Indira Gandhi

National Open University

BPVI-016
School of Agriculture Dairy Products – III

Block

2
CHEESE
UNIT 4

History, Definition, Composition and Classification 5

UNIT 5

Principle and Method of Manufacture of Cheddar Cheese 14

UNIT 6

Principle and Method of Manufacture of Mozzarella Cheese 34

UNIT 7

Principle and Method of Manufacture of Pasteurized Processed

Cheese Prducts (Pcps) 43
Programme Design Committee
Prof. H.P. Dikshit Prof. Panjab Singh
Ex. Vice Chancellor Vice Chancellor
IGNOU, New Delhi Banaras Hindu University, Banaras (U.P.)

Prof. S.C. Garg, Shri A.N.P. Sinha

Acting Vice Chancellor Former Additional Secretary
IGNOU, New Delhi Ministry of Food Processing Industries
Delhi

Ministry of Food Processing Industries Milk Plant, Gwalior:

New Delhi :
• Mr. K.K. Maheshwary
• Mr. R.K. Bansal, Consultant
• Mr. V.K. Dahiya, Tech. Officer
(Milk Products)
NDRI, Karnal, Haryana:
• Dr. S. Singh, JD (Academics)
• Dr. S.P. Agrawala, Head (Dairy Engg.)
• Dr. Rajvir Singh, Head (Dairy Eco.)
• Dr. K.L. Bhatia, Ex-Principal Scientist
• Dr. S.K. Tomar, Principal Scientist
• Dr. B.D. Tiwari, Ex. Principal Scientist
• Dr. Dharam Pal, Principal Scientist
• Dr. A.A. Patel, Principal Scientist
Mother Dairy, Delhi:
Dr. P.N. Reddy
Former Quality Control Manager
Shri M.E. Khan, Manager - Plant Operation
Delhi Milk Scheme, Delhi:
Shri Ashok Bansal, DGM
CITA, New Delhi:
Shri Vijay Sardana
Mahaan Protein, Mathura (U.P.):
Dr. Ashwani Kumar Rathor, GM Technical
IGNOU, New Delhi (SOA Faculty Members):
• Dr. M.K. Salooja, Dy. Director
• Dr. M.C. Nair, Dy. Director
• Dr. Indrani Lahiri, Asstt. Director
• Dr. P.L. Yadav, Sr. Consultant
• Dr. D.S. Khurdiya, Sr. Consultant
• Sh. Jaya Raj, Sr. Consultant
• Sh. Rajesh Singh, Consultant

Programme Coordinators : Prof. Panjab Singh, Dr. M.K. Salooja and Dr. P.L. Yadav

Block Preparation Team

Writer Course Coordinator
Dr. S. Singh Dr. M.K. Salooja
Editors Dr. P.L. Yadav
Dr. P.L. Yadav Dr. J.S. Sindhu
Dr. J.S. Sindhu Dr. S. Singh
Dr. M.K. Salooja

Material Production
Mr. Rajiv Girdhar, SO (Publication) Secretarial Assistance
Mr. Vinay Sehgal

