dairy technology

1. Sam Higginbottom university of
agriculture, technology and sciences

3. FPE-427
Section – ‘A'
Submitted to:-
Chitra Sonkar mam
BTECH. FOOD TECHNOLOGY
Submitted by:-
Shubham Ranjan (18BTFT034)
Kuldeep Gehlot (18BTFT035)
Aditi Patidar (18BTFT036)
Smriti Singh (18BTFT038
Group no. 7

4. 1. INTRODUCTION
Cheese
 The ripened or Unripened, soft or semi-hard & extra-hard product, which may be coated
with food graded waxes or Polyfilm, and in which the whey protein/casein ratio do not
exceed that of milk.
Cheese is obtained by coagulating wholly or partly milk and /Or products obtained from milk
through the action of non-animal rennet or other suitable coagulating agents & by partially
draining the whey and /or processing techniques involving coagulation of milk which give a
product similar physical, chemical & organoleptic characteristics.

5. Note – Regarding the coating of cheese –
 Wax was used in older times to prevent the growth of mould & yeast when the cheese is
kept for ripening.
 Now wax got replaced by Polyfilm.
 Cheese making is a continues Dewatering process.
 The product may contain starter cultures of harmless lactic acid or flavour producing
bacteria and culture of other harmless microorganisms, safe and suitable enzymes & sodium
chloride.
 It may be in the form of blocks, slices, cut, shredded or grated cheese.

6. CURD-A curd is the solid custard-like state of milk achieved when milk coagulate due to acidification
and addition of enzyme.
Whey -The whey is the liquid portion of milk which develops after coagulation of the milk protein. It
contains water, milk sugar, albuminous proteins, and minerals.

7. 2. CLASSIFICATION OF CHEESE
Cheese can be classified on the basis of –
Country of origin
Type of milk – cow, buffalo, sheep,..
Firmness (Moisture Content) – soft, hard, semi-hard
Shape & size of the cheese (wt.)
External characteristics – hard rind, smear or mould ripened
Internal characteristics – close or open texture, eyes (e.g. Swiss cheese), slits
Composition (moisture & fat-on-dry matter)

8. Basis of classification Cheese types
Unripened cheese Cottage, Quark
Ripened cheese Cheddar, Emmental, Gouda, Edam, Roquefort, Limburger
Soft cheese Cottage, Quark, Camembert, Brie
Semi-hard cheese St. Paulin, Limburger, Stilton, Roquefort
Hard cheese Cheddar, Cheshire, Edam, Gouda
Very hard cheese Parmesan, Romano
Acid coagulated cheese Cottage, Ricotta
Surface mold cheese Camembert
Smear coat cheese Brie cheese
Stretched cheese Pizza cheese, Mozzarella, Halloumi, Oxaca , Caciocavalla

11. Cheese type Moisture (%) Fat on dry matter (%)
Hard pressed cheese Max 39.0 Min 48.0
Semi hard cheese Max 48.0 Min 40.0
Semi soft cheese Max 52.0 Min 45.0
Soft cheese Max 80.0 Min 20.0
Extra hard cheese Max 36.0 Min 32.0
Mozzarella cheese Max 60.0 Min 35.0
Pizza cheese Max 54.0 Min 35.0
Processed cheese Max 47.0 Min 40.0
Processed cheese spreads Max 60.0 Min 48.0
2.1 FSSAI Specifications for Cheese

12. Consistency Max moisture (%) Min fat on dry matter (%)
Hard 34.0 32.0
Hard grating 39.0 50.0
Semi-soft 50 (>39.9) 50.0
Semi-soft part Swiss 50.0 45.0 (<50.0)
Soft Not specified 30.0
2.2 On the basis of Moisture Content

13. 3.INGREDIENTS USED IN CHEESE MAKING
S. No. Types of ingredients Cheese type Specific ingredient
1. Milk & Milk solids Cheddar Cow and Buffalo milk
Cottage Skim milk
Ricotta Whey
2. Starter Culture Cheddar L. lactis subsp. lactis
L. lactis subsp. cremoris
Cottage L. lactic subsp. Lactis
L. Lactis subsp. Cremoris
Lueconostoc mesenteroids subsp.
Cremoris
Emmental Streptococcus thermophilus
L. Delbreucki subsp. Bulgarius
L. Helviticus

14. 3. Milk coagulant Cheddar, Gouda, Emmental, Edam Calf rennet, Rennet substitutes:
Rennet from mucor miehci, mucor
pusilus, endothia parasitica
Cottage cheese Mainly acid production by starter aided
rennet
4. Flavourings Some cheese especially processed one Herbs, spices, hot & sweet, horseradish,
port wine, etc.
5. Firming agent Cheddar from cow milk Calcium chloride
6. Seasoning Cheddar, Mozzarella, Gouda, Edam,
Feta
Sodium chloride
7. Colourant Cheddar, chesline Annato or beta-carotene
8. Enzymes Cheddar Transglutaminase (for yield
improvement)
9. Optional dairy ingredients Processed cheese spreads, processed
cheese foods
Buttermilk powder, whey powder, whey
protein conc., skim milk powder
10. Dry dairy / Non dairy ingredients Cheese analogues Rennet casein, Acid casein, vegetable oil
& fats, milk fat, Anhydrous milk fat,

15. Microbial Coagulants Recombinant DNA chymosine
Rhizomucor meihei E. Coli K 12A
Rhizomucor pusilus Khyveronucus lactis -B
Tryphonectoria parasitica Aspergillus awaris-B
3.1 Types of Rennet/Rennet substitutes

16. 4.QUALITY OF MILK
 Mid-lactation milk is considered best for cheese making.
- Mastitic milk should be avoided since it’s pH is much greater than that of normal milk.
 Presence of Antibiotic in Milk
- antibiotics may inhibit the starter culture & you may not get the cheese.
- TTC Test (Tri-chloro tetrazolium Chloride Test) can give you the idea about presence of
antibiotics in the milk.

