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!
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 ,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
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
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 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.
The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses.
Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese.
Happy Learning
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.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
fermentation an ancient food processing technologies in world,uses of fermentation includes biological enrichment of food,helps to preserve food, decrease cooking time, an ancient tradition method, science of fermentation is Zymology, beneficial bacteria inhibits bad micro organisms growth. fermented foods of africa,asia, china,babylon and pakistan
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
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
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 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.
The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses.
Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese.
Happy Learning
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.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
fermentation an ancient food processing technologies in world,uses of fermentation includes biological enrichment of food,helps to preserve food, decrease cooking time, an ancient tradition method, science of fermentation is Zymology, beneficial bacteria inhibits bad micro organisms growth. fermented foods of africa,asia, china,babylon and pakistan
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
In this slide we will have detailed overview of different types of cheese production. we have discussed industrial production of cheese and how changing the factors and microbial starter cultures results in production of specific type of cheese. we also discussed about ingredients used for the production of cheese and what are the effects of these ingredients on cheese production. After studying this slide you will be have a complete knowledge of producing different types of cheese like cheddar cheese, Brie, Romano, camembert, Danish blue cheese etc.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Overview on Edible Vaccine: Pros & Cons with Mechanism
Types of cheese by pauly
1. CHEESE ‘nd it’s types
“Cheese making is art, as well as science”
By Dinesh Kumar
Pauly ~
2. keys
• Coagulation- Change from a fluid to a thickened
mass, curdle or congeal.
• Brine- Water strongly saturated with salt.
• Rennet- A stomach enzyme that coagulates casein
and is used to commercially curdle milk in the
making of cheese
• Ripening - Cheese curing, is a process in cheese
making, It is responsible for the distinct flavor
of cheese.
3. Introduction of Cheese
• May anyone tell what is cheese all about?
• There's fact bout cheese, do you know earlier
cheese was made as a way of preserving milk
nutrients
• varieties of cheeses have evolved that are
characteristic of various regions of the world
4. Word ‘cheese’ – Latin “casues”,
meaning to ferment/become sour
• Cheese is a concentrated dairy
item made from milk, may
categorized as the fresh or
matured product, in other
words it is the major milk
protein.
• The basic art of cheese
making has changed little over
the course of its history.
• Historians believe cheese was
made on accident when
someone carried milk in a
vessel made out of a cow or
goats stomach.
5. Production of cheese
The basic stages in modern cheese production –
• Milk & its pretreatment, including homogenizing
pasteurizing & reheating
• Acidification of milk to change pH level
• Coagulating the milk to create curd
• Separating the curd & whey
• Salting the curd
• Cutting shaping & molding the curd in appropriate
shape
• Ripening
6. What is curd and whey?
• Curd is the solid lumps
we find in milk when
milk sours. So it can
can also make with
enzymes to get the
same effect.
• Whey is the liquid
found in milk when
the milk sours and
solids become
separated from liquid
cause of enzymes.
9. Classes of Cheese
• fresh cheese
• Soft
• firm
• Semi soft
• Hard
• Semi hard
• Smoked
• Alpine
• Blue
10. Fresh cheese
fresh soft cheeses are those cheeses that are unripen
and generally have a fresh, clean, creamy flavor.
For example ~
• Allium piper
• Bufarolo
• Carpone
• Cream cheese
• Fresh Mozarella
• Morlacco
• Stracchino
11. fresh firm cheese
Firm cheeses are aged cheeses that still have some
moisture that adds to the cheeses flavor.
• Cotija
• cabecou
• Fresh ricotta
• Lost lake
• panela
12. Semi soft cheese
There is a fine line describing cheeses as soft or semi-
soft. Typically semi-soft cheeses have been aged a little
bit more than soft cheese and have less moisture.
For example ~
• Airedel
• Baby swiss
• Bocconcini
• Colby jack
• Danish fontina
• Fresh jack
• wigmore
13. Soft cheese
Soft cheeses are typically young cheeses that have been
aged two months or less. The flavors of soft cheeses are
typically mild and tangy.
