This document provides an overview of the cheese making process in 3 sentences or less:
The document outlines the basic steps in cheese making including processing the milk, adding cultures and rennet to coagulate the curd, draining whey and forming blocks, then packaging and storing the cheese. Different cheese types are produced by varying ingredients and techniques used during manufacturing to control characteristics like moisture, fat content, texture, flavor and appearance. Finally, the document discusses some common applications and functional properties required for different uses of cheese.
This document provides an overview of the cheese making process in 3 sentences or less:
The document outlines the basic steps in cheese making including processing the milk, adding cultures and rennet to coagulate the curd, draining whey and forming blocks, then packaging and storing the cheese. Different cheese types are produced by varying ingredients and techniques used during manufacturing to control characteristics like moisture, fat content, texture, flavor and appearance. Finally, the document discusses some common applications and functional properties required for different uses of cheese.
This document provides an overview of the cheese making process in 3 sentences or less:
The document outlines the basic steps in cheese making including processing the milk, adding cultures and rennet to coagulate the curd, draining whey and forming blocks, then packaging and storing the cheese. Different cheese types are produced by varying ingredients and techniques used during manufacturing to control characteristics like moisture, fat content, texture, flavor and appearance. Finally, the document discusses some common applications and functional properties required for different uses of cheese.
This document provides an overview of the cheese making process in 3 sentences or less:
The document outlines the basic steps in cheese making including processing the milk, adding cultures and rennet to coagulate the curd, draining whey and forming blocks, then packaging and storing the cheese. Different cheese types are produced by varying ingredients and techniques used during manufacturing to control characteristics like moisture, fat content, texture, flavor and appearance. Finally, the document discusses some common applications and functional properties required for different uses of cheese.
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Cheese Making Steps
Presentation · April 2019
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Cheese Making Steps Collected and Simplified Presentation for Teaching
1 Cheese Making
2 3 1000 cheese types in France and 1200 in Italy Cheese has a deep-rooted history, is a food product that reflects the cultural memory and history of communities, besides being a method of preserving milk. Cheese varieties differ according to the cultural structure of the countries, climatic conditions, animal diversity, and production techniques.
4 Introducing Cheese
What distinguishes different types of cheese?
– Composition - moisture, fat content – Structure - texture and body – Flavour - salty, propionic, nutty.. – Appearance - colour, wax rind or size of the block Cheese can be thought as a means of preserving milk by removing water. Characteristics can be manipulated by altering the cultures, ingredients and techniques used. (Small Change, Big Difference)
5 6 Cheese Types
Dry salt cheese e.g. Cheddar, Colby
Brine salt cheese e.g. Gouda, Edam Stretched Curd e.g. Mozzarella Specialty cheeses e.g. Blue Vein Processed cheese
7 Processing of cheese milk
Raw Milk Standardise of protein Fat level across the for whole Standardisation different season e.g. cheeses consistency
Pasteurisation
Curd manufacture
8 Processing of cheese milk Raw Milk
Standardisation
Heat Kills treatment majority of 72°C for Pasteurisation microbes 15 sec. in milk e.g. Pathogens
Curd manufacture
9 10 Curd manufacture Cool to Filling vats approx. 30°C
Starter addition Rennet Takes about Coagulation 30 -50 min
Cutting
11 Curd manufacture
Starter – “Beneficial” bacteria which ferment the sugar (lactose) in milk – Different species of the bacteria impact cheese flavour. Rennet – Enzyme from calves’ stomach – destabilises casein in milk – milk turns into soft gel - like junket.
12 Curd manufacture Filling vats
Starter addition
Rennet
Coagulation
Rotating Knives Cutting cut curds into ~5mm cubes 13 Curd conditioning process
Whey taken De-whey/wash off and remove Helps expel lactose by moisture out Controls washing with of curd cooks Cook starter potable at 38°C activity water
Drain
Dry salt process Whey Brine salt process
taken off
14 15 Block forming process Dry salt cheese Brine Salt cheese Curd/whey separation Whey removal & via screen Block formers in “Casomatic” tower
Cheddaring on Cheese mould
“Alfomatic” belt system
Milling Pressing
16 For Dry-Salt Cheese
Cheddaring – curd loses more moisture – clumps together into continuous mat – in approx. 2 hours – Acid development to about pH 5.3 Milling & Salting – mat of curd then milled into finger-sized pieces – salt applied and mixed
17 Block forming process
Dry salt cheese Brine salt cheese
Addition 1.6 - 2.0% Salting Dismoulding
In brine tank for Blockforming Salting 24-72 hrs
Packaging Packaging Storage
18 19 20 Packaging – blocks put into plastic bags, vacuum sealed and put into boxes – Dry-salt cheese passes through a rapid cool room (~ 24 hours) – Metal detector, coding, then palletised Storage temperature and time will depend on the type of cheese (e.g. cheddar 10°C until mature) – www.youtube.com/watch?v=xEnifYNnDCA – www.youtube.com/watch?v=wxm8jTzU_8o&t=18s 21 Composition: moisture, %fat Structure: texture & body Flavour: salty, propionic, nutty Appearance: 22 colour, wax rind, size of block Applications of cheese CHEESE
Sandwiches Fillings Burgers Gratings Seasonings Desserts Sauces Sprinkling Dips Snack coatings Ready meals Salads Soups Imitation cheese Cheesecake Quiche From Fox et al. (2000) Pg 453 Pasta
23 Functional requirements Shreddability - ability to shred into thin strips of uniform dimensions, and resist clumping e.g. Cheddar, Gouda Sliceability - ability to be cut cleanly into thin slices without crumbling e.g. Swiss-type cheese Meltability - ability to melt, and flow e.g.Cheddar, Cream cheese Spreadability - ability to spread easily when subjected to a shear stress e.g. Cream cheese Crumbliness - ability to break down into small irregular shaped pieces when rubbed e.g. Cheshire, Feta Stretchability - ability to stretch when baked e.g. 24 Mozzarella View publication stats
