In this PPT you will find how the cheese manufacturing is done. "Cheese means the product obtained by draining after the coagulation of milk with a harmless milk coagulating agent, under the influence of harmless bacterial cultures. It shall not contain any ingredients not found in milk , except coagulating agents like Sodium Chloride, Calcium Chloride(anhydrous salt) not exceeding 0.02 %weight, annatto or carotene colour; and may contain certain emulsifiers like citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.2% by weight. Wax used for covering the outer surface should not contain anything harmful to the health . Only permitted food colours may be used. Hard cheese shall contain not more than 43.0 % moisture and not less than 42.0 % milk fat of the dry matter. Hard cheese may contain 0.1 % of Sorbic acid or its sodium, potassium or calcium salts; or 0.1% of nicin. " "Cheese can be 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 added or adventitious micro-organisms, from which part of the moisture has been removed by cutting, cooking and/or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperatures and humidities . The Word Cheese comes from the Latin term “Caseus”. " "Preparation of Equipment: Cleaning and Sanitization of Cheese making equipment and accessories. These equipment and accessories should be sterilized just before use by contact with hot water at 82 ֯C/180֯ F or Chlorine solution having 100 ppm available chlorine for at least 2mins. Receiving Milk: Only high grade milk can yield high grade cheese. Cheese factories should follow a system of daily efficient grading of all milk received. These are- No off flavour milk should not be accepted in each can/tanker. The appearance of the milk should be free from all extraneous matter. Performing MBR , Resazurin and Rennet-curd test, titratable acidity on the milk frequently. Examining milk for bacteriophage, antibiotics and inhibitory substances. " "Adding colour: It is added just before renneting. The usual amount is 30 to 200 ml. or more (for buffalo milk) for 1000 kg milk. The colour is diluted with approximately 20 times its volume of (potable) water for even distribution. It is vigorously agitated to ensure uniform and rapid distribution. The colour of cheese is usually an alkaline solution of annatto. Rennet and colour should not be mixed together before being added to the milk. Renneting: Rennet: It’s a set of enzymes produced in the stomach of ruminant mammals like cow, sheep, goat etc. It contains two principle enzymes rennin(powerful clotting enzyme) and pepsin(induces proteolysis). The enzyme rennin is used for coagulation, aided by the starter activity."

1. Cheese
Presented By:
Hrishikesh Das (201902051017)
Saurabh Das(201902051001)
Course Title : Food Product Technology –III (Milk and Milk Products)

2. Contents:
Definition.
Classification.
 Composition.
Methods of production.
Quality and Grading parameters.
Packaging.
Storage characteristics
Uses.
Shelf-life of cheese.

3. DEFINITION
• Cheese can be 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 added or adventitious micro-organisms, from
which part of the moisture has been removed by cutting,
cooking and/or pressing, which has been shaped in a mould,
and then ripened by holding it for some time at suitable
temperatures and humidities .
• The Word Cheese comes from the Latin term “Caseus”.

4. According to the PFA Rules (1976):
• Cheese means the product obtained by draining after the coagulation of milk with a
harmless milk coagulating agent, under the influence of harmless bacterial cultures.
• It shall not contain any ingredients not found in milk , except coagulating agents like
Sodium Chloride, Calcium Chloride(anhydrous salt) not exceeding 0.02 %weight,
annatto or carotene colour; and may contain certain emulsifiers like citric acid, sodium
citrate or sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding
0.2% by weight.
• Wax used for covering the outer surface should not contain anything harmful to the
health . Only permitted food colours may be used. Hard cheese shall contain not more
than 43.0 % moisture and not less than 42.0 % milk fat of the dry matter. Hard cheese
may contain 0.1 % of Sorbic acid or its sodium, potassium or calcium salts; or 0.1% of
nicin.

5. CLASSIFICATION
 More than 2000 varieties of cheese are available all around the world.
 We can classify different types of cheese based on the following parameters-
1. Geographical considerations
2. Type of milk
3. Method of manufacture
4. General appearance
5. Physical and rheological properties
6. Chemical analysis
7. Microbiological properties

6. Soft
(40% moisture)
• Cottage
• Neufchatel
• Romadur
• Liptau
• Cream
Semi Hard
(36-40% moisture)
• Limburger
• Munster
• Brick
• Lancashire
• Mozzarella
Hard
(25-36%moisture)
• Cheddar
• Swiss
• Edam
• Gouda
• Herrgard
Very Hard
(less than 25% moisture)
• Parmesan
Classification Based on Moisture content

7. Composition Of Cheese (in%)

8. Methods of Production
The temperatures, times, and target pH for different steps, the
sequence of processing steps, the use of salting or brining,
block formation, and aging vary considerably between cheese
types.
The production of all varieties of cheese involves a generally
similar protocol, various steps of which are modified to give a
product with the desired characteristics.

