PREPARATION OF WHITE CHEESE
Ingredients:
1 liter Raw milk Microbial Rennet 17-20 grams rock salt Procedure:
1. Add salt to raw milk and pasteurized at 72oC for 15 seconds 2. Cool the pasteurized milk to 50 52oC and add microbial rennet. Mix well.
a. Liquid rennet use 10 ml rennet per liter of cheesemilk b. Granulated rennet Suspend 5 to 7 grams granule(per liter of cheesemilk) in warm (50 60OC) vinegar solution (7 ml(1 & teaspoon) vinegar and add 7 ml potable water. Mix well to disintegrate the granules before addition to the pasteurized milk 2. Let stand for 30 to 40 minutes to coagulate the milk. (May take longer for granules) 3. Cut the curd into one inch cube and stir the curd carefully. 4. Transfer the curd into perforated tray lined with cheese cloth. 5. Let stand for two hours to drain and form the cheese. 6. Dispense in ice cream cups or any other packaging material. 7. Keep in chiller or refrigerator.
Manufacture of Mozzarella-Type Cheese
INGREDIENTS: 10 liters raw cows milk 150 mL ordinary yoghurt (starter culture) 9mL glacial acetic acid diluted to 400mL tap water 100mL liquid rennet or 70g granulated rennet diluted to 70mL warm water PROCEDURE: 1. Pasteurize the milk at 63C and hold for 30 min. (or 72C for 15 sec) before coolong it to 42C. 2. Shake the starter till homogeneous and add it to the milk. Stir well. Next add the diluted acetic acid slowly, a little at a time, with stirring. Then test pH of milk and record. Set aside for 15min. And take pH again. 3. Add and mix the coagulant slowly with constant stirring for 3 seconds and immediately withdraw stirrer from the milk. Allow milk to set without disturbance for 5-7 minutes. 4. Check if coagulum is already firm and ready for cutting. Cut into 1-inch cubes and leave the curd in the whey for 30 min, stirring it every 10 minutes. 5. Push the curd gently to one side of the vat with a ladle and a drainer plate. Make a trench at the center and drain or scoop out the free whey. Allow curd cubes to knit. 6. Turn knitted curd and rinse off free whey with lukewarm (35C) water. 7. Leave curd in the pan, turning it every 10 minutes until its pH becomes 5.2 (about 2 to 2 hours).
8. Cut curd into 1/4 inch thick strips and transfer to a bowl. Add hot water (83C), covering curd by few inches so that its temperature does not exceed 58C. Stir curd in the hot water. 9. When soft, consolidate it into plastic mass. Gently stretch curd with gloved hands or wooden paddles and mold it into a white plastic ball. Repeat stretching and molding 2-3 times. 10. Pack hot plastic mass into rectangular containers and level its surface. 11. Immerse bottom of filled containers in hot water (58C) for 5 minutes and then transfer them to cold water (4C) until curd becomes firm (about 30-40 minutes). 12. Remove the curd blocks from their containers and immerse them in a cold (4C) 23% NaCl brine solution for 1 hour. Brining time depends on the size of the block to firm the cheese body and to lightly salt it to about 1 percent. E.g: A 250 g rectangular block may require only 1 hr brining. 2.5 kg block may require 4-18 hrs to attain final optimum salt level in cheese of 0.7-1.0% 13. Remove cheese from the brine, dry surfaces briefly and wrap in plastic bags. Store at 4-5C or in deep freezer (-20C). Blocks may also be vacuum packed.