INDUSTRIAL

PACKAGING AND FOOD

EXPIRATION PRODUCTION

STUDENT: ANAHI CARRANZA OROPEZA

GROUP: F
Once the cheese is Elaboration of
without serum, place it in
the sealed container and panela chees
store it in the

GRADE: 3
refrigerator. Glue a label
with the name of the
product, the date of
elaboration and the
expiration date.

Panela cheese made

using this technology
lasts approximately 15
days in refrigeration

EJÉRCITO INSURGENTE DE 1810

CBTIS 147

INTRODUCTION
In this brochure you will find an
appropriate procedure for the preparation
of panela cheese, looking for a product
that meets the basic production standards
and that is a quality product that is in the
taste of consumers
Ingredients
 3 liters of pasteurized whole milk (fat-free or
low-fat milk is not recommended)
 2 3/4 cups of whole milk powder (412 g
approx.)
 1 1/2 tablespoon of calcium chloride powder
(or 1 tablespoon of liquid calcium chloride) *
 1/8 of rennet pill *
 1/2 cup of boiled water
 1 1/2 tablespoons of table salt
Materials
 Pot with a capacity of 5 liters
 Cup, preferably metering
 Large kitchen spoon
 Big knife
 1 m of blanket of sky
 Plastic container with a capacity of 4 liters
 Large aluminum strainer of cylindrical shape
and flat base (regular hole)
 Object with a weight of approximately 10 kg
or a pot with water for pressing
 Plastic container with airtight lid
 Adhesive label
Process
1.-Pour the milk into the pot and, there,
dissolve the milk powder; put to heat over
medium heat, taking care not to boil. 2.-
Apart, in a quarter of a cup of boiled water,
dilute the calcium chloride and pour it into
the warm milk, mixing with the spoon;
Remove from heat and add the rennet
tablet previously dissolved in a quarter cup
of water. 3.-Allow to rest for about 20
minutes, so that the curd forms. 4.-After
that lapse, insert a knife to the bottom of
the curd: if it comes out completely clean,
cut it into squares of approximately an inch
(to separate the curd from the whey). Then
let it rest for at least 20 more minutes.
Place on low heat and shake very gently. 5-
In the four-liter container, arrange the
blanket -like a colander- and, through it, let
the serum pass. Knot the blanket,
squeezing the curd. 6.-Then, untie the
blanket on the tray and add the salt to the
curd, kneading it lightly. 7.-Put the curd in
the colander (which should be on the tray
for there to drain the serum that comes off),
cover with the blanket and on it, place the
heavy object to press it. Let stand for an
hour and a half. 8.-After that time, with
clean hands, take the cheese and turn it
over to ensure all the whey is drained;
Cover and replace the weight for an hour
and a half morea