cheese.pptx

7/29/2019 cheese.pptx

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Welcome

Topic : Cheese


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Making

As we all know that cheese is derived from

milk, It comprises fats & proteins from milk

Now during the making process milk is

acidified and enzyme is added. The upper

layer is then seperated and processed in its

final form.


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Cheese Blocks


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History

There is no true evidence of cheese making, It

may have started by pressing & salting of milk

to preserve it. Its been found that cheese

favor cooler climates like UK, France,

Germany, ect. As most of Europe environment

is favourable. The earliest evidence of cheese-

making in the archaeological record datesback to 5,500 BCE, what we know as Kujawy

in Poland.


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Classifications.

Three main 3 characteristics are taken into

account when grouping cheese:

The type of rind

(bloomy, washed or artificial)

The humidity content The fat content.


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The Type Of Rind

Bloomy : The surface of the rind is seeded with

penicillium candidum, which covers the curd with a

velvety-white duvet called a bloom.

Washed : In this rind is washed with water, wine,

beer, a salty solution or brine and bacteria.

Artificial : An artificial rind can be made from organic

material such as herbs, non-organic material such as

paraffin, wax, wood ashes.


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Bloomy Rind.

Washed Rind.

Artificial Rind.


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Types Of Cheese

There are many types of cheese, with around 500different varieties recognised by the InternationalDairy Federation and more than 1,000 by Sandineand Elliker.

The varieties may be grouped or classified intotypes according to criteria such as length ofageing, texture, methods of making, fat content,animal milk, country or region of origin, etc.The

method most commonly and traditionally used isbased on moisture content, which is then furtherdiscriminated by fat content and curing orripening methods.


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Few Types Of Cheese Are :

Moisture content (soft to hard) : The

lines between "soft", "semi-soft", "semi-

hard", and "hard" are arbitrary, and

many types of cheese are made in softer

or firmer variations. The main factor

that controls cheese hardness ismoisture content, which depends largely

on the pressure with which it is packed

into molds, and on aging time.


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Fresh, whey and stretched curd cheeses : The main

factor in the categorization of these cheese is their age.

Fresh cheeses without additional preservatives can

spoil in a matter of days.

Content (double cream, goat, ewe and water buffalo) :

Some cheeses are categorized by the source of the milk

used to produce them or by the added fat content ofthe milk from which they are produced.


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Soft-ripened and blue-vein : There are at least three

main categories of cheese in which the presence of

mold is a significant feature: soft ripened

cheeses, washed rind cheeses and blue cheeses.

Processed cheeses : Processed cheese is made from

traditional cheese and emulsifying salts, often with

the addition of milk, more salt, preservatives,and food coloring. It is inexpensive, consistent, and

melts smoothly.


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Brands Of Cheese Alta Dena Dairy

Amul

Applegate Farms

Bass Lake Cheese Factory

Bear Flag

Brewster Cheese

Cabot

Capri

Cheesewick Cheese

Denhay Dairy

Here is a list of a few famous brands of cheese : El Pasado

Frigo

Great Midwest

Hannaford Ital

Kutters

Landmark

Lifetime Cheese

Millers Cheese Organic Dairyland

Saladena

Willow Maid


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Thank You

Made By :Karan Manghnani

cheese.pptx

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