CENTER FOR INDUSTRIAL AND TECHNOLOGICAL STUDIES

services No. 110

Industrial Food Production

Submodule II: Carry out the Processes of
Transformation of Different Dairy Products.
Practice IX: Chihuahua Cheese.

Teacher: Eng. Georgina Xala Belli

Delivery Date: November 2, 2018

Team:
Diana Lizzette Amaro Xala
Cynthia Thaily Luna Canela
Jacqueline del Carmen Málaga Oliveros
Jaime Daniel García Moreno
OBJECTIVE:

Correctly prepare Chihuahua cheese, following the parameters.

established so that it does not show defects.

RAW MATERIAL:

. 5 liters of milk.

ADDITIVES:

. 125 mL of mesophilic culture type "O"

. 3.5 mL of rennet
. 5 g of calcium chloride
. 5 g of potassium nitrate
. 50 g of salt

PROCEDURE:

2. Pasteurize the milk. It consists of heating the milk to 65 °C, holding

this temperature for a period of 30 minutes.
3. Cool the milk to 18 °C.
4. Add lactic acid to achieve an acidity of 36 °D, and carry out
the stretching test. If it doesn't stretch well, add a little more acid.
5. Heat the milk to 34 °C. 5. Add the calcium chloride, the nitrate of
potassium and the rennet; shake for five seconds and let sit for 30
minutes.
6. Confirm that a firm gel has formed.
Cut the curd into cubes of approximately 1 cm.
Stir the curd for 10 to 15 minutes.
9. Slowly raise the temperature to 37 °C. 16 17 Fundación Produce
Sinaloa, A.C. Manual for the preparation of derivative products from
value-added milk
Let it sit for five minutes and remove three-quarters of the serum.
 11. Remove for another five minutes, in order for the grain to acquire
more firmness.
Completely surrender.
13. Melt the curds. This is achieved by adding hot water (65 °C,
approximately); then, knead in such a way that they can take
make the straps.
14. Form uniform strips and place them in cold water, preferably at 4 degrees.
°C.
15. Salty. It is done by sprinkling fine, dry salt over the straps, of
so that the cheese can contain approximately 2 percent of
salt; let rest for 10 minutes.

16. Braiding. The balls are made according to the weight required.
17. Let the cheese drain and rest for an hour.
Keep refrigerated at 5 °C for 12 hours.
19. Packaging. It can now be consumed..

FLOW CHART:

RECEPTION OF RAW MATERIAL

65°C for 30 minutes.

PASTEURIZATION

Crop addition Temperature Conditioning 36-38°C

Addition ClCa COAGULATION

Addition of rennet

½ cm, size
grain CUT

30%
 FIRST DEHYPDED

CUSTARD CUT

SECOND DESUERADO

With hot water Melt Curds

BRAIDED

Packaged

STORAGE A 4°C

observations

Firstly, 5 liters of milk were taken, for which we took

samples in order to perform analysis:
Density: 30 to 25.59°C
Acidity: 0.9 ml at 0.12 N
2. The next step was to pasteurize, using the slow method (VAT) to
63°C for a period of 30 minutes.
3. To ensure that the milk had the necessary acidity for the cheese
The chihuahua will take place, serum was added, to make it do this.
will help to become acidic.
 1st titration: - 50 ml of serum
2nd titration: - 50 ml of serum
3rd degree: - 50
4th degree: - 50
5th degree: - 50
6th degree certification: -40

7th degree: - 50
8th degree: - 50
4. Next, the rennet was added, and it was left to rest for a period of a
hour.
5. Once this period of time was over, rennet was added and left to rest.
for another 30 minutes.
6. Once this period of time was finished, a gelatinous curd remained,
which was cut into cubes of about 1 cm.
7. Subsequently, it was shaken for 20 minutes to allow the serum ...
the remainder will separate from the curd.

