STEPS INVOLVED IN CHEESE MAKING

1. CURD FORMATION: Heating of the milk: the milk; is first heated. The range of
temperature is between 10c and 65c. The optimum temperature is 37c. at the
temperature of 10 c, the resulting cheese will be of a softer variety. At 65c much
harder cheese will form.
Addition of curd or lactic acid producing bacteria. These are added to the heated milk
to all the coagulation process. The mixture is maintained at various temperatures
depending on the desired product. This is called the setting period
20c 26c
30c 32c

for soft cheese

for hard cheese

The right amount of lactic acid producing bacteria is added to arrive at the correct
amount of acidity. Rennet will act well in an acidic medium.
Addition of rennet this along with the setting temperature, the amount of acid
produced will largely govern the rate at which the curd and whey separate.
Generating the whey once the milk has coagulated the milk solids separates from
the whey. This whey is then allowed to drain away. The amount of whey that is
drained will control the final texture of the cheese
2. CUTTING THE CURD: this process allows further separation of whey the cutting is
done mechanically with the help of two cheese knives. These are sets of parallel
blades. One horizontal and one vertical. This cuts the curd into cubes and frees the
whey held in the curd.
3. COOKING THE CURD After cutting, the curds are cooked at a temperature,
which is raised slowly to 43c and held there for an hour. This process also facilitates
further removal of the whey. If the temperature is raised further, the cheese will have a
harder texture.
4. PILING OF CURD: this is now cut into blocks, and piled up. This allows the curd to
form into a solid mass and further development of the starter culture. At this stage, the
curd begins to develop characteristics and properties relating to texture and flavour. At
this stage other organisms and cultures can also be added. This also helps to develop
the individual flavour as well as the veining of cheese.
5. MILLING AND SALTING: the new dry curd is milled into smaller fragments and
salt is added. Salting influences many factors; flavour, moisture content, texture, it
checks lactic acid formation by inhibiting acid producing bacteria (this also reduces
chances of spoilage and extend the self life) at the same time it permits the
development of specific ripening micro-organisms.
6. PRESSING THE CURD; This gives the cheese its characteristic shape, size and
texture. At this stage the cheese is know as green cheese or immatured cheese.
7. RIPENING/MATURING: During this stage the green cheese develops the
characteristic flavour. Texture is also consolidated. the main constituents of cheese are
broken down into simpler substances.
Protein
Fats
Lactose

to amino acids
To fatty acids
to simple sugars

Other by products are also produced like contain gases (CO2 ), alcohol, aldehydes,
ammonia, and sulphur.
Curing if cheese: instead of ripening/maturing the cheese may be cured. The green
cheese is placed in well ventilated rooms on racks. The temperature must be
maintained at 13 c and at humidity of 80 90%. The bacteria, acids etc are added to
bring about changes in flavour and character. The cheese may be smoked to dry out
the moisture or covered with wax to prevent moisture loss.
PACKAGING: the finished cheese is then packed. Packaging also helps identifying
varieties of cheese. Straw, cardboard, metal containers and polythene are used for
packaging cheese prior to sale.
PROCESSING CHEESE
It is the process of mixing green cheese with cured cheese of the same type or
blending different varieties of cheeses. These may then be heat treated and suitable
emulsifiers are added. Salt, acid and flavouring are also added and heated to a
temperature of 65 85 c. When cheese is heated, further ripening is prevented.
processed cheese is very mild in taste.
A modification of processed cheese is Club cheese or Cold Pack cheese. There is
no heat treatment involved and further ripening will not take place. Processed cheese
is very common and popular ingredient as it can be sliced, blended and grated and
combines well with other ingredients of the recipe. processed cheese is a good way of
using inferior quality cheese and cheese which for some reason or the other is
unsaleable.
COOKING OF CHEESE
Cheese is a concentrated form of protein and like all other proteins it is toughened by
heat. all cheese dishes such as fondues must be cooked at low temperature. While
melting softer cheeses a double boiler is preferable to a direct heat. Over cooking will
produce the same effect as cooking at a high temperature. Cheese can be grated and
then diluted with a starchy product such as flour or macaroni or breadcrumbs, pinch
of soda bi-carb is sometimes added. This prevents staraingness and also makes the
cheese more digestible.
Moist method of cooking should be used as far as possible. Whenever possible cheese
should be added at the last minute during re heating to prevent over cooking.