Manufacturing of
Cheese
"Cheese, the gift of milk that makes life tastier."
Introduction
Cheese is a type of dairy product produced in a
range of flavors, textures, and forms by coagulation
of the milk protein casein. It comprises proteins
and fat from milk (usually the milk of cows, buffalo
, goats or sheep).
The word cheese comes from Latin caseus,[4] from
which the modern word casein is derived.
Definiti
on
A food consisting of the coagulated,
compressed, and usually ripened form of milk
separated from the whey.
History
The history of cheese probably began when a
nomad, traveling with a camel, was about to set off on
a journey through the desert. In preparation for his hot,
thirsty journey, he filled his saddlebag, made of a dried
sheep’s stomach, with milk and set off.
When he stopped some hours later for a drink, he
found his milk had separated into some white solids
(the curds) and a watery, milky fluid (the whey). How
did this happen? There were 4 essential ingredients to
the process: start with milk, add the “stirring motion”
induced by the rocking walk of the camel, add the hot
heat from the sun and finally, the rennin (digestive
enzyme) from the sheep’s stomach. Thus began the
illustrious history of cheesemaking!
Fresh Cheeses
These cheeses are not aged and
have a high moisture content.
Examples include creamy goat
Types Of ricotta and cottage cheese.
Cheese Semi-Soft
Cheeses
These cheeses have a soft and
elastic texture. Examples
include mozzarella and Y
Fenni.
Hard Cheeses
These cheeses are aged for a
longer period, resulting in a firm
and crumbly texture. Examples
include cheddar, parmesan,
and Pecorino Romano.
Requirements
Ingredients Equipments
● Milk ● Milk Pasteurizer
● Cheese Vat
● Cultures
● Ladle
● Rennet Enzyme ● Molds
● Salt ● Thermometer
● pH meter
● Press
Press Molds
pH meter
Cheese Vat
Thermometer
Procedure for cheese formation
There are mostly 5 steps involved in the cheese production.
1. Pasteurization
● Milk pasteurise at high temperature for a short time.
● 72°C for 15 seconds or mildly heat treated to reduce spoilage organism.
● Some varieties are made of raw milk, so they are not pasteurized.
● Raw milk cheese must be aged for atleast 60 days to reduce pathogen
that maybe present in milk
Inoculation and Curdling
1. Inoculation
Introduce beneficial bacteria (starter cultures) into milk. It adds flavor and
ferments the milk.
Common starter cultures are Lactococcus lactis, Lactobacillus bulgaricus, and
Streptococcus thermophilus.
2. Temperature And pH
Temperature: 70°F - 115°F (21°C - 46°C)
Time: 16-24 hours (mesophilic), 4-8 hours (thermophilic)
pH: 6.5-7.0
Inoculation and Curdling
3. Rennet Addition
Rennet enzyme coagulates casein proteins.
Sources: animal, microbial, or recombinant.
4. Curdling
Coagulum forms, separates from whey
Temperature: 80°F-90°F (27°C-32°C)
pH: 4.6-4.8
Cheese Formation
● The curd is cut into smaller
pieces to release whey, with
the size of the curd pieces
affecting the texture of the
final cheese.
● The curds are gently heated
and stirred to expel more
whey, firming them further.
● Separation of Curds and Whey
is done
Salting
Dry Salting:
Salt is rubbed directly onto the surface of the curds or formed cheese.
Typically used in hard and semi-hard cheeses.
Brining:
Cheese is soaked in a brine solution (saltwater) for a specific period,
depending on the cheese variety.
Common in cheeses like feta, mozzarella, and some types of blue cheese.
Salting the Curds:
Salt is added directly to the curds after they’ve been cut and before
pressing.
Often used in cheddar and other similar cheeses.
Cheese Ripening
Cheese ripening is a biochemical process that develops the texture,
flavor, and aroma of cheese.
Moisture & texture: Fresh cheeses are soft with high moisture,
while hard cheeses lose moisture and develop firmer textures.
Aging Time: Varies by cheese type:
● Fresh cheeses: Days
● Semi-soft cheeses: Weeks to months
● Hard cheeses: Months to years
Environmental Control: Temperature (8-14°C) and humidity (80-
98%) are crucial for optimal ripening.
References
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● [Link]
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