Cheese manufacturing process and steps involved in the process

1. WELCOME

2. CHEESE PRODUCTION
Presented by:
Sushant Gawali
Amity Institute of Biotechnology

3. CONTENTS
• Introduction
• History and developments in cheese manufacturing
• Different varieties and types of cheese
• Microbes in cheese production
• Fermentation during cheese production
• Lactic Acid cycle
• Procedure of cheese production
• Cheese preservation
• Packaging
• Health benefits of cheese
• Conclusion
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4. INTRODUCTION
• The word ‘cheese’ is derived from the Old English ‘cese’ which in turn was derived
from the Latin ‘caseus’ which means correct or perfect thing. Cheese may be defined
‘as the curd of milk separated from the whey and pressed into a solid mass’.
• Cheese is the curd or substance formed by the coagulation of milk of certain
mammals by rennet or similar enzymes in the presence of lactic acid produced by
added or adventitious microorganisms, from which part of the moisture is removed by
cutting, warming and pressing, which is shaped in mould and then ripened (also
unripened) by holding for sometime at suitable temperatures and humidity.
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5. • Cheese is the fresh or matured solid or semi-solid product obtained by
coagulating milk, skim milk or partly skimmed milk, whey, cream or butter milk
or any combination of these materials, through the action of rennet or other
suitable coagulating agents and by partially draining the whey resulting from
such coagulation.
• The cheese manufacturing involves the removal of water from milk with a
consequent six to tenfold concentration of the protein, fat, minerals and vitamins
by the formation of a protein coagulum that then shrinks to expel ‘whey’.
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6. 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.
• Gorgonzola was made in the Po Valley in Italy in 879 A.D., Italy became the
cheesemaking center of Europe during the 10th Century.
• In 1845, a band of Swiss immigrants settled in Green County, Wisconsin and
started the manufacturing of foreign cheese in America.
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7. Cont…
• The making of cheese quickly spread in the New World, but until the
19th century it remained a local farm industry. It wasn't until 1851 that the
first cheese factory in the United States was built by Jesse Williams in
Oneida County, New York.
• Now-a-days, 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.
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8. DIFFERENT VARIETIES AND TYPES OF CHEESE
• There are about 2000 names of cheeses. It is very difficult to classify the different cheeses
satisfactorily, in groups. There are probably only about 18 types of natural cheeses.
• These are: Cheddar, Gouda, Edam, Swiss, Brick, Herve, Camembert, Limburger, Parmesan,
Provolone, Romano, Roquefort, Sapsago, Cottage, Neufchatel, Trappist, Cream and Whey
cheeses.
• These can also be classified on the basis of their rheology, and according to the manner of
ripening as shown below:
1) Very hard (grating) - Moisture < 35% on matured cheese and ripened by bacteria, e.g.
Parmesan, Romano.
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9. 2) Hard - Moisture < 40%
a)Ripened by bacteria, without eyes: Cheddar
b)Ripened by bacteria, with eyes: Swiss
3) Semi-hard - Moisture 40 - 47%
a) Ripened principally by bacteria: Brick
b) Ripened by bacteria and surface micro-organisms: Limburger
c) Ripened principally by blue mould:
i) External - Camembert and ii) Internal - Gorgonzola, Blue, Roquefort.
4) Soft - Moisture > 47%
a) Unripened – Cottage b) Ripened - Neufchatel
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10. Different Varieties and Types of Cheese
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11. MICROBES IN CHEESE PRODUCTION
• Thermophilic starters such as Lactobacillus helveticus, Lactobacillus casei,
Lactobacillus lactis, Lactobacillus delbrueckii and Streptococcus salivarius, etc. these
thermophilus are used in the production of cheese.
• The role of starter organisms in cheese making is both crucial and complex.
• Their central function is the fermentation of the milk sugar lactose to lactic acid and these
resulting the decrease in pH contribute to the shelf-life and safety of the cheese and gives
a sharp, fresh flavour to the curd.
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12.  The white fuzzy rind on cheese:
• Penicillium camemberti are inoculated into milk during the
production of bloomy rind cheeses.
• P. candidium is an aerobe and grows preferentially on the
surface of the cheese, where it forms a rind made of a
dense mat of hyphae.
• During growth, proteases are secreted from the hyphae
into the cheese.
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13.  The blue in blue cheese:
• Penicillium roqueforti, is the key microbe in blue cheese.
• It can be inoculated into milk destined to become blue
cheese.
• P. roqueforti produces lipases that convert the fats in
cheese to peppery free fatty acids and the methyl ketone 2-
heptanone, which gives the characteristic blue aroma.
• The blue pigment seen in blue cheese is produced by P.
roqueforti during sporulation.
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14.  Stinky cheeses:
• Cheese are regularly washed with a brine solution during the aging
process.
• This creates a moist, salty environment on the surface of the cheese
in which certain species of fungi and bacteria can grow.
• One of the best known species is the actinomycete
bacterium Brevibacterium linens.
• B. linens contributes to the reddish-orange color typical of these
cheeses through the production of carotenoid pigments.
• Additionally, B. linens metabolizes the casein proteins to a variety of
volatile compounds, including amines and sulfur compounds, giving
these cheeses their funky, sweaty aromas.
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15.  The holes in Swiss cheese:
• The holes in Swiss cheese result from the growth of the
bacterium Propionibacterium freundenreichii .
• P. freundenreichii ferments the lactic acid present after the growth
of the lactic acid bacteria.
• The products of this fermentation include propionic acid and CO2.
• Because P. freundenreichii prefers anaerobic conditions, growth
occurs inside of cheese, and the CO2 produced during fermentation
is trapped and forms the typical bubbles, or holes, found in Swiss
cheese.
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16. Different micro-organisms used at different stages in cheese production

