1. Learning objectives
• To know the difference between primary and secondary processing
• To understand the processing of milk to make cheese and yogurt
• To further reinforce denaturation and coagulation
• To understand the use of micro-organisms in food production

2. Primary Processing
Secondary Processing

3. Making Soft Cheese from Yogurt
Strained yoghurt is a popular style of cheese used in Southern European, Middle Eastern, Central and Southern Asian cooking. Unlike cream cheese, yogurt cheese is high in gut beneficial bacteria, is creamy without the excess fat and since most of the whey is strained away, it can be enjoyed by people who are mildly lactose intolerant.

4. Tasting – Soft cheese from yogurt
What sensory vocabulary would you use to describe the taste of the cheese?

5. Sensory analysis of Soft Cheese
Appearance
Aroma
Taste
Texture
Sensory analysis of Soft Cheese
Positive
Appetising
Attractive
Firm
Fresh
Healthy
Moist
Runny
Smooth
Soft
Tasty
Crumbly
Fragrant
Fruity
Sweet
Freshly baked
Zesty
Aromatic
Bitter
Cheesy
Creamy
Salty
Sharp
Sour
Tangy
Airy
Fizzy
Gooey
Sticky
Negative
Dry
Fattening
Greasy
Burnt
Sickly
Stale
Acid
Bland
Tasteless
Watery
Fatty
Gritty
Hard
Lumpy
Mushy
Slimy
Soggy

6. How Yogurt is made - Video
Click icon for link

7. Production of yogurt - stages
Now that you have watched the video, in groups put the different stages of the production of fruit yogurt into the correct order.
The bacteria ferment the milk by turning the lactose in the milk to lactic acid.
The milk proteins are denatured and coagulate, which makes the yogurt set.
Fruit, sugar, thickeners and stabilisers can be added to change its flavour and texture.
When the acidity level reaches 0.8–1.8%, the bacteria become inactive, but they are still alive.
The yogurt is cooled to 4.5°C to stop the bacteria growing.
The yogurt can be pasteurised at this stage to kill the bacteria.
The milk is homogenised, then pasteurised at 85–95°C to destroy micro-organisms.
The yogurt is packed into cartons and sealed.
A special bacteria culture is added to the milk.
The mixture is incubated (kept warm) at 37–44°C for 4–6 hours.
The milk is cooled to 40–43°C.
Girls can use p281 to help if needed

8. Production of yogurt – Check stages
Class discussion about the correct stages of yogurt production
Correct Stages: 7, 11, 9, 10, 1, 2, 4, 5, 6, 3, 8.

9. Copy this into your exercise books or complete the printed worksheet
And write the yogurt production stages in the correct order

11. Next lesson - Practical
Bring ingredients for Tiramisu – see next slide (Wouldn’t advise making the Trifle as it will take longer than 1 hour to make)
Transparent Presentation container suitable for trifle or tiramisu – Glass or plastic
Cling film to cover trifle or container for transportation home.

12. Ingredients for Lemon or Traditional Tiramisu
Lemon Tiramisu
INGREDIENTS:
(serves 6)
Juice of 2 lemons
Zest of 1 lemon
(other zest used for the topping)
4tbsp water
50g caster sugar
1 packet of sponge lady finger biscuits OR madeira cake cut into fingers
4 tbsp lemon curd
250g mascarpone cheese
300ml whipping/double cream
Zest of 1 lemon, to garnish
Traditional Tiramisu
INGREDIENTS:
(serves 6)
3 cups of strong black coffee, cooled (instant coffee is fine)
1 packet of sponge lady finger biscuits OR madeira cake cut into fingers
3 tbsp caster sugar
250g mascarpone cheese
300ml whipping/double cream
1 tsp almond extract
Cocoa powder, to dust