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
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 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."
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
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 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."
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 ,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
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.
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 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 ,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
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.
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.
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Food and beverage service Restaurant Services notes V1.pptx
chesse fermentation.pptx
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
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.
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.