Academic Session – 2020-21

CHEMISTRY PROJECT

Science Behind Cheese Making

Class : XI B
Roll No.: 11224
Submitted by: Tamanna Pandey

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Submitted to: Ms. Sowjanya Yepuri

CONTENTS

SR.NO. TOPIC PAGE NO.

1. Certificate 03
2. Acknowledgment 04
3. Introduction 05-07
4. Aim 08
Apparatus and Chemicals
5. 09
Required
6. Theory 10-13
7. Procedure 14-17
8. Observations 18-20
9. Conclusion 21
10. Photographs 21 -23
11. Precautions 24
12. Bibliography 25

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 CERTIFICATE
This is to certify that, I Tamanna Pandey, a student of class

XII- Science Stream at Akshara international School, hereby

declares that the project work “Science Behind Cheese Making "

submitted to the chemistry teacher Mrs. Sowjanya Yepuri is a

record of an original work done by me to serve as the project in

chemistry for the AISSCE-2021 conducted by the Central Board

of Secondary Education (CBSE).

_____________ ____________
_____________

Signature of the Signature of the Signature of the External

Teacher of the Principal Examiner

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 ACKNOWLEDGEMENT
Opening my fist full of gratitude, I would like to thank all those

who helped me throughout the project. A special thanks to my

Chemistry teacher Mrs. Sowjanya Yepuri for her continuous help and

guidance throughout the project. Her expertise in the subject which

she forwarded to me was a major factor that led to the

accomplishment of the task.

I would also like to thank our respected Principal Mrs Sonali

Balwatkar for his much needed help in the project.

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 INTRODUCTION
Say Cheese! But when you say cheese, what type of cheese
do you think of? Everyone knows that cheese is a milk-
based food product with a wide range of flavors, textures
and forms. Cheeses are made around the world as a
portable, easy to store food source. Different cheeses are
made from the milk of cows, goats, camels, yak, and even
water buffalo. The exact origins of cheese making are not
known, but it is widely speculated that the first cheeses
were made when merchants stored milk in goat stomachs
for travel in desert regions of the world. The milk in the
stomach came in contact with rennet that was part of the
stomach lining and the combination of enzyme action and
heat lead to the formation of curds and whey. The
foundation for cheese making was established.
Cheesemaking is the controlled process of removing water
from milk. This process concentrates the milk’s protein, fat
and other nutrients and increases its shelf life.
Cheesemaking is one of the earliest examples of
biotechnology. Cheesemaking involves coagulating the
casein protein in milk and then separating the milk into
solid curds and liquid whey. The liquid whey is drained
away, and the curds are salted, shaped and left to ripen in
a controlled environment.
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The primary components of milk that are essential for
cheese making are proteins and fat. The predominant
proteins involved in curd formation are the casein
proteins. When making cheese, curd formation can be
accomplished through acidification, increasing
temperature, or adding rennet. It is not uncommon for all
three methods to be used simultaneously at different level.
Rennet is a family or series of enzyme produces in the
stomach of animals called ruminant mammals. The
enzyme helps the young digest mother’s milk. In cheese
making, we use rennet to separate milk into solid curds.
Microorganisms are used in each step of this process and
determine the flavor and texture of the final cheese.
A variety of lipases are available for cheese making. Two
common lipases are calf lipase which is considered to
make a milder cheese and lamb lipase which makes a
sharper cheese.

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 AIM

To prepare cheese using different types of milk (whole

milk, 2% milk, and skim milk) and with the addition of

different lipases, and compare the different cheeses on the

basis of their moisture, texture, and flavor.

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 APPARATUS AND CHEMICALS
REQUIRED
1. A sauce pan or pot
2. Cooking thermometer
3. Stove
4. Different types of milk (whole milk, 2% milk, and
skim milk)
5. Liquid vegetable rennet
6. Calf and lamb lipase
7. Bottled water
8. Salt
9. Spatula
10. Cheesecloth
11. Strainer

