Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole,...

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Cheese Manufacturing

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Transcript of Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole,...

Page 1: Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used.

Cheese Manufacturing

Page 2: Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used.

Milk Preparation• Most cheese is made from pasteurized

milk. • Condensed, whole, low fat or non fat

• Unpasteurized milk can be used legally• Must be ripened for at least 60 days• Kept above 35 F

Page 3: Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used.

Curdling

• Curds are formed by adding a coagulating agent• Acid, coagulating enzyme,

• Separates the milk into curds and whey• Acid is used to make cheese that is

unripened • Cottage cheese or Cream cheese

• Chymosin is used to make ripened variety• Cheddar

Page 4: Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used.

Cooking

• Curds and whey are heated using steam

• Length varies with cheese variety• Increases firmness of curd• Pulls moisture out• Control enzyme activity

Page 5: Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used.

Separation

• Whey is drained away from the curds using a strainer

• Liquid known as lactose serum • Concentrated and transformed into milk by-

products

Page 6: Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used.

Knitting the Curds

• Curds placed into different shapes• Balls, wheels, blocks, barrels

• Lactic acid starts to alter curd texture and flavor• Microorganisms break down the lactose

present

Page 7: Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used.

Flavor Development

• Salt is added for additional flavor• Varies between 1-5% depending on variety

• Adding specific microorganisms also produces flavor• Lactococci- Cheddar and Mozerella• Secondary Cultures- Swiss• Surface Slime-Brick, Muenster• External Mold-Brie, Camembert• Internal Mold- Blue Roquefort

Page 8: Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used.

Ripening/Curing

• Placed in temperature controlled room for specific time

• Microorganisms and enzymes continue to break down fat and protein

• Time varies with cheese variety• Several weeks to several years

• This step is not used in fresh cheeses• Cream or cottage

Page 9: Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used.

Ripening/Curing

• Swiss 4 months to 1 year• Cheddar

• Mild • Medium• Sharp

• Saanenkaese 7 years!• Fresh Mozzeralla Does not need curing

Page 10: Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used.

Movie Time!!

• http://www.youtube.com/watch?v=FHmXAb3G0ek


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