An

Assignment
Of
“Cheese”

Submitted By
Fizza Iqbal (0005_BS_BIO_T_22)

Institute
“Government College University (GCU)”

Submitted To
“Madam Zeerak hassan”
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Table of Contents
Abstract........................................................................................................................................................ 4
Introduction of Cheese ............................................................................................................................... 5
Historical Background................................................................................................................................ 6
Who Invented Cheese? ........................................................................................................................... 6
When Was Cheese Invented? ................................................................................................................. 6
Where Does Cheese Come From? ......................................................................................................... 6
Role of Microorganisms ............................................................................................................................. 7
Bacteria: ................................................................................................................................................... 7
Fungi: ....................................................................................................................................................... 8
Other Microorganism:............................................................................................................................ 8
Role of Fermentation .................................................................................................................................. 8
Fermentation ........................................................................................................................................... 8
Fermentation in food processing ........................................................................................................... 8
Microbes Associated with Cheese Fermentation ...................................................................................... 9
General Cheese Processing Steps............................................................................................................... 9
1. Standardize Milk/Collection ........................................................................................................ 10
2. Pasteurization ................................................................................................................................ 10
3. Cooling of Milk .............................................................................................................................. 10
4. Culturing........................................................................................................................................ 11
5. Coagulation (Add Rennet and Form Curd)................................................................................ 11
6. Draining ......................................................................................................................................... 12
7. Scalding .......................................................................................................................................... 12
8. Cheddaring .................................................................................................................................... 12
9. Form Cheese into Blocks .............................................................................................................. 13
10. Store and Age (maturation) ..................................................................................................... 14
11. Packaging ................................................................................................................................... 14
Types of Cheese ......................................................................................................................................... 14
Unripened Cheese ................................................................................................................................. 15
Fresh cheese ....................................................................................................................................... 15
Ripened Cheese ..................................................................................................................................... 19
Soft Cheese......................................................................................................................................... 19

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 Semi Hard Cheese ............................................................................................................................. 20
Harder Cheese ....................................................................................................................................... 22
Advantages of Cheese ............................................................................................................................... 25
Disadvantage of Cheese ............................................................................................................................ 26
References .................................................................................................................................................. 26

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 Abstract

Cheese making is the process of using various techniques to transform milk into cheese. The
process typically involves adding bacteria or other cultures to the milk, which causes it to
acidify and begin to solidify. The milk is then coagulated using rennet, an enzyme that causes
the proteins in the milk to clump together and form curds. The curds are then cut, drained, and
pressed to remove excess whey and shape the cheese.
Cheese can be made from a variety of types of milk, including cow, goat, sheep, or even buffalo
milk. Different types of cheese require different techniques and ingredients, such as different
bacteria, enzymes, or flavorings. Some common types of cheese include cheddar, mozzarella,
brie, feta, and blue cheese.
Cheese making can be done on a small scale at home or on a larger scale in commercial cheese-
making facilities. However, it requires careful attention to hygiene and temperature control to
ensure that the cheese is safe to eat and has the desired flavor and texture. Overall, cheese
making is a complex process that requires skill and knowledge to produce high-quality cheese.

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 Introduction of Cheese

 The term "cheese" is derived from the Latin word "caseus," from which the current word
"casein" is also derived. The proto-Indo-European root "kwat," which meaning "to ferment,
grow sour," is the oldest source.
 Cheese is a milk-derived meal that comes in a variety of tastes, textures, and shapes.
 It is made up of proteins and fat from milk, generally the milk of cows, buffalo, goats, or sheep.
 It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and
addition of the enzyme rennet causes coagulation. The solids are separated and pressed into
final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking
temperature.
 Most cheeses melt at cooking temperature.
 Hundreds of types of cheese from various countries are produced.
 Their styles, textures and flavours depend on the origin of the milk (including the animal's
diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the
processing, and aging.
 Herbs, spices, or wood smoke may be used as flavoring agents.
 The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto.
 For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most
cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then
the addition of rennet completes the curdling.

