Tag Archives | Cheese

Classification of Cheese: 3 Categories | Microbiology

The following points highlight the three categories of cheese. The categories are: 1. Lactic Acid/Rennin Based Cheese 2. Fat Content Based Cheese 3. Physical State of Structure Based Cheese. Category # 1. Lactic Acid/Rennin Based Cheese: Cheese are divided into two large groups depending upon whether the curd is formed by the action of lactic acid or it is developed [...]

By |2016-09-16T06:08:06+00:00September 16, 2016|Microbiology|Comments Off on Classification of Cheese: 3 Categories | Microbiology
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Production of Cheese: 3 Steps | Microbiology

The following points highlight the three main steps involved in the production of cheese. The steps are: 1. Coagulum Formation 2. Separation of Curd from Whey 3. Ripening of Cheese. Step # 1. Coagulum Formation: Milk coagulation occurs due to two distinct activities (Fig. 38.1, Table 38.1). (i) Inoculation with bacterial cultures, e.g., Streptococcus lactis or S. cremoris for incubation [...]

By |2016-09-16T06:08:04+00:00September 16, 2016|Milk Microbiology|Comments Off on Production of Cheese: 3 Steps | Microbiology
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