For example ~
• Ambert
• brie
• Basket Cheese
• Feta
• panela
• Queso fresco
• Ricotta
• Valencay
14. Semi hard
Semi-hard (or semi-firm) cheeses usually become
crumblier and more pungent as they age, but while
young they are firm and flavorful.
For example ~
• Asiago
• Edam
• Gouda
• Romano
• Swiss
• Maasdam
• Monterey Jack
• Sumona jack
15. hard
Hard cheeses are the most aged cheeses that are rich in
flavor and dry in texture. These are the cheeses that are
firm enough to grate.
For example ~
• Aged gouda
• cheddar
• Canadian cheddar
• Gruyere
• Lou Palou
• Parmigiano Reggiano
• Pecorino Romano
16. Alpine cheese
Also known as mountain cheeses, alpine cheese are those
that have been produced from the milk of animals from
typically high altitude, with flavor components that are nutty
and herbaceous.
For example ~
• Appenzeller,
• Comte,
• Gruyere, Beaufort,
• Fontina Val d'Aosta.
17. Blue cheese
blue cheese is a classification describing a cheese
that has been injected with a type Penicillium culture
to create the spread of bluish green mold veins
throughout the pate of a cheese.
For example ~
Aura
Cashel Blue cheese
Danish Blue cheese
Gorgonzola,
Roquefort,
Fourm d'Ambert.
19. Allium piper
• Made from pasteurized goat's milk
• origin: Australia
• Region: South Australia
• Type: fresh soft, artisan
• Fat content: 45%
• Rind: rindless
• Texture: creamy and soft
• Colour: white
• Flavour: garlicky, spicy
• Aroma: fresh, garlicky, spicy
20. Bufarolo
• Made from unpasteurized water buffalo's milk
• Country of origin: Italy
• Region: Lombardy
• Family: Cottage
• Type: fresh soft, artisan
• Texture: chalky and crumbly
• Rind: rindless
• Colour: white
• Flavour: mild, milky, subtle
• Aroma: fresh, mild, milky, pleasant
• Vegetarian: no
21. MASCARPONE
• Made from pasteurized cow's milk
• Country of origin: Italy
• Region: Lombardy
• Type: fresh soft, processed
• Texture: creamy, smooth
• Rind: rindless
• Colour: white
• Flavour: buttery, creamy
• Aroma: fresh
• Vegetarian: yes
22. CREAM CHEESE
• Made from pasteurized or unpasteurized cow's milk
• Country of origin: United States
• Region: Chester, New York
• Type: fresh soft, processed
• Texture: creamy , spreadable
• Rind: rindless
• Colour: white
• Flavour: creamy, mild, sweet
• Aroma: fresh, pleasant
• Vegetarian: yes
23. Fresh MOZZARELLA
• Made from pasteurized or unpasteurized cow's or buffalo's
milk
• Country of origin: Italy
• Region: Campania, Abruzzo
• Family: Italian Cheese
• Type: fresh-soft, brined
• Texture: springy, stringy and supple
• Rind: rindless
• Colour: white
• Flavour: milky
• Aroma: fresh, milky
• Vegetarian: yes
24. BABY SWISS
• Made from pasteurized or unpasteurized cow's milk
• Country of origin: United States
• Region: Charm, Ohio
• Family: Swiss Cheese
• Type: semi-soft, processed
• Texture: creamy and smooth
• Rind: rindless
• Colour: pale yellow
• Flavour: nutty, sharp, sweet
• Vegetarian: no
25. FRESH JACK
• Made from pasteurized cow's milk
• Country of origin: United States
• Region: Monterey, California
• Family: Monterey Jack
• Type: semi-soft
• Texture: creamy and springy
• Colour: pale yellow
• Flavour: mild
• Aroma: fresh
• Vegetarian: yes
26. WIGMORE
• Made from sheep's milk
• Country of origin: United Kingdom
• Region: Risely
• Type: semi-soft, artisan
• Rind: bloomy
• Colour: white
• Flavour: fruity, mild, sweet
• Aroma: yeasty
• Vegetarian: yes
