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K. Kanawjia Cheese Technology Cheese Technology Yogesh Khetra Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology Cheese Technology 2016 Course Developers S. K. Kanawjia & Yogesh Khetra Dairy Technology Division NDRI, Karnal Editor 2 www.AgriMoon.Com Cheese Technology 2016 CHEESE TECHNOLOGY Course Outline Module 1: History, status and scope of cheese industry Lesson 1. Historical developments in cheese manufacture and world market for cheese Lesson 2. Cheese production and consumption in India and abroad Module 2: Definition, standards, classification, nutritive value and basic principles of cheese making Lesson 3. Definition and standards of cheese Lesson 4. Composition and nutritional value of cheese Lesson 5. Principles of cheese manufacture Module 3: Milk quality in relation to cheese making Lesson 6. Selection of milk and composition of milk Lesson 7. Microbiological quality of milk Module 4: Pre-treatments of milk for cheese making Lesson 8. Chilling, storage, clarification and bactofugation Lesson 9. Membrane processing of milk for cheese making Lesson 10. Heat treatment and homogenization of cheese milk Module 5: Cheese additives Lesson 11. Cheese additives and preservatives Module 6: Role of starter culture in cheese making Lesson 12. Starter cultures Lesson 13. Problems associated with cheese starters Module 7: Rennet preparation and properties Lesson 14. Calf rennet: preparation and properties Lesson 15. Rennet substitutes Lesson 16. Action of rennet on milk Module 8: Manufacture of different varieties of cheese Lesson 17. Cheddar cheese Lesson 18. Gouda cheese Lesson 19. Swiss cheese Lesson 20. Mozzarella cheese Lesson 21. Cottage cheese 3 www.AgriMoon.Com Cheese Technology 2016 Module 9: Changes during ripening of cheese Lesson 22. Chemical, physical, microbiological and sensory changes Module 10: Yield of cheese Lesson 23. Cheese yield, measurement of cheese yield Lesson 24. Factors affecting cheese yield Module 11: Cheese from buffalo milk Lesson 25. Problems in buffalo milk cheese making Lesson 26. Process modifications for buffalo milk cheese Module 12: Manufacture of processed cheese and related products Lesson 27. Processed cheese and related products Module 13: Defects in cheese Lesson 28. Defects of cheese, causes and preventive measures Module 14: Packaging, storage and distribution of cheese Lesson 29. Packaging of cheese Lesson 30. Storage and distribution of cheese Module 15: Accelerated ripening of cheese Lesson 31. Accelerated ripening Module 16: Mechanized cheese making Lesson 32. Mechanization and automation in cheese making 4 www.AgriMoon.Com Cheese Technology 2016 Module 1. History, status and scope of cheese industry Lesson 1 HISTORICAL DEVELOPMENTS IN CHEESE MANUFACTURE AND WORLD MARKET FOR CHEESE 1.1 History and Developments in Cheese Manufacturing Cheese is one of the oldest foods of mankind. It is commonly believed that cheese evolved in the Fertile Crescent between the rivers Tigris and Euphrates in Iraq some 8000 years ago. The so- called Agricultural Revolution occurred here with the domestication of plants and animals. It seems that cheese originated accidentally as a result of the activities of nomadic tribes. Since animal skin bags were a convenient way of storing liquids for nomadic people, these were used for storing surplus milk. Fermentation of the milk sugars in the warm climate prevailing would cause the milk to curdle in the bags. The swaying animals would have broken up the acid curd during journeys to produce curds and whey. The whey provided a refreshing drink on hot journeys, while the curds, preserved by the acid of fermentation and a handful of salt, became a source of high protein food supplementing the meagre meat supply. This activity gave rise to the assumption that cheese was evolved from fermented milks. It is perhaps more probable that the crude fermentations progressed in two ways: (1) production of liquid fermented milk such as dahi, yoghurt, laban, kumiss and kefir and (2) drainage of whey through a cloth or perforated bowls, to leave solid curds which when salted, became cheese. Cheese was a prominent item of the Greek and Roman diet as much as 2500 years ago. It is referred to in the Old Testament several times. Cheese making has been an Art handed down from generation to generation, and evolved as a gourmet food over the years. Until the 18th century, cheese making was essentially a farmhouse industry, but towards the e nd of the century scientific findings began to provide guidelines, which were to have an impact on the process of making and ripening cheese. Thus, cheese making became an ―Art with Science‖. The process has undergone many developments during the course of its history. Now-a-days, instead of using the enzyme rennin, a synthetic chymotrypsin derivative is sometimes used, along with extracts from molds and plants. The plethora of flavors is due to the manipulation of a variety of factors including the kind of milk used (cow, sheep, goat, buffalo, reindeer, camel, yak, etc.), curdling, cutting, cooking, and forming methods, the type of bacteria or mold used in ripening, the amount of salt/other seasonings added, the ripening and curing conditions (temperature, humidity, time, etc.) and many more. Now the mechanization and automation has been taken to such a high level that several tons of cheese can be produced without the touch of a hand. Many machines have been developed for mass and continuous production of cheese like continuous cheddaring machine, advanced cutting and cooking vats, pressing machines, stretcher or cooker for some varieties of cheese, etc. All these will be discussed in lesson 16. 5 www.AgriMoon.Com Cheese Technology 2016 Another development in cheese making is the accelerated ripening of cheese. Traditionally cheese is kept for ripening for months or even years to develop typical flavour and texture. A great deal of research had been carried out to accelerate the cheese ripening to achieve the desired flavor and texture in very less time. With over 2000 types, cheese is one of the most versatile foods in the world. Currently, about one third of the milk produced in the U.S. each year is used in the manufacturing of cheese. Cheese contains a concentrated amount of almost all of the valuable nutrients found in milk. In 2010, the top three world cheese producers were: (1) United States of America with 5.10 million tons (2) Germany with 2.08 million tons, and (3) France with 1.90 million tons. Cheese is a protein rich product but at the same time, it also contains a considerable amount of fat. So, the calorie conscious populace of the world reduced the consumption of cheese. Keeping this in mind, a variety of low fat cheeses have been developed throughout the world to increase its consumption and to make it healthier. Now-a-days, work is being carried out to produce low salt cheese as increased salt consumption is leading to increased heart diseases in many countries particularly United States. 1.2 World Market for Cheese Cheese continues to be a popular addition to every day diet, thanks to the high amount of protein, calcium, minerals and vitamins it contains. The consumption of cheese, over the years, has improved significantly across the world and subsequently the art of cheese making has now evolved into a lucrative business. According to a report (Global Industry Analysts, 2010), though the economic recession has put a check
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