![]() The combined effect of these three actions – growth of bacteria, mechanical treatment and heat treatment – results in syneresis, i.e. The curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated, according to a pre-set programme. This is cut with special cutting tools into small cubes of the desired size – primarily to facilitate expulsion of whey.ĭuring the rest of the curdmaking process, the bacteria grow and multiply and form lactic acid from the lactose. The enzyme activity of the rennet causes the milk to coagulate into a solid gel known as coagulum. The cheese milk is pre-treated, possibly pre-ripened after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The main stages for production of hard and semi-hard cheese are illustrated schematically on the block chart in Figure 14.1. There are also other modes of treatment that are specific to certain varieties. Process flow in production of hard and semi-hard cheese.Ĭheesemaking involves a number of main stages that are common to most types of cheese. ![]() However, this classification shall not preclude the designation of more specific requirements in individual cheese standards. The classification shown in Table 14.1 applies to all cheeses covered by this standard. Definitionsġ.1 Cured or ripened cheese is cheese that is not ready for consumption shortly after manufacture, but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterizing the cheese.ġ.2 Mould-cured or mould-ripened cheese is a cured cheese in which the curing has been accomplished primarily by the development of characteristic mould growth throughout the interior and/or on the surface of the cheese.ġ.3 Uncured, unripened or fresh cheese is cheese that is ready for consumption shortly after manufacture. It was at least 2.000 years old and was said to be an unrivalled delicacy. In 1974 some Russians found a cheese in the permafrost of the Siberian tundra. (Source: Codex Alimentarius, FAO/WHO, Standard A6)Ĭheese is the fresh or ripened solid or semi-solid product in which the whey protein/casein ratio does not exceed that of milk, obtained:Ī By coagulating (wholly or partly) the following raw materials: milk, skimmed milk, partly skimmed milk, cream, whey cream, or buttermilk, through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from such coagulation ī By processing techniques involving coagulation of milk and/or materials obtained from milk that give an end product which has similar physical, chemical and organoleptic characteristics as the product systemized under Classification of cheese.
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