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    CHEESE

    Uploaded by

    Muhammad Nasir Shabbir
    Cheese is a solid or semisolid food produced by coagulating milk through the addition of rennet or other coagulants. The production of cheese likely originated thousands of years ago during the transportation of milk. Cheese allows milk to be preserved without refrigeration. There are many types of cheeses that vary based on ingredients like milk, coagulants, and flavorings used, as well as the production process. Cheese is a nutritious food providing calcium, protein, fat, vitamins, and minerals that are beneficial for bone and heart health.

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    © All Rights Reserved
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    CHEESE

    Uploaded by

    Muhammad Nasir Shabbir
    23 views2 pages
    Cheese is a solid or semisolid food produced by coagulating milk through the addition of rennet or other coagulants. The production of cheese likely originated thousands of years ago during the transportation of milk. Cheese allows milk to be preserved without refrigeration. There are many types of cheeses that vary based on ingredients like milk, coagulants, and flavorings used, as well as the production process. Cheese is a nutritious food providing calcium, protein, fat, vitamins, and minerals that are beneficial for bone and heart health.

    Original Description:

    Cheese Formation procedure

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    Cheese is a solid or semisolid food produced by coagulating milk through the addition of rennet or other coagulants. The production of cheese likely originated thousands of years ago during the transportation of milk. Cheese allows milk to be preserved without refrigeration. There are many types of cheeses that vary based on ingredients like milk, coagulants, and flavorings used, as well as the production process. Cheese is a nutritious food providing calcium, protein, fat, vitamins, and minerals that are beneficial for bone and heart health.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views2 pages

    CHEESE

    Uploaded by

    Muhammad Nasir Shabbir
    Cheese is a solid or semisolid food produced by coagulating milk through the addition of rennet or other coagulants. The production of cheese likely originated thousands of years ago during the transportation of milk. Cheese allows milk to be preserved without refrigeration. There are many types of cheeses that vary based on ingredients like milk, coagulants, and flavorings used, as well as the production process. Cheese is a nutritious food providing calcium, protein, fat, vitamins, and minerals that are beneficial for bone and heart health.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    CHEESE

    Cheese is fresh or nature solid or semisolid product obtained by coagulating milk, skim milk, partially
    skim milk, cream, butter milk or any combination of these materials, through the action of rennet or
    other suitable coagulating agents and by draining the whey resulting from such coagulation (the
    process of forming semisolid lumps in a liquid)

    History
    The word cheese comes from Latin word caseus, the root of which is traced back to the proto-
    Indo-European root kwat, meaning to ferment. It is thought that cheese was first discovered around
    8000BC around the time when sheep were first domesticated. Rennet, the enzyme used to make
    cheese. The production of cheese predates recorded history and was most likely discovered by
    accident during the transport of fresh milk in the organs of ruminants such as sheep, goats, cows and
    buffalo. In the millennia before refrigeration, cheese became a way to preserve milk. Although it is
    unknown where cheese production was first discovered, evidence of early cheesemaking is
    prevalent in the middle East, Europe and central Asia. Switzerland in 1815 first cheese industry was
    built.

    Ingredients:
     The main ingredients in cheese is milk.
     The type of coagulant used depends on the type of cheese desired. For acid cheese, an acid
    source such as acetic acid (the acid in vinegar) or gluconodelta-lactone (a mild food acid) is
    used. For rennet cheese, calf rennet or more commonly, a rennet produce through microbial
    bioprocessing is used. Calcium chloride is sometimes added to the cheese to improve the
    coagulation properties of the milk.
     Flavourings may be added depending on the cheese. Some common ingredients include
    herbs, spices, hot and sweet peppers and port wine.

    Procedure
     Standardize milk
     Bring the milk to a simmer over medium high heat
     Stir constantly to keep the milk from scorching
     Add vinegar
     Stir after each addition
     The milk will separate into curds and whey
     Remove from heat, let sit for 15 minutes to complete the separation process
     Line a colander with a double layer of cheesecloth
     Press to remove excess whey
     Let rest for 1 hr or until the cheese has reached your preferred texture

    Nutritional value
     Calories 402
     Fats 29g
     Cholesterol 75mg
     Sodium 1395mg
     Potassium 256
     Total Carbohydrates 2.3g
     Proteins 21g

    Types of Cheese
     Brie cheese
     Cheddar cheese
     Feta cheese
     Gouda cheese
     Mozzarella cheese
     Swiss cheese
     Blue cheese
     Edam cheese
     Fontina cheese
     Goat cheese

    Benefits
     Cheese is a frat source of calcium, fat and protein.
     Calcium is a key nutrient for healthy bones, blood clotting, wound healing and maintaining
    normal blood pressure.
     It also contains high amounts of vitamins and B-12 along with zinc, phosphorus and
    riboflavin
     Cheese made from the milk of 100 percent grass fed animals is the highest in nutrients and
    also contains omega-3 fatty acids and vitamins k-2
     Cheese protect teeth from cavities.

    BY

    AHMED QASIM, SHEHZAD AHMED

    HAMZA BIN SAEED, FATIMA TARIQ

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