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 Historical Background

Who Invented Cheese?

Cheese probably wasn’t invented so much as discovered. Some stories say

it was accidentally created when milk was stored in containers made from
animals’ stomachs, which contain rennet, an enzyme that causes milk to
separate into curds and whey (a process known as coagulation). One story
claims cheese may have been created when an Arab merchant put milk into
his pouch while traveling across the desert, and later that night he enjoyed
a drink from the whey and a meal from the curd.

When Was Cheese Invented?

Historians haven’t nailed down an exact date when cheese was invented,
but jars from the First Dynasty of Egypt were found to contain cheese
dating back to 3000 BCE, and Egyptian tomb murals from 2000 BCE
depict cheese manufacturing.

Where Does Cheese Come From?

There’s a strong chance cheese started in the Middle East. Over time, the
process spread to Europe, and by the time of Julius Caesar (46-44 BCE)
there were hundreds of types of cheeses in the Roman Empire and beyond.

Cheese production in the United States began in the 17th century, via the
English Puritan dairy farmers who brought their skills to the colonies.
Rhode Island, Connecticut, and Eastern Massachusetts were the first U.S.
territories to make cheese. As settlers moved west, other states got in on
the cheesy action.

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How Has Cheese Changed Over Time?

Earlier cheeses, such as feta, tended to be saltier due to the need for
preservation. But as cheese making spread to areas with cooler
climates, heavy salting wasn’t necessary, so the cheeses became
softer and milder. Many of today’s well-known cheeses, including
Camembert and Gouda, are said to have started in Europe during the
middle Ages. Over time, more types of cheese sprang up. For
example, Parmesan, Swiss, and cheddar appeared within the past 500
years. The first cheese factory was built in 1815 in Switzerland,
followed by scientific and industrial developments leading to mass
production. One helpful development was Louis Pasteur’s 1862
creation of pasteurization, which helped popularize cheese as it made the milk less prone to
dangerous bacteria.

Role of Microorganisms

Bacteria:

The primary function of bacteria in cheese-making is to acidify the

milk by eating the milk sugar (lactose). The bacteria are added as
cheese starter, of which there are two types. Mesophilic starters can
be directly added to the milk and usually contain several subspecies
of Lactococcus lactis or Leuconostoc mesenteroides. Thermophilic
starters must be cultured before they can be added to the milk and
contain Streptococcus thermophilus or Lactobacillus delbrueckii.

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Fungi:

Fungus (or mold) spores are used to make cheeses with bloomy rinds
or with veins. Penicillium camemberti is the primary fungus used for
rinds, in cheeses such as camembert and brie. Penicillium roqueforti
is used for blue or veined cheeses such as roquefort, stilton,
gammelost, and gorgonzola.

Other Microorganism:

Certain types of bacteria are required for the production of specific

cheeses, in addition to the starter bacteria and fungi. For example,
Swiss cheeses require propionic acid bacteria to achieve their
characteristic round holes.
Propionic acid bacteria

Role of Fermentation

Fermentation

It is a metabolic process that consumes sugar in the absence of oxygen. The products are organic
acids, gases, or alcohol. (7000–6600 BCE in Jiahu, China).

Fermentation in food processing

It is the process of converting carbohydrates to alcohol or organic acids using microorganisms like
yeasts or bacteria under anaerobic conditions.

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 Microbes Associated with Cheese Fermentation

 Bacillus licheniformis,
 Bacillus sphaericus,
 Bacillus subtilis,
 Bacillus pumilus,

Starter Cultures

 Lactococcus lactis
 Lactobacillus delbrueckii subsp. bulgaricus
 Lactobacillus helveticus

Yeasts and Molds

 Torula yeast (Cyberlindnera jadinii)

 Penicillium camemberti
 Penicillium glaucum

General Cheese Processing Steps

 Standardize Milk/Collection
 Pasteurization
 Cooling of Milk
 Culturing
 Coagulation
 Draining
 Scalding
 Cheddaring
 Addition of Salt or Brine
 Form Cheese into Blocks
 Store and Age(maturation)
 Packaging
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1. Standardize Milk/Collection

 Milk from the evening milking is allowed to stand overnight. By

natural processes, this milk will have partially separated during
its overnight standing period.
 The cream is skimmed off, and the partially skimmed milk is
combined with whole milk from the morning milking.