9. Generalized technique of
cheese making

10. Manufacture
of
Cheddar Cheese

12. 1. Preparation of Equipment:
 Cleaning and Sanitization of Cheese making equipment and accessories.
 These equipment and accessories should be sterilized just before use by contact with
hot water at 82 ֯C/180֯ F or Chlorine solution having 100 ppm available chlorine for at
least 2mins.
2. Receiving Milk: Only high grade milk can yield high grade cheese. Cheese factories
should follow a system of daily efficient grading of all milk received. These are-
 No off flavour milk should not be accepted in each can/tanker.
 The appearance of the milk should be free from all extraneous matter.
 Performing MBR , Resazurin and Rennet-curd test, titratable acidity on the milk
frequently.
 Examining milk for bacteriophage, antibiotics and inhibitory substances.

13. 3. Filtration/Clarification:
 Removal of any visible dirt in milk so as to improve the aesthetic quality of the cheese.
 Milk is pre-heated to 35-40֯C for efficient filtration/clarification.
4. Standardization:
 In cheese making, standardization refers to adjustment of the casein/fat ratio in cheese
milk to 0.68-0.70 .
 It is done to regulate the fat in the dry matter of cheese and to produce the maximum
amount of cheese per kg of fat in cheese milk.
5. Pasteurization: It destroys micro-organisms, produces uniform product of high quality,
and increase yield.
 Holder- 63 ֯ C for 30 mins.
 HTST- 71 ֯ C for 15 sec.

14. 6. Addition of calcium chloride:
Excessive heat-treatment causes the precipitation of a part of the calcium salts in milk.
This results in slower renneting action and a weaker curd, which can be corrected by the
addition of 0.01-0.03% calcium chloride to milk.
7. Adding starter (ripening):
 Ripening or souring of milk refers to the development of acidity in milk from the
time it is received in the cheese vat until renneting.
 There are different kinds of cheese starters, such as those producing acids, aroma,
special effects (such as 'eyes'), etc..
 A cheddar cheese starter usually contains Str. Lactis/ Str. Cremoris. The usual time to
add the starter is before all the milk has been received in the vat. The amount of
starter added is to the extent of 0.5 to 1 % of the milk, and the temperature of addition
is 30-31°C (86-88°F). It helps in formation of desirable curd and controlling
moisture.
 Ripeness can be measured by pH metre , titration and rennet test.

15. 8. Adding colour: It is added just before renneting. The usual amount is 30 to 200 ml. or more
(for buffalo milk) for 1000 kg milk. The colour is diluted with approximately 20 times its
volume of (potable) water for even distribution. It is vigorously agitated to ensure uniform
and rapid distribution. The colour of cheese is usually an alkaline solution of annatto. Rennet
and colour should not be mixed together before being added to the milk.
9. Renneting:
 Rennet: It’s a set of enzymes produced in the stomach of ruminant mammals like cow,
sheep, goat etc. It contains two principle enzymes rennin(powerful clotting enzyme) and
pepsin(induces proteolysis).
 The enzyme rennin is used for coagulation, aided by the starter activity. Most of the fat
and protein from the milk are retained in the curd, but nearly all of the lactose and some
of the minerals, protein, and vitamins escape into the whey. The rennet is a proteolytic
enzyme that is added to milk (usually 1 g/100 lit. milk) to form a curd. The enzyme is
usually diluted in cold water and added uniformly to milk in the vat. It takes about 30
minutes to form a curd, firm enough for cutting. Rennet is added when initial acidity
increased be 0.02%.

16. 10. Cutting the curd and cooking: The curd is allowed to ferment until it reaches pH 6.4. After
the curd is formed, it is cut into small pieces to speed up whey expulsion and increase the
surface area. The curd particles are cut into various sizes, depending on the variety of
cheese being made. Cutting leads to expulsion of whey from the cheese curd, the whey may
be used as a medium to cook the cheese curd.Acidity of curd after cutting decreases by 0.05
to 0.08% from that of milk at renneting .
In case of Cheddar cheese , the small pieces are heated to 37-39°C in about 30-40
minutes. Cooking of cheese curd contracts the curd particles and acts to remove whey,
develop texture, and establish moisture control. Too high temperature can reduces the
souring rate and activity of starter organism.

17. 11. Draining of whey: It involves separating the whey from the curd. Drainage can be
accelerated by mechanical treatment, such as cutting, stirring, oscillating, or pressing. The
whey is drained from the vat and the curd forms a mat. Cooked hard cheeses(Cheddar) are
stirred and warmed to accelerate and complete the separation of the whey.
12. Cheddaring: This refers to combined operations of packing , turning , piling and repiling the
curd cubes. The main two objectives for cheddaring are –i)To control the moisture ,ii)To
form characteristic body and texture. This operation lasts about 2 hours or more
 Packing: After the drainage of whey , the curd cubes are kept closely together in to heaps with a
channel in between.
 Turning: The curd cubes are rolled bottom-side up in the vat after cubes can be handled without
breaking.
 Piling and Repiling: Within 30 to 45 minutes of packing, blocks of curd are turned and laid one
over another in twos or threes. This is called piling. Then the position of the curd blocks is altered
and this is known as repiling.

