The Process Of Making Indulgent Cheeses

Cheese is a favorite food of both children and adults. Although very popular, but what cheese is made of, not many people know.
Cheese originated in Western countries, has hundreds of different flavors, colors and softness: some are used only for cooking, or used exclusively for baking, or can be used for both. this purpose and even eat directly instead of cooking.

Favorite food of both children and adults

Usually cheese will be made from the milk of animals. In addition to cow’s milk, it can also be made from ingredients such as goat’s milk, sheep’s milk, or any other animal milk that can be used as an ingredient. In addition, there are also some special cheeses that use plant-based ingredients extracted from vinegar or lemon.
The cheese making process is considered manual, so it is a traditional dish and quite expensive because of the nutritional value it brings. Today, that value has not changed, but has grown in diversity and has become popular. So let’s learn how to make cheese at the factory

The cheese making process

The cheese making process includes sequential steps such as acidification, coagulation, separation of curds and whey, salting, molding, aging and packaging.

Milking and transporting to factory, sterilization

After milking, milk is taken to the factory to be processed into cheese. The factory will disinfect milk to remove unnecessary bacteria.
Place milk in a centrifuge to clarify exogenous particles or somatic cells during standardization. This step typically optimizes the protein and fat ratio of the milk to produce a high-quality cheese.

Cheese milk is taken directly from cows

Step 1. Fermentation

The first step in making cheese is acidification. During this stage milk changes milk sugar (lactose) into lactic acid. This changes the acidity of the milk and begins the process of turning the milk from a liquid to a partially solid. Cheese produced from raw milk needs to be aged for a maximum period of 60 days. After pasteurization or heating, cool the milk to the temperature required for the growth of the starter culture.

Milk in the curd preparation tank at the cheese factory

Step 2. Freeze the milk

Rennet aids in the coagulation or coagulation of milk, as it functions as a coagulant. Coagulation is the process of converting a liquid into a semisolid. When making cheese, an enzyme called rennet is added as a liquid or paste to further thicken the milk. Shape the clot and separate the liquid (serum) (dehydration stage)
As the milk solidifies, it forms curds and whey. The curd is the solid part and the whey is the liquid. When this process is complete, the whey is withdrawn, leaving the curds that become cheese.
Fungal-based coagulants are widely used in the United States, including fungal strains such as Mucor latexillus, Endothia parasitica, etc.

Cheesemaker work the cheddaring table during production

Step 3. Salt cheese

A process where salt acts as a stabilizer, helping to increase the shelf life of cheese. There are several ways to use salt. Salt can be added directly to the curd as the cheese is being made. The outside of the cheese wheel can be rubbed with salt or with a damp cloth that has been soaked in brine (heavy brine). Cheese can also be bathed directly in a brine tank.

Salt acts as a stabilizer, helping to increase the shelf life of cheese

Step 4. Shaping

During this stage, each cheese takes the familiar form of a solid block or wheel. The cheese is put into a basket or mold to form a specific shape. At the same time, the cheese is also pressed with a weight or machine to expel any remaining liquid.

Cheese is put into a basket or mold to form a specific shape

Step 5. Cheese ripening (Only for mature cheeses)

This process ages the cheese until it reaches optimum ripeness. During this time, the temperature and humidity of the room are closely monitored. An experienced person knows how to properly handle each cheese so that it develops the desired flavor and texture. For some cheeses, the mold around in the air gives the cheese a distinct flavor. For others, the mold is inoculated by spraying it into the cheese (Brie) or injecting it into the cheese (blue cheese).

Person knows how to properly handle each cheese so that it develops the desired flavor and texture.

The amount of time it takes for cheese to ripen depends on the type of cheese and the cheesemaker’s desired outcome. It can take months to quite a few years for the cheese to age, but once it’s done, it’s ready to be packaged.
Store cheese in a cool, dry place, under controlled temperature and humidity conditions, until the desired age. Aging of cheeses varies from months to years, as is recommended for cheese making.
This step allows for enzyme-induced changes in the protein and fat composition of the cheese, which contribute to the characteristic flavor, aroma, texture, and more.

Packaging

Finally, cut the cheeses and pack them into cubes by appropriately labeling the brand name along with nutritional information, market price, production date, shelf life and other product details.

Cubes by appropriately labeling the brand name

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Video resource: SomersetDairyCareers

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