2. Pasteurization

 Depending on the desired cheese, the milk may be pasteurized or

mildly heat-treated to reduce the number of spoilage organisms
and improve the environment for the starter cultures to grow.
Some varieties of milk are made from raw milk so they are not
pasteurized or heat-treated.
 Raw milk cheeses must be aged for at least 60 days to reduce the
possibility of exposure to disease causing microorganisms
(pathogens) that may be present in the milk.
 High temp short time 72 C for 15-30 sec. Low temp long time 63 C for 30 min.
 Hydrogen peroxide treatment. After pasteurization, cooled at 32 C/90 F. Favorable
temperature for bacterial growth.

3. Cooling of Milk

 Milk is cooled after pasteurization or heat treatment to 90°F

(32°C) to bring it to the temperature needed for the starter bacteria
to grow.
 If raw milk is used the milk must be heated to 90°F (32°C).

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4. Culturing

 Starter culture (Fermentation starters (called simply starters within the corresponding
context) are preparations to assist the beginning of the
fermentation process in preparation of various foods and
fermented drinks. A starter culture is a microbiological culture
which actually performs fermentation) is added to milk to change
lactose (milk sugar) into lactic acid.
 This process changes the acidity level of the milk and begins the
process of turning milk from a liquid into a solid. Starter culture is
small amount of bacteria, added in milk to start ripening by lowering the pH. Ripen it at 32
C for 30 min. Thus fermentation starts.

5. Coagulation (Add Rennet and Form Curd)

 Rennet (An enzyme used to coagulate milk during the cheese making process. Rennet is
derived from one of four sources: the stomach lining of a young calf (the enzyme rennin is
found in the stomach lining of animals because it aids in the digestion of their mother's
milk). Plants (typically thistle
 Rennet contain enzyme chymosin which convert k casein into para-k casein and smaller
protein macropeptide.
 It is added to the milk at 32°C, which destabilizes the casein micelle in a two-step reaction:
1. Primary (enzymatic) phase.
2. Secondary (non enzymatic) phase.
 In the primary phase the Chymosin cleaves phenylalanine-methionine bond of k- Casein,
thus eliminating its stabilizing k-action on calcium sensitive α,β caseins.
 In the secondary phase micelles without intact k-Casein aggregate in the presence of ionic
calcium in milk and form a gel (curd).
 After the rennet is added, the curd is not disturbed for approximately 30 minutes so a firm
coagulum forms.

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 CASEIN AGGREGATION OF CASEIN

6. Draining

 When cheese curd is ready, remove cheese whey.

 Presence of water and bacteria cause decomposition of food. So
perform partial dehydration.

7. Scalding

 Temp is raised to 44C.

 The curd is cut into small cubes to 'scald' the curd particles.
 Cheese whey is expressed from the particles.

8. Cheddaring

 The curds are allowed to set until they reach a pH of about 6.4.
 Loaves" of curds are cut. After ten minutes, the loaves are turned over
and stacking begins. Every ten minutes when the loaves must be
turned over, they are stacke.

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Addition of Salt or Brine

 Salt adds flavor and also acts as a preservative so the cheese does not spoil during long
months or years of ageing. It also helps a natural rind to form on the cheese.
 There are several ways to use salt. Salt can be added directly into the curd as the cheese is
being made. The outside of the wheel of cheese can be rubbed with salt or with a damp
cloth that has been soaked in brine. The cheese can also be bathed directly in vat of brine.
 Milled curd pieces are put back to vat. 0.65% salt is added. Sprinkle dry salt on curds and
mixing in salt.
 In some cheese varieties like mozzarella, curd is cut into loaves, which are then placed in
brine (salt solutions).