27. AIREDALE
• Made from pasteurized cow's milk
• Country of origin: New Zealand
• Region: Airedale farming district
• Type: semi-soft, artisan
• Texture: smooth
• Rind: waxed
• Colour: pale yellow
• Flavour: milky, salty, tangy
• Aroma: grassy, strong
• Vegetarian: yes
28. BRIE
• Made from unpasteurized cow's milk
• Country of origin: France
• Region: Seine-et-Marne
• Family: Brie
• Type: soft, artisan, soft-ripened
• Texture: runny and soft-ripened
• Rind: bloomy
• Colour: cream
• Flavour: fruity, nutty, tangy
• Aroma: strong
• Vegetarian: no
29. BASKET CHEESE
• Made from pasteurized cow's milk
• Country of origin: Middle East
• Family: Cottage
• Type: soft, semi-soft
• Texture: chewy and supple
• Rind: rindless
• Colour: white
• Flavour: mild, salty
• Aroma: milky
• Vegetarian: yes
30. FETA
• Made from pasteurized or unpasteurized goat's and sheep's
milk
• Country of origin: Greece
• Region: Macedonia,
• Family: Feta
• Type: soft, brined
• Texture: creamy, crumbly
• Colour: white
• Flavor: salty, tangy
• Aroma: nutty, strong
• Vegetarian: no
31. RICOTTA
• Made from pasteurized cow's or water buffalo's milk
• Country of origin: Italy
• Region: Lombardy
• Family: Cottage
• Type: fresh firm, artisan
• Texture: fluffy and grainy
• Rind: natural
• Colour: white
• Flavor: subtle, sweet
• Aroma: fresh, rich
32. VALENCAY
• Made from unpasteurized goat's milk
• Country of origin: France
• Region: Berry, Loire Valley
• Type: soft, blue-veined
• Texture: creamy, runny, smooth
• Rind: mold ripened
• Colour: blue-grey
• Flavor: citrusy
• Aroma: gouty
• Vegetarian: no
33. PANELA
• Made from pasteurized cow's milk
• Country of origin: Mexico
• Family: Cottage
• Type: fresh firm, artisan
• Texture: creamy and crumbly
• Rind: natural
• Colour: white
• Flavour: creamy, mild
• Aroma: fresh, milky
• Vegetarian: yes
34. ASIAGO
• Made from unpasteurized cow's milk
• Country of origin: Italy
• Region: Veneto, Trentino
• Type: hard
• Texture: compact and smooth
• Rind: natural
• Colour: yellow
• Flavour: mild, milky, sharp
• Aroma: pungent
• Vegetarian: no
35. EDAM
• Made from pasteurized cow's or goat's milk
• Country of origin: Holland
• Region: Edam
• Type: semi-hard
• Texture: compact
• Rind: waxed
• Colour: pale yellow
• Flavour: mild, nutty, salty
• Vegetarian: no
36. GOUDA
• Made from pasteurized or unpasteurized cow's, goat's
or sheep's milk
• Country of origin: Netherlands
• Region: South Holland, Gouda
• Family: Gouda
• Type: semi-hard, brined
• Texture: compact, dense
• Rind: waxed
• Colour: yellow
• Flavour: creamy,nutty, sweet
• Aroma: pungent
• Vegetarian: no
37. SWISS
• Made from pasteurized cow's milk
• Country of origin: United States
• Family: Swiss Cheese
• Type: hard, processed
• Texture: firm
• Rind: rindless
• Colour: pale yellow
• Flavour: nutty, sweet
• Vegetarian: yes
38. MAASDAM
• Made from pasteurized cow's milk
• Country of origin: Netherlands
• Region: All Holland
• Family: Gouda
• Type: semi-hard
• Texture: creamy, supple
• Rind: waxed
• Colour: pale yellow
• Flavour: buttery, nutty,
• Aroma: fruity
• Vegetarian: no
• Producers: FrieslandCampina
39. MONTEREY JACK
• Made from pasteurized cow's milk
• Country of origin: Mexico and United States
• Region: Monterey, California
• Family: Monterey Jack
• Type: semi-hard
• Texture: compact, firm
• Rind: natural
• Colour: pale yellow
• Flavour: buttery, mild
• Aroma: aromatic
