Modern Cheese making

Group 4

DEFINITION OF TERMS Pasteurization - Pasteurization is the process of

heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat

Whey - the watery part of milk that remains after the formation of curds

Curds - a soft, white substance formed when milk sours, used as the basis for cheese

Rennet - a milk clotting enzyme Starter Culture - a bacterial culture used to

initiate souring in making yogurt, cheese, or butter.

WHEY

BRIEF HISTORY The first factory for the industrial

production of cheese opened in Switzerland in 1815, but it was in the United States where large-scale production first found real success. Credit usually goes to Jesse Williams, a dairy farmer from Rome, New York, who in 1851 started making cheese in an assembly-line fashion using the milk from neighboring farms. Within decades hundreds of such dairy associations existed.

The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheese making had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced.

Factory-made cheese overtook traditional cheese making in the World War II era, and factories have been the source of most cheese in America and Europe ever since. Today, Americans buy more processed cheese than "real", factory-made or not.

PROCESSES Milk Intake Standardization Starter Culture and Coagulant Cutting Stirring, Heating, and Draining Curd Transformation Pressing Curing

MILK INTAKE Quality cheese with one key ingredient

– quality milk. Before the cheese making process begins, incoming milk is first tested for quality and purity.

STANDARDIZATION Next, cheese makers weigh, heat or

pasteurize the milk to ensure product safety and uniformity. Milk is cooled after pasteurization or heat treatment to 90°F (32°C) to bring it to the temperature needed for the starter bacteria to grow. If raw milk is used the milk must be heated to 90°F (32°C).

STARTER CULTURE AND COAGULANT Starter cultures, or good bacteria, are

added to start the cheese making process and held at 90°F (32°C) for 30 minutes to ripen. The ripening step allows the bacteria to grow and begin fermentation, which lowers the pH and develops the flavor of the cheese. They help determine the ultimate flavor and texture of the cheese.

STARTER CULTURE

Next, a milk clotting enzyme called rennet is added to coagulate the milk, forming a custard-like mass. After the rennet is added, the curd is not disturbed for approximately 30 minutes so a firm coagulum forms.

COAGULUM FORMS

RENNET

CUTTING It’s then cut into small pieces to begin

the process of separating the liquid (whey) from the milk solids (curds). The curd is allowed to ferment until it reaches pH 6.4. The curd is then cut with cheese knives into small pieces and heated to 100°F (38°C). The heating step helps to separate the whey from the curd.

Large curds are cooked at lower temperatures, yielding softer Wisconsin cheeses like mascarpone and ricotta. Small curds are cooked at higher temperatures, yielding harder cheeses like parmesan and romano.

PARMERSAN

STIRRING, HEATING, AND DRAINING Cheese makers cook and stir the curds

and whey until the desired temperature and firmness of the curd is achieved. The whey is drained from the vat and the curd forms a mat.

CURD TRANSFORMATION The curd mats are cut into sections and

piled on top of each other and flipped periodically. This step is called cheddaring. Cheddaring helps to expel more whey, allows the fermentation to continue until a pH of 5.1 to 5.5 is reached, and allows the mats to "knit" together and form a tighter matted structure. The curd mats are then milled (cut) into smaller pieces.

For cheddar cheese, the smaller, milled curd pieces are put back in the vat and salted by sprinkling dry salt on the curd and mixing in the salt. In some cheese varieties, such as mozzarella, the curd is formed into loaves and then the loaves are placed in a brine (salt water solution).

PRESSING Pressing determines the characteristic

shape of the cheese and helps complete the curd formation. Pressing is done by a mechanical weight or by the weight itself. Most cheeses are pressed in three to 12 hours, depending on their size.

CURING Depending on the variety and style of

cheese, another step may be curing. Curing is used for aged cheeses and helps fully develop its flavor and texture. The cheese is placed in a room that is controlled for required humidity and temperature and may be aged from weeks to several years.

CURING

SUMMARY

Milk Intake

Standardization –

Pasteurizing the milk

Starter Culture – adding starter culture to start

the cheese making

Cutting -cut into small pieces

Stirring, Heating and,

Draining

Curd Transformation - curd mats are cut into sections and piled on top of each other and

flipped periodically Pressing determines the characteristic shape of the cheese and

helps complete the curd

formation

Curing - is used for aged cheeses and helps fully develop

its flavor and texture

Thanks for listening!

Group 4 8 Newton:Bernadette Bernardino

Angel MediavilloJoaquin Coronado

Marianne MaryJayson Lim

QUIZI. Identification_____1. The process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. ____2. A milk clotting enzyme ____3. A bacterial culture used to initiate souring in making yogurt, cheese, or butter. ____4. This is where the first factory for the industrial production of cheese opened.____5. The dairy farmer from Rome, New York, who in 1851 started making cheese in an assembly-fashion using the milk from neighbouring farms. ____6. Quality ingredient of quality cheese.____7. Raw milk must be heated to ____ °F.____8. They help determine the ultimate flavor and texture of the cheese. ____9. The curd is allowed to ferment until it reaches pH ___. ____10. It is used for aged cheeses and helps fully develop its flavor and texture.

___11. The watery part of milk that remains after the formation of curds. ___12. What year did the first factory or cheese open? ___13. When did #5 start making cheese in an assembly-line fashion using the milk in neighbouring farms? ___14. The 1860s saw the beginnings of mass-produced ___. ___15. ___ cheese overtook traditional cheese making in the World War II era. ___16. A milk clotting enzyme called #2 is added to ___ the milk, the forming of custard like mass. ___17. Large curds are cooked at lower temperatures, yielding softer ___ cheeses like mascarpone and ricotta. ___18. The ___ are cut into sections and piled on top of each other and flipped periodically in curd transformation. ___19. In some cheese varieties, such as mozzarella, the curd is formed into loaves and then the loaves are placed in a ___ (salt water solution). ___20. How long does it need to press most cheeses?

21-28. Enumerate in order the processes in modern cheesemaking.

ANSWERS NEXT SLIDE.

Answers: 1. Pasteurization 2. Rennet 3. Starter culture 4. Switzerland 5. Jesse Williams 6. Quality Milk 7. 90 degrees Fahrenheit 8. Starter cultures/good bacteria 9. pH 6.4 10. Curing11. Whey 12. 1815 13. 1851 14. Rennet 15. Factory-made 16. Coagulate 17. Wisconsin 18. Curd mats 19. Brine 20. 3-12 hours