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THEORY

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 PROCEDURE
A.The Basic Cheesemaking Process
1. Prepare Rennet
Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool non-chlorinated
water, or add 1/4 tsp single strength liquid rennet to the water. Set your
rennet mixture aside to use later.
2. Mix Citric Acid & Milk
Add 1 1/2 tsp. of citric acid to 1 cup cool water, pour this into your
pot.Now, pour cold milk into your pot quickly, to mix well with the citric
acid. This will bring the milk to the proper acidity to stretch well later.
3. Heat Milk
Heat the milk slowly to 90°F. As you approach 90°F, you may notice your
milk beginning to curdle slightly due to acidity and temp.
Note: If you're having problems with milk forming a proper curd, you may
need to increase this temp to 95°F or even 100F.
4. Add Rennet
At 90°F, remove the pot from the burner and slowly add your rennet
(which you prepared in step one) to the milk. Stir in a top to bottom motion
for approx. 30 seconds, then stop. Cover the pot and leave undisturbed for
5 minutes. Check the curd after 5 minutes, it should look like custard, with
a clear separation between the curds and whey. If the curd is too soft or the
whey is milky, let it set longer, up to 30 more minutes.
Note: If you are doing experiments comparing lipase activity, this is the
step where lipase will be added.
5. Cut & Cook Curd
Cut the curds into a 1" checkerboard pattern. Place the pot back on the
stove and heat to 105°F while slowly stirring the curds with your ladle (if
you will be stretching the curds in a hot water bath, rather than using a
microwave, heat to 110°F in this step). Take the pot off the burner and
continue stirring slowly for 2-5 minutes. (More time will make a firmer
cheese)
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 6. Transfer & Drain Curd
With a slotted spoon, scoop curds into a colander or microwave safe bowl
(if the curd is too soft at this point, let it sit for another minute or so). Once
transferred, press the curd gently with your hand, pouring off as much
whey as possible.
7. Heat Curd & Remove Whey
If in a colander, transfer the curds into a heat safe bowl. Next, microwave
the curd for 1 minute. If desired, add 1 tsp of salt to the curds for added
flavor. You will notice more whey separation from the curd. Drain off all
whey as you did before. Quickly work the cheese with a spoon or your
hands until it is cool enough to touch (rubber gloves will help since the
cheese is almost too hot to touch at this point). Microwave two more times
for 35 seconds each, and repeat the kneading as in the last step to aid in
more whey drain off and ensure even heating of the curds. Drain off all of
the whey as you go.
8. Knead & Stretch Curd
Knead quickly, then remove curd from bowl and continue kneading until it
is smooth and shiny. Return it to the microwave if needed (if it begins to
cool before it's ready to stretch). Add salt near the finish. At this point, if
hot enough, the cheese should be soft and pliable enough to stretch, and
stretch, and stretch some more (like taffy). This is what makes it Mozzarella
B.The Lipase Procedure
1. Add 1/16 to 1/8 teaspoon of lipase powder to 1⁄2 cup of cool water 30
minutes prior to use.
2. Add the Lipase solution to the milk immediately prior to the addition of
rennet is Step 4 of the Basic Cheese Making Procedure.

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 OBSERVATIONS
Exercise 1.1The Milk Comparison

Data Table 1.1. Analysis of Cheese Made with Different Milk

Types.

Milk type/
Whole 2% Skim
Criterias
Moisture
Texture
Flavour
Overall

Exercise 1.2. The Role of Lipase

Data Table 1.2. Analysis of Cheese Made with Different Milk
Types.

Lipase type/
None Calf Lamb
Criterias
Moisture
Texture
Flavour
Overall

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 CONCLUSION
We’ll write the diff characteristics of the cheese individually and
the reason behind it

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PHOTOGRAPHS

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 PRECAUTIONS
1. Choosing the Right Milk : Make sure the milk you use is not
ultra pasteurized. You can use homogenized or non-
homogenized milk. Farm fresh milk is a great option if you can
find it locally. Low fat milk will work, but the cheese will be drier
and less flavorful.
2. Prepare Work Area : Do not prepare any other food while you
are making cheese. Put all food products away. Move all sponges,
cloths and dirty towels away from your work surface, wipe your
sink and stove with soap and water. Finally use your
antibacterial cleaner to wipe down all surfaces.
3. Using a cooking thermometer is helpful so that you do not
overheat the milk.
4. While letting the curds set, clear whey should separate from the
curd. If the whey is not clear or the curds are not set, you will not
get a clean break of the curd from the pan. Allow the milk set for
a few more minutes if this is happening.
5. For more difference in texture and flavor, different cheese
starters can be added according to your preference.

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BIBLIOGRAPHY

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