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  • Presentation Cheese 2003

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    fadilahmahmud
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    The document discusses the production process of soft cheese. It begins by classifying cheeses into four types, with soft cheeses further divided into ripened and unripened categories. The process of making soft cheese involves pasteurization, coagulation, and cooking steps under certain temperature and time conditions. Key bacteria involved are various Lactococcus and Lactobacillus species. Examples given are cottage cheese, an unripened type, and Brie, a renowned ripened soft cheese. Soft cheeses differ from hard cheeses in their higher moisture content and shorter ripening times.

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    The document discusses the production process of soft cheese. It begins by classifying cheeses into four types, with soft cheeses further divided into ripened and unripened categories. The process of making soft cheese involves pasteurization, coagulation, and cooking steps under certain temperature and time conditions. Key bacteria involved are various Lactococcus and Lactobacillus species. Examples given are cottage cheese, an unripened type, and Brie, a renowned ripened soft cheese. Soft cheeses differ from hard cheeses in their higher moisture content and shorter ripening times.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    48 views8 pages

    Presentation Cheese 2003

    Uploaded by

    fadilahmahmud
    The document discusses the production process of soft cheese. It begins by classifying cheeses into four types, with soft cheeses further divided into ripened and unripened categories. The process of making soft cheese involves pasteurization, coagulation, and cooking steps under certain temperature and time conditions. Key bacteria involved are various Lactococcus and Lactobacillus species. Examples given are cottage cheese, an unripened type, and Brie, a renowned ripened soft cheese. Soft cheeses differ from hard cheeses in their higher moisture content and shorter ripening times.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
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    of 8

    Production of Soft Cheese

    Outline
    1. Introduction 2. Process Involve 3. Condition 4. Microorganism involve 5. Examples

    Introduction
    Cheese can be classified into 4 types : a.soft cheese b.semi soft cheese c.hard cheesed d.very hard cheese. Soft cheese fall into two categories :
    1.Ripened 2.Unripened

    Process of Soft CheeseMaking

    Bacteria Involved
    Starter bacteria : 1.Lactococcus lactis (Mesophilic) 2.Lactococcus cremoris 3.Lactobacillus delbrueckii (Thermophilic)

    Condition
    1. Pasteurization Temp : 72 73 C Time : 15 20 sec 2. Coagulation Time : 30 minutes 3. Cooking Temp : 37 44 C Time : 10 20 minutes

    Examples
    Cottage cheese Unripened - Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. Brie - Ripened - Brie is the best known French cheese and has a nickname "The Queen of Cheeses".

    Soft Cheese vs Hard Cheese


    Soft Cheese Unripened or Ripened High moisture content Low withstand Ripened time 1 to 5 months Hard Cheese Ripened Low moisture content High withstand Ripened time 3 to 12 months

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