Cheese production

BY PRIMROSE KATSANDE AND CHIPO PARAFFIN

Classification of cheese

Type of cheese Moisture % Fat on dry matter %

Soft cheese Maximum 80.0 Minimum 20.0

Semi soft cheese Maximum 39.0 Minimum 48.0

Semi hard cheese Maximum 48.0 Minimum 40.0

Hard pressed cheese Maximum 39.0 Minimum 48.0

Extra hard cheese Maximum 36.0 Minimum 32.0

Classification of cheeses
Soft Semi hard Hard Processed

Cottage Edam Cheddar Cheese spreads

Gouda Parmesan Triangles

Cream

Brie stilton Cheshire Slices

Gruyere Foil wrapped

Camembert
Average composition
• PROTEIN 27%
• FAT 33%
• CARBOHYDRATE 0%
• VITAMINS 1% A B
• MINERALS 4%
• CALCIUM
• WATER 35%
Production process
 Production process

 quality controls tests are done when the milk arrives

Standardisation
 it’s a process of adjusting the fat content of milk and cream (or protein content of milk) to standardized values
depending on the type of cheese being produced. The final fat, protein and dry solids ratios are important factors in
the yield and quality
 Composition of milk varies, affected by breed, individuality of animal, feed, stage of lactation, health of animal (e.g.,
mastitis)
 Somatic cell (leucocyte) count is a useful index of quality
 Therefore, cheesemaking properties vary, Rennet coagulability, Strength of coagulum , Syneresis of curds .
 pH of milk is a critical factor in cheesemaking. The pH is inadvertently adjusted by the addition of 1.5–2 % starter
culture which reduces the pH of the milk immediately by about 0.1 unit.
Pasteurisation

 Milk is pasteurized to kill pathogenic microorganisms and enzymes that have an effect on
the ripening of cheese. To avoid recontamination after pasteurization strict hygienic
measures have to be practiced through out the production process. Contamination due to
poor hygiene or contamination include Listeria monocytogenes.
 Cheese destined for harder cheese need more than 1 month of aging.
 68–70 °C may be used for cheese milk and a temperature >72 °C× 15 s should not be
used, owing to damage to the cheesemaking properties of milk to avoid affecting flavour,
aroma and whey expulsion
 Spores like Clostridium tyrobutyricum may survive causing unpleasant smell
Starter cultures

 Starter cultures are added to cheese production are dependent on the type of cheese being
produced. Cultures have an effect on the taste color and also the degree of hardness of the
cheese. Cultures used for cheese fermentations include several genera and species of
lactic acid bacteria.
 Lactococcus lactis subsp. Lactis, Streptococcus thermophilus
 Lactococcus lactis ssp. cremoris, Lactobacillus helveticus
 Lactococcus lactis ssp. Lactis biovar diacetylactis, Leuconostoc mesenteroides ssp.
cremoris, Lactobacillus delbrueckii ssp. bulgaricus
 If heating is done up to 40°C Lactococcus sp. and Leuconostoc sp can be added.
Rennet

 Rennet is added to aid in the coagulation of milk proteins . The active principle is the
enzyme chymosine which causes the coagulation of casein at the iso electric point pH 4.3­­-
4.7 at 40°C in the presence of calcium ions.
 The syneresis of rennet- or acid-coagulated milk gels is a rather unique method for
dehydration, dependent on special characteristics of the caseins
 Addities:
 Additives in cheese milk are the starter culture and rennet, calcium chloride and saltpetre
(KNO₃ or NaNO₃) may be added ,lysozyme may be introduced as a substitute for
saltpetre to inhibit clostridia
Production process cont

Curd cutting
 The coagulum is cut into small cubes of desired size to facilitate expulsion of whey.
Various methods are used to separate curd from whey eg
1. transferring the curds-whey into perforated moulds (common for soft varieties, e.g.,
Camembert)
2. allowing the curds to settle in the vat and sucking off the supernatant whey (eg., Gouda
and Emmental)
3. scooping the curds from the vat using heavy cloths and placing them in moulds (e.g.,
Parmigiano Reggiano) etc
The bacteria grow and form lactic acid and the curd are subjected to mechanical treatment
with stirring tools while heating at the same time. The combined effect of these 3 activities
growth of bacteria, mechanical action and heat treatment results in syneresis.
Cont…

 Heating / cooking/ scalding : Is required to regulate the size and acidification of the curd.
 The process of heating is done to regulate the pH and moisture content of the final cheese.
The growth of acid producing bacteria is limited by heat which is thus used to regulate the
production of lactic acid.
 Heating temperature above 44°C is called scalding only the most heat resistant lactic acid
bacteria survive beyond this e. g Propionibacterium freundenreichi ssp shemwanii which is
important to the formation of the character of Emmenthal cheese.
Final pressing
 After having been moulded or hooped the curd is subjected to final pressing the purpose of
which is four fold.
 To assist final whey expulsion
 To provide texture
 To shape the cheese
Salting

 Salt is added for organoleptic properties to enhance flavor

 It also acts as a preservative method
 It also enhances syneresis
 Salt can be added in different ways which include adding dry salt to milled cheese or
rubbing it on surface of hoped cheese, this depends on the variety of cheese
 Salting can also be added using brine were the amount of salt in the cheese is also affected
by brine strength
 The difference in osmotic pressure between brine and cheese causes some moisture
Cont..

 Lactic acid and minerals are expelled from the cheese in exchange for sodium chloride
 The pH should be adjusted to 5.2 ­-5.3 with edible HCL or Lactic acid.
 The pH has an effect on the rate of salt absorption, most is absorbed at lower pH
Aging

 All cheese go through an aging process apart from fresh cheese

 Cheese includes several biological and biochemical changes which are affected by
enzymes and microorganisms .
 The aging process requires a long time which can stretch up to a year to make sure the
characteristic flavor of the cheese is obtained
 The changes are dependent on pH and temperature , content of moisture and of salt and
the surface treatment
storage

 During storage the conditions should be to create the external conditions which are
necessary to control the ripening cycle
 Different types of cheese require different temperatures and relative humidities in the
storage rooms e. g . cheddar is ripened at 4-8⁰C and a RH lower than 80% for 8-10
months wrapped in a plastic film.
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