Cheese Manufacturing

Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used legally Must be ripened for at least 60 days Kept above 35 F

Curdling Curds are formed by adding a coagulating agent Acid, coagulating enzyme, Separates the milk into curds and whey Acid is used to make cheese that is unripened Cottage cheese or Cream cheese Chymosin is used to make ripened variety Cheddar

Cooking Curds and whey are heated using steam Length varies with cheese variety Increases firmness of curd Pulls moisture out Control enzyme activity

Separation Whey is drained away from the curds using a strainer Liquid known as lactose serum Concentrated and transformed into milk by- products

Knitting the Curds Curds placed into different shapes Balls, wheels, blocks, barrels Lactic acid starts to alter curd texture and flavor Microorganisms break down the lactose present

Flavor Development Salt is added for additional flavor Varies between 1-5% depending on variety Adding specific microorganisms also produces flavor Lactococci- Cheddar and Mozerella Secondary Cultures- Swiss Surface Slime-Brick, Muenster External Mold-Brie, Camembert Internal Mold- Blue Roquefort

Ripening/Curing Placed in temperature controlled room for specific time Microorganisms and enzymes continue to break down fat and protein Time varies with cheese variety Several weeks to several years This step is not used in fresh cheeses Cream or cottage

Ripening/Curing Swiss 4 months to 1 year Cheddar Mild Medium Sharp Saanenkaese 7 years! Fresh Mozzeralla Does not need curing

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