In this article we will discuss about:- 1. Introduction to Cheese 2. Definition of Cheese 3. History 4. Scientific Basis of Cheese Making 5.Classification 6. Composition 7. Food and Nutritive Value 8. Moisture Control 9. Freezing 10. Distribution of Milk-Constituents 11. Packaging 12. Storage 13. Judging and Grading 14. Uses. Contents: Introduction to Cheese Definition of Cheese History of Cheese [...]
In this article we will discuss about the twenty-three steps involved in the process of making Cheddar cheeses. Some of the steps are: 1. Record Keeping 2. Preparation of Equipment 3. Receiving Milk 4. Filtration/Clarification 5. Standardization 6. Pasteurization 7. Homogenization 8. Addition of Calcium Chloride 9. Adding Starter (Ripening) 10. Adding Colour 11. Renneting 12. Coagulation 13. Cutting and [...]
In this article we will discuss about:- 1. Introduction to Continuous Cheese Making 2. Basic Principles of Continuous Cheese Making 3. Methods 4. Advantages. Introduction to Continuous Cheese Making: It is generally agreed that the conventional batch process of cheese making is time-consuming and laborious, involving back-breaking manual work. Further, the rise in present- day labour and manufacturing costs in [...]