Cheese production

Cheese technology operations
•Ingredients and raw material preparation •Typical cheese processing •Cheese quality, safety and testing

The manufacture of cheese may involve many different steps, where some steps are essential for all cheese varieties:

CHEESE TECHNOLOGY

1. Renneting of the milk by means of enzymes or acid, or both. A gel is formed, due to the casein particles aggregating into a network, enclosing fat globules.

2. Removal of the whey, by means of syneresis of the gel.
The resulting curd makes up 10 to 30% of the original volume of the milk. The drier the curd. The firmer and the more durable the cheese will be. due to the conversion of lactose into lactic acid, by lactic acid bacteria. The resulting pH of curd and cheese affects such parameters as syneresis, consistency, and ripening (flavour development) of the cheese. ……….

3. Acid production in the cheese during its manufacture,

CHEESE TECHNOLOGY
4.

Salting. Cheese contains added salt, mostly 1% to 4%.

That does not apply to some fresh type cheeses such as quarg. The salt affects durability, flavour, and consistency of the cheese. easy to handle. Pressing enhances the formation of a closed rind

5. Fusion of the curd grains into a coherent mass that is

6. Ripening. Microbial, biochemical, and physical processes

during ripening are responsible for the changes in composition for changes in composition and structure of the cheese; the flavour and texture.

CHEESE CLASSIFICATION
• • • • • • • Parmesan Emmental Cheddar Gouda Blue Brie Cottage • • • • • • • Extra Hard Hard Hard/Semi Hard Semi Hard Semi Hard/Semi Soft Semi Soft Soft

A general and internationally recognised classification of cheese is based on the raw material, types of consistency, interior and exterior (after indicating the type of milk, type of cheese such as hard, semi-hard, semisoft, or soft), interior hole formation and surface characteristics (fungus, smear). To the consumer, the FAT