Cheese Production and Technology

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 Cheese is one of the most popular and diverse dairy products in the world. It is made by concentrating the milk fat and protein, while removing most of the water, lactose, and some minerals. Cheese production involves several steps, such as acidification, coagulation, separating curds and whey, salting, shaping, and ripening. In this blog, we will explore each of these steps and the equipment, components, classifications, and raw materials of cheese.

Acidification

Acidification is the process of lowering the pH of milk to facilitate coagulation. Acidification can be achieved by adding acid (such as citric acid or vinegar) or by adding bacterial cultures (such as lactic acid bacteria) that ferment lactose into lactic acid. Acidification affects the flavor, texture, and shelf life of cheese.

Coagulation

Coagulation is the process of forming a gel-like network of milk proteins (mainly caseins) that trap fat and water. Coagulation can be induced by adding rennet (an enzyme that cleaves caseins) or by further acidification. Coagulation determines the type, yield, and quality of cheese.

Separating Curds and Whey

Separating curds and whey is the process of draining the liquid whey from the solid curds. This can be done by cutting, stirring, heating, pressing, or washing the coagulum. Separating curds and whey affects the moisture, fat, and salt content of cheese.

Salting

Salting is the process of adding salt to cheese. Salt can be added directly to the curds, to the brine solution in which cheese is immersed, or to the surface of cheese. Salting enhances the flavor, texture, and preservation of cheese. It also influences the growth of microorganisms and enzymes during ripening.

Shaping

Shaping is the process of giving cheese a desired form and size. Shaping can be done by molding, knitting, stretching, or extruding the curds. Shaping affects the appearance, consistency, and ripening of cheese.

Ripening

Ripening is the process of maturing cheese under controlled conditions of temperature, humidity, and time. Ripening involves biochemical changes in cheese due to the activity of microorganisms (such as bacteria, molds, or yeasts) and enzymes (from milk, rennet, or added sources). Ripening develops the characteristic flavor, aroma, color, and texture of cheese.



Equipment Used in Cheese Processing

Cheese processing requires various equipment for different stages of production. Some of the common equipment used in cheese processing are:

  • Pasteurizer: A device that heats milk to a high temperature for a short time to kill harmful microorganisms and improve shelf life.
  • Separator: A device that separates cream from skim milk by centrifugal force.
  • Standardizer: A device that adjusts the fat content of milk to a desired level by blending cream and skim milk.
  • Homogenizer: A device that reduces the size of fat globules in milk by applying high pressure to create a uniform emulsion.
  • Vat: A large container where milk is acidified and coagulated.
  • Cutter: A device that cuts the coagulum into small pieces to facilitate whey drainage.
  • Stirrer: A device that agitates the curds to prevent matting and expel whey.
  • Cooker: A device that heats the curds to a specific temperature to control moisture and firmness.
  • Drainer: A device that removes whey from curds by gravity or vacuum.
  • Cheddaring machine: A device that stacks, turns, and cuts curds to produce cheddar cheese.
  • Milling machine: A device that cuts curds into smaller pieces for salting or further processing.
  • Press: A device that applies pressure to curds to expel whey and form a compact mass.
  • Molder: A device that shapes curds into desired forms using molds or hoops.
  • Brining tank: A device that immerses cheese in salt solution for salting and preservation.
  • Ripening room: A device that controls temperature and humidity for cheese maturation.
  • Packaging machine: A device that wraps cheese in suitable materials for storage and distribution.

  • Cheese can be classified into five categories based on the moisture content and degree of ripening: fresh cheese, soft cheese, semi-hard cheese, hard cheese, and very hard cheese. Examples of each category are cottage cheese, brie, cheddar, parmesan, and pecorino respectively.
  • The raw materials of cheese are milk, rennet, bacterial cultures, and salt. Milk can be from different animals (such as cows, goats, sheep, or buffalo) and have different fat content (such as whole, skimmed, or standardized). Rennet is an enzyme that coagulates milk proteins. Bacterial cultures are microorganisms that acidify milk and contribute to flavor and texture. Salt is added for taste and preservation.

Reference:

  1. https://www.mdpi.com/2227-9717/10/3/529
  2. https://books.lib.uoguelph.ca/cheesemakingtechnologyebook/chapter/1-introduction-to-cheese-making/
  3. https://agrimoon.com/wp-content/uploads/CHEESE-TECHNOLOGY.pdf

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