17. FERMENTATION DURING CHEESE PRODUCTION
• Fermentation is the metabolic process that consumes sugar in the absence of
oxygen, and the transformation of these chemical components by microbes produces
energy. So, fermentation eats sugar and releases energy. In the case of cheese,
fermentation means eating lactose (the sugar in milk) and producing acid.
• The first step in the fermentation process happens when the milk is inoculated with
lactic acid bacteria, our primary microflora, and rennet in a vat. The lactic bacteria
converts the sugar (or lactose) in milk to lactic acid. The lactic acid and rennet cause
the milk to curdle, which separates the curds (made of milk solids, fats and proteins)
and whey (which is mostly water).
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18. • The curds soak until the lactic acid bacteria create a concentration that is just right, then the
whey is drained off. The curds are then pressed, salted and mixed with different types of
secondary microflora, and is then sent for aging. The cheese ripens for a designated amount of
time to improve taste and consistency.
• Bacteria ferments the remaining lactose, which metabolize and create certain flavors such as
fruity, nutty and sweet.
• The fermentation of milk into finished cheese requires several essential steps: preparing and
inoculating the milk with lactic-acid–producing bacteria, curdling the milk, cutting the curd,
shrinking the curd (by cooking), draining or dipping the whey, salting, pressing, and ripening
and these steps begin with four basic ingredients: milk, microorganisms, rennet, and salt.
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19. ANAEROBIC RESPIRATION
• Also known as Fermentation.
• Occurs in the cytoplasm of yeast, some bacterial cells.
• Since the organisms are very small and their needs are simple, they do not
need much ATP.
LACTIC ACID CYCLE
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20. 1. Glycolysis
• Glucose (6 Carbons) is broken
down into 2 Pyruvic (3
Carbons each) acid molecules
+ 2 ATP (activation energy)
• Produces 4 ATP, netting 2 ATP
2 ATP
ANAEROBIC RESPIRATION OCCURS IN TWO
STEPS
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21. FERMENTATION
• The 2 Pyruvic Acids will break down into:
1. Alcohol + CO2 (yeast and some bacteria)
2. Lactic Acid (bacteria, us – more later)
Both forms will not produce any more ATP molecules
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22. 1. In the first step glucose molecule proceeds
to several biochemical processes
(glycolysis) and form 2 molecules of
Pyruvate.
2. In absence of oxygen the 2 molecules of
Pyruvate get converted into 2 molecules of
Lactic Acid by using the enzyme Lactate
Dehydrogenase.
3. Finally the 2 molecules of NADH that
could not get into the Electron Transport
Chain, will get oxidized into 2 molecules
of NAD+. And this will be again used in
the Glycolysis again.
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23. Allow milk to
set overnight
Heating of milk
at 30 to 35
degree celsius
Acidification
Coagulation
Curd
transformation
Salting
Stirring,
heating,
drainage
Cutting Shaping
Ripening
Storage
FLOW CHART OF CHEESE MAKING
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24. General
methodolo
gy of
cheese
production

