat, sheep, water buffalo or a blend of
these milks.
The type of coagulant used depends on the type of
cheese desired. For acid cheeses, an acid source such
as acetic acid (the acid in vinegar) or gluconodelta-
lactone (a mild food acid) is used. For rennet cheeses,
calf rennet or, more commonly, a rennet produced
through microbial bioprocessing is used. Calcium
chloride is sometimes added to the cheese to improve
the coagulation properties of the milk.
Flavorings may be added depending on the cheese.
Some common ingredients include herbs, spices, hot
and sweet peppers, horseradish, and port wine.
5. Bacterial Cultures
Cultures for cheese making are called lactic acid bacteria
(LAB) because their primary source of energy is the lactose in
milk and their primary metabolic product is lactic acid. There
is a wide variety of bacterial cultures available that provide
distinct flavor and textural characteristics to cheeses. Starter
cultures are used early in the cheese making process to
assist with coagulation by lowering the pH prior to rennet
addition. The metabolism of the starter cultures contribute
desirable flavor compounds, and help prevent the growth of
spoilage organisms and pathogens. Typical starter bacteria
include Lactococcus
lactis subsp. lactis or cremoris, Streptococcus
salivarius subsp. thermophilus, Lactobacillus
delbruckii subsp. bulgaricus, and Lactobacillus helveticus.
6. Adjunct cultures are used to provide or enhance the
characteristic flavors and textures of cheese. Common
adjunct cultures added during manufacture
include Lactobacillus casei and Lactobacillus plantarum for
flavor in Cheddar cheese, or the use of Propionibacterium
freudenreichii for eye formation in Swiss. Adjunct cultures can
also be used as a smear for washing the outside of the
formed cheese, such as the use of Brevibacterium linens of
gruyere, brick and limburger cheeses.
Yeasts and molds are used in some cheeses to provide the
characteristic colors and flavors of some cheese varieties.
Torula yeast is used in the smear for the ripening of brick and
limburger cheese. Examples of molds include Penicillium
camemberti in camembert and brie, and Penicillium
roqueforti in blue cheeses.
7. General Cheese Processing Steps
Standardize Milk
Pasteurize/Heat Treat Milk
Cool Milk
Inoculate with Starter & Non-Starter
Bacteria and Ripen
Add Rennet and Form Curd
Cut Curd and Heat
Drain Whey
Texture Curd
Dry Salt or Brine
Form Cheese into Blocks
Store and Age
Package
8. 1. Standardize Milk
Milk is often standardized before cheese
making to optimize the protein to fat ratio to
make a good quality cheese with a high yield
2. Pasteurize/Heat Treat Milk
Depending on the desired cheese, the milk
may be pasteurized or mildly heat-treated to
reduce the number of spoilage organisms and
improve the environment for the starter
cultures to grow. Some varieties of milk are
made from raw milk so they are not
pasteurized or heat-treated. Raw milk cheeses
must be aged for at least 60 days to reduce
the possibility of exposure to disease causing
microorganisms (pathogens) that may be
present in the milk.
9. 3. Cool Milk
Milk is cooled after pasteurization or heat
treatment to 90°F (32°C) to bring it to the
temperature needed for the starter bacteria
to grow. If raw milk is used the milk must be
heated to 90°F (32°C).
4. Inoculate with Starter & Non-Starter
Bacteria and Ripen
The starter cultures and any non-starter
adjunct bacteria are added to the milk and
held at 90°F (32°C) for 30 minutes to ripen.
The ripening step allows the bacteria to grow
and begin fermentation, which lowers the pH
and develops the flavor of the cheese.
10. 5. Add Rennet and Form Curd
The rennet is the enzyme that acts on
the milk proteins to form the curd. After the
rennet is added, the curd is not disturbed for
approximately 30 minutes so a firm coagulum
forms.
6. Cut Curd and Heat
The curd is allowed to ferment until it reaches
pH 6.4. The curd is then cut with cheese
knives into small pieces and heated to 100°F
(38°C). The heating step helps to separate the
whey from the curd.
7. Drain whey
The whey is drained from the vat and the curd
forms a mat.
11. 8. Texture curd
The curd mats are cut into sections and piled on top of
each other and flipped periodically. This step is
called cheddaring. Cheddaring helps to expel more
whey, allows the fermentation to continue until a pH of
5.1 to 5.5 is reached, and allows the mats to "knit"
together and form a tighter matted structure. The curd
mats are then milled (cut) into smaller pieces.
9. Dry Salt or Brine
For cheddar cheese, the smaller, milled curd pieces are
put back in the vat and salted by sprinkling dry salt on
the curd and mixing in the salt. In some cheese
varieties, such as mozzarella, the curd is formed into
loaves and then the loaves are placed in a brine (salt
water solution).
12. 10. Form Cheese into Blocks
The salted curd pieces are placed in cheese
hoops and pressed into blocks to form the
cheese.
11. Store and Age
The cheese is stored in coolers until the
desired age is reached. Depending on the
variety, cheese can be aged from several
months to several years.
12. Package
Cheese may be cut and packaged into blocks
or it may be waxed.