How to make Cheese?

PROCESSING OF CHEESE

The word 'cheese' comes from Latin caseus, from which the modern word casein is also derived. The earliest source is from the proto-Indo-European root kwat, which means "to ferment, become sour.

Cheese is defined as a ripened or unripened dairy product which is obtained by coagulation of milk protein casein with the help of enzyme called rennet. This enzyme separates milk solid(curd) and the liquid (whey).

Processing of cheese-

Cheese making process is not very different or complicated but it is a time consuming process and there are several stages which must be followed.

The stages are-

1. Prepare the Milk-

The milk which is used for making cheese must be fresh or one day before. The milk is moved to a large container and heated above 32°C, to kill all the bacterias which are present in the milk. The enzyme rennet is added into the milk which causes coagulation of milk protein and it separates curd and whey.

2. Separate the curd from the whey-

Once the milk is curdled, the curds are cut both vertically and horizontally with knives. To make sort cheese, the curds are cut both ways using a large pieces or chunks. To make hard cheese, small chunks. After cutting the curds may be heated to hasten the separation. When the separation is completed the whey is drained.

3. Pressing-

This stage is very relevant in cheese making process. This stage categories the cheese and give them shapes.The whey is drained and the curd is molded and they are pressed to give proper size

& Shape. Except soft cheese as soft cheese must contain moisture, it is kept in liquid and it doesn't go for age.

4. Aging-

Aging process is the most important process as this stage declares the quality of the cheese. At this stage cheese may be inoculated with a flavouring mold, bathed in brine or wrapped in muslin cloth. Then it is kept in proper place with proper temperature and humidity to age. Aging increases the flavour of the cheese as a well as the selling price. Cheese can be aged from two months to several years.

5. Cheese packaging-

Packaging is very important for a dairy product. Cheese is one of the expensive and complicated product in dairy world. Packaging should be very much premium so that the quality or the flavour does not lose its grade.In some cheese a rind is naturally developed,as their surface stays dry. For some cheese a bacteria is sprayed on the surface of the cheese to create a rind. This process encourages bacterial growth.l These type of cheese is sealed in a cloth or wax.Hard cheese are generally packed inpolyethylene/polyamide vacuum-pack bags. Sometimes cheeses are sealed in plastic wrap which is licensed from Health association. This is made due to the customer, they can see or varify what they are buying.

If you have proper storage area you can also make cheese at home. Cheese is usually stored at 10-12°C. Cheese should always be eaten in good condition means fresh. Soft cheese should be stored in refrigerator while hard cheese can be stored at low temperature.

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