• Vegetarian: no
40. AGED GOUDA
• Made from pasteurized or unpasteurized cow's, goat's
or sheep's milk
• Country of origin: Netherlands
• Region: South Holland, Gouda
• Family: Gouda
• Type: hard, brined, processed
• Texture: brittle, crystalline
• Rind: waxed
• Colour: yellow
• Flavour: burnt caramel
• Aroma: rich, ripe
• Vegetarian: no
41. CHEDDAR
• Made from pasteurized cow's milk
• Country of origin: England
• Region: Somerset
• Family: Cheddar
• Type: hard, artisan, processed
• Texture: compact and crumbly
• Colour: pale yellow
• Flavour: creamy, sharp
• Vegetarian: no
42. CANADIAN CHEDDAR
• Made from pasteurized or unpasteurized cow's, goat's
or sheep's milk
• Country of origin: Canada
• Region: Ontario
• Family: Cheddar
• Type: hard, processed
• Texture: crumbly and open
• Rind: natural
• Colour: yellow
• Flavour: milky, salty, sharp
• Aroma: fresh, rich, strong
• Vegetarian: no
43. HEIDI GRUYERE
• Made from pasteurized cow's milk
• Country of origin: Australia
• Region: Tasmania
• Type: hard, artisan
• Texture: crumbly
• Rind: natural
• Colour: yellow
• Flavour: nutty
• Aroma: strong
• Vegetarian: yes
44. PARMESAN
• Made from unpasteurized cow's milk
• Country of origin: Italy
• Region: Provinces of Parma, Reggio Emilia, Modena,
Bologna , Mantua
• Family: Parmesan
• Type: hard, artisan
• Texture: crystalline, dense
• Rind: natural
• Colour: straw
• Flavour: fruity, nutty, sharp
• Aroma: strong
• Vegetarian: no
45. PECORINO ROMANO
• Made from pasteurized or unpasteurized cow's or sheep's
milk
• Country of origin: Italy
• Region: Lazio, Sardinia
• Family: Pecorino
• Type: hard
• Texture: crumbly, dense, flaky
• Rind: natural
• Colour: pale yellow
• Flavour: salty, sharp, smokey
• Aroma: nutty, strong
• Vegetarian: no
46. APPENZELLER
• Made from cow's milk
• Country of origin: Switzerland
• Region: Appenzell
• Type: hard, smear-ripened
• Texture: firm, and smooth
• Rind: washed
• Colour: straw
• Flavour: fruity, spicy, tangy
• Aroma: mild
• Vegetarian: no
47. COMTE
• Made from unpasteurized cow's milk
• Country of origin: France
• Region: Jura Massif
• Type: semi-hard, artisan
• Texture: dense, firm
• Rind: natural
• Colour: pale yellow
• Flavour: fruity,nutty, smokey
• Aroma: nutty
• Vegetarian: no
48. BEAUFORT
• Made from unpasteurized cow's milk
• Country of origin: France
• Region: Savoie, French Alps
• Family: Gruyere
• Type: firm
• Texture: creamy and smooth
• Colour: pale yellow
• Flavour: strong
• Aroma: aromatic, pungent
• Vegetarian: no
49. FONTINA VAL D'AOSTA
• Made from unpasteurized cow's milk
• Country of origin: Italy
• Region: Aosta Valley
• Type: semi-soft, artisan
• Texture:creamy,dense, smooth
• Rind: washed
• Colour: pale yellow
• Flavour: mild, nutty, sweet
• Aroma: aromatic, rich
• Vegetarian: no
50. AURA
• Made from pasteurized cow's milk
• Country of origin: Finland
• Region: Äänekoski
• Family: Blue
• Type: semi-soft, blue-veined
• Texture: creamy
• Rind: mold ripened
• Colour: pale yellow
• Flavour: salty, sharp, strong, tangy
• Vegetarian: no
51. CASHEL BLUE
•
Made from pasteurized cow's milk
• Country of origin: Ireland
• Region: County Tipperary
• Family: Blue
• Type: semi-soft, blue-veined
• Texture: creamy, crumbly
• Rind: natural
• Colour: blue
• Flavour: acidic, buttery,
• Aroma: pungent, strong
• Vegetarian: yes
52. DANABLU (DANISH BLUE)
• Made from cow's milk
• Country of origin: Denmark
