Downloaded 195 times
Uploaded bykarthik Bangaru
Cheese production
Cheese production involves several key steps: 1) Curdling of milk through the addition of starter cultures or rennet, which causes casein to coagulate and separate from whey. 2) Draining the curd to remove moisture and separate whey. 3) Salting the curd, which acts as a preservative and controls moisture. 4) Ripening the curd through bacterial or mold cultures, during which flavor and texture develop. Different cheeses are produced by varying the cultures, temperatures, and other conditions during the production process.
Food◦
Cheese production
- 1. Cheese production presented by Bangarukarthik Dept.of Microbiology
- 2. Definition • Cheese canbe defined as a consolidated curd of milk solids in which milk fat is entrapped by coagulated casein • Several hundered varieties of cheese can be manufactured by particular combination of salt, temperature, pH and culture used
- 3. Basic steps incheese production • Curdling of milk • Draining the curd to remove moisture • Salting • ripening
- 4. Curdling of milk •Curdling can be done either by adding starter culture or enzyme renin to milk • Organisms used as starter • Streptococcus cremoris • Streptococcus lactis • Streptococcus thermophilus • Lactobacillus lactis • Lactobacillus bulgaricus
- 5. What happens duringcurdling? • During curdling reaction casein gets coagulated
- 6. Mechanism of caseincoagulation • The initial pH of the milk is about 6.8, at this pH casein do not undergo coagulation • Casein coagulates when pH reduces to 4.6/4.7
- 7. • When starterculture is added for curdling It produces lactic acid by fermentation Produced lactic acid reduces pH and precipitates the casein Casein is present in the form of calcium caseinate Lactic acid reacts with calcium and forms calcium lactate Casein gets precipitated when calcium levels are decreased
- 8. • Curdling isalso brought by addition of rennin • Mechanism – Rennin reacts with calcium caseinate Forms calcium para caseinate This in turn reacts with free calcium ions to form curd Note: Here pH is not changed
- 9. Draining of curd •The straw colored liquid called whey is produced during curdling of milk • It is separated from milk by • Applying pressure • With out applying pressure Application of pressure depends on the type of cheese Eg: If it is soft cheese , pressure is not applied for removal of whey but, in case of hard cheese pressure is applied for removal of whey
- 10. Depending upon themoisture content in cheese , cheese is classified into different types • Moisture content type of cheese • 50-80% soft cheese • 39-50% semi soft cheese • < 89% hard cheeese • <34% very hard cheese
- 11. Salting • Sodium chlorideis added to cheese • Mainly added in two different ways – It may be applied to the surface of the pressed curd by rubbing with salt – Salt may be mixed with drained curd
- 12. Importance of salt •Salt serves as a preservative • Do not allow the gowth of unwanted microorganisms • Imparts flavour to cheese • Controls the moisture content of cheese by withdrawal of water
- 13. Ripening • Except fewall varieties of cheese require ripening of curd • Cotton & cream cheese are examples of unripened cheese • Ripening is carried out by bacterial or mold culture
- 14. Different varieties ofcheese • Roquefort cheese • Camembert cheese • Swiss cheese • Cheddar cheese • Limberger cheese
- 15. Roquefort cheese • Originatedin southern France • Made from sheep milk originally • Now a days made of cows milk • Starter culture used is Penicillium roqueforti
- 16. Procedure • Curd isinoculated with P.roqueforti • After inoculation, the inoculated curd is placed in ripening room • The temperature and humidity are carefully controlled • Incubated until fungal growth is maximum • Inoculated curd is then placed at lower temperature to inhibit fungal growth • NOTE: holes should be made in the curd to provide means of aeration deep in the curd
- 17. Principle of cheesemaking • Settling the milk (add starter and coagulam to prewarmed milk) • Cut the coagulam • Allow to cook the cut coagulam • Remove whey from curd • Allow the curd particles to knit • Salting • Pressing
- 18. Other types • Typeculture added • Camembert P.camemberti • Swiss Lactobacilli,streptococci, propionibacteria • Cheddar Strep.lactis • limburger Lactic acid streptococci
- 19.