Word Processing
Mr. Bhim Singh

October, 2006
© Indira Gandhi National Open University, 2006
ISBN-81-266-2593-7
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means, without permission in writing from the Indira Gandhi National Open University.
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BLOCK INTRODUCTION
Cheese is made from milk of cow, buffalo and goat through enzymatic coagulation
under the influence of lactic acid bacteria. It is a very nutritious and easily degestable
product containing fat, proteins, fat-soluble vitamins and a portion of milk salts.
During ripening of cheese milk proteins and fat are hydrolysed to give amino acids
and Fatty acids which can be easily digested and absorbed. Milk salts are converted
into their dissolved state leading to their easy absorption. Cheese contain milk protein,
fat, salt and fat-soluble vitamins in concentrated form. As such it is the only food
which can be an appropriate substitute to non-vegetarian diet. There has been
steady increase in the consumption of cheese in most countries allover the world.
There are about 2000 names of cheeses which can be divided into 18 type of
natural cheeses. In the present block history of development, classification,
compositional standards, growth pattern and nutritional and therapeutic value of
cheese is discussed.
Unit – 4 In this unit the history, definition, composition and classification of different
type and verities of cheese alongwith the nutritional importance, therapeutic Value
and growth pattern are discussed.
Unit – 5 In this unit the manufacturing of cheedar cheese alongwith requirement of
optimum type of milk and manufacturing steps like acidification, coagulation,
dehydration (cutting the coagulum, cooking, strring, pressing salting and other
operations that promote gel synereses) are given.
Unit – 6 Mozzarella cheese which is used mainly in the preparation of Pizza is
discussed in this unit including its manufacture from buffalo milk using culture and
also by direct acidification method. Chemistry of stretch, packaging and defect of
mozzarella cheese are also given in this unit.
Unit – 7 Definition, composition, ingredients used, method of manufacture of
Processed cheese including different steps such as selection of natural cheese,
trimming and grinding, processing and cooking alongwith its packaging, storage and
defects are discussed in this unit.
UNIT 4 HISTORY, DEFINITION,
COMPOSITION AND
CLASSIFICATION
Structure
4.0 Objectives
4.1 Introduction
4.2 Definition
4.3 Composition
4.4 Classification
4.5 Nutritional and therapeutic value
4.6 Growth pattern
4.7 Let us sum up
4.8 Key words
4.9 Some useful books
4.10 Answers to check your progress

4.0 OBJECTIVES
After reading this unit we should be able to:
• know the history of development of cheese
• know the definition of cheese
• classify the cheese
• know the compositional standard of cheese
• give the growth pattern of cheese production
• discuss the nutritional and therapeutic value of cheese

4.1 INTRODUCTION
Cheese is one of the oldest foods of mankind. It is commonly believed that cheese
evolved in the Fertile Crescent between the rivers Tigris and Euphrates in Iraq some
8000 years ago. The so-called Agricultural Revolution occurred here with the
domestication of plants and animals.
It seems that the cheese originated accidentally as a result of the activities of nomadic
tribes. Since animal skin bags were a convenient way of storing liquids for nomadic
people, these were used for storing surplus milk. Fermentation of the milk sugars in
the warm climate prevailing would cause the milk to curdle in the bags. The swaying
animals would have broken up the acid curd during journeys, to produce curds and
whey. The whey provided a refreshing drink on hot journeys, while the curds,
preserved by the acid fermentation and a handful of salt, became a source of high
protein food supplementing the meager meat supply. 5
Cheese This activity gave rise to the assumption that cheese was evolved from fermented
milks. It is perhaps more probable that the crude fermentations progressed in two
ways. In one direction towards the production of liquid fermented milks such as
dahi, yoghurt, laban koumis and Kefir and in the other direction through the drainage
of whey through a cloth or perforated bowls, to leave solid curds which when salted
became cheese.
It was a prominent article of the Greek and Roman diet 2500 years ago. It is referred
to in the Old Testament several times. Cheese making has been an Art’ handed
down from generation to generation, and during that time even for the fastidious
palate of the gourmet.
Until the 18th century, cheese making was essentially a farmhouse industry, but towards
the end of the century scientific findings began to provide guidelines, which were to
have an impact on the process of making and ripening cheese. Thus cheese making
became an’ Art with Science’. Now the mechanization and automation has been
taken to such a high level that tones and tones of cheese can be produced without a
touch of hand.

