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Cheese Making Steps
Presentation · April 2019
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Cheese Making Steps
Collected and Simplified
Presentation for Teaching
1
Cheese Making
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1000 cheese types in France and 1200 in Italy
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Cheese has a deep-rooted history, is a food
product that reflects the cultural memory
and history of communities, besides being a
method of preserving milk. Cheese varieties
differ according to the cultural structure of
the countries, climatic conditions, animal
diversity, and production techniques.
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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.
(Small Change, Big Difference) 7
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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
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Processing of cheese milk
Raw Milk
Standardise of
protein across
Fat level for
the whole
Standardisation different
season e.g.
cheeses
consistency
Pasteurisation
Curd manufacture
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Processing of cheese milk
Raw Milk
Standardisation
Heat Kills
treatment majority of
72°C for
Pasteurisation
microbes
15 sec. in milk e.g.
Pathogens
Curd manufacture
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Curd manufacture
Cool to
Filling vats approx.
30°C
Starter addition
Rennet
Takes about
Coagulation 30 -50 min
Cutting
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Curd manufacture
Starter
– “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.
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Curd manufacture
Filling vats
Starter addition
Rennet
Coagulation
Rotating Knives
Cutting cut curds into
~5mm cubes
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Curd conditioning process
Whey taken off
De-whey/wash and remove
Helps lactose by
expel washing with
Controls potable water
moisture
Cook starter
out of
curd activity
cooks at
38°C
Drain
Dry salt process Whey Brine salt process
taken off
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Block forming process
Dry salt cheese Brine Salt cheese
Curd/whey separation Whey removal &
via screen Block formers in
“Casomatic” tower
Cheddaring on Cheese mould
“Alfomatic” belt system
Milling Pressing
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For Dry-Salt Cheese
Cheddaring
– curd loses more moisture
– clumps together into
continuous mat
– in approx. 2 hours
– Acid development to ≈ pH 5.3
Milling & Salting
– mat of curd then milled into
finger-sized pieces
– salt applied and mixed
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Block forming process
Dry salt cheese Brine salt cheese
Addition Salting Dismoulding
1.6 - 2.0%
In brine
tank for
24-72 hrs
Blockforming Salting
Packaging Packaging
Storage
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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)
– www.youtube.com/watch?v=xEnifYNnDCA
– www.youtube.com/watch?v=wxm8jTzU_8o&t=18s 24
Composition:
moisture, %fat
Structure:
texture & body
Flavour:
salty, propionic, nutty
Appearance:
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colour, wax rind, size of block
Applications of cheese
CHEESE
Consumer Ingredients
Processed Enzyme
Table Cheese Cheese dishes Shredding Cheese modified
cheese powders
products cheese
Bread/crackers Uncooked Cooked Pizza Salami Sauce Dressings
Sandwiches Fillings Burgers Gratings Seasonings
Desserts Sauces Sprinkling Dips Snack coatings Ready meals
Salads Soups
Imitation cheese
Cheese cake Quiche
Pasta
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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
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.
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Mozzarella
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