PRODUCTION OF CHEESE

INTRODUCTION:

Cheeseis a food derived from milk that is produced in a wide

range of flavors, textures, and forms bycoagulationof the milk
proteincasein.

The main ingredient in cheese is milk. Cheese is made using

cow,goat,sheep,waterbuffaloorablendofthesemilks.

Thetypeofcoagulantusedareaceticacid(theacidinvinegar)
or gluconodelta-lactone (a mild food acid). Calcium chloride is
sometimes added to the cheese to improve the coagulation
propertiesofthemilk.

Flavorings may be added depending on the cheese. Some

common ingredients include herbs, spices, hot and sweet
peppers,horseradish,andportwine.

GENERAL GROUPS OF CHEESE

Hard

Semi hard

Soft

VARIETY OF CHEESE

RIPENING ORGANISMS

Cheddar

Bacteria

Swiss

Bacteria

Brick

Bacteria

Roquefort

Mould

Blue

Mould

Gorgonzola

Mould

Limburger

Bacteria

Camembert

Mould

Cottage

Unripened

Cream

Unripened

HEALTH BENEFITS

Cavity Prevention - It is a very rich source of calcium which is the

mostimportantthingforstrongteeth.Cheesehasalowercontentof
lactose which harms teeth. It is a very rich source of calcium
andVitamin B. Thus, it is very good for the bone health of elderly
people.

CancerPrevention-CheesecontainsconjugatedLinoleicAcidand
Sphingolipids that play a very important function in cancer
prevention. This also contains Vitamin B that maintains the body
functionsandprotectsthebodyfromdiseases.

Weight Gain - It has loads of natural fats that can lead to weight
gain. This also helps to gain body weight, muscle weight and bone
density. Cheese contains fat, calcium, proteins, vitamins and
minerals which make muscles and bones strong along with a
balancedmetabolism.

High Blood Pressure - Sodium and cholesterol can causehigh

blood pressure. Cheese contains sodium that depends on the
amount of salt mixed in milk. Low-sodium cheese is also available
that reduces heart disease. Vitamin B in cheese is found to be
usefulinreducinghighbloodpressure.

Skin - Cheeseis considered excellent foryour skinhealth, since it

contains Vitamin B. This is useful to maintain supple, healthy and
glowingskin.So,nowyoucanthinkofincludingcheeseinyourdiet.

Migraine - Cheese can be helpful to cure migraine headaches.

Calcium intake reduces the problem of migraines. Cheese is also
thebestsourceofcalcium.

Immune System - Cheese is useful to facilitate your immune

system. Some types of cheese give positive results for the proper
functioning of the immune system. This can reduce illness and
diseases.

NUTRIENTS PRESENT:

Protein is important for growth and development, and helping to

buildandrepairtissuesinthebody.

Calcium is important for the health of bones and teeth, and for
normalnerveandmusclefunction.

Zinc can contribute to the structure of skin, can assist in wound

healing,andcanalsohelpsupportimmunefunction.

Phosphorusisimportantforthehealthofbonesandteeth.

VitaminAisafatsolublevitaminwhichisimportantforvision,for
maintainingthehealthofskin,aswellasbeingimportantforbones.

VitaminB2(Riboflavin)isinvolvedinconvertingenergyfromfood,
forusebythebody.

Vitamin B12 is important for producing cells in the body, such as

redbloodcells.

STAGES INVOLVED IN CHEESE

PRODUCTION:
Pasteurization
Acidification
Coagulation
Cutting
Salting
Shaping
Ripening

STAGE1(Pasturization):Milkfromtheeveningmilkingisallowedto
stand overnight. By natural processes, this milk will have partially
separated during its overnight standing period. The cream is
skimmedoff,andthepartiallyskimmedmilkiscombinedwithwhole
milkfromthemorningmilking.Themilkisgraduallyheatedto30to
35C(86to95F)beforeacidificationandcoagulation.

STAGE 2(Acidification):Starter cultureis added to milk to change

lactose(milksugar)intolacticacid.Thisprocesschangestheacidity
levelofthemilkandbeginstheprocessofturningmilkfromaliquid
intoasolid.

STAGE3(Coagulation):Rennetisaddedtofurtherencouragethe
milktosolidify,formingacustardlikemass.

STAGE 4 (Cutting): It's then cut into small pieces to begin the
process of separating the liquid (whey) from the milk solids
(curds). Then the curd is stirred and cooked and the curd is
drained out. Large curds are cooked at lower temperatures,
yielding softer cheeses like Mascarpone and Ricotta. Curds cut
smaller are cooked at higher temperatures, yielding harder
cheeseslikeGruyereandRomano.

STAGE 5 (Salting):Salt adds flavour and also acts as a

preservative so the cheese does not spoil during long months or
yearsofageing.Italsohelpsanaturalrindtoformonthecheese.
Thereareseveralwaystousesalt.Saltcanbeaddeddirectlyinto
thecurdasthecheeseisbeingmade.Theoutsideofthewheelof
cheesecanberubbedwithsaltorwithadampcloththathasbeen
soakedinbrine.

STAGE6(Shaping):Thecheeseisputintoabasketoramouldto
formitintoaspecificshape.Duringthisprocess,thecheeseisalso
pressed with weights or a machine to expel any remaining liquid.
Pressing determines the characteristic shape of the cheese and
helps complete the curd formation. Most cheeses are pressed in
threeto12hours,dependingontheirsize.

STAGE 7 (Ripening): Cheese ripening is basically about the

breakdown of proteins, lipids and carbohydrates (acids and
sugars) which releases flavour compounds and modifies cheese
texture. Ripening varies from nil for fresh cheese to 5 years for
some hard ripened cheese. Like a good wine, a good aged cheese
should get better and better with age. Ripening processes are
broadly classified as interior and surface ripened. It involves
Glycolysis, Lipolysis, Proteolysis.

STAGE 8 (Packaging): Many cheeses are made and matured in

largeblocks(e.g.20kg)andtheyareexportedassuch.Whenthey
aretobesoldinsupermarkets,theyareusuallycutintoappropriate
sizeblocksandeithershrinkwrappedinanatmosphereofcarbon
dioxide, which dissolves into the body of the cheese. The
subsequent anaerobic environment prevents mold growth on the
cheesesurface.