V. MAHARASI Subject -food microbiology Seminar topic - cheese fermentation Sri paramakalyani college Alwarkurichi

1. SUBJECT- FOOD MICROBIOLOGY
SEMINAR TOPIC- CHEESE FERMENTATION
SEMESTER-VI
SE Z BZ
SUBMITTED BY : SUBMITTED TO:
V. MAHARASI DR. MARIAPPAN
II MSC: MICROBIOLOGY ASSISTANT PROFESSOR
REG NO : 20201232516109 DEPARTMENT OF MICROBIOLOGY
SRI PARAMAKALYANI COLLEGE SRI PARAMAKALYANI COLLEGE ALWARKURICHI

2. CHEESE FERMENTATION.

3.  Fermentation
 Cheese
 General cheese process
 Type of cheese
OUTLINE

4. FERMENTATION
 Is a metabolic process that cosumes sugar in the
absence of oxygen and produce organic acids,gases
and alcohol
 Fermentation in food processing: is the process of
conveting carbohydrates to alcohol or organic acids
using microorganisms like yeasts or bacteria under
anarobic condition.

5.  Cheese is a generic term for a diverse group of milk
based food products
 Cheese consists of proteins and fat from milk, usually
the milk of cows, Buffalo, goats, or sheep.
 It is produced by coagulation of the milk protein casein.
CHEESE

6. GENERAL CHEESE PROCESS:
 Standardize milk/collection
 Pasteurization
 Culturing
 Coagulation
 Draining
 Cutting
 Stirring heating&draining
 Addition of salt or brine
 Shapping
 Store and aging (maturation)

7. COLLECTION AND STANDARDIZED OF
MILK:
Raw milk (as such)
Sick cow milk ( antibiotic treatment)
Pasteurized.

8. PASTEURIZATION:
 High temp short time: 72(for 15.30sec)
 Low temp long time: 63(for 30 min)
 Hydrogen peroxide treatment
 After pasteurization, cooled at 32C/90F
 Favorable temperature for bacterial
growth.

9. CULTURING
 Add starter culture
 Ripen it at 32 c for 30 min.
 Thus fermentation starts.
 Starter culture is small amount of bacteria
added in milk to start ripening by lowering
the PH.

10. COAGULATION:
 Rennets added to further encourange the
milk to solidify forming a custard like mass.
 In 29C/85F
 Rennet contain enzyme chymosin which
convert k casein into para-k casein and
smaller protein macropeptide.
 Cheek the coagulation after 30 minutes.

11. DRAINING:
 When cheese curd is ready remove cheese
whey.
 Presence of water and bacteria cause
decomposition of food
 So perform partial dehydration.

12. CUTTING:
 The curd is cut into small cubes to `scald’the
curd particals.
 By hand or automatic curd cutting
mechanism.
 cheese whey is expressed from the particles
 And settling down of the curd.

13. STIRRING HEATING & DRAINING:
 Cheese makers cook and stir the curd and
whey until the desired temperature and
firmness of the curd is achieved. The whey
is then drained off, leaving a tightly
formed curd.

14. ADDITION OF SALT:
 Salt adds flavor and also acts as a preservative so the cheese
does not spoil during long months or years of ageing.
 It also helps a natural rind to form on the cheese.
 There are several ways to use salt . Salt an be added directly
into the curd as the cheese is being made. The outside of the
Wheel of cheese can be rubbed with salt or with a damp
cloth that has been soaked in brine
 The cheese can also be bathed directly in vat of brine.

15. SHAPING:
 The cheese is put into a basket or 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.
 Pressing detemines the characteristic shape of the cheese
and helps complete the curd formation.
 Most cheese are pressed in three to 12 hours depending
on their size.

16. STORAGE AND AGAIN (MATURATION)
 The pressed bloks of cheese are
either bound with muslin-like
cloth or waxed or vacuum packed
in plastic bags to be stored for
maturation.
 Depending on the variety, cheese
can be aged from several months
to several years.

17. PACKAGING:
Store it in vaccum packed or
Airtight plastic bag.

18. TYPE OF CHEESE:
 Several types on the basis of.
 Length aging (cheese maturation)
 Texture
 Making method
 Fat content
 Milk soure

19. 1:SOFT CHEESE
 Soft, smooth, creamy texture
 No heating and pressing
 50-80%moisture content
 As a spread on bread and crackers
 Usually not for cooking.
 Example:
 Cottage, ricotta, mozzarella, cream, camembert, brie,
caciotta.

20. 2 . SEMI-SOFT CHEESE:
 More firm and compact
 39-50%moisture content
 Can be used for cooking purpose
 Example:
 Roquefort, stilton, gorgonzola, Danish blue.

21. 3. SEMI-HARD CHEESE;
 Considered as all purpose cheese
 Pressed to remove most whey during production.
 34-45%moisture content
 Can be used for sandwiches and snacks
 Example:
 Cheddar, colby, edam.

22. 4.HARD CHEESE:
 <39%moisture content
 Long maturation period
 Very long shelf life
 Can last for 2 years in refrigeeatior.
 Example:
 Cheddar, caciocavallo, Emmental, grujere Swiss.

23. 5.VERY HARD CHEESE:
 13-34%moisture content
 Very long aging period
 Can be up to 2 years
 Example:
 Asiago, old, parmesan, romano, grana.

24. 6.PROCESSED CHEESE:
 Make by melting a blend of grated cheese, milk,
more salt, food coloring, flavovs and seasonings.
 Can be used for cooking
 Long shelf life
 Example:
 Processed cheese slices, cheese spreads.