1. Group A
Ayesha Ishfaq Lubna Tauhidi Komal Binte Ajmal Husam Bin Tawseen Muhammad Ahmed Sehrish Javed Zara Taimoor

2. CHEESEMAKING BASICS

3. MILK ACIDIFICATION COAGULATION WHEY CURDS CUTTING SALTING SHAPING
STARTER CULTURE
ACIDIFICATION
RENNET
COAGULATION
WHEY
CURDS
CUTTING
SALTING
SHAPING
RIPENING

4. COTTAGE CHEESE CHEDDAR CHEESE 14-30% DM and 0-75% fat
Acid dominated coagulation
Spontaneous draining by optional slicing or moulding
Salting: mixing with salt
No ripening, cheeses consumed after packaging
CHEDDAR CHEESE
44-55% DM and 30-55% fat
coagulation rennet dominant
Draining by mechnical treatments : Slicing, mixing, pressing
Salting to 1.5%-2% NaCl by bringing
Ripening : d (or longer)

5. SIGNIFICANCE IN PAKISTAN
5th position among the top milk producing countries of the world.
Major industries: Dairy House Pakistan®,
Adam's Milk Foods (Pvt.) Ltd., Azhar & Co
and Tetra Pak®.

6. Necessity of cheese fermentation
For preservation purposes.
For flavor
For texture
As a carrier for probiotics
Rich in nutrients: high content in protein, calcium, riboflavin, and vitamins A and D

7. Preservation of milk
For people of that time, the most important incentive for cheese production was that cheese constituted a highly nutritious, high energy food with a much longer shelf life than liquid milk.
Caesin and whey proteins are concentrated
Reduced water content from 80% to 20%-56%

8. Flavor and texture Primary fermentation Cheese ripening
The texture of the coagulum is dependent on the starter culture used, protein content of the milk, the pH, and the level of calcium ions in the milk.
Cheese ripening
Individuality and unique characteristics.
Flavor and texture development is due to glycolytic, proteolytic, and lipolytic activities being the primary events during cheese ripening.
The extent of protein and fat degradation is determined by the moisture, pH, and salinity in the cheese. excessive proteolysis and lipolysis can lead to rancid flavors and undesired texture.

9. Cheese as a carrier for Probiotics
Sufficient number of bacteria should be present at the time of consumption, expressing health benefits
Should not exert adverse effects on the aroma and flavour of the final product

10. Fresh cheese as a carrier
Ideally suited to serve as a carrier for probiotic bacteria
Unripened cheese, storage occurs at refrigeration temperatures, shelf life is rather limited
Probiotic addition:
Together with the starter culture
Together with cream and salt

11. Starter Cultures

12. Primary Cultures mesosphelic culture
use when a clean cheese flavor and a very close curd texture.
Ideal for semi-soft and fresh cheeses such as: Cheddar and cottage etc.
Contains
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Temp growth range is 10° - 42°C (50°- 102° F.)

13. Secondary cultures Secondary Cultures
These are mold, yeast, enzyme, and bacterial powders. 
These cultures are either added to the milk between layers of curds, or applied to the surface of the finished cheese.
Brevibacterium linens, requiring a high pH reading for successful growth.
Geotrichum candidum is a rapid-developing mold that overpowers unwanted mold on moist cheese.

14. Secondary cultures cont
Penicillium candidum  produces a white, fuzzy mold on the surface of the cheese.
 Penicillium roqueforti creates colored veins and streaks in cheeses such as blue, gorgonzola, Roquefort and Stilton.

15. Involved in Cheese making, ripening and its effect on cheese quality.
Biochemical Pathways
Involved in Cheese making, ripening and its effect on cheese quality.

16. Main Steps in Cheese Making
Milk, the substrate used for cheese Making contain,
Water, fats, Carbohydrates, Proteins, phosphate & Ca++
Milk Sugar (Lactose) is converted into Lactic acid by Lactic acid Bacteria.
Milk protein Caseinogens is converted into Casein by an enzyme renin.
Casein Molecules form micelles which aggregate curd.
Tri-glycerides (Fats) and minerals trap in Casein network.

17. The four substrate are degraded to make products that impards special flavors and aroma to cheese.

18. Factors that Alter the End Product
PH:
Melting requires fusion of casein micelles. Lower PH favors casein fusion.
But PH lower then optimum results in aggregation of Casein.
Cheese become brittle, have Reduced Melt, Non-stretchy .
Fat content:
If more Fat globules, Casein aggregates are less dense & further apart.
This weakens the casein network, results in a cheese that melts and stretches more readily and at a cooler temperature than a lower fat cheese

19. Factors affecting cheese properties
• The question here is : “ What makes one kind of cheese different from another?” • Milk – Different animals • Cow • Goat • Sheep – Different fractions • Whole, partially skim, skim.

20. Factors affecting cheese properties
• Temperature of processing
– Higher temperature of processing = tougher
cheese curd
• Method of curd precipitation
– Rennin = more elastic curd
– Acid = less elastic curd
• Pressure used in whey removal
– No pressure = soft cheese
– Pressure = harder cheese
Microorganisms used

21. Factors affecting cheese properties
• Length of ripening
– Short ripening - mild cheese
– Long ripening - sharp cheese
Amount of salt added
Results in slow ripening

22. Optimum Conditions for the Process

23. Pasteurization: Coagulation: 72-73 Degree Celcius. 15-20 seconds.
Acidification of casein is required.
PH =

24. Salting: Salt is added, usually 0.5-2%.
Curd is exposed to salt at PH of
5-6 Hours.
Salt content of Cheddar = %

25. Ripening and Storage:
Different environmental conditions for different varieties of cheese.
For Cheddar Cheese, ripening temperature is is 4-8 Degree Celcius.
Ripening Time may vary from a few months upto 8-10 months.

26. Preservation of Fermented Product
Bacteriocins action

27. Unwanted Microbes During Fermentation
Competitive bacteria: share common ecological niche
For example: closely related species of producer organism
Spoilage and Pathogenic bacteria: harmful for final product and human health

28. How to Avoid Unwanted Microbes
Using lactobacillus bacteria as starter culture leads to production of “Bacteriocins”
Adding carbohydrates to alter pH
Addition of salt to inhibit microbial growth

29. Bacteriocins Antimicrobial proteins produced by lactic acid bacteria
Against the competitive bacteria.
Lactacin
2.Against the spoilage and pathogenic bacteria.
Nicin and Pediocin

30. Interesting facts about cheese
Ancient legend: Arab merchant accidently stored his milk in a pouch made out of sheep stomach.
Cheddar cheese : named after a village, Cheddar in Somerset, England, and was popular during the reign Queen Elizabeth.
There are about 2000 names assigned to cheeses out of which 800 varieties has been well established and 400 varieties described by USDA