Fundamentals of Cheese MakingFundamentals of Cheese Making
Presented bySapna Sharma - 1Kinjal Ashar - 4
Jenny Dsouza - 13Preeti Sharma - 68
Cheesemaking is Simple
Unfortunately it isn’t easy
Cheesemaking is a Food Preservation Technique
Cheesemaking is all about moisturereduction and acid production
H2O pH
With Control
The engine for this process is starter culture
Basic Cheesemaking Steps
1. Collect/deliver milk
2. Clarify milk
3. Standardize milk (optional)
4. Pasteurize milk (heat treat?)
5. Add starter culture (ripening)
6. Add rennet/milk clotting enzyme (set)
7. Cut the curd
Basic Cheesemaking Steps (cont.)
8. Heat the curd (cook)
9. Separate curd from whey
10. Salt the curd (dry salt)
11. Put curd in form (hoop)
12. Press curd
13. Package the cheese
14. Cure or ripen cheese
Bulk Truck on the Farm
Delivery Truck to Intake
Clarification
Filtering out the crud
Milk Quality
Critically important
Can’t make up for poor quality-- bacteria (100, 000 CFU/ML ‘A’)-- somatic cells (750,000 SCC/ML)-- sediment-- acid degree value
Milk Composition
3.75 -Fat
3.15 - Protein
4.75 -Lactose
0.80 -Minerals
Cheesemakers really care about fat & protein
Standardization -Controlling the fat and protein
content of the cheesemilk
Fat ProteinMilk
Beware of lactose!
Pasteurization
Heat (thermal) process
1610 F 15 sec. 1450 F 30 min.
HTST Pasteurizer
Pasteurization
Kills pathogens and other unwanted bacteria
But . . .
Kills beneficial (flavor) bacteria andEnzymes too
enzymes
enzymes
A systematic record keeping of the times, temperatures, and ingredients used during the
cheesemaking process.
Make Procedure
Make Procedure
Starter cultures are bacteria
Coccus Streptococcus lactisStreptococcus cremoris
Streptococcus thermophilus
Rods Lactobacillus bulgaricusLactobacillus helveticus
Add Starter
Starter cultures are like bags of enzymes
lactose
peptides
enzymes
protein
acid flavor
Add Rennet
• Rennet's are enzymes
• Other terms used are coagulant and milk-clotting enzyme
• Any enzyme that coagulates milk
Adding Rennet
Heat and Cook the Curds and Whey
101°F for 30 -45 minutes for Cheddar90°F 127°F for 60 minutes for Swiss
98°F for 20 minutes for Brick
as you heat the curd, the curd shrinks, and more water is expelled
Separate the Curd from the Whey
Different methods for different cheeses:- Draining belts- Continuous stirring as whey is removed- Let the curd settle (as a mass), then drain the whey
Add salt
Press curd in form (hoop)
Press curd in hoop
Put cheese in saturated
salt solution
Or(depends on the cheese variety)
Salting
Package, Wax or Coat Cheese with Polymer for Curing
Curing or Ripening
Develop desirable body, texture, flavor
Could be days, months or years, depends on the cheese
Mozzarella 1 week to 2 monthsCheddar 1 month to yearsCottage Cheese daily to 1 monthParmesan years
Legal Requirements
• Fat dry matter (FDB)
• Moisture
• Make procedure
21 CFR 133
Safety Factors Inherent in Cheese
• Reduced moisture
• Lower water activity
• Low pH (lactic acid)
• Salt
• Competing flora
• Biochemical metabolites
• Bacteriocins
Safety Factors in Cheese Manufacture
• Highly regulated -farm to plant
• Good manufacturing practices
• HACCP
• Heat treatments
• Hurdle technology
Amul Center for Dairy Research
Funded by dairy farmers through the Amul Milk Marketing Board &
Dairy Management, Inc.