Cheese production

Cheese..
Cheese is a solid food
made from the curdled
milk of cows ,goats, sheep,
or other mammals. The
milk is curdled using some
combination of rennet (or
rennet substitutes) and
acidification. bacteria
acidify the milk and play a
role in defining the texture
and flavor of most cheeses.
 Production of cheese

By Roman times, cheese was an everyday

food and cheese making a mature art, not
very difficult from what it is today.
Today
cheese making process involving rennet
coagulation, pressing of the curd, salting,
and aging
 I captured market,,,,,

The first factory for the

industrial production of
cheese opened in
Switzerland in 1815, but it
was in the United States
where large-scale
production first found real
success. Credit usually
goes to Jesse Williams, a
dairy farmer from Rome
World production
Top consumers
 Categorization Factor

Length of aging.
Texture
Methods of making
Fat content.
Kind of milk
 cheese's final texture and
flavor
Stretching: (mozzarella, provolone) The curd is stretched and
kneaded in hot water, developing a stringy, fibrous body.

Cheddaring: (cheddar, other English cheeses) The cut curd is

repeatedly piled up, pushing more moisture away. The curd
is also mixed (or milled) for a long period of time, taking the
sharp edges off the cut curd pieces and influencing the final
product's texture.

Washing: (Edam , Gouda, Colby) The curd is washed in

warm water, lowering its acidity and making for a milder-
tasting cheese.
 In India..

Paneer is the most common Indian form

of cheese It is an unaged, acid-set, non-
melting farmer cheese that is similar to
acid-set fresh mozzarella and gueso Blanco
except that it does not have salt added.
 All over the world

Cheese manufacturers are increasingly

moving to the use of DVS (Direct Vat Set)
cultures. They come the advantages of
improved quality, higher yields, less
rejections, ease of use and reliability, thus
ensuring the cheese maker being in the
forefront with a range of consistent, high
quality cheese.
 DVS ???????????????????

DVS cultures are highly concentrated

cultures that are made up of mixtures of
defined strains in predetermined proportions
Benefits
 SA Cheese Festival

Aim-To promote the Western Cape's flourishing cheese

making industry
If you love good cheese food, good wine and breathtaking
Cape scenery, head for this year's annual South African
Cheese Festival at Bien Donne Farm Pearl.
where local cheese makers present their best products to be
savored along with the region's finest wine, olives, freshly
baked bread, fruit and nuts.
The Cheese Emporium
Cheese Market
The Mall
The Ladismith Cheese Music Gazebo
Cotswold Cheese
Port Salute Cheese
Parrano Cheese
Mahon Cheese
Harlech Cheese
Chaumes Cheese
St. Albray Cheese
 Health and nutrition

In general, cheese supplies a great deal of

calcium, protein, and phosphorus. A
30 gram serving of cheddar cheese contains
about seven grams of protein and
200 milligrams of calcium. Nutritionally,
cheese is essentially concentrated milk: it
takes about 200 grams of milk to provide
that much protein, and 150 grams to equal
the calcium.
 prevent tooth decay

The calcium, protein, and phosphorus in

cheese may act to protect tooth enamel;.
Cheese increases saliva flow, washing away
acids and sugars.
Cheese may have an antibacterial effect in
the mouth.
 Cheese shares milk's nutritional
disadvantages as well.
cheese's highly saturated fat actually leads to an increased
risk of heart disease.
A number of food safety agencies around the world have
warned of the risks of raw-milk cheeses.
F.A.O. states that soft raw- milk cheeses can cause "serious
infectious diseases including listeriosis, brucellosis,
salmenolasis and tuberculosis.
aged cheeses contain significant concentrations of these
amines, which can trigger symptoms mimicking an allergic
reaction: headaches, rashes, and blood pressure elevations.
Thank you