Cheese Manufacturing

Question 1

Cheese manufacturing steps

Answer 1

• pre- soured milk is mixed with rennet and a coagulum is formed
• coagulum is cut and sheared while being heated resulting in whey (syneresis)
• curd is then placed into forms and pressed prior to aging

Question 2

Cheese making pretreatment

Answer 2

Separation of fat and re adding to specific level depending on cheese variety
Pasteurization

Question 3

In cheese making and cultured milk (yogurt), what the starter cultures used?

Answer 3

Both use a Lactic Starter Culture that are controlled microbial population added to produce chemical and physical changes.
Eg. Streptococcus, Leuconostoc, and Lactobacilli
Can be a single strain or a mix of 2 or more strains
Either Homogermentative strain - ferments lactose to lactic acid producing only small amount of acid
Or Heterofermentative strain - produces lots of volatile compounds that give more flavour

Question 4

Cultured milk (yogurt) production

Answer 4

Made by culturing heated milk with certIn organisms to form an acid induced casein micelle gel.
Step 1. Heat milk
Step 2. Cool and add starter
Step 3. Cool when ph reaches 4.3
As acid is produced,ph decreases, micelles destabilize and net charge decreases resulting in fusing of micelles into a 3d gel matrix immobilizing the liquid phase.
Step4. Stabilizers added to improve texture and stability (eg. Pectin)

Question 5

Souring and ripening milk to make cheese

Answer 5

Addition of starter culture. Eg. For cheddar is Lactococcus lactis blend
Addition of CaCl2 to firm curd
Colouring