CHEESE PROCESSING

 Raw material : milk

related property : fat it contains, homemade or skim(
affect creaminess)
 process 1: pasteurization. heating at 261' C 15 secs
 process 2: fermentation, adding starter culture
added material: lactobacillus or streptococcus starter
bacteria
aim: acidifying, lactose>lactic acid
 process 3: enzyme addition
product: clogged and coagulated cheese
CHEESE PROCESSING
 process 4 cutting,stirring, cooking
aim: separate curd and whey *, create a tightly formed
cheese
*curd is main product, whey can be considered waste.
But whey can also be processed to yield side product.
They can also be fed to pigs
CHEESE PROCESSING
 process 5 : milling and salting
aim: adds to the flavor of the cheese, it helps to dry the curds
during draining by controlling moisture and causing the
curds to shrink, it is essential in the development of a good
rind, and will help to kill bacteria and other harmful
growth when used as a brin
 process 6 : pressing
product : intentionally shaped cheese
 process 7: ripening
aim: add flavour
 Packaging
CHEESE PROCESSING
 RIPENING
Duration may vary
Add Flavor and Cheese eye. Example: Swiss cheese
video
 https://www.youtube.com/watch?v=neJDOyk5ZaE
sumber
 Plastik :
http://www.custompartnet.com/wu/InjectionMolding
 Keju:
 http://nzic.org.nz/ChemProcesses/dairy/3D.pdf