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Le Thi Kim Thoa Huynh Thi Trang

Sai Gon Technology University

CHEESE

All about

Faculty of Food Technology

The word CHEESE comes from the Latin term caseus, from which

the modern word casein is also derived Cheese is a food derived from milk, It consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.

b Production & Consuming

c Classification

Hundreds of types of cheese from various countries are produced.

Classification of cheese

Soft cheese

Semi-soft/semi-hard cheese

Hard cheese

2 Technology

• Milk  overnight

FIRST STEP

Heat: 30-350C (86-950F) before…

SECOND STEP

Renet is added to further encourage the milk to solidify forming

a custard-like mass

• Cutting:

Stirring, heating & draining

STEP 5

Salting adds flavour

Concentrated brine adding the salt directly intothe

drained curd.

STEP 7

Curd Transformation: Different handling techniques and salting affect how the curd is transformed into the many cheese varieties made

STEP 9

Ripening

The temperature and humidity is closely monitored

3 Equipment

Regular HTST pasteurization at 72-730C for 15-20 seconds is commonly

applied

Pasteurization

Process in which a specially designed centrifuge- bactofuge is been used to separate the bacteria and spores that present in milk.

Bactofugation

A: vat during stirring

B: vat during cutting

C: vat during whey drainage

D: vat during pressing

Cheesemaking

Heart disease

Dental health Effect on sleep

Hypertensive effect

Weight loss, blood pressure and blood sugar

4Health Benefit

1 Nutrition

2 Prevent the following health pro blem

Effects of cooking on cheese

• Fat melts.

• Protein coagulates and then hardens and

becomes harder to digest.

• Turns brown.

• Bacteria destroyed.

• Vit B lost.

• To make cheese easier to digest: grate it,

add mustard, cook as little as possible.

- Thank You-

Try it today!