About cheese and the process of production of cheese?
Cheese is the nutritious dairy product which is produced by coagulation of milk when milk is coagulated the solid portion separated from liquid called whey .These solid portions are pressed to give final shape of cheese .Cheese contain concentrated milk of solid bacterial culture ,salt & water.
There are hundred of different types of cheese.These cheeses have different texture & flavours .cheese manufacturing equipments and methods are differ in different places . But principle of manufacturing cheese is common everywhere .They required inoculum of lactic acid bacteria eg:lactobacillus and streptococcus.
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process of cheese production in following data :
1.Collection of raw milk :
High grade of milk is required for cheese production . milk should be free from antibiotics & antimicrobial agents for good cheese production milk should have
- Lactose (4.8%)
- protein (3.5%)
- Fat (4%)
- mineral (0.7%)
2.pasteurization:
The collected milk should be clarified by filtration and centrifugation .Then it is standardized for fat and non-fat pasteurization of milk should kill nearly all vegetative cells of microorganisms & harmful pathogenic microorganisms such as yeast ,coliforms & undesirable products which may alter the characteristics of cheese production by producing Co2 and undesirable products.Pasteurization of milk should be done at 62°c for 30m & at 72°c for 15 sec.
3.Coagulation of milk:
This process is also called acidification .It is important for separating whey from solid portion(curd) of milk.It carried out in two steps:
a.In first step:
About 1-2 %,starter culture of streptococcus and lacto bacillus are added in pasteurized milk .then milk is incubated at 20- 30 for about one hour .During this period lactic acid bacteria ferment lactose to produce lactic acid bacteria & about 0.2% acid is develop in milk.
b.In 2nd step:
rennet enzyme is mixed in acidified milk the milk is left undisturbed for 45 -60 m.During this period,the rennet enzyme coagulate caesin protein to form solid curd .About 2.5 g rennet should be added in 100 litre of milk .Acidification is important for coagulation .
4.Seperation of curd and whey:
The next step is separation of curd and whey,depending upon the types of cheese being produced .The piece of coagulate is placed in vat & separated from liquid .The separated curd is cut horizontally & vertically to remove moisture .Curd for soft cheese should not be stirred for long time .
5.Moldings :
To give characteristics shapes ,the piece of curd is molded to give single solid mass .During this process the cheese is also pressed with weights to expel remaining liquid .
6.Brining and Salting:
For brining the saturated solution of sodium chloride is prepared .Then it is cooled to 12° c .Then the cheese is placed in salt solution for definite period of time . Holding of cheese depends on types of cheese .Brining have different advantages for cheese production such as ;
- It draws out moisture & so that cheese become hard .
- It helps in preservation of cheese & increase its self life .
- It gives flavour to cheese
7.Ripening/Maturation /curing :
Ripening of cheese refers to the storage of cheese for certain time period at a given temperature & humidity .During this process physical ,chemical , microbiological characteristics of cheese change and it 's also develops desirable flavours & taste .This process is carried out in the ripening room.Having relative humidity 80-90% and temperature about 13°-15° c.The room should be ventilated .The microorganisms are used for ripening of different cheese are :
a.Cheddar cheese -streptococcus lactis
b.Roquefort cheese -penicilium roquiforti
what are the different types of cheese ?
There are hundred differents types of cheese .They have different texture and flavours .Cheese is the nutritious dairy product produced by coagulation of milk .There are three types of cheese .They are :
1.Soft cheese :
The soft cheese is easier to make than hard cheese . They are made by using lactic acid bateria or acid like vinegar ,lemon etc.Thesee are soft, moist & creamy.Eg:curd cheese ,paneer etc.
2.Semi -hard cheese :
This is the large group of cheese .These are made by using rennet coagulation .These are firm solid and can be sliced .They have self life about few month. They contain about 0.5%water & 35% fat .Eg:edan ,gouda etc
3.Hard cheese:
Hard cheese are producing by using lactic acid bacteria and rennet .These are firm solid and compressed and pale yellow in colour .They require high investment and skill to produce .They contain 30% moisture &30% fat .They have self life about one year . Eg:cheddar cheese,swiss cheese ,roquefort cheese etc.