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    Amul Production

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    Preeti Sharma
    This document provides an overview of the cheesemaking process. It discusses the key steps which include collecting milk, clarifying, standardizing, pasteurizing, adding starter culture, adding rennet, cutting and cooking the curd, separating the curd from whey, salting, pressing into hoops, packaging, and ripening. The document also notes that cheesemaking involves reducing moisture and increasing acid through controlled bacterial growth. Safety is ensured through processes like pasteurization, controlling moisture, salt and pH levels.

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    Amul Production

    Uploaded by

    Preeti Sharma
    2K views39 pages
    This document provides an overview of the cheesemaking process. It discusses the key steps which include collecting milk, clarifying, standardizing, pasteurizing, adding starter culture, adding rennet, cutting and cooking the curd, separating the curd from whey, salting, pressing into hoops, packaging, and ripening. The document also notes that cheesemaking involves reducing moisture and increasing acid through controlled bacterial growth. Safety is ensured through processes like pasteurization, controlling moisture, salt and pH levels.

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    This document provides an overview of the cheesemaking process. It discusses the key steps which include collecting milk, clarifying, standardizing, pasteurizing, adding starter culture, adding rennet, cutting and cooking the curd, separating the curd from whey, salting, pressing into hoops, packaging, and ripening. The document also notes that cheesemaking involves reducing moisture and increasing acid through controlled bacterial growth. Safety is ensured through processes like pasteurization, controlling moisture, salt and pH levels.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views39 pages

    Amul Production

    Uploaded by

    Preeti Sharma
    This document provides an overview of the cheesemaking process. It discusses the key steps which include collecting milk, clarifying, standardizing, pasteurizing, adding starter culture, adding rennet, cutting and cooking the curd, separating the curd from whey, salting, pressing into hoops, packaging, and ripening. The document also notes that cheesemaking involves reducing moisture and increasing acid through controlled bacterial growth. Safety is ensured through processes like pasteurization, controlling moisture, salt and pH levels.

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    Presented by

    Sapna Sharma - 1 Jenny Dsouza - 13


    Kinjal Ashar - 4 Preeti Sharma - 68

    Fundamentals of Cheese Making


    Cheesemaking is Simple

    Unfortunately it isn’t easy


    Cheesemaking is a
    Food Preservation Technique
    Cheesemaking is all about moisture
    reduction 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 Milk Protein

    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 and


    Enzymes too

    enzymes

    enzymes
    Make Procedure

    A systematic record keeping of the times,


    temperatures, and ingredients used during the
    cheesemaking process.
    Make Procedure
    Add Starter

    Starter cultures are bacteria

    Coccus Streptococcus lactis


    Streptococcus cremoris
    Streptococcus thermophilus

    Rods Lactobacillus bulgaricus


    Lactobacillus helveticus
    Starter cultures are like bags of enzymes

    protein
    lactose

    enzymes

    peptides flavor
    acid
    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 Cheddar


    90°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
    Salting

    Add salt Press curd in hoop

    Or
    (depends on the
    Press curd in Put cheese in
    cheese variety)
    form (hoop) saturated
    salt solution
    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 months


    Cheddar 1 month to years
    Cottage Cheese daily to 1 month
    Parmesan 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.

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