17.  Compositional Quality of milk is very important.
- Casein should be – 2.5-2.7%
- Total solids – 14-15%
- Somatic cell count – less than 2 lakh/mm
 Microbial Quality – lower the count, lower would be the survival, & better the quality of
cheese.
- Less than 50,000/ml of raw milk is preferred for cheese making.

18. 5. SOFT AND HARD CHEESE
Cheese variety Origin Characteristics
Brie French Edible crust, mild to pungent; Appetizer & dessert
Cream US Very mild, chill slightly; Salad, snack & dessert
Ricotta Italy Mild, curd or dry ; Cooking & dessert
Gourmandise French Cherry brand flavour; Appetizer & dessert
Camembert - Pungent; Appetizer & dessert
Liederkranz US Edible crust, pungent as an appetizer, for dessert
Cottage - Large or small curd, dry or creamed ; Salad, snack &
dessert
Examples of soft cheese

19. Cheese variety Origin Characteristics
Romano Italy Piquant granular, usually grated; also as a snack
Sapsago Swiss Clover flavor, usually grated
Provolone Italy Firm, smooth plastic body, creamy white, smokes,
mild to sharp; cooking & snack
Parmesan - Granular texture, brittle body, light yellow, sharp
piquant; used in grated form in pasta, soup, salads,
casseroles, muffin, bread
Colby / jach - Firm, smooth body, marbled White & orange, mild to
mellow; used in snacks, cold or hot sandwiches,
salads, pizza, dessert
Examples of hard variety

20. 6. COOKING OF CHEESE CURD IN WHEY
• As the temperature increases the whey starts getting expelled out of the curd, due to which
the moisture content of curd decreases.
 Milk is curdled with the help of rennet.
 Curdled milk then has been cut in pieces, i.e., Cutting.
 Pieces/ cuttings of curd which are already dispersed in whey are cooked, by raising the
temperature of the water which is present in the Jacket of the vat.

21. 7.CHEDDARING OF CHEESE CURD
 This is the next step after cooking of the curd in whey.
 The pieces of curd or slabs are stacked on top of one another.
 The weight of the stacked curd slabs expels the more whey out of it.
 Then again the slabs are cut into more small pieces and stacked up again.
 This is Cheddaring of cheese. The process is continued till most of the whey gets expelled,
after aging the cheese should have a crumby, layered, dense texture.

22. CHEESE VARIETY
1.Emmental cheese
1.Cheddar cheese
1.Cottage cheese
Mozzarella cheese

23. COMPOSITION OF CHEESE VARIETY
Cheese
types
Moisture
(%)
Fat
(%)
Protein
(%)
Ash
(%)
Calcium
(mg/100g)
Phosphorus
(mg/100g)
Cottage 78.0 4.0 12.0 - 100 180
Mozzarell
a
47.5 19.5 28.6 3.33 755.0 355.7
Cheddar 38.0 30.58 25.51 3.85 721.0 512.0
Swiss 37.2 27.54 28.4 3.80 900.0 -

24. Parameters Cheddar cheese Mozzarella cheese
Milk suited best Cow milk Buffalo milk
Method of manufacture Starter culture method Both starter culture & direct
acidification method
Starter culture S. Lactis, S. Diacetylactis S. Thermophilus, L. Debreuchii
subsp. Bulgarius
Moisture content of cheese 37.0-39.0% 30.0-52.0%
Desired pH of final cheese 5.1 5.2-5.3
Treatment of cheese curd Pressing, Ripening Plasticizing & moulding
Preferred salting method Dry salting Brine salting
Cheese yield (%) About 10% About 12.5%
Utility Manufacture of processed cheese & Application as pizza topping, in
Difference between Cheddar & Mozzarella Cheese

25. Cheese type Primary coagulating
agent
Cooking temp.
°C
Draining
methods & pH
Salting
method
Ripening method
Cheddar Rennet 37.8 Vat drain, 5.2 Dry, 1.5% 3-6 months;12
months for sharp
flavor
Swiss Rennet 53.3 Dip, 6.2 Brine, 1.6% Min 2 months; 2-6
months
Cottage Acid 48.9 Vat drain, 4.6 Dry, 1.0% Unripened
Mozzarella Rennet 32.2 Vat drain, 5.3 Brine, 0.7% Unripened to 2
months
Ricotta Acid 80 Hoop, 5.9 Dry, 0.5% Unripened
Technological parameters for few cheese varieties

26. 8. CHEESE RIPENING
Cheese is carefully transferred to cheese hoops, and whey is allowed to drain from & by gravity, generally
over night, the cheese curd are them removed from hopes to be brined by immersion in a saturated salt
solution, the salt absorption stops bacteria growing as with cheddar. If white mould spores have not been
added to cheese milk, the cheesemakers applies them to cheese with a suspension of mould spores in water
or by immersion the cheese as a bath containing spores.

27. 9. QUALITY CONTROL
Must has developed the knowledge & skill required to cow at milk into cheese, by
controlling the types & amount of ingredients used & parameters of cheese making process,
to make specific types & quality of cheese.
Cheesemakers must be skilled in grading of cheese to access quality, defects and
sustainability for release from maturing store for sale. The grading process is one of the
sampling by sight, smell, taste, texture.