CHEESE

Cheese is fresh or nature solid or semisolid product obtained by coagulating milk, skim milk, partially
skim milk, cream, butter milk or any combination of these materials, through the action of rennet or
other suitable coagulating agents and by draining the whey resulting from such coagulation (the
process of forming semisolid lumps in a liquid)

History
The word cheese comes from Latin word caseus, the root of which is traced back to the proto-
Indo-European root kwat, meaning to ferment. It is thought that cheese was first discovered around
8000BC around the time when sheep were first domesticated. Rennet, the enzyme used to make
cheese. The production of cheese predates recorded history and was most likely discovered by
accident during the transport of fresh milk in the organs of ruminants such as sheep, goats, cows and
buffalo. In the millennia before refrigeration, cheese became a way to preserve milk. Although it is
unknown where cheese production was first discovered, evidence of early cheesemaking is
prevalent in the middle East, Europe and central Asia. Switzerland in 1815 first cheese industry was
built.

Ingredients:
 The main ingredients in cheese is milk.
 The type of coagulant used depends on the type of cheese desired. For acid cheese, an acid
source such as acetic acid (the acid in vinegar) or gluconodelta-lactone (a mild food acid) is
used. For rennet cheese, calf rennet or more commonly, a rennet produce through microbial
bioprocessing is used. Calcium chloride is sometimes added to the cheese to improve the
coagulation properties of the milk.
 Flavourings may be added depending on the cheese. Some common ingredients include
herbs, spices, hot and sweet peppers and port wine.

Procedure
 Standardize milk
 Bring the milk to a simmer over medium high heat
 Stir constantly to keep the milk from scorching
 Add vinegar
 Stir after each addition
 The milk will separate into curds and whey
 Remove from heat, let sit for 15 minutes to complete the separation process
  Line a colander with a double layer of cheesecloth
 Press to remove excess whey
 Let rest for 1 hr or until the cheese has reached your preferred texture

Nutritional value
 Calories 402
 Fats 29g
 Cholesterol 75mg
 Sodium 1395mg
 Potassium 256
 Total Carbohydrates 2.3g
 Proteins 21g

Types of Cheese
 Brie cheese
 Cheddar cheese
 Feta cheese
 Gouda cheese
 Mozzarella cheese
 Swiss cheese
 Blue cheese
 Edam cheese
 Fontina cheese
 Goat cheese

Benefits
 Cheese is a frat source of calcium, fat and protein.
 Calcium is a key nutrient for healthy bones, blood clotting, wound healing and maintaining
normal blood pressure.
 It also contains high amounts of vitamins and B-12 along with zinc, phosphorus and
riboflavin
 Cheese made from the milk of 100 percent grass fed animals is the highest in nutrients and
also contains omega-3 fatty acids and vitamins k-2
 Cheese protect teeth from cavities.

BY

AHMED QASIM, SHEHZAD AHMED

HAMZA BIN SAEED, FATIMA TARIQ