4.2 DEFINITION
The word “cheese” is derived from the Old English “cese” which in turn was derived
from the Latin “caseus” which means correct or perfect thing
Cheese may be defined “as the curd of milk separated from the whey and pressed
into a solid mass”. Though satisfactory but too limited and vague from technical
standpoint. Therefore, a relatively more complete definition is as follows:
Cheese is the curd or substance formed by the coagulation of milk of certain mammals
by rennet or similar enzymes in the presence of lactic acid produced by added or
adventitious microorganisms, from which part of moisture has been removed by
cutting, warming and pressing, which has been shaped in mould and then ripened
(also unripened) by holding for sometime at suitable temperatures and humidities
(Davis, 1965).
According to the PFA Rules (1976), cheese (hard) means the product obtained by
draining after the coagulation of milk with a harmless milk-coagulating agent, under
the influence of harmless bacterial cultures. It shall not contain any ingredient not
found in milk, except coagulating agent, sodium chloride, calcium chloride (anhydrous
salt) not exceeding 0.02% by weight, annatto or carotene colour, and may contain
emulsifiers and/or stabilizers, namely citric acid, sodium citrate or sodium salts of
orthophosphoric acid and polyphosphoric acid (as liniar phosphate) not exceeding
beyond 0.2% by weight; wax used for covering the outer surface should not contain
any thing harmful to the health. In case wax is colored only permitted food colours
may be used. Hard cheese shall contain not more than 43% moisture and not less
than 42% of milk fat of the dry matter. Hard cheese may contain 0.1% of sorbic
acid or its sodium, potassium or calcium salts or 0.1% of nisin.

4.3 COMPOSITION
Cheese consists of a concentration of the constituents of milk, principally casein, fat
and insoluble salts, together with water in which small amounts of soluble salts,
lactose and albumin are found. The composition of cheese varies according to its
variety. The composition of certain selected varieties is given in Table 4.1.
6
Table 4.1 Approximate percentage composition of some varieties of cheese. History, Definition,
Composition and
Classification
Variety Moisture Fat Protein Ash Salt Calcium Phosphorous
(Salt
free)
Cheddar 37.5 32.0 25.0 2.0 1.5 0.86 0.60
Gouda 38.5 28.5 25.5 2.5 1.5 - -
Swiss 39.0 28.0 27.0 2.0 1.5 0.90 0.75
Roquefort 39.5 32.0 22.0 2.0 4.0 0.65 0.45
Brick 41.0 31.0 22.0 1.2 1.8 - -
Limburger 45.5 28.0 22.0 2.0 2.1 0.50 0.40
Mozzarella 54.0 18.0 22.1 2.3 0.7 -
Cottage 79.5 0.3 15.0 0.8 1.0 O.10 0.15
uncreamed)

Check Your Progress 1

1) Give the place & period of the origin of cheese?
...................................................................................................................
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...................................................................................................................
2) Describe the events which resulted in the formation of curd and whey from
milk?
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...................................................................................................................
...................................................................................................................
3) Name some fermented dairy products?
...................................................................................................................
...................................................................................................................
...................................................................................................................
4) Comment, cheese making is an ‘Art’ as well as ‘Science’
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5) Define cheese?
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6) Give the PFA standard for hard variety of cheese
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7
Cheese 7) Give average composition of Cheddar and Mozzarella cheese.

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4.4 CLASSIFICATION
There are about 2000 names of cheeses. It is very difficult to classify the different
cheese satisfactorily in groups. There are probably only about 18 types of natural
cheeses. These are: Cheddar, Gouda, Edam, Swiss, Brick, Herve, Camembert,
Limburger, Parmesan, Provolone, Romano, Roquefort, Sapsago, Cottage,
Neufchatel, Trappist, Cream, and whey cheeses (Cheese Varieties and Descriptions)
Such a grouping, though informative, is imperfect and incomplete. These can also be
classified on the basis of their rheology (the science of the deformation and flow of
matter) and according to the manner of ripening as shown below. From the point of
view of cheese, it may be considered as the study of how hard and how elastic a
cheese may be and the reasons for these particular properties:
i) Very hard (grating)-Moisture <35% on matured cheese ripened by bacteria,
e.g. Parmesan, Romano.
ii) Hard- Moisture <40%,
a) Ripened by bacteria, without eyes: Cheddar.
b) Ripened by bacteria, with eyes: Swiss
iii) Semi-hard-Moisture 40-47%
a) Ripened principally by bacteria: Brick.
b) Ripened by bacteria and surface microorganisms: Limburger.
c) Ripened principally by blue mould:
External- Camembert
Internal- Gorgonzola, Blue, Roquefort.
iv) Soft- Moisture >47%
a) Unripened- Cottage
b) Ripened- Neufchatel (as made in France)

