This document summarizes the production of cheese. It begins with an introduction stating that cheese is a fermented milk product used worldwide. It then describes the main types of cheese, including soft cheeses like brie and camembert, hard cheeses like cheddar that are aged longer, and blue cheeses ripened with mold. The document concludes with an overview of the cheese making process, in which milk is curdled using rennet enzymes from calf stomachs to separate into solid curds and liquid whey.
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about 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.
Fermented sausages
Products are usually made from comminuted meat and fat, mixed with salt, curing agents, sugar and spices, and filled into casings, and are referred to as "fermented sausages".
It is one of the earliest form of meat processing.
Most of their characteristic sensory properties to the action of salt, curing agents, and proteolytic muscle enzymes only.
Fermented sausages have their longest tradition in Southern and Central Europe.
Salting and drying of unground meat was the traditional way of meat preservation in Germany and other European countries
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
It describes the history, production, and substrates used in the production of the enzyme. also, emphasize the application of amylase in food industry.
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
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.
Fermented sausages
Products are usually made from comminuted meat and fat, mixed with salt, curing agents, sugar and spices, and filled into casings, and are referred to as "fermented sausages".
It is one of the earliest form of meat processing.
Most of their characteristic sensory properties to the action of salt, curing agents, and proteolytic muscle enzymes only.
Fermented sausages have their longest tradition in Southern and Central Europe.
Salting and drying of unground meat was the traditional way of meat preservation in Germany and other European countries
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
It describes the history, production, and substrates used in the production of the enzyme. also, emphasize the application of amylase in food industry.
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 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 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.
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Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
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3. Introduction
• The word cheese comes from Latin caseus, which
means "to ferment, become sour”.
• A milk product, made from raw milk.
• Used as food all over the world
• Loved by both adult and children
• Product of microbial fermentation
• Flavors and aroma changes depending on the
microorganism used
• Valued for portability, long life and high content of
fat, protein, Ca and P.
4. • Since it is not pasteurized it has high amount
of vitamin content.
• Hard cheese lasts for longer time than soft
cheeses. Eg: Cheedar Cheese
6. • Soft cheeses such as feta, Brie and
Camembert, have been ripened for a short
time.
• Hard cheeses are ripened for various
lengths of time and range from semi-hard
to hard. They include Cheddar, Gouda,
Muenster, Parmesan and Romano.
• Blue cheeses are ripened by green molds
and include Gorgonzola, Roquefort and
Stilton.
7.
8. • Cheese is completely a milk product.
• Whole milk- Compressed, Processed and
stored to produce cheese.
• In cheese production, WHEY is the byproduct.
• Like most of the other fermented food
products such as beer, wine, etc cheese can
also be stored for years together.
• Cheese its a way of storing milk for over years.
• Both raw and pasteurized milk can be used for
cheese production.
10. • Cheese making requires the use of
protease enzymes to curdle milk and
turn it into solid curds and liquid whey.
• Traditional source of protease enzymes
was chymosin, known as rennin (protein
digesting enzymes that curdles milk by
transforming caseinogen(milk protein)
into insoluble casein) , the clotting agent
present in rennet used in cheese
making.
• Rennet is derived from stomach of a
calves for cheese making.
