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    Cheese Production

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    vivek pattani
    Cheese is a solid food made by curdling milk through bacterial culture or rennet. The origins of cheesemaking date back thousands of years. The production process involves curdling milk into solids and liquids, processing the curds, then aging the cheese under controlled conditions to develop flavor and texture. There are hundreds of varieties of cheese from around the world, categorized by factors like milk source, aging process, and mold or bacteria introduction. Cheese is often served on boards accompanied by crackers, bread, mustard, and fresh or pickled fruits and vegetables.

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    © All Rights Reserved
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    Cheese Production

    Uploaded by

    vivek pattani
    124 views22 pages
    Cheese is a solid food made by curdling milk through bacterial culture or rennet. The origins of cheesemaking date back thousands of years. The production process involves curdling milk into solids and liquids, processing the curds, then aging the cheese under controlled conditions to develop flavor and texture. There are hundreds of varieties of cheese from around the world, categorized by factors like milk source, aging process, and mold or bacteria introduction. Cheese is often served on boards accompanied by crackers, bread, mustard, and fresh or pickled fruits and vegetables.

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    cheese production milk microbiology dairy classification from slide share

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    cheese production

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    Cheese is a solid food made by curdling milk through bacterial culture or rennet. The origins of cheesemaking date back thousands of years. The production process involves curdling milk into solids and liquids, processing the curds, then aging the cheese under controlled conditions to develop flavor and texture. There are hundreds of varieties of cheese from around the world, categorized by factors like milk source, aging process, and mold or bacteria introduction. Cheese is often served on boards accompanied by crackers, bread, mustard, and fresh or pickled fruits and vegetables.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    124 views22 pages

    Cheese Production

    Uploaded by

    vivek pattani
    Cheese is a solid food made by curdling milk through bacterial culture or rennet. The origins of cheesemaking date back thousands of years. The production process involves curdling milk into solids and liquids, processing the curds, then aging the cheese under controlled conditions to develop flavor and texture. There are hundreds of varieties of cheese from around the world, categorized by factors like milk source, aging process, and mold or bacteria introduction. Cheese is often served on boards accompanied by crackers, bread, mustard, and fresh or pickled fruits and vegetables.

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    CHEESE

    WHAT IS CHEESE?

    CHEESE IS A SOLID FOOD MADE FROM


    THE MILK OF COWS, GOATS, SHEEP
    AND OTHER MAMMALS.
    CHEESE IS MADE BY COAGULATING
    MILK .
    FIRST ACIDIFICATION WITH A
    BACTERIAL CULTURE
    EMPLOYING AN ENZYME, RENNET TO
    COAGULATE THE MILK TO "CURDS AND
    WHEY."

    ORIGIN

    CHEESE IS AN ANCIENT FOOD .


    PROPOSED DATES FOR THE ORIGIN
    OF CHEESEMAKING IS RANGED FROM
    8000 BC TO AROUND 3000 BC.
    THE FIRST FACTORY FOR THE
    PRODUCTION OF CHEESE WAS
    OPENED IN SWITZERLAND IN 1815 .

    PRODUCTION

    CURDLING
    CURD PROCESSING
    AGING

    CURDLING

    CURDLING IS A PROCESS OF
    SEPARATING THE MILK INTO SOLID CURDS AND LIQUID WHEY.

    THIS IS DONE BY ACIDIFYING THE MILK AND ADDING RENNET.

    THIS DONE BY THE ADDITION OF AN ACID LIKE VINEGAR OR


    STARTER BACTERIA( LACTOCOCCI, LACTOBACILLI, OR
    STREPTOCOCCI FAMILIES).

    THESE STARTER BACTERIA CONVERT MILK SUGARS INTO LACTIC


    ACID

    CURD PROCESSING

    AT THIS POINT, THE CHEESE HAS SET INTO


    A VERY MOIST GEL .
    SOFT CHEESES ARE COMPLETE: THEY ARE
    DRAINED, SALTED, AND PACKAGED.
    HARD CHEESES ARE THEN HEATED TO
    TEMPERATURES IN THE RANGE OF 35C
    55C .
    THIS FORCES MORE WHEY FROM THE CUT
    CURD. IT ALSO CHANGES THE TASTE OF
    THE FINISHED CHEESE.

    CURD PROCESSING

    SOME CHEESES ARE SALTED FROM THE


    OUTSIDE WITH DRY SALT OR BRINE
    WASHES. MOST CHEESES HAVE THE SALT
    MIXED DIRECTLY INTO THE CURDS.
    IT PRESERVES CHEESE FROM SPOILING,
    DRAWS MOISTURE FROM THE CURD, AND
    FIRMS UP A CHEESES TEXTURE IN AN
    INTERACTION WITH ITS PROTEINS

    CURD PROCESSING

    STRETCHING: (MOZZARELLA, PROVOLONE) THE


    CURD IS STRETCHED AND KNEADED IN HOT WATER,
    DEVELOPING A STRINGY, FIBROUS BODY.
    CHEDDARING: (CHEDDAR, OTHER ENGLISH
    CHEESES) THE CUT CURD IS REPEATEDLY PILED UP,
    PUSHING MORE MOISTURE AWAY. THE CURD IS ALSO
    MIXED (OR MILLED) FOR A LONG PERIOD OF TIME,
    TAKING THE SHARP EDGES OFF THE CUT CURD
    PIECES AND INFLUENCING THE FINAL PRODUCT'S
    TEXTURE.
    WASHING: (EDAM, GOUDA, COLBY) THE CURD IS
    WASHED IN WARM WATER, LOWERING ITS ACIDITY
    AND MAKING FOR A MILDER-TASTING CHEESE.

