In this article we will discuss about the process of cheese making. The large number of microorganisms play a role in the ripening process. On the first day of cheese making process, the microbial number in the starting material ranges from one to two billion g_1. Therefore, the production declines because of insufficient oxygen, high acidity and the presence of [...]
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 [...]
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 [...]