Sparkling of Dry Salt Cheese in Brine

9. Form Cheese into Blocks

 The cheese is put into a basket or a mold to form it into a specific

shape.
 During this process, the cheese is also pressed with weights or a
machine to expel any remaining liquid.
 Pressing determines the characteristic shape of the cheese and helps
complete the curd formation.
 Most cheeses are pressed in three to 12 hours, depending on their
size.

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10.Store and Age (maturation)

 The pressed blocks of cheese are either bound with muslin-like

cloth, or waxed or vacuum packed in plastic bags to be stored for
maturation.
 Depending on the variety, cheese can be aged from several
months to several years.

11.Packaging

 Store it in vacuum packed.

 Airtight plastic bag

Types of Cheese

Several types on the basis of:

 Length of aging (cheese maturation)

 Texture
 Making method
 Fat content
 Milk source

Unripened Cheese

Unripened cheeses are made by coagulating milk proteins (casein) with acid.)

a) Fresh Cheese (Cottage Cheese)

b) Soft Cheese (Mozzarella cheese)

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Ripened Cheese

Ripened cheeses are made by coagulating milk proteins with enzymes (rennet) and culture
acids).

a) Soft Cheese – example – Brie Cheese.

b) Semi Hard Cheese – example - Gouda Cheese, Blue Cheese.

c) Hard Cheese – example – Cheddar Cheese, Swiss cheese.

 FRESH: Requires high acidity bacterial action. Example: Cottage cheese, Cream cheese.
 SOFT: Requires slow acid development, washing to control lactose and minimal cooking
time. Example: Brie, Camembert, Mozzarella and Gouda.
 HARD: Requires high acid development and high temperature. Example: Cheddar,
Parmesan, and Edam.

Unripened Cheese

Fresh cheese

 Fresh cheese is cheese in its youngest, purest form. Fluffy ricotta, creamy goat cheese, soft
mozzarella, crumbly feta...these are all delicious examples of fresh cheese.
 Cheese that falls into the category of "fresh cheese" is loved for
its simple but satisfying flavor. Fresh cheese usually tastes mild,
sometimes salty or tangy.
 Fresh cheese does not have a rind and is not aged for a
significant amount of time.
 The texture ranges from creamy and spreadable, to soft and
pliable, to crumbly.
 Most fresh cheeses are sold in tubs or plastic packaging and are just as likely to be found
at a grocery store as they are in a specialty cheese shop.

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  During the cheese making process, the milk for fresh cheese is "ripened" by adding starter
cultures, which convert the milk sugar (lactose) into lactic acid. This encourages the milk
to thicken. For denser, thicker, full-fledged curds, rennet is then added to thicken the milk
even more. Once curds form, the liquid (whey) is drained away and what remains is turned
into cheese.

1. COTTAGE CHEESE

 Cottage cheese is a fresh cheese curd product with a mild flavor.

 The first known use of the term "cottage cheese" dates back to 1831.
 It is believed to have originated because the simple cheese was usually made in cottages
from any milk left over after making butter.
 The ancient Mesopotamians made a type of salty, sour cheese very similar to cottage cheese
that dates back to at least 3000 B.C.
 A common legend is that it was invented when a desert traveler filled his sheep stomach
saddle bags with milk prior to beginning his journey.

MANUFACTURE

 Cottage cheese is drained, but not pressed, so some whey remains and the individual curds
remain loose.
 The curd is usually washed to remove acidity, giving sweet-curd cheese.
 Different styles of cottage cheese are made from milk with different fat levels and in small-
curd or large-curd preparations.
 Pressed cottage cheese becomes hoop cheese, farmer cheese, pot cheese.

