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EXPERIMENT 2
Preparation of Cheese

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OBJECTIVES:

Upon completion of this experiment, the student should be able to:

l..Makesamplesofcheeseandcreateconcretesituationsinwhichtounderstand
physica I and chemical changes.

2.
3.

4.
5.

familiar with the use of enzymes and their role in chemical react'ons'
Determine the chemical and processes associated with protein solidification
(cu rd ing) and cheese manufacture
Understand the parameters required to promote favorable curdling and acid
reaction.
Understand the relevance of the pasteurization process
Be

LIST OF MATERIATS

Fresh cow's milk or Commercially available pasteurized cow's milk

Rennet enzyme or Rennilase tablets

Pu re.Vinegar
Cheesecloth or Medical gauze
Nacl

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LIST OF APPARATUS

burner

Centrifuge

Water bath (th ermostat-controlled

Stirring Rod
Thermometer
cheesecloth
Tripb karttbolanc.u
Stopper
Cork
Top Loading Balance,l fi P[6[6
lron
p"a

pH meter

wire

/Sunsen

!,

-Beaker.

6m,dro,Sot!L({)

Fu n nel
Tubes l3X
Test
-

lo0^n!

Ring

lerth/qd hclcl-

Gauze

,*t^.n

i{Di hdd4
i^rzilt' l'atj'L

SAFETY PRECAUTIONS

1.

2.
3.

4.
5.
CHN4'1

period and safety

Wear laboratory gown or apron during the entire laboratory
goggles when doing the experiment.
Be careful in handling glassware especial.ly thermometers'
as this might
Be careful with hot objects; never use bare hands to touch them
on the table top'
cause serious burns on your skin. Do not place the hot objects
Dispense the chemicals in the hood' Do not inhale the vapors'
experiment'
again the laboratory rules on safety before proceeding to the
Read

501. Industrial Chemistry Laboratory

Experiment No.2 Preparation of Cheese

(,evr oec2olr)

DtscussroN

a food consisting of proteins and fat from milk, usually the milk of cows,
buffalo, goats, or sheep. lt is produced by coagulation of the milk protein casein.
Typically, the milk is acidifled and addition of the enzyme rennet causes coagulation.
The solids are then separated and pressed into final form. Some cheeses also contain
molds, either on the outer rind or throughout.
Cheese ls

Coagulation of milk protein casein happens due to the reaction of the negatively
charged casein with that of th positively charged rennet. Note: An acid which is added
to milk also initiates coagulation due to the reaction of the positively charged hydrogen
ions with the negatively charged casein.
Positive Hydrogen
ions or Positively
charged Rennet

Negatively

charged Milk
Protein

Pasteurization is the process of heating a liquid, particularly milk, to a temperature

between 55 and 70 degrees C (131 and 158 degrees F), to destroy harmful bacteria
without materially changing the composition, flavor, or nutritive value of the liquid. The
process is named after the French chemist Louis Pasteur, who devised it in 1855 to
inhibit fermentation of wine and milk. Milk is pasteurized by heating at a temperature of
63 degrees C (145 degrees F) for 30 minutes, rapidly cooling it, and then storing it at a
temperature below 10 degrees C (50 degrees F)

CHI\,101501. lndustrial Chemistry Laboratory

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Experiment No. 2 Preparation of Cheese

kevr. Dec2olrJ

Purpose There are two distinct purposes for the process of milk pasteurization:

1.

Public Health Aspect - to make milk and milk products safe for human
consumption by destroying all bacteria that may be harmful to health
(pathogens)

2.

Keeping Quality Aspect - to improve the keeping quality of milk and milk
products (i.e. cheese). Pasteurization can destroy some undesirable enzymes and
many spoilage bacteria. Shelf life can be 7, L0,14 or up to 16 days.

The extent of microorganism inactivation depends on the combination of temperature

and holding time. Minimum temperature and time requirements for milk pasteurization
are based on thermal death time studies for the most heat resistant pathogen found in
milk, Coxellioe burnettii. Thermal lethality determinations require the applications of
microbiology to appropriate processing determinations.

PROCEDURE

I.

COAGUUTION

Note: Moke sure

1.

'

BY ENZYME

that oll utensils ond glass woies are properly sanitized before using.

Place 2509 of the prepared milk in a beaker.

2. Warm the milk to 63degc and maintain at that temperature for about 30 minutes
with constant stirring. Remove heat if the temperature rises. Be careful not to overheat
or boil the liouid.

3.

Cool the milk abruptly to 31"C using the thermostat-controlled water bath.

4.

Dissolve 60 grams

of rennilase powder in

12Og

of distilled water set at a temper'ature

Get the pH of the solution.

of

40'c.

5.

Mix the enzyme solution and the cooled milk. Stir well until both are well blended'

5.

Return the mixture to the water bath and let stand for about 35 minutes.

7. lf curd is formed,

break the curd into small pieces using the glass rod.

Increase the thermostat of the water bath to 39"C. Let the mixtures "cook" for about
30 minutes. Record the pH of the curd at the end of the cooking time'

8.

CHI\401501. lndustrial Chemistry Laboratory

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Exoeriment No. 2 Preparation of Cheese

r,evl. De.2o11)

7. Filter the contents of the beaker using a sanitized cheesecloth filter or medical wire
gauze. Your cheese is on the filter. Press all of the liquid from the cheese and allow it to
drv.

8. Weigh the mass left on the filter.

Add

\'5% by we ight of

sa

lt to the dried mass'

9. Present your filtered mass to your instructor.

II.

COAGULATION BY ACID

Note: Moke sure thot

1.

all utensils ond glosswares are properly sdnitized before using'

Half fill two test tubes with the pasteurized milk.

2.lnonetesttube,slowlyadd5dropsofpurevinegar'Leavetheothertesttube
unreacted. Put cork stopper on each test tube'
Slowly swirl the two test tubes. Carefully examine what happens to the solution'
4.

Centrifuge the two test tubes for two minutes.

5.

Present the test tubes with the coagulated cheese mass to you r instructor'

CHM0150L. lndustial Chemistry Laboratory

Exoeriment No. 2 Preparation of Cheese

ke!l. o.c2o1r)

Date Performed:
Date Submitted:
lnstructor:

Name:
Course:
Section:

REPORT SHEET

Experiment No.2
Preparation of Cheese
by enzyme

by acid

Weight of pasteurized milk

pH of pasteu rized milk

Temp of milk after pasteurization,

degC
pH of rennilase solution
pH of curd emulsion

Weight of curd emulsion

Temperature of milk curd
emulsion
Weight of dry cheese

output/recovery
Sensorial Characteristics
Odor
%

Color

Texture/Consistency

1-. Compare the two cheeses formed?

2.

WhV must the temperature in the two processes be controlled carefully?

3.

How does your cheese differ from commercially prepared cheese in terms of
sensorv attributes?

4.

Which of the two methods yielded a higher cheese output? Why?

CHM0150L. Industrial Chemistry Laboratory

Experiment No. 2 Preparation of Cheese

kevr. De.2o11J

COMPUTATIONS:

POST LAB QUESTIONS:

1.

2.

3.

CH[,401

What is the role of ageing in cheese manufacture? How does this contribute to
the quality of the cheese?
Explain the processes involved in the manufacture of
a. Cottage Cheese
b. Chedda r Cheese
c. Mozarella Cheese
How can the percentage cheese output be improved? Cite some techniques.

501. lndustrial Chemistry Laboratory