25. PROCEDURE OF CHEESE PRODUCTION
Step first: Raw milk
Milk allowed to stand overnight. This milk is partially separated during its overnight
standing period.
Step Second: Pasteurization
The milk is gradually heated to 30 to 35°C temperature (80 to 95°F). Before acidification
and coagulation.
Step Third: Acidification
Starter culture is added to milk to change lactose into lactic acid, due to the acidification
liquid milk turns into solid. A starter culture is a microbial culture which actually performs
fermentation.
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26. Step fourth: Coagulation
Rennet is added for the encourage the milk to solidify forming a custard like mass. (Rennet
is a enzyme used to coagulate milk during the cheese making process).
Step fifth: Cutting
Its then cut into small pieces to begin the process of separating the liquid from milk solid.
Then large curd is cooked at lower temperature for yielding softer cheese, and small curd
cooked high temperature for yielding harder cheese.
Step sixth: Stirring heating and draining
Cheese makers cook and stir the curd and whey until the desired temperature and firmness
and of the curd is achieved, Then the whey is drain off leaving a tightly form curd.
Step seventh: Salting
Salt adds for flavour and also acts as a preservative so the cheese does not spoil during long
months or years of aging.
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27. Step eighth: Curd Transformation
Different handling techniques and salting affect how the curd is transformed into the many
cheese varieties made.
Step nineth: Shaping
The cheese is put into basket or mold to form it in to a specific shape during this process, the
cheese is also pressed with weights or machine to expel any remaining liquid.
Step tenth: Ripening
This process ages cheese until it reaches optimal ripeness, during this process temperature and
humidity of the room where the cheese ages is clearly monitored.
Step eleventh: Aging
Aging should takes place in controlled environment. During aging the cheese should be rotated
or flipped periodically to prevent moisture from settling the cheese and to prevent an inconsistent
internal consistency.
Step twelfth: Storage
For storage of cheese the small refrigerator temperature should be 55°F and humidity 85%. 27

28. CHEESE PRESERVATION
1. For long term storage of cheese Natamycin, benzoate, sorbate plays important role in
surface treatment of food like cheese. The mold growth on the surface of cheese which is
major factor limiting the shelf life. Natamycin against nearly all yeast and mold.
2. One another way to store cheese is use cheese paper or wax paper or parchment paper
then wrapping cheese tightly and sealing with tape.
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29. Flavour and texture development strongly depend on:
1. pH
2. Composition
3. Salting
4. Temperature
5. Humidity
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30. PACKAGING
• Packaging refers to putting a commodity into a protective wrapper or container for shipment or
storage. Any material to be used for packaging natural cheeses must:
a) afford general protection
b) prevent moisture loss
c) improve appearance
d) protect against micro-organisms and
e) prevent oxygen transmission
• Packaging of cheese is mainly done to protect the cheese at the time of storage and
transportation. Traditionally, cloth was used with wood to give support and protection, but the
invention of polymers or plastics has revolutionized cheese packaging.
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Cheese packet

