1. Cheese Making Logo Slide:
This slide appears at the start of each presentation. Do not alter, animate or delete this slide.

2. An Understanding Of the basics Of Cheese Products and Cheese Making
Presentation to Teachers, Nov 2011
Prepared by Dean
(James’s Father!)

3. Introducing Cheese What distinguishes different types of cheese?
Composition - moisture, fat content
Structure - texture and body
Flavour - salty, propionic, nutty..
Appearance - colour, wax rind or size of the block
Cheese can be thought as a means of preserving milk by removing water.
Characteristics can be manipulated by altering the cultures, ingredients and techniques used.

4. Cheese Types Dry salt cheese e.g. Cheddar, Colby
Brine salt cheese e.g. Gouda, Edam
Stretched Curd e.g. Mozzarella
Specialty cheeses e.g. Blue Vein
Processed cheese

5. The Basic Manufacturing Process
Raw Milk
Standardisation
Pasteurisation
Curd manufacture

6. Processing of cheese milk
Raw Milk
Standardisation
Pasteurisation
Curd manufacture
Standardise of protein across the whole season e.g. consistency
Fat level for different cheeses

7. Processing of cheese milk
Raw Milk
Standardisation
Pasteurisation
Curd manufacture
Heat treatment 72°C for 15 sec.
Kills majority of “bugs” in milk e.g. Pathogens

8. Curd manufacture Filling vats Starter addition Coagulation Cutting
Cool to approx. 30°C
Filling vats
Starter addition
Coagulation
Cutting
Rennet
Takes about
mins

9. Curd manufacture Starter Rennet
“Beneficial” bacteria which ferment the sugar (lactose) in milk
Different species of the bacteria impact cheese flavour.
Rennet
Enzyme from calves’ stomach
destabilises casein in milk
milk turns into soft gel - like junket.

10. Curd manufacture Filling vats Starter addition Coagulation Cutting
Rennet
Rotating Knives cut curds into ~5mm cubes

11. Curd conditioning process
De-whey/wash
Cook
Drain
Dry salt process Brine salt process
Whey taken off and remove lactose by washing with potable water
Helps expel moisture out of curds, and Normally cooks at 38°C
Controls starter activity
Whey taken off

12. Block forming process Dry salt cheese Brine Salt cheese
Curd/whey separation Whey removal &
via screen Blockformers in
“Casomatic” tower
Cheddaring on Cheese mould
“Alfomatic” belt system
Milling Pressing

13. For Dry-Salt Cheese Cheddaring Milling & Salting
curd loses more moisture
clumps together into continuous mat in approx. 2 hours
Acid development to about pH 5.3
Milling & Salting
mat of curd then milled into finger-sized pieces
salt applied and mixed

14. Dry salt cheese Brine salt cheese
Block forming process
Dry salt cheese Brine salt cheese
Salting Dismoulding
Blockforming Salting
Packaging Packaging
Storage
Addition %
In brine tank for hrs

15. Packaging
blocks put into plastic bags, vacuum sealed and put into boxes
Dry-salt cheese passes through a rapid cool room (~ 24 hours)
Metal detector, coding, then palletised
Storage
temperature and time will depend on the type of cheese (e.g. cheddar 10°C until mature)

16. Applications of cheese
Consumer
Ingredients
Processed cheese products
Enzyme modified cheese
Cheese powders
Table Cheese
Cheese dishes
Shredding
Bread/crackers
Sandwiches
Uncooked
Cooked
Pizza
Fillings
Sprinkling
Salami
Burgers
Dips
Sauce
Gratings
Snack coatings
Dressings
Seasonings
Ready meals
Imitation cheese
Desserts
Salads
Cheesecake
Sauces
Soups
Quiche
Pasta
From Fox et al. (2000) Pg 453

17. Functional requirements
Shreddability - ability to shred into thin strips of uniform dimensions, and resist clumping e.g. Cheddar, Gouda
Sliceability - ability to be cut cleanly into thin slices without crumbling e.g. Swiss-type cheese
Meltability - ability to melt, and flow e.g.Cheddar, Cream cheese

18. Functional requirements
Spreadability - ability to spread easily when subjected to a shear stress e.g. Cream cheese
Crumbliness - ability to break down into small irregular shaped pieces when rubbed e.g. Cheshire, Feta
Stretchability - ability to stretch when baked e.g. Mozzarella
From Fox et al. (2000) Pg 458

19. Any Questions ?