1. Cheese Parmesan Name group: 1.) FAEEZALTUL BT HAMID (02DTM11F2050) 2.) NURAIEZA BT OMAR (02DTM11F1043) 3.)SITI FAMIZA BT JUSOH (02BTM12F2007)

2. introduction Parmesan cheese is the name of a few kinds of Italian extra- hard cheeses made of cow's milk. It is usually the cheese to go with Spaghetti and other typical Italian pasta, but it also has many other uses. Parmesan is a part of Italian national cuisine and is usually grated. Usually, Parmesan cheese is either Parmigiano-Reggiano or Grana Padano cheese. Both cheeses are AOC. This means that the way they are made, and the region they come from are strictly regulated. Only these brands (Parmigiano Reggiano, Grana Padano) are protected. In many parts of the world, cheese is sold as Parmesan cheese that has nothing to do with the true (Italian) Parmigiano Reggiano or Grana Padano. The biggest producers of such cheeses are the United States andArgentina. The original Parmesan cheese is one of the most expensive cheeses in the world.

3. discussion History Parmesan is one of a category of cheeses called grana because of their grainy texture. They are made throughout northern Italy and for centuries a war was waged over whose grana was considered the most prestigious. The cheeses made around Parma and Reggio in Emilia Romagna eventually won, with those of the other regions being lumped under the name of Grana Padano, after the name for the Po river valley. Over the years, Parmesan found fame all over Europe: In Italy, Boccaccio dreamt of a huge pile of grated Parmesan in his Decameron of 1348, in France it is said that Moliere would eat nothing else in the final years of his life and in England, Samuel Pepys hastily buried his Parmesan to save it from the Great Fire of London.

4. methodology Collecting Evening Milk. Skimming and Addition of Morning Milk. Whey Starts the Cheese Making. Natural Rennet Goes In. Breaking Up the Curds Cooking

5. Cheese Maker Delivers “Twins” Freshly Made Cheeses, Hung to Dry Applying the "Birth Certificate“ Parmesan Wheels Get Their Pin Dots Brining, a Critical Cheese-Making Step Parmesan Cheese Aging Begins Final Cheese-Making Step: Fire Branding

6. Reaction of microoganisma The acidification of milk in cheese making by means of bacteria is called ripening. A variety of bacteria cultures are available for making specific cheese types. These bacteria, commonly called starters, are added to the milk after pasteurization and at specific temperatures. They are allowed to work for specific time periods depending on the type of cheese. During this period the bacteria consumes the lactose which is milk sugar. The biological process is the same as the fermentation of beer or wine. As the bacteria eat, they produce lactic acid which in turn causes the milk protein to develop into curd. Other byproducts of this ripening stage provide flavor compounds which enhance the character of the finished cheese. MESOPHILIC: lactococcus lactis ssp cremoris For fresh and hard cheeses such as Cheddar, Colby, Feta, Chevre. THERMOPHILIC: streptococcus thermophilus For fresh cheeses such as Camembert, Gouda, Blue, Baby Swiss and others where a buttery flavor and eye formation is desired. HELVETIC: lactobacillus helveticus For Italian cheeses like parmesan, romano, provolone and mozzarella

7. Cheese is an important product of fermentative lactic acid bacteria. Particularly in the past, cheese was valued for its long shelf life. Due to its reduced water content, and acidic pH, bacterial growth is severely inhibited. This causes cheese to spoil much more slowly than other milk products. Consequently, the art of cheese production has spread throughout Europe, each country manufacturing many different types of cheeses. Cheese production has three steps: curd formation, curd treatment and curd ripening. 1. Curd formation can use mare, ewe, cow or goat milk to produce “sour” or “sweet” curd. Sour curd is produced by fermentative lactic acid bacteria as mentioned above. Sweet curd is produced by adding an enzyme called renin instead of bacteria to curdle the milk. The curd is separated from the whey by draining. The curd can be used directly to make unripened cheeses such as ricotta or cottage cheese or can undergo further processing to make a ripened cheese.

8. 2. Curd treatment consists of condensing and squeezing to form dense, hard curd. It is then molded into the desired shape, salted and mixed with different types of secondary microflora. 3. Secondary microflora ripen the cheese and will determine the final texture and aroma of each type of cheese. For hard ripened cheeses such as Cheddar, curds are further compressed and the bacteria particular for the cheese is added. The Cheddar is wrapped in wax or plastic to prevent contamination and then incubated to allow the bacteria to do its work. For soft ripened cheeses such as Camembert and Limburger, a microbe, usually mold, is added to the surface of the cheese that produces a protein-digesting enzyme. This enzyme breaks apart the curds and causes the cheese to become creamy and spreadable.

9. Importance of fermentation in cheese Parmesan Curd Formation - Milk is first pasteurized and then fermented by a starter culture. This is usually a lactic acid bacteria with the specific species in use dependent upon the cheese being produced.pasteurized Rennet (a protease) is added to the fermentation and along with the lactic acid made by the added starter, causes the milk to form curds. Curd Concentration - depending upon the cheese being made, the curds may be concentrated in some manner. The goal here is to remove the appropriate amount of whey (liquid left from curd formation). For fresh cheeses (cottage or mozzarella) no concentration takes place. For soft cheeses the curds are cut into large cubes and then ripened with a fungus or mold. Hard and semi-hard cheeses are cooked and then cut into small pieces to release more whey. Ripening - prepared curd is then pressed into molds, salted and ripened for weeks to years. This process if different for each cheese. The finished product is sold either as a complete mold (a wheel of cheese) or cut into smaller pieces. Most cheeses are stored at refrigerator temperatures.

10. conclusion As conclusion, as a conclusion, there are many types of cheese are produced, using different types of starter culture. every cheese has a uniquely its own. cheeses are available in three different formats ie, soft, semi-solid and solid. of parmesan cheese it is kind of solid cheese. The cheeses will generally spend 24 months in this room, by when they will have assumed their full and typical characteristic qualities but some will be kept longer. Parmesan of up to 60 months old is regularly sold in Emilia Romagna, although after 36 months care needs to be taken. If the protein breakdown process is prolonged the texture of the cheese becomes chalky and soluble, the maturation of the fat can cause the cheese to turn too piquant and the aromas tend to fade. It is certainly not necessarily the case of the older the cheese the better.

11. references http://www.parmesan.com/craftsmanship/ho w-to-make-parmesan-cheese/ http://www.parmesan.com/craftsmanship/ho w-to-make-parmesan-cheese/ http://www.theparmesancheese.co.uk/proces s.html http://www.theparmesancheese.co.uk/proces s.html http://www.cheese.com/parmesan/ http://simple.wikipedia.org/wiki/Parmesan_c heese http://simple.wikipedia.org/wiki/Parmesan_c heese