31. • Cheese is packaged mainly in two forms:
a) Packaging cheese for storage and ripening (bulk packaging)
b) Packaging for consumers (retail packaging)
• Various packaging materials are used in combination to give the desired shelf-life of cheese.
Plastic combinations, Al-foil/paper laminates, cellophane/paper combinations, etc. are in use
these days.
• Modified Atmosphere Packaging has contributed greatly great to increase the packaging speed
and thus reduce the cost. Still cheaper combination packages and modern methods are in
demand mainly as consumer packages with all the desirable properties.
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32. HEALTH BENEFITS OF CHEESE
1. Bone Health
Cheese is high in calcium content and rich in vitamin B required for
strengthening bones and cartilages. Vitamin B in cheese helps body absorb and
distribute calcium.
2. Fights Cavity
The high calcium content in cheese also helps keep our teeth strong and prevent
cavities.
3. Health skin
Vitamin B in Cheese is useful to maintain supple, healthy and glowing skin.
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33. 4. Healthy Hair
Low-fat cottage cheese is a great source of protein which helps maintain healthy and shiny
hair.
5. Reduce High Blood Pressure
Vitamin B in cheese is found to be useful in reducing high blood pressure.
6. Osteoporosis:
Osteoporosis can be treated with a protein, calcium and vitamin rich diet which are found in
abundance in cheese. So, cheese can be part of the diet of those suffering from osteoporosis.
7. Helps reduce Migraine
Cheese is packed with calcium and calcium intake reduces migraine pain & attacks.
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34. USES OF CHEESE
1. As a cheese course for lunch or dinner. (The cheese would be served to a customer on a
cheese board containing U.K. cheeses only, French cheeses only or a variety of U.K. and
continental cheeses).
2. As a feature item on a cold buffet.
3. As a cooking cheese:
a. To add to a basic cream sauce to make a cheese sauce.
b. To serve as an accompaniment to soups and farinaceous dishes.
c. To serve sprinkled on dishes to be gratinated.
d. To serve on toast e.g. grilled, Welsh rarebit etc.
e. To include in salads, snacks etc.
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35. CONCLUSION
• Cheesemaking is a centuries-old process that has developed from an art into a
science, as the demand for the product and the scale of production have increased.
Conversion from a cottage industry to the highly complex automated factories in use
today has demanded major developments in technology. There have been many
ingenious approaches to the technology requirements and the consumer has benefited
by receiving very consistent, safe, nutritious, and palatable products.
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36. • More recent technological developments have focused on removing barriers to
product acceptance, by both the traditional end-use consumer and by intermediate
consumers (application manufacturers). These innovation drivers have challenged
cheese manufacturers to identify all the consumers/stakeholders throughout the
product value chain, and to fully understand This focus coupled with increases in our
understanding of cheese, our ability to take milk apart into its various components,
and to reassemble them into desired products will pave the way for future
developments.
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37. REFERENCES
• Food Microbiology - by Martin R. Adams and Maurice O. Moss University of
Surrey, Guildford, UK
• Cheese Technology - by Course Developers S. K. Kanawjia and Yogesh Khetra
(https://ecoursesonline.iasri.res.in/)
• O’Connor C. B. (1993). Traditional Cheesemaking Manual, International Livestock
Centre for Africa, Addis Ababa, Ethiopia
• University of Guelph. A detailed description of the cheese making processes.
(https://www.foodsci.uoguelph.ca/cheese.html)
• GeoCities- Introduction to the cheese making
(https://www.geocities.com/Heartland/Cottage/1288/intro/Intro.html)
• Leeners - Cheesemaking instructions. (https://www.leeners.com/cheesehow2.html)
• CLC University - A page illustrating Cheese making
• Wise GEEK, What are the different types of cheese?
(https://www.wisegeek.com/what-are-the-different-types-of-cheese.html)
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38. THANK YOU..
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