amul production

Fundamentals of Cheese MakingFundamentals of Cheese Making

Presented bySapna Sharma - 1Kinjal Ashar - 4

Jenny Dsouza - 13Preeti Sharma - 68

Cheesemaking is Simple

Unfortunately it isn’t easy

Cheesemaking is a Food Preservation Technique

Cheesemaking is all about moisturereduction and acid production

H2O pH

With Control

The engine for this process is starter culture

Basic Cheesemaking Steps

1. Collect/deliver milk

2. Clarify milk

3. Standardize milk (optional)

4. Pasteurize milk (heat treat?)

5. Add starter culture (ripening)

6. Add rennet/milk clotting enzyme (set)

7. Cut the curd

Basic Cheesemaking Steps (cont.)

8. Heat the curd (cook)

9. Separate curd from whey

10. Salt the curd (dry salt)

11. Put curd in form (hoop)

12. Press curd

13. Package the cheese

14. Cure or ripen cheese

Bulk Truck on the Farm

Delivery Truck to Intake

Clarification

Filtering out the crud

Milk Quality

Critically important

Can’t make up for poor quality-- bacteria (100, 000 CFU/ML ‘A’)-- somatic cells (750,000 SCC/ML)-- sediment-- acid degree value

Milk Composition

3.75 -Fat

3.15 - Protein

4.75 -Lactose

0.80 -Minerals

Cheesemakers really care about fat & protein

Standardization -Controlling the fat and protein

content of the cheesemilk

Fat ProteinMilk

Beware of lactose!

Pasteurization

Heat (thermal) process

1610 F 15 sec. 1450 F 30 min.

HTST Pasteurizer

Pasteurization

Kills pathogens and other unwanted bacteria

But . . .

Kills beneficial (flavor) bacteria andEnzymes too

enzymes

enzymes

A systematic record keeping of the times, temperatures, and ingredients used during the

cheesemaking process.

Make Procedure

Make Procedure

Starter cultures are bacteria

Coccus Streptococcus lactisStreptococcus cremoris

Streptococcus thermophilus

Rods Lactobacillus bulgaricusLactobacillus helveticus

Add Starter

Starter cultures are like bags of enzymes

lactose

peptides

enzymes

protein

acid flavor

Add Rennet

• Rennet's are enzymes

• Other terms used are coagulant and milk-clotting enzyme

• Any enzyme that coagulates milk

Adding Rennet

Heat and Cook the Curds and Whey

101°F for 30 -45 minutes for Cheddar90°F 127°F for 60 minutes for Swiss

98°F for 20 minutes for Brick

as you heat the curd, the curd shrinks, and more water is expelled

Separate the Curd from the Whey

Different methods for different cheeses:- Draining belts- Continuous stirring as whey is removed- Let the curd settle (as a mass), then drain the whey

Add salt

Press curd in form (hoop)

Press curd in hoop

Put cheese in saturated

salt solution

Or(depends on the cheese variety)

Salting

Package, Wax or Coat Cheese with Polymer for Curing

Curing or Ripening

Develop desirable body, texture, flavor

Could be days, months or years, depends on the cheese

Mozzarella 1 week to 2 monthsCheddar 1 month to yearsCottage Cheese daily to 1 monthParmesan years

Legal Requirements

• Fat dry matter (FDB)

• Moisture

• Make procedure

21 CFR 133

Safety Factors Inherent in Cheese

• Reduced moisture

• Lower water activity

• Low pH (lactic acid)

• Salt

• Competing flora

• Biochemical metabolites

• Bacteriocins

Safety Factors in Cheese Manufacture

• Highly regulated -farm to plant

• Good manufacturing practices

• HACCP

• Heat treatments

• Hurdle technology

Amul Center for Dairy Research

Funded by dairy farmers through the Amul Milk Marketing Board &

Dairy Management, Inc.