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Cheese Preparation and Processing

Cheese preparation and processing involves several steps: [1] Receiving milk and standardizing its fat content, [2] Adding starter cultures and calcium chloride to coagulate the milk, [3] Adding rennet to further coagulate the milk into curds and whey, [4] Draining the whey and pressing/molding the curds, [5] Salting, aging, and storing the cheese under regulated temperature and humidity conditions to develop flavor and texture. The level of moisture, fat content, and curing method determine each cheese's classification.

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117 views13 pages

Cheese Preparation and Processing

Cheese preparation and processing involves several steps: [1] Receiving milk and standardizing its fat content, [2] Adding starter cultures and calcium chloride to coagulate the milk, [3] Adding rennet to further coagulate the milk into curds and whey, [4] Draining the whey and pressing/molding the curds, [5] Salting, aging, and storing the cheese under regulated temperature and humidity conditions to develop flavor and texture. The level of moisture, fat content, and curing method determine each cheese's classification.

Uploaded by

Harris
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Cheese preparation and

processing
FPE 301 Dairy Engineering
Introduction:
“Cheese is the fresh or matured solid or semisolid product obtained by
coagulating milk, skimmed milk, partly skimmed milk, cream, whey cream, or
buttermilk, or any combination of these materials, through the action of rennet or
other suitable coagulating agents, and by partially draining the whey resulting
from such coagulation.”
▪ Cheese has been made in most cultures from ancient
times.
▪ Cheese is a milk concentrate, the basic solids of which
consist mainly
of protein, casein, and fat.
▪ More shelf life than milk, even longer than fermented
milk
▪ Concentrated casein and milk fat approx. 10 times.
Classification:
Basis Variants Basis Variants

High fat
Extra hard Full fat
Hard Fat content Medium fat
Moisture content Semi-hard Low fat
Semi-soft Skim
Soft
Cured
Method of Lactic cheese Curing/Ripening Mould cured
precipitation Rennet cheese Uncured

Curing:

It is the main factor determining the typical flavour and texture of a given
cheese variety.

The cheese is kept for a variable time under suitable conditions.


General process:
1. Milk reception.
2. Thermisation. (65°C for 15s)
3. Pasteurisation and mechanical reduction of
bacteria.
4. Standardisation.
5. Starter culture:
These cultures produce lactic acid
but also aroma components and CO2.
Ex: gouda, manchego, tilsiter.
6. CaCl2 :

Addition of these aids in coagulum formation.

7. Rennet:

Except for types of fresh cheese, in which the milk is clotted mainly by lactic acid, all
cheese manufacture depends upon formation of curd by the action of rennet or similar
enzymes.
– Transformation of casein to paracasein under the influence of rennet
– Precipitation of paracasein in the presence of calcium ions.

Rennet is extracted from the stomachs of young calves and marketed in form of a solution
with a strength of 1:10 000 to 1:15 000.

Powder rennet is 10 times as strong as liquid rennet.

Substitutes from plants and microorganisms.


8. Curd production and 9. De-wheying (synersis):

In vats.
10. Hooping , Pressing , Moulding.

11. Salting: Generally 1 to 4%

Dry salting

Brining/ Brine salting


Importance of salting:
• to influence the taste
• Regulate the acid content
• Preservative effect against the
germination of gas forming organisms
• Favors hydration (water binding)
• Promotes the formation of skin
• Influences the solidification of cheese.
12. Curing / Ripening:

Biochemical process takes place under physical, microbial and enzymatic conditions.

▪ Lactose decomposition:
Fermentation of lactose is caused by the lactase enzyme present in lactic acid bacteria.

▪ Protein decomposition: (desmolysis)

The ripening of cheese is characterised first and foremost by the decomposition of protein. The
degree of protein decomposition affects the quality of the cheese to a very considerable extent.
▪ Rennet
▪ Microorganisms
▪ Plasmin
13. Storage:

Storage conditions:

Cheese Temperature, RH & Time


Soft cheese - 16-19°C, 90-95%, 19-30 days
Semisoft cheese - 13-16°C, 85-90%, 5-10 weeks
Hard cheese - 14-15°C, 80-85, 2 weeks
Extra hard - 20-22°C, 80-85, 8-10 weeks…
Cheeeeeeeese….
Hard cheese:
1. Emmenthal cheese.
2. Cheddar cheese.
Semi-hard cheese:
1. Gouda cheese.
2. Tilsiter cheese.
Semi-soft and soft cheese:
1. Blue veined cheese (Roquefort cheese).
2. Camembert cheese.
3. Cottage cheese.
4. Quarg.
A. Mohammed Harris
2014027021

Thank you..

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