CHEESE

CHEESE
Dr. Kamal Bashyal

• Cheese is the most important and popular products
of the dairy world.
• Cheese making has been an age old practice as it
served as a very effective means of preserving milk
solids through moisture removal by coagulation and
had a longer self-life besides high nutritive value.
• The method of cheese-making differed from region
to region and meets the diverse local tastes and
requirements which led to the development of
numerous varieties of cheeses.
DEFINITION
• Cheese is “the curd of milk separated from the whey

and pressed into solid mass”.
• It is defined as “a product made from the curd
obtained from milk by coagulating the casein with
the help of rennet or similar enzymes in the
presence of lactic acid produced by micro-organisms,
from which part of the moisture has been removed
by cutting, cooking and/or pressing and has been
shaped in and ripened by holding it for some time at
specified temperatures and humidities.”
TYPES OF CHEESES
• The classification of cheese is based on a number of factors
like raw material, type of consistency, appearance (interior
and exterior), fat content, moisture content, and ripening
methods.
• The most commonly used criteria are the moisture content
of the finished product and the mode of ripening.
Based on moisture content:
• Very hard: Moisture less than 25%
• Hard: Moisture content 25-36%
• Semi-hard: Moisture content 36-40%
• Soft: Moisture content >40%
Based on mode of ripening
A. Bacteria ripened: Ripening is brought about by different

bacteria like lactococci, lactobacilli, leuconostocs,
Propionibacterium and brevibacteria, etc.
• Internal ripened: Cheddar, Swiss, Edam/Gouda, Mozzarella,
etc.
• External ripened: Limburger, Gruyère, Esrom, Tilsit, etc.
B. Mold ripened: Ripening is brought about by mold species like
Penicillium throughout the interior and/or on the surface of the
cheese. Eg. Roquefort, Gorgonzola, Stilton and Danish Blue.
C. Unripened: Ripening is not done. Eg. Ricotta, Feta, Paneer,
etc.
Steps in cheese making process
• 1. Sterilization of Cheese making environmemt.
• 2. Pasteurization of milk: It reduces the spoilage
of organisms and improves the environment for
the growth of starter cultures at 650C for 30
minutes.
• 3. Standardization of milk
• 4. Inoculation of starter culture (lactic acid
bacteria) at 320C.
• 5. Addition of rennet: Addition of rennet causes coagulation of milk. The caesin
protein in milk gets coagulated results into curd formation.
• 6. Cutting of curd: Curd is then cut into small pieces that promotes the process
of separating the liquid ( Whey) from the milk solids (Curds).
• 7. Cooking the coagulum: Curds and whey are heated until desired
temperature and firmness of the curd is achieved.
• 8. The Whey is then drained off, leaving a tightly formed curd.
• 9. Salting: Salt adds flavour and also acts as preservative so the cheese
doesnot spoil. Salt can be directly added to the curd or curd can be immersed
into the brine solution.
• 10. Shaping: the cheese is put into 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.
• 11. Ripening: The ripening process is carried out in room with specific
temperature and humidity.
Rennet
• All cheese making depends upon formation of curd by the

action of rennet or similar enzymes except in cottage cheeses.
• The active principle in rennet is an enzyme chymosin, and
coagulation takes place shortly after it is added to the milk.
The two major processes occurs after the addition of rennet
are:
• Change of casein to paracasein under the influence of rennet
• Precipitation of paracasein in the presence of calcium ions
→ The whole process is governed by the temperature, acidity,
and calcium content of the milk as well as other factors
→ The optimum temperature for rennet is 40°C, but
lower temperatures are normally used in the practice, to avoid
excessive hardness of the coagulum
• Rennet is extracted from the stomachs of young
calves and marketed in form of a solution with a
strength of 1:10000 to 1:15 000, which means that
one part of rennet can coagulate 10000 – 15000
parts of milk in 40 minutes at 35°C.
• Bovine and porcine rennet are also used, often
in combination with calf rennet (50:50, 30:70,
etc.).
• Rennet in powder form is normally 10 times as
strong as liquid rennet.
Cheese making
A: vat during stirring
B: vat during cutting
C: vat during whey drainage
D: vat during pressing

Stretching the curd
• Stretching the curd is an

important operation for
several kinds of cheese, in
particular the pasta filata
style, Mozzarella being the
best known.
• Traditionally the curd was
immersed in hot (about 800C)
water and the fluid mass of
cheese was pulled into strands
to align the protein fibers and
then poured into a container
to cool.
Cheddaring
• Cheddaring is a mild form of stretching in

which the curd is piled up and held warm so
that water drains.
• The pH of the curd falls during this process
and whey continues to exude.
• In large scale manufacture, this is done in
large machines
RIPENING CHEESES
Ripening of cheese
• This process is especially important, since it
defines the flavour and texture of the cheese,
which differentiates the many varieties.
Duration is dependent on the type of cheese
and the desired quality, and typically ranges
from three weeks to two or more years.
THANK YOU

CHEESE

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CHEESE

Dr. Kamal Bashyal

• Cheese is “the curd of milk separated from the whey

A. Bacteria ripened: Ripening is brought about by different

• All cheese making depends upon formation of curd by the

A: vat during stirring

B: vat during cutting

C: vat during whey drainage

D: vat during pressing

• Stretching the curd is an

• Cheddaring is a mild form of stretching in

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