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NUTRITION

 A 113-g (4-oz) serving of 4% fat product has about 120 calories,

5 g fat (3 g saturated), 3 g carbohydrates, and 12 g protein. It also
contains about 500 mg sodium, 70 mg calcium, and 20 mg
cholesterol.
 Some manufacturers also produce low-fat and nonfat varieties. A
fat- free kind of a similar serving size has 80 calories, 0 g fat (0 g
saturated), 6 g carbohydrates, and 14 g protein.
 Cottage cheese is popular among dieters and some health food
devotees. It is also a favorite food among bodybuilders, runners, swimmers, and
weightlifters for its high content of casein protein (a long-lasting protein) while being
relatively low in fat.

2. MOZZARELLA CHEESE

 Mozzarella cheese (Comes under soft cheese) is a sliceable curd cheese originating in Italy.
• Traditional Mozzarella cheese is made from milk of water buffalos herded in very few
countries such as Italy and Bulgaria.
 It is eaten fresh and within few hours after it is made. Fresh Mozzarella cheese is one of
those easy-to-make-at- home cheeses used while making variety of recipes, including
salads, meats, seafood, and vegetables.
 Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending
on the animal's diet.
 Due to its high moisture content, it is traditionally served the day after it is made, but can
be kept in brine for up to a week or longer when sold in vacuum-sealed packages.
 Mozzarella of several kinds is also used for most types of pizza and several pasta dishes
etc.

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MANUFACTURE

 A process of manufacturing a mozzarella (or mozzarella-like) cheese comprising the steps

of :
a) Pasteurizing cow's milk;
b) Acidifying the milk to convert it to a cheese milk;
c) Coagulating the cheese milk to obtain a coagulum comprised of curd and whey;
d) Cutting the coagulum and draining the whey therefrom, thereby leaving a cheese
curd;
e) heating, kneading, and stretching the cheese curd until it is a homogeneous, fibrous
mass of heated, unripened cheese;
f) Forming the heated cheese into a shape;
g) Cooling the shaped cheese in cold brine; and
h) Removing the cooled cheese from the brine.

NUTRITION

 1 ounce of mozzarella made with part skim milk contains 72

calories and 4.5 grams of fat. This serving also provides almost
7 grams of protein but less than 1 gram of sugar or carbohydrates.
 One ounce of mozzarella contains niacin, riboflavin, thiamine,
biotin and vitamin B6.
 One ounce of mozzarella cheese has 183 milligrams of calcium,
which is over 18 percent of the recommended daily intake.

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 Ripened Cheese

Soft Cheese

 Cream cheeses are not matured. Brie and Neufchâtel are soft-type cheeses that mature for
more than a month.
 Neufchâtel is a soft cheese which can be sold after 10 days of maturation.

1. BRIE

 Brie s a soft cow's-milk cheese named after Brie, the French region from
which it originated.
 It is pale in color with a slight grayish tinge under a rind of white mould.
 The rind is typically eaten, with its flavor depending largely upon the
ingredients used and its manufacturing environment.

PRODUCTION

 Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding
rennet to raw milk and warming it to a maximum temperature of 37 °C (99 °F).
 The cheese is then cast into molds, sometimes with a traditional perforated ladle called a
pelle à brie.
 The 20 cm mold is filled with several thin layers of cheese and drained for approximately
18 hours.
 The cheese is then taken out of the molds, salted, inoculated with cheese culture
(Penicillium candidum, Penicillium camemberti) or Brevibacterium linens, and aged in a
controlled environment for at least four or five weeks.

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NUTRITION

 A thirty-gram serving of brie contains 101 calories (420 kJ) and

8.4 grams of fat, of which 5.2 grams are saturated fat.
 Brie is a good source of protein; a serving of brie can provide 5 to
6 grams of protein.
 Brie contains a good amount of both vitamin B12 and vitamin B2.

Semi Hard Cheese

 A perfect balance of moisture and aridity, these cheeses provide a firm, slightly springy
texture with a delicate blend of savory and tangy flavors.
 Usually dense in consistency, the cheese is often made by compressing curds into a solid,
draining them of any remaining whey in the process.
 Taken directly from their molds, some cheeses (i.e. Gouda, Edam and Jarlsberg) receive a
coating of wax, thus avoiding the need for brine.

