The document discusses the technology of cheddar cheese production. It begins with defining cheese and describing cheddar cheese. It then covers the types of cheese, the basic principles and processes involved in cheese production including curdling, cutting, cheddaring, washing and ripening. It also discusses general factors that affect cheese quality and milk additives used. Finally, it provides a brief overview of the cheese scenario in Nepal.

1. CHEDDAR CHEESE
TECHNOLOGY
Dawa Rayamajhi Sherpa
Roll No: 408
7th Batch
NCFST
Presented to: National College of Food Science and Technology
ANNUAL SEMINAR

2. CONTENTS
1. Introduction
2. Types of cheese
3. Technology of Cheddar cheese production
4. General flow diagram of cheddar cheese production
5. Factors affecting cheese quality
6. Milk Additives
7. Cheese scenario in Nepal
8. Conclusion

3. • The word cheese comes from Latin word “caseus”
• Earliest proposed dates for the origin of cheese
making range from around 8000 BC
1. INTRODUCTION

4. • Definition acc/ WHO
Cheese is fresh or mature solid or semi-solid product obtained by
coagulating milk, skim-milk, partially skim-milk, cream, butter-
milk or any combination of these materials, through the action of
rennet or other suitable coagulating agents, and by draining the
whey resulting from such coagulation

5. • 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 British village of Cheddar in Somerset

6. 1.1 OBJECTIVE
• Primary Objective
-to study about cheddar cheese technology
• Secondary Objective
-to introduce cheese
-to study the technology of cheddar cheese
production
-to study the factors affecting the cheese quality

7. 2. TYPES OF CHEESE
• There are many types of cheese, with around 500 different
varieties recognized by the International Dairy Federation
• The varieties may be grouped or classified into types according
to criteria such as length of ageing, texture, methods of making,
fat content, animal milk, country or region of origin, etc,

8. Examples…
• Extra hard cheese: Parmesan, Goya, etc
• Hard cheese: Cheddar, etc
• Semi-hard cheese: Gouda, Samsoe, Fontal, etc
• Semi-soft cheese: Tilsit, Danbo, Butterkäse, etc
• Soft cheese: Port Salut, Feta, etc
• Mould cheese: Blue veined cheese, Stilton, etc
• White surface ripened cheese: Camembert,
Brie etc
• Fresh cheese/ Unripened cheese: Queso Fresco,
Cottage Cheese etc

9. 3. TECHNOLOGY OF CHEESE
PRODUCTION
3.1 PRINCIPLE OF CHEESE PROCESSING
a. Curdling
b. Curd Processing
- stretching
- cheddaring
- washing
c. Ripening

10. a. Curdling
• It is separating the milk into solid curds and liquid whey
• It is done by acidifying (souring) the milk and adding rennet
• Most cheeses are made with starter bacteria from
the Lactococcus, Lactobacillus or Streptococcus
families. Swiss starter cultures also include Propionibacter
shermani, which produces carbon dioxide gas bubbles during
aging, giving Swiss cheese or Emmental its holes (called "eyes")
• Fresh cheeses are curdled only by acidity, but most cheeses also
use rennet
• In general, softer, smaller, fresher cheeses are curdled with a
greater proportion of acid to rennet than harder, larger, longer-
aged varieties

11. b. Curd processing
- cutting
• Now a very moist gel i.e. curd is cut and
allowed to exudates the excess whey.
developing a stiff, solid body

12. - cheddaring
• The cut curd is repeatedly piled up, pushing
more moisture away. The curd is also mixed
(or milled) for a long time, taking the sharp
edges off the cut curd pieces and influencing
the final product's texture.

13. - washing
• The curd is washed in warm water, lowering
its acidity and making for a milder-tasting
cheese

14. c. Ripening
• A newborn cheese is usually salty
yet bland in flavor and, for harder
varieties, rubbery in texture
normally cheeses are left to rest
under controlled conditions and
this period is called ripening, or,
from the French, (affinage)
• Ripening lasts from a few days to
several years
• Some cheeses have additional
bacteria or molds intentionally
introduced before or during aging
• As a cheese ages, microbes and
enzymes transform texture and
intensify flavor.

15. 4. GENERAL FLOW DIAGRAM OF
CHEESE PRODUCTION

16. 5. FACTOR AFFECTING CHEESE QUALITY
• Raw material quality i.e. Milk quality
• Pasteurization
• Homogenization for color
• Pre-ripening for flavor development
• Storage condition i.e. Time, Temperature,
RH for texture and flavor
• CCP for cheese production is pasteurization
and inoculation of culture

17. 6. MILK ADDITIVES
• Calcium chloride (5-20g/100kg milk) : It is used as
source of calcium which helps in firm and stable curd
• Salt Peter (30g/100kg milk) : acts as preservatives and
inhibits the fault fermentation i.e. early bloom and late
bloom
• Culture (10^9-10^11 cfu/dose per 1000L) : For flavor
and safe fermentation. Homofermentatives as
Lactococcus lactis and heterofermentatives as
Lactococcus diacetylactics
• Rennet (1.5g/100L) : It is used for coagulation and
curd formation by breaking the k-casein into para-k-
casein and glycomacropeptide
• Lysosymes: It is used as substitution of salt peter for it
remains in curd and cheese where as nitrate from salt
peter may be lost in whey

18. 7. CHEESE SCENARIO IN NEPAL
• The production of cheese by factory started
in 1953/54 at Lamjung
• Nepal produced some 350 MT cheese in
2000
• Nepali Cheese are: Yak (Nak) Cheese,
Kanchan (Cow) Cheese and Goat Cheese
• Nepal also produce cheese as Mozzarella
cheese, Processed cheese and Cheese
spread

19. 8. CONCLUSION
• General characteristics about cheese is
studied and it is found that there is
hundreds varieties of cheese
• Cheese production technology is studied
• Nepalese scenario of cheese is studied
• Classification of cheese is studied
• Factors affecting cheese quality is studied