8. The filtering proceeded, this was done by first removing around the
30% of the serum, to be shaken for another 10 minutes.
9. Next, we heat the sample to 39°C while stirring.
10. Then the final draining was carried out, which removes the
remaining percentage of serum
11. After carrying out the dewatering, the cheddarization would follow, but by
Due to timing issues, it could not be carried out, so it ultimately came to an end.

with making fresh cheese, but in the same way, this result was analyzed, to
check if the cheese that was supposed to be made was made correctly
correct.
ANALYSIS:

Initially, analyses were conducted on our milk sample;

Density: 30 at a temperature of 25.5°C

0.0030
Acidity: 0.9 ml of sodium chloride (NaOH) at 0.08 N.

0.9 x0.08 x 0.009 x 100

% = 50
= 0.0012

These parameters were measured together with those of the nom-155, which
"Acidity is a fairly constant parameter in milk and its increase
indicates an abnormality. The pH of normal milk varies between Theoretical Notions
of the Pasteurization Process 45 6.2-6.8, but most milks have a
pH between 6.4-6.6" and "The average relative density of milk at 15
"ºC/15 ºC is 1.032 and a range of (1.028-1.035)." (Nom-155). The density is
he maintained parameters close to those established, this due to the
temperature variation, while the acidity of the sample turned out to be
less. "The density in most liquids increases as the
temperature. However, in the case of water, it reaches its highest density at
the 3.94°C and then decrease. The density decreases more rapidly at high
temperatures” (Conde, 2016, p.1).

Slow pasteurization (VAT), keeping the milk at a temperature of 63°C

for a period of 30 minutes, this in order to eliminate microorganisms
inside it.

After this process, the milk must be acidified until it achieves that
It maintained a pH of 4, since: 'The value of pH or acidity conditions a lot'
success in long maturation:

Too low acidity in the curd: if the necessary acidity is not reached because
if we interrupt the action of the bacteria prematurely, the cheese will lose a lot
more whey and it won't be able to form a crust, resulting in cheese that is too moist.
To correct it, it would be enough to give more time for the lactic acid bacteria to act.
in case you have used them, otherwise use them next time.

Too high acidity in the curd: it will result in cheese that is too soft and in
instead of maturing, it will continue to ferment, developing a more acidic flavor. If

we want to reduce the acidity of a curd, it can be 'washed' with warm water.
replacing the broth that we will remove with a ladle and incorporating the same
amount of lukewarm water at about 40ºC, it is gently stirred and repeated the
measurement in the curd. The washing can be repeated as many times as necessary
until adjusting the value." (Zena, 2015, p.2)

Next, the mesophilic dairy culture was added, using a total of 5 g; this
This step is very important, why; "Dairy cultures consist of a broth of
fermenting bacteria and lactic acid producers (chemical compound that
plays important roles in various biochemical processes, such as the
lactic fermentation), a process for which they are used in the industry to give
certain qualities to foods and to protect them against the action of others
harmful organisms. Mesophilic dairy cultures are used for the
"elaboration of mature and fresh cheeses." (Pérez. 2012. P.3) And without these
additives, this type of cheese could not be made, and even less so, a cheese such
distinguished as the present.

Chronically, 10.55 grams of calcium chloride (CaCl2) diluted in was added.

50 ml of water, to then let it sit for 5 minutes, this in order to:
It increases the viscosity of the clot due to the formation of phosphate of
colloidal calcium, which has almost the same effect as fat globules of the
"milk trapped in the curd." (Martin, 2008. P.1) But at the same time, it must be regulated.
very well the amount of Calcium Chloride, since 'Add calcium chloride in
excess can make the clot so hard that it is difficult to cut.
1996. P.1). In addition to adding the rennet and letting it rest for 30 minutes to allow
this acted. "The effectiveness of the rennet depends on the temperature, the
substrate concentration (the milk), calcium concentration, and acidity. The
Usual coagulation temperatures can vary between 28 °C and 41 °C.
although the most common is one of 35 °C. Depending on the type of cheese, it is possible to

obtain milk blends with an acidity that can vary between 0.18% of
titratable acidity up to 0.46%.” (Ramirez, 2016. P.4) This data is very
important, because if the milk is not kept at the right temperature, it does not
will have its desired effect, remaining inactive until the temperature of the
milk is elevated. "After ensuring that we have put a culture in the milk
'alive' and not deteriorated, we can be sure that this problem usually has
its origin in temperature.

