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Sai Gon Technology University Faculty of Food Technology All about CHEESE Le Thi Kim Thoa Huynh Thi Trang Contents Introduction - History Production & comsuming Classification Technology Equipment Health benefit Introduction a History According to ancient records passed down through the The word CHEESE comes from the Latin term caseus, from which centuries, the making of cheese dates back more than 4,000 Cheese is a food derived the frommodern milk, Itword consists of proteins and fat from milk, usually casein is also derived years the milk of cows, buffalo, goats, or sheep - WHEN??? - WHERE??? 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 Technology STEP Stirring, heating & draining STEP Salting Salt adds flavour acts as a preservative helps a natural rind to form on Concentrated brine adding the salt directly intothe drained curd the cheese STEP Curd Transformation: Different handling techniques and salting affect how the curd is transformed into the many cheese varieties made STEP Shaping - The cheese is put into a basket or a mold to form it into a specific shape - Most cheeses are pressed in three to 12 hours, depending on their size STEP Ripening The temperature and humidity is closely monitored Equipment Pasteurization Regular HTST pasteurization at 72-730C for 15-20 seconds is commonly applied Bactofugation Process in which a specially designed centrifuge- bactofuge is been used to separate the bacteria and spores that present in milk Cheesemaking A: vat during stirring B: vat during cutting C: vat during whey drainage D: vat during pressing Effect on sleep Health Benefit Dental health Hypertensive effect Heart disease Weight loss, blood pressure and blood sugar Nutrition • • Proteins and calcium Phosphorous, zinc, vitamin A, riboflavin and vitamin B12 Prevent the following health problem Cavity Prevention Cancer Prevention Weight Gain Bone Strength Osteoporosis • 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 Effects of cooking on cheese Try it today! - Thank You-