18. 13. Milling of cheese curd: The curd mats are then milled (cut) into smaller pieces to facilitate
uniform salting of cheese curd and de odourization. It promotes further removal of whey
and helps for pressing into final forms.
14. Salting: This refers to the addition of common salt to the curd pieces. Salt in cheese affects
flavour, body and texture, and keeping quality. Cheeses without salt are soft, ripen quickly
and rapidly develop unpleasant flavours. Under salting produces a weak and pasty body
open texture and abnormal ripening ,Over salting produces a harsh body slow ripening,close
texture and crack rinds.
15. Hooping: This refers to the curd being placed in hoops or moulds in which the cheese curd
is pressed into its final shape. Temperature should be around 30-32֯C.
16. Dressing and pressing: Dressing refers to the arrangement of the cheese cloth before and
after pressing .
Pressing refers to the operation of forcing the particles of milled and salted curd in the
hoops into the smallest possible space. It’s done to give cheese its final shape.

19. 17. Drying: This is done for rind formation in cheese. It involves the following steps:
(i) Taking the cheese out of the hoop. Care is taken to see that the chees removed from the
hoop is neat, clean, uniform in size and regular in shape.The date, batch number, variety,
name, etc., are stamped on the cheese for identification and record.
(iii) Keeping cheese in a drying room, where the temperature is maintained at 12 to 16°C
and the average relative humidity at 50 % for a few days. The cheese is turned at 24-hour
intervals so that both ends and sides of the cheese can dry and form the desired rind.
18. Paraffining: Paraffin wax is a white or colorless soft,solid wax.It‘s made from
saturated hydrocarbons. Paraffing is the process in which the dipping of the cheese
for few seconds is done in a bath of malted paraffin,where a thin coating of paraffin
is applied to the surface of the cheese. It reduces moisture loss,protect against
insects.

20. 19. Curing: During the ripening or curing stage, the cheese varieties acquires unique texture,
aromas, appearance, and taste through complex physico-chemical changes that are
controlled by adjusting temperature(0-16֯C,for 2-3 months), humidity, and duration of
ripening. The purpose of ripening is to allow beneficial bacteria and enzymes to transform
the fresh curd into a cheese of a specific flavor, texture, and appearance.
pH of Cheddar Cheese in
Relation to Age
Age of
Cheese
pH
3 Days 5.05
7 Days 5.06
49 Days 5.13
9 months 5.32
24 months 5.58

22. Quality and Grading parameters.
For a good quality and high grade cheese the following parameters must be fulfilled:
(1) Colour: Uniform; light amber to ivory; not artificially coloured.
(2) Finish and appearance: Smooth; unbroken rind; a neat, clean, attractive appearance.
(3) Body: Slightly elastic; breaks slowly when plug is bent; firm but not hard when crushed
between the fingers.
(4) Texture: Compact; continuous and homogeneous; free from openings, holes, breaks,
cracks or fissures.
(5) Flavour: Clean, pleasing aroma; mildly salted in taste; when fully aged, causes a pleasant
tingling sensation within the mouth; after cheese is swallowed, leaves pleasing after-taste
resembling the flavour of sweet nuts.

23. Score card for cheddar cheese (ADSA)
Items Perfect Score
Flavour and aroma 45
Body and Texture 30
Finish and Appearance 15
Colour 10
Total 100

24. Packaging
Materials:
1. The basic ones for cheeses are paper (usually coated or lined);
2. Vegetable parchment; foil (usually aluminium);
3. Plastics such as polyethylene (polythene), polypropylene, treated cellulose
and cellulose acetate (cellophane), polystyrene, polyester, polyamide
(nylon), rubber hydrochloride (pliofilm), polyvinyl chloride, polyvinyledene
chloride (cryovac) and saran (a mixed polymer).
4. Forms: The common forms for cheeses are cans (lacquered or lined with
plastics), bags/pouches, glass jars, etc.
5. Film packaging: This is synonymous with rindless cheese. Green cheeses of
uniform size and shape are ripened in bags made of plastic films; these
cheeses may be placed in wooden boxes to preserve their shape.

25. Wax Paper /Parchment paper

26. Shelf life of cheese:
The shelf life of hard cheese is
influenced by a variety of factors,
such as the type of cheese, the
processing method and packaging
date, its exposure to heat, how the
cheese is stored and the best by
date or sell by date.
The shelf life of Cheese at
40֯F(Given in the table)

27. Storage
 Natural cheeses should be stored at low temperatures, preferably 0 to 1°C (32 to
34°F), to ensure good quality.
 A high temperature leads to evaporation of moisture, growth of unwanted moulds
and taint-producing bacteria, and other faults.
 A very low temperature also leads to mould growth (because of the relatively high
humidity usually associated with it) and may result in damaged texture. Processed
cheese may be stored at 5-10°C (40-50°F).

28. Uses
1. Direct consumption .
2. In the preparation of special dishes. Eg: Pizza,Sandwichs.
3. In the preparation of sauce.

31. Bibliography :
Outline of Dairy Technology-Sukumar De
 Dairy and Food process and products Technology,Co-ordinated by
IIT Kharagpur-- https://nptel.ac.in/courses/126/105/126105013/

32. ThankYou!