Download to read offline
Cheese production- process flowchart, equipment used and quality analysis
- 1.
- 2. Terms • Coagulation- Changefrom a fluid to a thickened mass; curdle; congeal. • • Whey- The watery part of milk that separates after the milk sours and thickens. • • Brine- Water strongly saturated with salt. • • Rennin- A stomach enzyme that coagulates casein and is used to commercially curdle milk in the making of cheese. • Coagulation- Change from a fluid to a thickened mass; curdle • • Whey- The watery part of milk that separates after the milk sours and thickens. Brine- Water strongly saturated with salt. • • • • Rennin- A stomach enzyme that coagulates casein and is used to commercially curdle milk in the making of cheese.
- 3. Introduction • Cheese isa generic term for a diverse group of milk- based food products. Cheese is produced throughout the world in wide-ranging flavours, textures, and forms. • 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.
- 5. Objective of cheese making Toobtain the optimum cheese composition with respect to moisture, acidity (pH), fat, protein and minerals (especially calcium) Establish the correct structure of the cheese at the microscopic level Ripen to perfection. Grouped according to texture and basic manufacturing procedures there are seven families of cheese.
- 6.
- 8. BASIC CHEESE MAKINGPROCESS Milk is heated to pasteurize Culture (for flavor and style of cheese) is added to adjust pH Rennet is added Whey is drained Cheese is cut to drain more whey Packed and Molded Stored and aged
- 10. First Step • Milkis 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.
- 11. Second Step The milkis gradually heated to 30 to 35o C (86 to 95o F) before acidification and coagulation.
- 12. Step 3 • 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.
- 13. Starter culture • Astarter culture is a microbiological culture which actually performs fermentation.
- 14. Step 4 Coagulation: Rennetis added to further encourage the milk to solidify , forming a custard -like mass.
- 15. rennet • .Rennet Anenzyme 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.
- 16.
- 17. Step 4 Cutting:- •It's thencut 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
- 18. Step 5 Stirring, HeatingDraining:- 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.
- 20. Here you cansee the cheese maker taking some of the whey out of the vat.
- 21. Step • Salting: Saltadds 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. •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. Concentrated brine. adding the salt directly into the drained curd
- 22. Step 7 CurdTransformation Different handling techniques and salting affect how the curd is transformed into the many cheese varieties made.
- 23. Curd Manipulation Heat treatments Theapplication of heat to cheese curd at any of several different times during the manufacture of particular cheese varieties, such as Cheddar, Mozzarella or Emmentaler, is to selectively stop the growth of certain types of bacteria and consequently influence the maturation pathway of the cheeses It also alters the composition and texture of the cheese by increasing the syneresis without increasing the acidity.
- 24. Stretching the curd Stretchingthe curd is an important operation for several kinds of cheese, in particular the pasta filata style, Mozzarella being the best known. Traditionally the curd was immersed in hot (about 800C) water, and the fluid mass of cheese was pulled into strands to align the protein fibers and then poured into a container to cool. It was then immersed in brine Large scale production means that special machines are used for stretching.
- 25. Pasta filata styleMozarella
- 26. Cheddaring Cheddaring is amild form of stretching in which the cheese curd is piled up and held warm so that water flows under the force of gravity. The pH of the curd falls during this process and whey continues to exude. Again, in large scale manufacture, this is done in large machines
- 27. Washing Washing the curdeither in the cheese vat or after de-wheying helps remove more lactose which changes the pH of the cheese. It also reduces syneresis and is important in the manufacture of cheeses such as Colby, Gouda and Egmont. Moulding The formation of the final cheese shape into spheres, flattened spheres, discs, cylinders or rectangular blocks is traditional but for some varieties, e.g. Camembert, it affects the maturation pathway. Some cheeses are pressed in moulds (nowadays made of plastic or stainless steel) under the whey for a short time whereas others are compressed at high pressures for several hours.
- 28.
- 29. Step 8 • Shaping: •Thecheese 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. •.
