milk and milk product

1. GODAVARI FOUNDATION’S
Dr. Ulhas patil college of Agriculture, Jalgaon.
AFFILIATED TO
Mahatma Phule Krishi Vidyapeeth Rahuri
DEPT. OF AHDS
MILK AND MILK PRODUCTION
• NAME OF STUDENT:- PATIL LALIT ANIL
• REG.NO:- AJ-70/2018
• COURSE NO.:- SRP-EL-AHDS-405
• COURSE TITLE:- MILK AND MILK PRODUCTION
• COURSE TEACHER:- PROF. B.B.MUNDE SIR.

2. Term's
 Coagulation- Change from a fluid to a thickened mass; curdle;
congeal.
 Whey- The watery part of milk that separates after the milk
sours and thickens.
 Brine- Water strongly saturated with salt.
 Rennin- A stomach enzyme that coagulates casein and is used
to commercially curdle milk in the making of cheese.

3. Introduction to Cheese
 Can anyone give me a definition of cheese?
 Did you know cheese was traditionally made as a way of
preserving the nutrients of milk.
 Thousands of varieties of cheeses have evolved that are
characteristic of various regions of the world.

4. What are curds and whey?
 Curds- the solid lumps you find in milk when milk sours.
 You can treat milk with enzymes to get the same effect.
 Whey- The watery liquid that you find in milk when the milk
sours / is treated with enzymes.

5.  You can add a starter culture with rennet to milk to get curds
and whey.
 Why would anybody WANT to make curds and whey?
 Curds can be used to make cheese.
 Whey can be used as animal feed.

6. Cheese Add salt to curds-
 You get cheese! The cheese needs to be pressed.
 Crumbly cheeses (e.g. Wensleydale) are only pressed lightly
 Hard cheeses (e.g. Cheddar) are pressed firmly
 The cheese is then left to mature (to develop flavour and
texture)

7. Procedure
 1. Take milk; add rennet and a starter culture to it
 2. The milk curdles
 3. You now have curds and whey.
 4. Drain the whey to leave only the curds
 5. Add salt to the curds
 6. Press the curds into moulds
 7. Leave to mature
 8. Package

8. Types of Cheese
Blue cheese brick
Brie Mild
Cheddar Sharp
Cheddar Colby
Gouda Monterey (Jack)
Mozzarella cheese

9. Blue Cheese
 Blue-vein mold ripened variety.
 Made from Cow’s Milk.
 Ages 2-6 months.
 Tangy, peppery flavor.
 Texture is semisoft, pasty, and sometimes crumbly.
 White interior and marbled/streaked with blue veins of mold.

10. Brie Cheese
 Soft ripened variety.
 Usually made from Cow’s milk.
 Ages 4-8 weeks Mild to pungent flavor.
 Texture is soft & smooth when ripened.
 Creamy yellow interior with an edible thin brown & white crust.

11. Mild Cheddar Cheese
 Firm ripened variety.
 Made from Cow’s Milk.
 Ages 2-3 months.
 Mild to slightly nut-like cheddar flavor.
 Texture is firm & smooth with some mechanical openings.
 White to medium-yellow orange.

12. Sharp Cheddar Cheese
 Firm ripened variety.
 Made form Cow’s Milk.
 Ages 8-12 months.
 Sharp typically nut-like flavor.
 Texture is smooth and waxy with some mechanical openings.
 White to medium-yellow orange.

13. Colby Cheese
 Firm ripened variety.
 Made from Cow’s Milk.
 Ages 1-3 months.
 Mild to mellow flavor.
 Texture is softer & more open than cheddar cheese.
 Has numerous irregularly shaped openings.
 White to medium-yellow orange color.

14. Cream Cheese
 Soft unripened variety.
 Made from cream from Cow’s Milk.
 Is not aged.
 Mild, acid flavor.
 Texture is soft & smooth.
 White to light cream color.

15. Gouda Cheese
 Firm ripened variety.
 Made from whole or partly skimmed Cow’s Milk.
 Ages 2-6 months.
 Mellow, nut-like flavor.
 Texture is semisoft to firm, smooth, and has small irregularly shaped or round
holes.
 Creamy yellow or medium-yellow orange interior and may have a red wax
coating.
 It has a cannonball or oval shape.

16. Monterey (Jack) Cheese
 Firm ripened variety.
 Made from Cow’s Milk.
 Ages 1-3 months.
 Mild to mellow flavor.
 Texture is soft to semisoft and has small openings evenly
dispersed throughout.

17. Mozzarella Cheese
 Firm unripened variety.
 Made from whole or partly skimmed Cow’s Milk.
 Is not aged.
 Mild delicate flavor.
 Texture is slightly firm and plastic.
 Creamy white color.

18. Munster Cheese
 Semisoft, ripened variety.
 Made form Cow’s Milk.
 Aged 1-8 weeks.
 Mild to mellow flavor.
 Texture is semisoft and has small openings throughout.
 Creamy white interior with a yellow tan surface.

19. Provolone Cheese
 Firm ripened variety.
 Made from Cow’s Milk.
 Ages 2-12 months or longer
 Mellow to sharp flavor with smoky and salty overtones.
 Texture is firm & smooth.
 Light creamy interior with a light brown or golden yellow
surface.

20. Ricotta Cheese
 Soft, unripened variety.
 Made from whole or partly skimmed milk, or whey from cow’s
milk with whole or skim milk added.
 Is not aged.
 Sweet, nut-like flavor.
 Texture is soft and may have a grainy consistency.
 White color.

21. Swiss Cheese
 Firm ripened variety.
 Made from Cow’s Milk.
 Aged 3-9 months (bacteria during ripening produces gas
which forms the eyes).
 Sweet, nut-like flavor.
 Texture is firm and smooth with medium to large round eyes
throughout.
 Light yellow.

22. Classes of Cheese
Soft Whey Cheeses Semisoft Hard Cheeses

23. Soft Cheese
 Unripened: – High Fat: Cream Cheese.
 Ripened: – Brie
 Ricotta

24. Semisoft
 Ripened principally by bacteria: – Brick – Munster.
 Brick and Munster cheeses are the two most often confused.
 Ripened Principally by blue mold in interior: – Blue

25. Hard
 Ripened by bacteria, without eyes: –Mild and Sharp
 Cheddar Colby, Gouda, Monterey(Jack), Mozzarella, Provolone.
 Ripened by bacteria, with eyes: – Swiss

26. Conclusion
 Cheese is a delightful food which contributes variety and interest
to our diet.
 Various kinds have always been important sources of nutrients.
 Gourmet cooks might pay several hundreds dollars per pound for
imported cheese.
 However, less developing countries, cheese is a staple in the diet.