4.5 NUTRITIONAL AND THERAPEUTIC VALUE

Cheese is a fermented dairy product. Fermentation has occupied a place of pride in
food preservation practice from time immemorial. It improves and enhances the
nutritional value and enriches flavour, texture and rheology of the product. Fermented
milk products have been reported to have therapeutic, anticholesterolemic,
anticarcinogenic antihypertensive and anticariogenic properties. Cheese, as a delightful
fermented food contributing to a variety in our diets, has been recognized to provide
important nutrients and considered superior to non-fermented dairy products in terms
of nutritional attributes as the microflora present produce simple compounds like
8 lactic acid, amino acids and free fatty acids that are easily assimilable.
Cheese represents a balanced food with concentrated form of energy and good History, Definition,
Composition and
quality protein. As such it is the only food which could prove to be an appropriate Classification
substitute to non-vegetarian diet. Cheese has high nutritive value. It is an excellent
source of high quality protein, rich source of calcium and phosphorus, an excellent
source of several fat soluble vitamins, such as A,D,E, and K and good source of
water soluble vitamins. To consumers, it provides good nutrition, variety, convenience
for use, portability, food safety and novelty of flavour and texture.
Cheddar cheese, one of the most popular variety, contains about 25% protein as
compared with 20% in meat 8% in bread. One kg of Cheddar cheese is
approximately equivalent in food value to 10 litres of milk, 30 eggs, 1.5-2.0kg meat,
2-3 kg fish or 18-20 kg cabbage. Cheddar cheese provides about400 calories/
100g and is both palatable and digestible.

4.6 GROWTH PATTERN

There has been steady increase in the consumption of cheese in most countries
worldwide, the annual growth rate in cheese consumption being over 3% with an
acceleration expected due to worldwide trend of adopting Western consumption
habits with a high level of cheese in the diet. About 40% of total world milk production
is converted into cheese. The major cheese production has centred in Western
countries. In 1995,14.9 million tonnes of cheese was produced in the world, of
which the United States and European Union accounted for more than 50%.
Significantly, New Zealand exported 110,000 tonnes (over 75% of the production)
and is the world’s number two exporter. Both Australia and Switzerland ranking
third and fourth, respectively, exported almost 45% of their total production. All
these three countries along with EU accounted for 80% of the total world exports of
almost one million tones in 1993.
The scenario of cheese production in India is quite bright because of the fact that
cheese has all the beneficial attributes of an ideal dairy product and the emergence
of new global economic reforms based on globalization and liberalization in the
marketing arena that has unfastened the entry to the Indian dairy industry to penetrate
the large international cheese market. The growth pattern of cheese production in
India has been quite encouraging, being 800 tonnes in 1977 and 1000tonnes in
1980. It increased to about 3000 tonnes per annum in 1987. In 1994,‘the production
was estimated at 8,000 tonnes, against the installed capacity of 9,000 tonnes. Against
this production, the total demand estimated is placed around 18,000 tonnes which
is projected to exceed 30,000 tonnes by 2000 AD.
The growth pattern of cheese production is shown in Table 4.2 and 4.3.
Table 4.2 World Milk Utilization Pattern (%)
Products 1955 1974 1984 1990
Butter 34 36 30 29
Cheese 13 28 40 42
Preserved Milk 4 5 5 5
Liquid Milk & others 49 31 25 24

Table 4.3 World Production of Major Dairy Products (Million Tonnes)

Product 1998 1999 2000 2001 2002
Butter 4.07 4.12 4.12 4.11 4.14
Cheese 14.1 14.5 14.9 15.2 15.5
SMP 2.83 2.97 3.03 2.90 3.10
WMP 2.72 2.97 3.02 3.16 3.25
Milk 562 569 577 584 593 9
Cheese Check your Progress 2
1. Classify the cheese on the basis of rheology and manner of ripening?
...................................................................................................................
...................................................................................................................
...................................................................................................................
2. Give the advantages of fermented foods?
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...................................................................................................................
...................................................................................................................
3. Give the nutritional and food value of cheese?
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...................................................................................................................
...................................................................................................................
4. Describe the growth pattern of cheese production in India and abroad ?
...................................................................................................................
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...................................................................................................................

