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Dry Cheese

This document describes the steps to make dry cheese, including pasteurizing the milk, adding rennet to coagulate the milk, cutting and pressing the curd, adding salt and water, and storing the cheese in the refrigeration chamber. The objective of the practice is for students to learn how to transform milk into different types of cheese following current regulations. Punctuality, order, and cleanliness are required during the practice, and materials such as test tubes will be used.

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12 views3 pages

Dry Cheese

This document describes the steps to make dry cheese, including pasteurizing the milk, adding rennet to coagulate the milk, cutting and pressing the curd, adding salt and water, and storing the cheese in the refrigeration chamber. The objective of the practice is for students to learn how to transform milk into different types of cheese following current regulations. Punctuality, order, and cleanliness are required during the practice, and materials such as test tubes will be used.

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PRACTICE NO.

PRODUCTION OF DRY CHEESE

1. FOUNDATION

Cheese, a solid or semi-solid food product obtained by separating the


solid components of milk, the curd, of the liquids, the whey. The more whey
more compact cheese is extracted. Cheese has been made since prehistoric times.
starting from the milk of different mammals, including camels and moose. Nowadays,
however, the majority of cheeses are made from cow's milk, despite the increase that
in recent years experienced the production of goat and sheep cheeses. It is a
important element in the diet of almost all societies because it is nutritious, natural,
easy to produce in any environment allowing for milk consumption at times in
that cannot be obtained.

2. OBJECTIVE OF THE PRACTICE

At the end of the practice, the student will be able to transform the raw material into cheeses.
fresh, made from thread pasta and aged according to current regulations.

3. METHODOLOGY

Pasteurize the milk at a temperature range of 72 ºC for 20 minutes.


2.Cool until reaching 32 ºC.
3. Apply the rennet in a proportion of 20 to 25 ml for every 100 liters of milk.
Let rest for about 30 to 40 minutes
5. Subsequently, cut the curd, and let it rest again for 10.
minutes.
After these 10 minutes, shake for another 10 minutes gently.
Let it rest at the end for 10 minutes.
7.Remove 40 to 50% of serum in relation to milk.
8. Add water at 50-65º C with salt at a rate of 1.750 kg /100 liters of milk or
10g per liter of milk directly.
9.Shake again for 10 minutes until a homogeneous mixture is obtained.
the components.
10. Mix the curd with the selected cold cuts and vegetables.
11.Once the homogenization is done, the curd is placed in the molds.
12. Once the molds are filled, they are flipped every 15 minutes for one hour.
13. To make this type of cheese, pressing is not necessary.
They are stored in the refrigeration chamber. The next day they are unmolded and
pack
4. MATERIALS, EQUIPMENT AND REAGENTS

To carry out the practices, the following materials, equipment and


reactives:

Materials:

1000 ml graduated cylinder.


8 L capacity tin container.
Wooden sticks.
Aluminum foil.
Plastic molds.
Spoonfuls.
Knives.
Snack platters.
Manta.
Plastic drain covers.
Watch glasses.

Team:

Gas stove.
Thermometer.
Analytical balance.

Reagents:

Cow's milk.
Sodium chloride.
Commercial rennet.
Cold meats.
Vegetables.

5. CALCULATIONS
6. DEVELOPMENT
7. RESULTS AND CONCLUSIONS
8. RECOMMENDATIONS AND/OR OBSERVATIONS
For the completion of the practice, it is requested:

Punctuality at the start of the practice.

Order when performing the practice.

Cleaning when taking measurements (Work area, materials, and equipment).

9. REFERENCES
Luquet. S. 1995. Milk and dairy products from cow, sheep, goat. Edit Acribia, S. A.

Rames, H. 2017. Preparation of yogurt and fermented milks. 1st Edition.

Secretariat of Public Education. 2016. Dairy product processing. Area:


Rural Industries. Editorial Trillas.

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