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Cheese Making Process

The document outlines the cheese-making process, highlighting its nutritional value and various uses. It details the steps involved in cheese preparation, including curd formation, cutting, cooking, drainage, cheddaring, salting, pressing, and ripening. Each step is essential for developing the cheese's flavor, texture, and quality, influenced by factors such as milk type and bacterial cultures.

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elangbamrame96
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284 views12 pages

Cheese Making Process

The document outlines the cheese-making process, highlighting its nutritional value and various uses. It details the steps involved in cheese preparation, including curd formation, cutting, cooking, drainage, cheddaring, salting, pressing, and ripening. Each step is essential for developing the cheese's flavor, texture, and quality, influenced by factors such as milk type and bacterial cultures.

Uploaded by

elangbamrame96
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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TOPIC - CHEESE MAKING PROCESS

INTRODUCTION

Nutritionally cheese is an excellent source of protein as well as


fat . It contains 25g protein and 33 g of fats per 100g.

Cheese is commonly used in sandwiches, burger , pasta, pitzas


and salads. Cheese is milk curd and made of casein.

The varieties of cheese are differentiate according to their


flavour, body and the texture which depends upon the type of
milk used . Manufacturing method adopted, salts , and
seasoning added and the type of bacteria and mould species
used in the ripening.
> Preparation of cheese
1. Curd formation
2. Curd cutting
3. Curd cooking
4. Curd drainage
5. Cheddaring
6. Salting the curd
7. Pressing
8. Ripening
1) Curd formation :- Pasteurised whole milk is
brought to a temperature of 31°C and lactic
acid producing starter culture and required
colouring matter are added.

> After about 30 min to the mildly acidic


milk , renin solution is added and allow
to set the curd for 30 min.
2) Curd cutting:- The curd is cut
into small cubes . The removal of
whey from small cubes is easy .
For different type of cheese the
curd is cut into different sized
cubes.
3) Curd cooking:- The curd is heated to
38°C and held at that temperature of
about 45 min . During this period the
curd is stirred to prevent matting.
4) Curd drainage:- Heating
squeezes out whey from the cubes.
Heat increases the rate of acid
production which makes the curd
cubes shrink. Whey is drained off
and the curd is allowed to mat.
5) Cheddaring:-
> It involves cutting the curd into block at
15 min interval and then piling the blocks
on one another .
> During cheddaring operation which takes
about 2hours , acid formation continues.

➢ The cheddared curd is passed through


curd mill which cuts the slabs into strips.
6) Salting:-
>Whey is eliminated during this process.
> Salt is added to draw whey out of curd
by osmosis and also acts as a preservation.

> Salts also holds down spoilage of organism


and add flavour.
7) Ripening:-

< The cheese cube are kept under


pressure over night, it determined the
final moisture content of finished product.

> The cheese is ripened from 60 days to 12


months depending on the strong or mild
flavour cheese required.
8) Ripening:-
> It takes place under control temp. And humidity for
diff period of time to make cheese easily digestible.
> During this process , cheese change from blend tough
rubbery mass to a full- flavoured soft product.
> During ripening, renin splits the protein of cheese into
peptones and peptides.

> Enzyme formed by the microorganisms act on these and other substances to form
products like amino acid, fatty acids, esters that gives its characteristics flavours .

> There is also increase in B- Vitamin during ripening and it


also improve the cooking quality.
THANK YOU

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