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Cheese Making Steps

Presentation · April 2019

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 Cheese Making Steps
Collected and Simplified
Presentation for Teaching

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Cheese Making

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1000 cheese types in France and 1200 in Italy
Introducing Cheese

 What distinguishes different types of cheese?

– Composition - moisture, fat content
– Structure - texture and body
– Flavour - salty, propionic, nutty..
– Appearance - colour, wax rind or size of the block
 Cheese can be thought as a means of preserving milk by
removing water.
 Characteristics can be manipulated by altering the cultures,
ingredients and techniques used.
(Small Change, Big Difference)

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Cheese Types

 Dry salt cheese e.g. Cheddar, Colby

 Brine salt cheese e.g. Gouda, Edam
 Stretched Curd e.g. Mozzarella
 Specialty cheeses e.g. Blue Vein
 Processed cheese

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Processing of cheese milk

Raw Milk
Standardise
of protein Fat level
across the for
whole Standardisation different
season e.g. cheeses
consistency

Pasteurisation

Curd manufacture

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Processing of cheese milk
Raw Milk

Standardisation

Heat Kills
treatment majority of
72°C for Pasteurisation microbes
15 sec. in milk e.g.
Pathogens

Curd manufacture

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 Curd manufacture
Cool to
Filling vats approx.
30°C

Starter addition
Rennet
Takes about
Coagulation 30 -50 min

Cutting

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 Curd manufacture

 Starter
– “Beneficial” bacteria which ferment the sugar
(lactose) in milk
– Different species of the bacteria impact cheese
flavour.
 Rennet
– Enzyme from calves’ stomach
– destabilises casein in milk
– milk turns into soft gel - like junket.

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 Curd manufacture
Filling vats

Starter addition

Rennet

Coagulation

Rotating Knives
Cutting cut curds into
~5mm cubes
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Curd conditioning process

Whey taken
De-whey/wash off and
remove
Helps expel lactose by
moisture out Controls washing with
of curd cooks Cook starter potable
at 38°C activity water

Drain

Dry salt process Whey Brine salt process

taken off

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 Block forming process
Dry salt cheese Brine Salt cheese
Curd/whey separation Whey removal &
via screen Block formers in
“Casomatic” tower

Cheddaring on Cheese mould

“Alfomatic” belt system

Milling Pressing

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 For Dry-Salt Cheese

 Cheddaring
– curd loses more moisture
– clumps together into continuous mat
– in approx. 2 hours
– Acid development to about pH 5.3
 Milling & Salting
– mat of curd then milled into finger-sized pieces
– salt applied and mixed

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 Block forming process

Dry salt cheese Brine salt cheese

Addition
1.6 - 2.0% Salting Dismoulding

In brine
tank for
Blockforming Salting 24-72
hrs

Packaging Packaging
Storage

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 Packaging
– blocks put into plastic bags, vacuum sealed and put
into boxes
– Dry-salt cheese passes through a rapid cool room (~
24 hours)
– Metal detector, coding, then palletised
 Storage
temperature and time will depend on the type of
cheese (e.g. cheddar 10°C until mature)
– www.youtube.com/watch?v=xEnifYNnDCA
– www.youtube.com/watch?v=wxm8jTzU_8o&t=18s 20
Composition:
moisture, %fat
Structure:
texture & body
Flavour:
salty, propionic, nutty
Appearance:
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colour, wax rind, size of block
Applications of cheese
CHEESE

Consumer Ingredients

Processed Enzyme
Cheese
Table Cheese Cheese dishes Shredding cheese modified
powders
products cheese

Bread/crackers Uncooked Cooked Pizza Salami Sauce Dressings

Sandwiches Fillings Burgers Gratings Seasonings
Desserts Sauces Sprinkling Dips Snack coatings Ready meals
Salads Soups Imitation cheese
Cheesecake Quiche
From Fox et al. (2000) Pg 453
Pasta

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Functional requirements
 Shreddability - ability to shred into thin strips of
uniform dimensions, and resist clumping e.g. Cheddar,
Gouda
 Sliceability - ability to be cut cleanly into thin slices
without crumbling e.g. Swiss-type cheese
 Meltability - ability to melt, and flow e.g.Cheddar, Cream
cheese
 Spreadability - ability to spread easily when subjected
to a shear stress e.g. Cream cheese
 Crumbliness - ability to break down into small irregular
shaped pieces when rubbed e.g. Cheshire, Feta
 Stretchability - ability to stretch when baked e.g.
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Mozzarella
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