    CURD PROCESSING

    MOST CHEESES ACHIEVE THEIR


    FINAL SHAPE WHEN THE CURDS ARE
    PRESSED INTO A MOLD OR FORM .
    THE PRESSURE DRIVES OUT
    MOISTURE THE MOLDS ARE
    DESIGNED TO ALLOW WATER TO
    ESCAPE AND UNIFIES THE CURDS
    INTO A SINGLE SOLID BODY.

    AGING

    CHEESES ARE LEFT TO


    REST UNDER CAREFULLY
    CONTROLLED
    CONDITIONS
    THIS AGING PERIOD
    (ALSO CALLED
    RIPENING, OR, FROM
    THE FRENCH, AFFINAGE
    LAST FROM A FEW DAYS
    TO SEVERAL YEARS .
    AS A CHEESE AGES,
    MICROBES AND
    ENZYMES TRANSFORM
    ITS TEXTURE AND
    INTENSIFY ITS FLAVOR.

    AGING

    THE AGING IS THE BREAKDOWN OF


    CASEIN PROTEINS AND MILKFAT INTO
    AMINO ACIDS, AMINES, AND FATTY ACIDS.
    ADDITIONAL BACTERIA OR MOLDS
    INTENTIONALLY INTRODUCED INTO SOME
    CHEESE BEFORE OR DURING AGING.
    THEY ARE SIMPLY ALLOWED TO SETTLE
    AND GROW ON THE STORED CHEESES.

    VARIETY OF CHEESES

    Fresh
    Whey
    Pasta Filata
    Semi-soft
    Semi-firm
    Hard

    Double and
    triple cream
    Soft-ripened
    Blue vein
    Goat or sheep
    Strong-smelling
    Processed

    FRESH CHEESE
    NAME

    SOURCE

    COUNTRY

    COTTAGE

    USA

    CREAM

    SKIMMED
    COWS MILK
    FULL MILK

    MOZZARELLA

    COWS MILK

    ITALY

    RICCOTA

    COWS MILK

    ITALY

    NEUFCHTEL

    USA

    ROMANIA

    SOFT CHEESE
    NAME

    SOURCE

    COUNTRY

    BRIE

    COWS MILK

    FRENCH

    CAMEMBERT

    COWS MILK

    FRENCH

    FETA

    GOATS MILK

    GREEK

    MUNSTER

    COWS MILK

    FRENCH, WITH
    RED ORANGE RIND

    LIPTAUER

    SHEEP AND
    COWS MILK

    HUNGARIAN

    SEMI HARD CHEESE


    NAME

    SOURCE

    COUNTRY

    CHEDDAR

    COWS MILK

    BRITISH

    CHESHIRE

    COWS MILK

    BRITISH

    DERBY

    COWS MILK

    BRITISH

    EDAM

    COWS MILK

    DUTCH,YELLOW
    OR RED WAX
    COATING

    GOUDA

    COWS MILK, SOFT DUTCH,YELLOW


    AND MILD .
    OR RED WAX
    COATING

    SEMI HARD CHEESE


    NAME

    SOURCE

    COUNTRY

    EMMENTHAL

    COWS MILK

    SWISS

    GRUYERE

    COWS MILK
    PEA SIZE HOLES

    SWISS,FRENCH

    GLOUCESTER

    COWS MILK

    BRITISH

    LANCASHIRE

    COWS MILK

    BRITISH

    HARD CHEESE
    NAME

    SOURCE

    COUNTRY

    KEFALOTYRI

    GREEK

    PARMESAN

    ITALIAN

    CACIOCAVALLO

    ITALIAN

    BLUE CHEESE
    NAME

    SOURCE

    COUNTRY

    BLUE
    CHESHIRE
    DANISH BLUE

    COWS MILK

    BRITISH

    COWS MILK

    DUTCH

    GORGONZOLA COWS MILK

    ITALY

    ROQUEFORT

    SHEEPS MILK FRANCE

    STILTON

    COWS MILK

    BRITISH

    SERVICE OF CHEESE

    CHEESE BOARD IS PRESENTED


    WITH VARIED SELECTION OF CHEESE
    WRAPPED IN FOIL.
    WITH SUFFICIENT CHEESE KNIVES
    FOR CUTTING AND PORTIONING.
    FOIL ARE REMOVED BEFORE SEVICE
    AND RIND REMOVED IF NOT
    PLATABLE.

    COVER REQUIRED FOR SERVICE

    SIDE PLATE
    SIDE KNIFE
    SWEET FORK (SOMETIMES)

    ACCOMPANIMENTS

    CRUET SET WITH MUSTARD


    BUTTER
    CELERY SERVED ON CRUSHED ICE.
    RADISHES IN GLASS BOWL WITH
    UNDER PLATE AND TEA SPOON.
    CASTOR SUGAR FOR CREAM CHEESE
    ASSORTED BISCUITS OR BREADS.

    ASSORTED CHEESE BISCUITS

    CREAM CRACKERS.
    RYVITA.
    SWEET DIGESTIVE.
    WATER BISCUITS ETC.

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