Alumno: Jesús Valdovinos Camacho

 
 
Profesora: Ana Irma Maciel
Enríquez
 
 
Matricula: 19308021
 
 
 
Materia: Ingles VI
 
Grupo: ER-7-1
Cheese making
process
 • Once we have the fermented milk, the rennet or coagulation is
Cheese Coagulation carried out. This step consists of adding lactic ferments or vegetable
or animal coagulants. It is at this time when the cheese goes from
being liquid to being solid or semi-solid. This creates a kind of curd.
Serum cutting and
extraction
• Once the curd has the perfect texture, we
make the cut. Knives called "liras" are used
and depending on the cut that is made and
the "grains" that are generated, one cheese
or another will be made. The whey is then
drained and the pieces are placed in a mold
that is turned over so that the whey drains
completely. This will determine what type of
cheese we will get.
Cheese Pressing

• After putting the product in the

mold, the dough is pressed to
finish removing the whey.
Sometimes a porous fabric is
used to make it faster.
 • It is the most basic and fundamental process to
preserve the product well, so that the crust is
Salty formed and to prevent microorganisms from
getting out. In addition, the flavor and aroma are
enhanced.
 Cheese maturation

• In this process, the cheeses are kept in maturation

caves or controlled chambers where the temperature,
humidity, air are checked ... There are times that so
that the cheese does not deform and mature equally,
the rind is turned or brushed and season with brine.
Depending on its maturation, we can obtain cured
cheese, semi-cured cheese, soft cheese or fresh
cheese. It is in the maturation where the flavor
(strong cheese, soft cheese), the aroma, the shape
and the consistency of the cheese will be determined.
This process can take days or months depending on
what we want to obtain.
 Cheese

• Cheese is a food made from the curdled milk

of cow, goat, sheep or other mammals. Its
different styles and flavors are the result of
the use of different species of bacteria and
molds, levels of cream in the milk, curing,
treatments in its process, etc.
 • Types of milk used
• The milk most used in the manufacture of cheeses is whole cow's milk, since it
is the one with the highest production. The cheeses obtained from cow's milk
come from areas such as the plains of northern Europe, the Alps, the Pyrenees
or the Cantabrian Mountains. Today, the production of these cheeses has
spread throughout the world, with the use of milk from dairy farms.
• In general, cow's milk gives cheese a milder flavor than other types, although
this depends on many other factors.

Types of milk • Whole cow's milk is very high in fat, so it is common to use skimmed or semi-
skimmed milk in order to reduce the fat content. However, fat is one of the

used
elements that most influences the flavor of cheese, and as a general rule, using
skimmed milk is synonymous with loss of flavor.
• In Mediterranean areas, where cows are not abundant, it is more common to
use sheep's or goat's milk, which gives a point of acidity to the cheese. Castilian
cheese, manchego, roquefort, or feta are made from sheep's milk.
• It is also possible to mix different kinds of milk, as in the case of Cabrales
cheese, in which a mixture of cow, sheep and goat milk is used.
• The milk of many other mammals is also used, such as buffalo milk in the
original mozzarella (today cow's milk is also used), but it is something much
more difficult to find.