Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Download Cheese Manufacturing
Document related concepts
Transcript
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
