THE PROCESS OF CHEESE MAKING

Important steps in Cheese Making

The basic concept of cheese making is similar although there exist a multiple varieties of cheese. The milk from any mammal could be used as an ingredient or raw material for the preparation of cheese coupled with coagulating agent and starter culture. The basic stages in the manufacture of cheese may be broadly classified into the following points.

1.Handling of milk, storage and processing

2.Starter cultures

3.Coagulum formation followed by cutting and scalding

4.Curd handling after removal of the whey

5.Other treatments intended for the cheese curd including milling, salting, pressing of the curd etc.

1.Milk handling, storage and processing

Normally raw milk produced in the farm is chilled and transported to the processing dairy. The microorganisms in the milk vary widely depending on the hygienic condition and prevailing atmospheric temperature in the farm. Presence of thermoduric microorganisms (such as Bacillus) and psychrotrophs (primarily Pseudomonads) adversely affect the quality of cheese, thus necessitating methods of handling and storage of milk prior to cheese making an important step. The general practice of milk handling include weighing or metering of milk, filtration or clarification to remove the contaminants and impurities, cooling to less than 5°C and bulk storage of milk in a silo.

Impact of psychrotrophs on the cheese quality

The psychrotrophs can be defined as those microorganisms that are capable surviving and growing at commercial refrigeration temperatures. These organisms secrete proteases and lipases, which are protein and lipid splitting respectively and cause rancid and soapy flavour in the end product (cheese). The growth of these psychrotrophs can be prevented by a number of methods such as thermization of milk (sub pasteurization heat treatment), deep cooling of milk (2°C) or a combination of the above two methods, carbonation of milk and the use of lactic starter cultures.