1. GOUDA CHEESE

 Gouda is a mild, yellow cheese made from cow's milk.

 It is one of the most popular cheeses worldwide.
 The name is used today as a general term for numerous similar cheeses produced in the
traditional Dutch manner.
 The first mention of Gouda cheese dates from 1184, making it one of the oldest recorded
cheeses in the world still made today.
 Cheese making traditionally was a woman's task in Dutch culture, with farmers' wives
passing their cheese making skills on to their daughters.

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PRODUCTION

 The cultured milk is first curdled. • After cultured milk is curdled,

some of the whey is then drained and water is added. This is called
"washing the curd", and creates a sweeter cheese, as the washing
removes some of the lactose, resulting in a reduction of lactic acid
produced.
 About 10% of the mixture is curds, which are pressed into circular
molds for several hours.
 These molds are the essential reason behind its traditional,
characteristic shape.
 The cheese is then soaked in a brine solution, which gives the cheese
and its rind a distinctive taste.
 The cheese is dried for a few days before being coated with a yellow
coating to prevent it from drying out, then it is aged, during which
process the cheese changes from semi - hard to hard.

2. BLUE CHEESE

 Blue cheese is a general classification of cheeses that have had cultures of the mold
Penicillium added so that the final product is spotted or veined throughout with blue, or
blue-grey mold and carries a distinct smell, either from that or various specially cultivated
bacteria.
 Some blue cheeses are injected with spores before the curds form, and others have spores
mixed in with the curds after they form.
 Blue cheeses are typically aged in a temperature-controlled environment such as a cave.
 Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.
 The characteristic flavor of blue cheeses tends to be sharp and salty.

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PRODUCTION

 Similarly to other varieties of cheese, the process of making blue

cheese consists of six standard steps, as well as further additions
that give this blue-veined cheese its unique properties.
 The first step is acidification where a starter culture is added to
milk in order to change lactose to lactic acid, thus changing the
acidity of the milk and turning it from liquid to solid.
 The next step is coagulation, where rennet, a mixture of rennin
and other material found in the stomach lining of a calf is added to solidify the milk further.
 Following this, thick curds are cut typically with a knife to encourage the release of liquid
or whey.
 The smaller the curds are cut, the thicker and harder the resulting
cheese will become. Salt is then added to provide flavor as well
as to act as a preservative so the cheese does not spoil.
 Next, the cheese is given its form and further pressed with weights
if necessary to expel any excess liquid.
 The final step is ripening the cheese by aging it. The temperature
and the level of humidity in the room where the cheese is aging is
monitored to ensure the cheese does not spoil or lose its optimal
flavor and texture.

Harder Cheese
 Harder cheeses have a lower moisture content than softer cheeses.
 They are generally packed into moulds under more pressure and aged for a longer time
than the soft cheeses.
 Cheeses that are classified as semi-hard to hard include the familiar Cheddar, originating
in the village of Cheddar in England but now used as a generic term for this style of cheese,
of which varieties are imitated worldwide and are marketed by strength or the length of
time they have been aged.
 Examples of hard cheese are : Cheddar cheese and Swiss cheese.

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1. CHEDDAR CHEESE

 Cheddar cheese is a relatively hard, off-white (or orange if spices such as annatto are
added), sometimes sharp-tasting, natural cheese.
 Originating in the English village of Cheddar in Somerset, cheeses of this style are
produced beyond the region and in several countries around the world.
 Cheddar Gorge on the edge of the village contains a number of caves, which provided the
ideal humidity and steady temperature for maturing the cheese.

PRODUCTION

 The curds and whey are separated using rennet, an enzyme

complex normally produced from the stomachs of new born
calves (in vegetarian or kosher cheeses, bacterial, yeast or
mould- derived chymosin is used).
 "Cheddaring" refers to an additional step in the production of
Cheddar cheese where, after heating, the curd is kneaded with
salt, cut into cubes to drain the whey, and then stacked and
turned.
 Strong, extra-mature Cheddar, sometimes called vintage, needs to be matured for 15
months or more.
 The cheese is kept at a constant temperature, often requiring
special facilities.
 As with other hard cheese varieties produced worldwide, caves
provide an ideal environment for maturing cheese; still, today,
some Cheddar cheese is matured in the caves at Wookey Hole
and Cheddar Gorge.
 Additionally, some versions of Cheddar cheese are smoked.