4.7 LET US SUM UP

Cheese is one of the oldest foods of mankind. It is a fermented dairy product. It
seems that the cheese originated accidentally as a result of the activities of nomadic
tribes. Since animal skin bags were a convenient way of storing liquids for nomadic
people, these were used for storing surplus milk. Fermentation of the milk sugars in
the warm climate prevailing would cause the milk to curdle in the bags. The swaying
animals would have broken up the acid curd during journeys, to produce curds and
whey.
Until the 18th century, cheese making was essentially a farmhouse industry, but towards
the end of the century scientific findings began to provide guidelines, which were to
have an impact on the process of making and ripening cheese. Thus cheese making
became an’Art with Science’.
Cheese is the curd or substance formed by the coagulation of milk of certain mammals
by rennet or similar enzymes in the presence of lactic acid produced by added or
adventitious microorganisms, from which part of moisture has been removed by
cutting, warming and pressing, which has been shaped in mould and then ripened
(also unripened) by holding for sometime at suitable temperatures and humidities
(Davis, 1965)
Cheese consists of a concentration of the constituents of milk, principally casein, fat
and insoluble salts, together with water in which small amounts of soluble salts,
lactose and albumin are found.
There are about 2000 names of cheeses. It is very difficult to classify the different
10
cheese satisfactorily in groups. There are probably only about 18 types of natural
cheeses. These are: Cheddar, Gouda, Edam, Swiss, Brick, Herve, Camembert, History, Definition,
Composition and
Limburger, Parmesan, Provolone, Romano, Roquefort, Sapsago, Cottage, Classification
Neufchatel, Trappist, Cream, and whey cheeses.
Fermented milk products have been reported to have therapeutic, anticholesterolemic,
anticarcinogenic antihypertensive and anticariogenic properties.
There has been steady increase in the consumption of cheese in most countries
worldwide, the annual growth rate in cheese consumption being over 3% with an
acceleration expected due to worldwide trend of adopting Western consumption
habits with a high level of cheese in the diet. About 40% of total world milk production
is converted into cheese. The scenario of cheese production in India is quite bright
because of the fact that cheese has all the beneficial attributes of an ideal dairy
product and the emergence of new global economic reforms based on globalization
and liberalization in the marketing arena that has unfastened the entry to the Indian
dairy industry to penetrate the large international cheese market.

4.8 KEY WORDS

Fermentation : The fermentation is derived from the latin
word’ fervour’ meaning to boil because the
liquid appears to boil due to evolution of gas.
Fermentation is the process of slow
decomposition of complex organic matters
into simple form in the presence of
microorganisms/ enzymes.
Cheese : Curd of milk separated from whey and
pressed into solid mass with the application
of microorganisms/enzymes.
Whey : Watery portion of the milk separated from
solid mass.
Curd : Solid portion of milk separated from whey.
Coagulation : Transformation of milk into gel by the action
of rennet/ acid/ heat.
Adventitious Microorganisms : Microorganisms other than starter culture
entering into the product from atmosphere.
Ripening/Curing/ Maturing : Biochemical and physical changes occurring
in curd mass under controlled storage.
Ultrafiltration : Passage of milk through semi- permeable
membrane where solid constituents present
in emulsion and colloidal suspention are
separated from serum phase.
Reverse osmosis : Passage of milk through a semi-permeable
membrane from which all the solid
constituents are removed from serum phase.
PFA Rules : Rules under Prevention of Food Adulteration
Act (1976) to maintain certain quality
standards of food.
11
Cheese Nisin : Antibiotic substances produced by certain
lactic acid bacteria
Rheology : Rheology is defined as the science of
deformation and flow of the matter.
Balanced food : Food containing all the nutrients required for
growth and maintenance of body.
Therapeutic : Capacity to prevent occurrence of diseases.
Anticholesterolemic : Preventing cholesterol deposition.
Anticarcinogenic : Preventing occurrence of cancer.
Antihypertensive : Preventing occurrence of high blood pressure.
Anticariogenic : Preventing occurrence of caries (decay of
teeth ).
Mechanization : A system in which all or nearly all the stages
in cheese making are carried out by machinery
instead of manually as in traditional cheese
making.
Automation : A mechanized system which is controlled by
instruments fed by a programme. Given a
programme an automated system can convert
milk into cheese without the presence of
human beings.

