Transcript Cheese Manufacturing

Cheese Manufacturing
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
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
Cooking
• Curds and whey are heated using
steam
• Length varies with cheese variety
• Increases firmness of curd
• Pulls moisture out
• Control enzyme activity
Separation
• Whey is drained away from the curds
using a strainer
• Liquid known as lactose serum
• Concentrated and transformed into milk byproducts
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
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
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
Ripening/Curing
• Swiss 4 months to 1 year
• Cheddar
• Mild
• Medium
• Sharp
• Saanenkaese 7 years!
• Fresh Mozzeralla Does not need curing
Movie Time!!
• http://www.youtube.com/watch?v=FHm
XAb3G0ek