Manufacturing of

Yogurt, Butter & Cheese

Submitted to: Dr. Kanwal Hafeez

M Waleed Zia 386-1706-006 DTech-901

 YOGURT:
To turn milk into yogurt, these bacteria ferment the milk, turning the lactose sugars in
the milk into lactic acid. The lactic acid is what causes the milk, as it ferments, to thicken
and taste tart. Because the bacteria have partially broken down the milk already, it is
thought to make yogurt easier for us to digest.

1. Heat the milk to 180 degrees Fahrenheit.

2. Cool the milk to 112-115 degrees Fahrenheit.
3. Add your yogurt starter – the good bacteria.
4. Stir the yogurt starter with the rest of the milk.
5. Pour the milk into jars and incubate for 7-9 hours.
6. Place the jars in the fridge to cool and set.

 BUTTER:
Butter is a dairy product made from the fat and protein components of churned cream.
It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat.
It is used at room temperature as a spread, melted as a condiment, and used as an
ingredient in baking, sauce making, pan frying, and other cooking procedures. Steps
include:
 CHEESE:
There are differences in the cheese-making process, depending on what cheese is being
made. However, all cheese making follows the same general process, especially when it
comes to the earlier steps. The cheese-making process comes down to 10 essential steps.
We’ll explain them more in the next section, but first, let’s do a quick overview of the
process:
1. Preparing the milk: Before it can be turned into cheese, the milk may need to be
processed.
2. Acidifying the milk: Adding cultures to the milk allows it to begin to ferment and
makes it more acidic.
3. Curdling the milk: Adding rennet causes a reaction that curdles the milk, creating
curds.
4. Cutting the curd: Next, the cheesemaker cuts the curd with knives and heats it,
further separating the curds and whey.
5. Processing the curd: Processing the curd through stirring, cooking and washing
continue to acidify and dry the curds.
6. Draining the whey: Next, the whey is drained, leaving only a mat of cheese curds.
7. Cheddaring the cheese: The cheesemaker next cuts the curd mat into sections and
repeatedly flips the sections before milling the mat.
8. Salting the cheese: For some cheeses, the next is dry salting, and for others, it is
brining.
9. Shaping the cheese: Next, cheesemakers shape the cheese, often using molds to
assist.
10. Aging the cheese: Some cheeses are aged for anywhere from a number of days to a
number of years.