Next, 30% of the sample content is desalted, in order to later

heat it to 39°C, where it would be stirred afterwards for 30 minutes, maintaining
the temperature. Finally, the rest is dissolved.

At this point, excessive losses of fatty material were suffered over time.
of desuerar. During this process, more than half of the curd was divided,
mixing with the serum, dissolving. This is due to the low percentage of
fats in milk "Also due to a rush to divide the curd, when
it has not yet acquired the necessary consistency. The same happens when the curd
it cuts disorderly, tearing mass, causing fat loss
that was trapping inside the clot.

Due to this error, the production of that cheese was put aside, leaving the little
remaining fat matter such as fresh cheese. Therefore, it cannot be achieved
explain precisely the following procedures to follow, and if they had had
the estimated results, but, you can distinguish the steps that should have been followed to

this.

Continuing with the steps, the curd was to be melted, "The melting can be defined
like the tendency of cheese to soften when heated. The definition
previous is correct for most cheeses, as they soften under a
thermal treatment, however, in spun paste cheeses, these present
the property of flowing when a sufficient heat treatment is applied (between
65˚C and 75˚C inside the cheese depending on the composition), thus the
The following definition is more suitable for the melting applied to this type of
cheese: It is the ability of cheese to flow and stretch at high temperatures
(Candioti et al., 2007. P.7).

Then continue with the pressing, at this step, the cheese would be taken, and it
would stretch, to thus give its characteristic shape to strands, sufficiently
strong enough to separate it, but not to break it, and then make the balls of
according to the weight required.

Possible defects:
Abnormal fermentations:
Originated by microbiological contamination of the source milk, or by
contamination during the production or maturation process.

Errors in handling during the preparation process, conditions of

inadequate storage.

Swelling:
Caused by microbiological fermentations with high gas production,
causing the appearance of irregular eyes and swelling. If the swelling is
precocious, can appear on the same day of preparation, and is due to
contamination by coliform bacteria; if it is late, it will appear several days later
after preparation and is due to contamination by butyric bacteria.

The putrefaction:
It is due to the contamination of undesirable microorganisms and pathogens.
causative agents of a nauseating odor. lactic fermentation swelling of the cheese
sheep milk manipulation sheep milk mold creamy cheese Cheese of
Oveja queso duro Queso Fresco Queso Fundido quesos Queso Tierno queso
Zamorano Health wool from Fuentesauco
Bark defects:
They cause pigments or discolorations and this is due to problems of
storage, due to ventilation, temperature, and humidity conditions
inadequate. Body and texture defects caused by poor handling and control
of variables at different stages of the production process.

CONCLUSION:

The production of this cheese could not be carried out correctly, due to
various factors, such as; time, in addition to the loss of body fat,
this cheese could not be properly completed, for that reason, it could be said
that the practice was a failure to prepare string cheese.
BIBLIOGRAPHY:

1. Camila Conde, 2016, variations by temperature, Prezi, extracted from:

Unable to access or retrieve content from the provided link.
2. Zena, 2015, The pH when making cheeses, capraispana, extracted from:
Unable to access the content of the URL provided.
[Link] Pérez Valadez, 2016, technology for making manchego cheese,
Sinaloa Technology Validation and Transfer Center. Extracted
The provided link does not contain translatable text.
to make Manchego cheese
[Link]írez (1992) The Cuajo. Technician in dairy and livestock from the university
from Chile. Extracted from:The provided text is a URL and does not contain translatable content.

5. Mafalda, 2017, Main problems in cheese making. Extracted from:

[Link]
cheeses
6. Arroyo, Manuel et al. 1996 Spain, the country of cheeses. Barcelona:
CCI-Food Consultants: The provided text is a URL and does not contain translatable content.
the-cheeses-i/
7. Candioti, 2007, Chemistry in Food, Faculty of Chemistry. Extracted from:
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