formage

fromagefromageCheeseis a food derived from milk that is produced in a wide range of flavors, textures, and forms bycoagulationof the milk protein casein It comprises proteins andfatfrommilk. usually the milk ofcows,buffalo,goats, orsheep are used for making cheese.

historyCheese is an ancient food whose origins predaterecorded history. There is no conclusive evidence indicating where cheese making originated, either inEurope,Central Asiaorthe Middle East

productionCurdling

A required step in cheese making is separating the milk into solidcurdsand liquidwhey. Usually this is done by acidifying (souring) the milk and adding rennet.

The acidification can be accomplished directly by addition of an acid such as vinegar.

more commonly starter bacteria's are employed which convert milk sugars into lactic acid and it also helps in adding flavor.

Most cheese are made with starter bacteria's like lactococcus , lactobacillus, streptococcus.

Swiss starter culture also includes propionibacterium sharmani, which produces carbon dioxide gas bubbles during aging.

Curd processingAt this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged.Some hard cheeses are then heated to temperatures in the range of 3555C (95131F).

Salt has roles in cheese besides adding salty flavor, it preserves cheese from spoiling.

Salt helps in drawing moisture from the curd.

RipeningThis aging period (also called ripening) lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor.

some cheeses have additional bacteria ormoldsintentionally introduced This transformation is largely a result of the breakdown of casein proteins andmilkfatinto a complex mix ofamino acids,amines, andfatty acids.Types of cheeseThere are many types of cheese, with around 500 different varieties recognised by the International Dairy Federation.

"soft", "semi-soft", "semi-hard", and "hard" are moisture content based cheese.Fresh, whey and stretched curd cheesesContent (double cream, goat, ewe and water buffalo).soft ripened cheeses,washed rindcheeses and blue cheeses.Processed cheeses.

Health and nutrition

The nutritional value of cheese varies widely.In general, cheese supplies a great deal ofcalcium,protein,phosphorusandfat. Heart diseaseDental healthEffect on sleepHypertensive effect

World production and consumption

Worldwide, cheese is a majoragriculturalproduct. According to theFood and Agricultural Organizationof theUnited Nations, over 20millionmetric tonsof cheese were produced worldwide in 2011. The largest producer of cheese is the United States, accounting for 26% of world production, followed by Germany and FranceNew Zealand, the Netherlands and Australia have a cheese production that is mainly export oriented: respectively 95%, 90%, 72% The United States, the biggest world producer of cheese, is a marginal exporter.Commonly used cheeseRoquefortCamembertCotijaChvreFetaMozzarellaEmmentalCheddar

Monterey JackGoudaTaleggioParmigiano-ReggianoManchego