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Cheese Making Steps
Presentation · April 2019
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Cairo University
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Cheese Making Steps
Collected and Simplified
Presentation for Teaching
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Cheese Making
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1000 cheese types in France and 1200 in Italy
Cheese has a deep-rooted history, is a
food product that reflects the cultural
memory and history of communities,
besides being a method of preserving
milk. Cheese varieties differ according to
the cultural structure of the countries,
climatic conditions, animal diversity, and
production techniques.
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Introducing Cheese
What distinguishes different types of cheese?
– Composition - moisture, fat content
– Structure - texture and body
– Flavour - salty, propionic, nutty..
– Appearance - colour, wax rind or size of the block
Cheese can be thought as a means of preserving milk by
removing water.
Characteristics can be manipulated by altering the cultures,
ingredients and techniques used.
(Small Change, Big Difference)
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Cheese Types
Dry salt cheese e.g. Cheddar, Colby
Brine salt cheese e.g. Gouda, Edam
Stretched Curd e.g. Mozzarella
Specialty cheeses e.g. Blue Vein
Processed cheese
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Processing of cheese milk
Raw Milk
Standardise
of protein Fat level
across the for
whole Standardisation different
season e.g. cheeses
consistency
Pasteurisation
Curd manufacture
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Processing of cheese milk
Raw Milk
Standardisation
Heat Kills
treatment majority of
72°C for Pasteurisation microbes
15 sec. in milk e.g.
Pathogens
Curd manufacture
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Curd manufacture
Cool to
Filling vats approx.
30°C
Starter addition
Rennet
Takes about
Coagulation 30 -50 min
Cutting
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Curd manufacture
Starter
– “Beneficial” bacteria which ferment the sugar
(lactose) in milk
– Different species of the bacteria impact cheese
flavour.
Rennet
– Enzyme from calves’ stomach
– destabilises casein in milk
– milk turns into soft gel - like junket.
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Curd manufacture
Filling vats
Starter addition
Rennet
Coagulation
Rotating Knives
Cutting cut curds into
~5mm cubes
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Curd conditioning process
Whey taken
De-whey/wash off and
remove
Helps expel lactose by
moisture out Controls washing with
of curd cooks Cook starter potable
at 38°C activity water
Drain
Dry salt process Whey Brine salt process
taken off
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Block forming process
Dry salt cheese Brine Salt cheese
Curd/whey separation Whey removal &
via screen Block formers in
“Casomatic” tower
Cheddaring on Cheese mould
“Alfomatic” belt system
Milling Pressing
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For Dry-Salt Cheese
Cheddaring
– curd loses more moisture
– clumps together into continuous mat
– in approx. 2 hours
– Acid development to about pH 5.3
Milling & Salting
– mat of curd then milled into finger-sized pieces
– salt applied and mixed
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Block forming process
Dry salt cheese Brine salt cheese
Addition
1.6 - 2.0% Salting Dismoulding
In brine
tank for
Blockforming Salting 24-72
hrs
Packaging Packaging
Storage
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Packaging
– blocks put into plastic bags, vacuum sealed and put
into boxes
– Dry-salt cheese passes through a rapid cool room (~
24 hours)
– Metal detector, coding, then palletised
Storage
temperature and time will depend on the type of
cheese (e.g. cheddar 10°C until mature)
– www.youtube.com/watch?v=xEnifYNnDCA
– www.youtube.com/watch?v=wxm8jTzU_8o&t=18s 21
Composition:
moisture, %fat
Structure:
texture & body
Flavour:
salty, propionic, nutty
Appearance:
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colour, wax rind, size of block
Applications of cheese
CHEESE
Consumer Ingredients
Processed Enzyme
Cheese
Table Cheese Cheese dishes Shredding cheese modified
powders
products cheese
Bread/crackers Uncooked Cooked Pizza Salami Sauce Dressings
Sandwiches Fillings Burgers Gratings Seasonings
Desserts Sauces Sprinkling Dips Snack coatings Ready meals
Salads Soups Imitation cheese
Cheesecake Quiche
From Fox et al. (2000) Pg 453
Pasta
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Functional requirements
Shreddability - ability to shred into thin strips of
uniform dimensions, and resist clumping e.g. Cheddar,
Gouda
Sliceability - ability to be cut cleanly into thin slices
without crumbling e.g. Swiss-type cheese
Meltability - ability to melt, and flow e.g.Cheddar, Cream
cheese
Spreadability - ability to spread easily when subjected
to a shear stress e.g. Cream cheese
Crumbliness - ability to break down into small irregular
shaped pieces when rubbed e.g. Cheshire, Feta
Stretchability - ability to stretch when baked e.g.
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Mozzarella
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