4.9 SOME USEFUL BOOKS

Davis J. G. 1965. Cheese, Vol. I, J&H Churchill Ltd., London.
Davis, J. G. 1965, Cheese, Vol. II, J &H, Churchill Ltd., London
Kosikowski,F. 1982. Cheese and Fermented Milk Foods 2nd edn., FV Kosikowski
and Associates, New Yark.
Meyer, A. 1973. Process Cheese Manufacture, Food Trade Press, London.
Roginski, H., Fuquay J. W. and Fox, P. F., 2003, Encyclopedia of Dairy Sciences,
Vol. I, Academic Press, An imprint of Elsevier Sciences, New Yark.
Scott, R. 1981 Cheesemaking Practice, AppliedScience Publishers Ltd., Essex,
England.
Vanslyke, L.L. and Price, W.V. 1952, Cheese, 2nd. Edn.Orange Judd Pub
Corp.Inc.,New York.

4.10 ANSWERS TO CHECK YOUR PROGRESS

Your answer should include following points:
Check your Progress I
1. Iraq, 8000 years ago
2. i. Storage of surplus milk in skin bags
12
 ii. Fermentation of milk sugar. History, Definition,
Composition and
iii. The swaying animals would have broken the acid curd during journeys. Classification

iv. Thus the curd and whey resulted.

3. Dahi, yoghurt, laban, kefir and koumis
4. i. Cheese making has been an ‘Art’ handed down from generation to
generation
ii. By the end of 18thcentury scientific information started guiding the cheese
manufacture, thus making it a’ Science’
5. i. Curd of milk separated from whey and pressed into solid mass.
ii. Coagulation of milk by rennet or similar enzyme in presence of lactic acid.
iii. Starter culture or adventitious microorganisms.
iv. Part of moisture has been removed by cutting, warming and pressing.
v. Has been shaped in mould and then ripened (also unripened) by holding
for sometime at suitable temperature and humidity.
6. i. Coagulation of milk.
ii. Bacterial culture.
iii. Shall not contain any ingredient not found in milk except coagulating agent,
sodium chloride, colour, emulsifier.
iv. Moisture level, fat of dry matter, preservative.
7. i. Cheddar- Moisture 37.5%, Fat 32%, Prot. 25%, Ash 2%
ii. Mozzarella- Moisture 54%, Fat 18%,Prot. 22%, Ash 2.3%
Check Your Progress 2
1. i. Very Hard- Moisture <35%, ripened by bacteria
ii. Hard- Moisture <40%, ripened by bacteria
iii. Semi-Hard- Moisture 40-47%, ripened by bacteria and blue mould
iv. Soft- Moisture - >47%, ripened and unripened
2. i. Provides best method of consolidation and preservation.
ii. Enhances nutritional value.
iii. Enriches flavour texture and rheology.
3. i. High nutritional, therapeutic and food value
ii. Microflora present produce simple compounds like lactic acid, amino
acids and free fatty acids that are more easily digestible and assimilable.
4. i. Annual growth rate of consumption ~3%.
ii. Of world milk production ~ 40% converted to cheese.
iii. In world in 1995, 14.5 million metric tones of cheese produced.
iv. In India, cheese production increased from 800 metric tonnes in 1977 to
8000 metric tones in 1994.
13