Ankur ppt

Center for Food TechnologyJiwaji University, Gwalior

Presentation Topic: CHEESE

Presented By: Ankur Gupta M.Sc. 3rd Semester ( 2015-17 )

IntroductionCheese has been defined as a product made from the curd obtained from milk by coagulating the casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious micro-organisms ,from which part of the moisture has been removed by the cutting ,cooking and pressing ,which has been shaped in a mould, then ripened by holding it for some time at suitable temprerature and humidities.

Classification of cheeseType of cheese Moisture % Examples

SOFT CHEESE 40-80 % Cottage , Neufchatel , Mozzarella etc.

SEMI HARD CHEESE 36-40% Limburger , Brick , Munster etc

HARD CHEESE 25-36% Cheddar , Gruyere , Gouda etc

VERY HARD CHEESE Less than 25 %Parmesan

Soft cheese( cottage, mozzarella)

Semi-hard cheese( limburger, Munster)

Hard cheese( gouda, cheddar)

Very hard cheese (parmesan)

General manufacturing method of cheese

Processed milk

Storage and ripening

Preparation of cheese mil

Heat treatment

Standardization

Pre-ripening

Pretreated cheese milk

Cont….Protein coagulation

Cheese mass

Curd preparation and treatment

Treated curd

Moulding

Pressing

Salting

Drying

Ripening

Packing

Cont. …

Percentage composition of cheeses

Name Moisture (%) Fat (%) Protein(%)

Cottage 69.8 1.0 23.3

Gouda 38.1 24.5 29.6

Swiss 33.0 30.5 30.4

Edam 38.1 22.7 30.9

Camembert 47.9 26.3 22.2

Cheddar 36.8 33.8 23.7

Parmesan 17.0 22.7 49.4

Manufacturing method of cottage cheese

Receiving (pasteurized) skim milk

Addition of calcium chloride

Addition of starter

Addition of rennet

Setting

Cutting

Cooking

Drainage of whey

Washing and draining curd

Salting

Creaming

Packaging and storage

Manufacturing method of cheddar cheese

Receiving milk

Pre-heating(35-40°C)

Filtration/clarification

Standardization

Pasteurization (63°C/30 min.)

Addition of starter(ripening at 31°C)

Addition of color

Adding rennet (renneting at 31°C)

Cont…..Cutting

Cooking (up to 37-39°C0

Drainage of whey

Cheddaring

Milling

Salting

Hooping

Dressing

Coagulation/ Setting

Cont……..Pressing

Drying

Paraffining

Curing/ Maturing

Storage of cheese• Natural cheeses should be stored at

preferably low temperatures (0-1°C/ 32-34°F), to ensure good quality

• A high temperature leads to the evaporation of moisture, growth of unwanted moulds and taint producing bacteria.

• A very low temperature also leads to mould growth because of relatively high humidity and may result in damaged texture.

• Processed cheese may be stored at 5-10°C.

Judging and grading of cheese

Quality of cheese can be determined by following factors:

• Tempering : holding cheese for sufficient time so as to determine its true body and texture characteristics

• Sensory parameters: Appearance, Color, Body and Texture, Flavor.

Defects in cheese(cheddar), causes and prevention

NAME OF DEFECT CAUSES PREVENTION1. Acid cut/

bleached/ fadedExcessive acid development

Optimum acid development in cheese curd

2. High/ Unnatural Excessive addition of color to cheese milk

Optimum addition of color to cheese milk

3. Seamy •Incorrect method of addition of salt to curd cubes•Pressing curd cubes soon after salting

•Correct method of addition of salt to curd cubes•Pressing curd cubes with sufficient time-gap after salting

Color defects

Defects in cheese(cheddar), causes and prevention

NAME OF DEFECT CAUSES PREVENTION

1. Fish eyes/ yeast holes

Contamination with yeast

Avoiding contamination with yeast

2. Pin holes/ gassy Contamination with gas producing micro-organisms

Avoiding contamination with gas producing micro-organisms

3. Mechanical holes Incorrect chhedaring of cheese curd

Correct chhedaring of cheese curd

Texture defects

Defects in cheese(cheddar), causes and prevention

Body defects

NAME OF DEFECT CAUSES PREVENTION

1. Cooky/ dry/ hard Insufficient fat, moisture content in cheese

Optimum fat, moisture content in cheese

2. Crumbly •Excessively acid development in cheese curd

Optimum acid development in cheese curd

3. Greasy High fat content in cheese

Optimum fat content in cheese

4.Pasty/ watery/ wet Excessive moisture content in cheese

Optimum moisture content in cheese

5. Weak/ soft High fat and/or moisture content in cheese

Optimum fat and/or moisture content

Defects in cheese(cheddar), causes and prevention

Flavor defects

NAME OF DEFECT CAUSES PREVENTION

1. High acid/ sour High acid development in cheese curd.

Optimum acid development in cheese curd

2. Bitter • Low quality milk• Low quality

starter• Excessive amount

of rennet• Insanitary

condition of equipment and surroundings

•Good quality milk•Good quality starter•Optimum amount of rennet•Sanitary conditions of equipments and surroundings

3. Mouldy •Adopting wrong cheese for curing•Adopting warm conditions for curing

•Selection of right cheese for curing•Adopting cold curing conditions

Popular cheese brands in India

Conclusion • From the slides presented, I conclude that

the cheese is a product obtained by draining after coagulation of milk with a harmless coagulating agent under the influence of bacterial cultures.

• Acceptability of cheese is even today a matter of concern for some orthodox vegetarians due to the use of rennet.

• The major brand that has its variety of cheese is AMUL and major varieties preferred in India are Cheddar, Mozzarella, and Swiss cheese.

References• Sukumar de; Outlines of Dairy Technology;

Oxford University Press; 2015• P. Walstra, Pieter Walstra, Jan T. M. Wouters,

Tom J. Geurts; Dairy Science and Technology, Second Edition

THANK YOU