1. Who cut the cheese?
Mr. Hovell

2. What is cheese?
Traditionally, cheese was made as a way of preserving the nutrients of milk…

3. In simple terms…
Cheese is the fresh or ripened product obtained after coagulation and whey separation of: milk, cream, partially skimmed milk, butter milk, or a mixture of these products…

4. How many types of cheese?
Thousands of varieties of cheeses have evolved that are characteristic of various regions of the world. (8,000 BC-Nomads)

5. Common Cheese-making steps include:
Step 1. Treatment of milk
Thermal Treatment- reduces initial bacteria;
Then goes through High Temperature-Short Time (HTST) Pasteurization

6. And then…
Step 2: Additives (ex: coloring- Paprika, annato, & Beta-carotene are used)

7. Step 3: Inoculation & Milk Ripening:
Cheese making relies on the fermentation of lactose by lactic acid bacteria (L.A.B.).
L.A.B. lowers the pH, which assists with coagulation (clumping process of proteins) & contributes to cheese flavor & texture.

8. Coagulate! Step 4: Coagulation
Immobilizes the water and traps the fat globules in the newly formed matrix.
This is accomplishes via either enzymes, an acid treatment, or a heat-acid treatment.
Chymosin (rennet) is most often used for enzyme coagulation

9. Step 5: Cut the cheese
After the milk gel has been allowed to reach the desired firmness, it is carefully cut into small pieces with knife blades or wires.
The curd pieces immediately begin to shrink and expel the greenish liquid (whey)
Shrinking of curds is also attributed to increased pH

10. No Whey! Step 6: Separation
When curds have reached the desired moisture & acidity, they are separated from the whey.
Why may be removed from the top or drained by gravity.

11. Step 7: It depends… Depending on the type of cheese…it may be: Salted
Cut into shreds
Pressed
Ripened/Matured/Aged- weeks to years!

12. Last Slide… Ripening Agents in cheese include:
Bacteria & enzymes of the milk
Lactic culture
Rennet
Lipases
Added molds & yeasts

13. TA-DA…
The End…