Production of cheese Flashcards
What is the mnemonic for remembering the stages in cheese production?
(14)
Perhaps Someone Reliable Can Choose Delicious Scrumptious Cheese Colm's Starving Please Run Please Laura
What are the stages involved in cheese production?
14
Pasteurised Starter culture added Rennet added Curds and whey Cut Draining Scalding Cheddaring Curd chips Salt added Pressing Ripening Packaged Labelling
What occurs during the pasteurisation stage of cheese production?
Raw milk is pasteurised at 72 degrees for fifteen seconds
Describe the stage in cheese production where the starter culture is added
(2)
A starter culture of lactic acid bacteria is added
This changes lactose to lactic acid which acts as a preservative and adds flavour
Describe the stage in cheese production where the rennet is added.
(2)
Milk is heated to 30 degrees and rennet is added
Rennet contains the enzyme rennin that changes the protein caseinogen to casein which coagulates the milk
What occurs during the curds and whey stage of cheese production?
The mixture is left for 35-40 minutes until it separates into curds (solid) and whey (liquid)
What occurs during the cutting stage of cheese production?
Curds are cut to release more whey
What occurs during the draining stage of cheese production?
2
Whey is drained off
At this point cottage cheese is produced
What occurs during the scalding stage of cheese production?
Curds are heated to 35-40 degrees for 40 to 45 minutes and stirred continuously to release more whey and achieve the correct consistency
What occurs during the cheddaring stage of cheese production?
Curds are cut into blocks and piles on top of each other to drain more whey
Describe the stage in cheese production referred to as ‘curd chips’
The curds are cut into curd chips by a mill
Describe the stage in cheese production where salt is added?
2% salt is added to add flavour and preserve the cheese
What occurs during the pressing stage of cheese production?
3
Curds are pressed into moulds
The longer the curds are pressed the harder the cheese
Pressed curds are sprayed with hot water to form a protective rind (skin) on the cheese
What occurs during the ripening stage of cheese production?
3
The cheese is removed from the mould, date stamped and stored to ripen and mature for 3-15 months
Ripening develops the characteristic flavour, texture and smell of a cheese due to the action of enzymes and bacteria
The longer a cheese is left to ripen the stronger the flavour
What occurs during the packaging stage of cheese production?
Cheese is graded according to quality
Cheese is cut to retail size, e.g. 200g or 500g and packaged in varying materials e.g. plastic or waxed paper