• Family: Blue
• Type: semi-soft, blue-veined
• Texture: creamy and crumbly
• Colour: white
• Flavour: salty, sharp
• Vegetarian: no
53. GORGONZOLA
• Made from pasteurized cow's milk
• Country of origin: Italy
• Region: Gorgonzola
• Type: soft, blue-veined
• Texture: crumbly and firm
• Colour: yellow
• Flavour: mild, sharp
• Aroma: nutty
54. ROQUEFORT
• Made from unpasteurized sheep's milk
• Country of origin: France
• Region:Roquefort-sur-Soulzon
• Family: Blue
• Type: semi-soft, blue-veined
• Texture: creamy and crumbly
• Rind: natural
• Colour: blue
• Flavour: salty, sharp, tangy
• Vegetarian: no
55. SAINT AGUR
• Made from pasteurized cow's milk
• Country of origin: France
• Region: Auvergne
• Family: Blue
• Type: soft, blue-veined
• Texture: creamy, smooth
• Colour: blue
• Flavour: buttery, sharp, spicy
• Aroma: milky, strong
• Vegetarian: yes
56. APPLEWOOD
• Made from pasteurized cow's milk
• Country of origin: United Kingdom
• Region: Somerset
• Family: Cheddar
• Type: semi-hard
• Texture: crumbly and dense
• Rind: natural
• Colour: yellow
• Flavor: Smokey , spicy
• Aroma: Smokey
• Vegetarian: yes
57. OAK SMOKED WENSLEYDALE
• Made from pasteurized cow's milk
• Country of origin: United Kingdom
• Region: North Yorkshire
• Type: hard, artisan
• Texture: creamy and crumbly
• Rind: cloth wrapped
• Colour: pale yellow
• Flavour: smokey
• Aroma: smokey
• Producers: Wensleydale Creamery
58. SERVING AND STORAGE TIPS
• Keep the cheese in conditions in which it matures. Hard, semi-
hard and semi-soft cheeses are stored in the temperatures from
around 8 - 13 C.
• Keep the cheese wrapped in the waxed paper and place it in a
loose-fitting food-bag not to lose humidity and maintain the
circulation of air.
• Wrap blue cheeses all over as mold spores spread readily not only
to other cheeses but also to everything near.
• Chilled cheeses should be taken out of the refrigerator one and a
half or two hours before serving.
• Cheeses contain living organisms that must not be cut off from
air, yet it is important not to let a cheese dry out.
• Do not store cheese with other strong-smelling foods. As a
cheese breathes it will absorb other aromas and may spoil.
• Wrap soft cheeses loosely. Use waxed or greaseproof paper
rather than cling film.
• Let cold cheese warm up for about half an hour before eating to
allow the flavor and aroma to develop.
59. CHEESE CUTTING TIPS
• Keep in mind not to saw the cheese, cut it in one fluid motion.
• Use wired cheese cutters to cut soft cheese.
• Allow the cheese to attain room temperature before cutting, as it will be
softer and easier to cut.
• While handling soft cheese, which has extremely soft texture, it is better
to keep them in its jar and take some out with the help of a spoon.
• Use specialized knives while cutting different types of cheeses, so as not
to contaminate them.
60. CONCLUSION
• Cheese is a delightful food which contributes
variety and interest to our diet.
• Various kinds have always been important sources
of nutrients.
• Gourmet cooks might pay several hundreds dollars
per pound for imported cheese.
• However, less developing countries, cheese is a
staple in the diet.
Dinesh kumar
61. R E F R A N C E
http://www.cheesemaking.com/shared/pdf/a
mandatitus.
http://nzic.org.nz/ChemProcesses/dairy/3D.
pdf
http://www.eatwisconsincheese.com/searc
h/cheesesearch?searchtext=Fresh+jack&s
earchmode=anyword