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2. SWISS CHEESE

 Swiss cheese is a generic name in North America for several related varieties of cheese,
mainly of North American manufacture, which resemble Emmental cheese, a yellow,
medium-hard cheese that originated in the area around Emmental, in Switzerland.
 Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are
riddled with holes known as "eyes".
 Swiss cheese without eyes is known as "blind".

PRODUCTION

 Three types of bacteria are used in the production of Emmental cheese: Streptococcus
salivarius subspecies thermophilus (also known as Streptococcus thermophilus),
Lactobacillus (Lactobacillus helveticus or Lactobacillus delbruckii
subspecies bulgaricus), and Propionibacterium (Propionibacterium
freudenreichii subspecies shermani).
 In a late stage of cheese production, the propionic bacteria consume the
lactic acid excreted by the other bacteria and release acetate, propionic
acid, and carbon dioxide gas.
 The carbon dioxide slowly forms the bubbles that develop the "eyes".
 The acetate and propionic acid give Swiss its nutty and sweet flavor.
 A hypothesis proposed by Swiss researchers in 2015 notes that
particulate matter may also play a role in the holes' development and
that modern sanitation eliminated debris such as hay dust in the milk
played a role in reduced hole size in Swiss cheeses, or even "blind
cheese".
 Historically, the holes were seen as a sign of imperfection and cheese
makers originally tried to avoid them by pressing during production. In
modern times, the holes have become an identifier of the cheese.

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 Advantages of Cheese

Many advantages as follow:

 Nutritional Value:
 Contains vitamins such as A, B6, C, D, E, K
 Other vitamins include Thiamin, Riboflavin, and Niacin.
 Dental Care:
 High Calcium
 Low lactose
 Raise pH of plaque offers protection against dental cavities.
 Bone Health:
 Enriched in vitamin B, A, D
 Also contains calcium, magnesium, zinc
 Strengthen bones and cartilage
 Healthy for children and women (particularly lactating women)
 Controlling Hypertension:
 Low fat cheeses such as Cottage, Feta, and Ricotta are good for hypertension
patients
 Reduced Risk of Osteoporosis:
 In post-menopausal women
 As cheese is enriched in vitamins, calcium and protein
 Omega 3 fatty acids:
 Found in cheeses made from cow milk
 Healthy for cardiovascular system and brain
 Enhance blood formation
 Strengthens liver
 Facilitate absorptions of nutrients

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 Disadvantage of Cheese

 Cardiovascular problems:
 Cheese contains large amount of saturated fat
 High intake of saturated fats increase Cholesterol
 Results in increased risk of cardiovascular diseases, obesity, diabetes

 Allergies, intolerances, sensitivities:

 Person’s sensitive to casein protein develops allergies
 Fresh cheeses like mozzarella triggers reaction in persons with lactose
intolerance

 Kidney Disorders:
 Phosphorus in high quantities
 Harmful for persons having kidney diseases

 Prostate cancer:
 High calcium causes prostate cancer

 Neonatal infection and death:

 Cheese promotes growth of Listeria bacteria
 L.monocytogenes cause serious infections in infants and pregnant woman

References
 Harold Robbin W. a. (2020, December 5). Fermentation of cheese. Retrieved from
Slideshare: https://www.slideshare.net/sajidali351/fermentation-of-cheese-1
 Karenina, A. (2021, May 8). Cheese production. Retrieved from SlideShare:
https://www.slideshare.net/jithinveng/cheese-production-37447118
 Steel, D. (2023). When Was Cheese Invented, and Where? Retrieved from HelloFresh:
https://www.hellofresh.com/eat/history-of-food/the-invention-of-cheese

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Any Question???

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