- 30. PRESSIN G Pressing determinesthe characteristic shape of the cheese and helps complete the curd formation. Pressing is done by a mechanical weight or by the weight itself. Most cheeses are pressed in three to 12 hours, depending on their size.
- 31. Maturation or ripening Cheeseripening is basically about the breakdown of proteins, lipids and carbohydrates (acids and sugars) which releases flavour compounds and modifies cheese texture. Ripening varies from fresh cheese to 5 years for some hard ripened cheese. Like a good wine, a good aged cheese should get better and better with age. Ripening processes are broadly classified as interior and surface ripened.
- 32. Step 9 Ripening: Referredto 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. •Ambient molds in the air give the cheese a distinct flavour. •Mold is introduced by spraying it on the cheese •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.
- 33. Aging should takeplace 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.
- 34.
- 35. Classification of cheeses SoftSemi - hard Hard Processed Cottage Cream Brie Camembert Edam Gouda Stilton Cheddar Parmesan Cheshire Gruyere Cheese spreads Triangles Slices Foil wrapped
- 36.
- 37.
- 38.
- 39. Examples of cheese,the microbes involved and the category they can be placed SOFT, UNRIPENED CHEESE Cottage Cream Neufchatel SOFT, RIPENED 1 – 5 MONTHS Brie Camembert Limburger MICROORGANISMS Lactococcus lactis Leuconostoc citrovorum Streptococcus cremoris Streptococcus diacetilactis Lactococcus lactis Penicillium candidium Streptococcus cremoris Penicillium camemberti Brevibacterium linens Lactococcus lactis Streptococcus cremoris Penicillium candidium Penicillium camembert
- 40. CHEESE MICROORGANISMS SEMISOFT, RIPENED 1 – 12MONTHS Blue Brick Gorgonzola Monterey Meunster Roquefort Lactococcus lactis Penicillium roqueforti Streptococcus cremoris Penicillium glaucum Lactococcus lactis Brevibacterium linens Streptococcus cremoris Lactococcus lactis Penicillium roqueforti Streptococcus cremoris Penicillium glaucum Lactococcus lactis Streptococcus cremoris Lactococcus lactis Brevibacterium linens Streptococcus cremoris Lactococcus lactis Penicillium roqueforti Streptococcus cremoris Penicillium glaucum
- 41. CHEESE HARD, RIPENED 3 – 12 MONTHS Edam Gruyere Swiss VERYHARD, Parmesan RIPENED 12 – 16 MONTHS MICROORGANISMS Lactococcus lactis, Streptococcus cremoris Lactococcus lactis Lactobacillus helveticus Streptococcus thermophilus Propionibacterium sheranii or Lactobacillus bulgaricus and Propionibacterium freudenreichii Lactococcus lactis Lactobacillus helveticus Propionibacterium shermanii or Lactobacillus bulgaricus and Streptococcus thermophilus Lactococcus lactis Lactobacillus bulgaricus
- 42. FIRMNESS Good cheeseis measured by firmness Firmness: Hard (or Firm) Parmesan Semi-Firm (or Semi Hard) Cheddar or Gruyere Semi-Soft Gouda Soft Brie
- 43. RIPENESS Ripeness usuallyrefers to aging Unripe Fresh or New Chevre Cream Cheese Crème Fraiche Mozzarella Ripened or Aged Parmesan Cheddar Gruyere
- 44.
- 45.
- 46. GREAT CHEESE FROMAROUND THE WORLD Parmigianino Reggiano (the King of Cheeses) Hard/Ripened Aged for 18 months Gruyere (Most useful in a French Kitchen) Semi-Hard/Ripened Various aging times Brie Soft/Ripened Manchego (Spanish Sheep’s Milk) Semi-Hard/Ripened
- 47. BLUE CHEESE Whatis Blue Cheese? Any cheese made from any milk that has been injected with penicillium bacteria to cause the blue veins or streaks
- 48. CHE ESE MA KIN A: vat duringstirring B: vat during cutting C: vat during whey drainage D: vat during pressing
- 50.